Chicken Tortellini Alfredo Bake
A creamy chicken tortellini casserole made with Asiago & ham tortellini, a rich Alfredo sauce, and melty cheese topping. It's quick enough for weeknights and elegant enough for guests!
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp Italian seasoning blend
- 9 oz refrigerated tortellini Asiago and ham blend
- 1 cup heavy cream
- 1 cup half and half
- 4 oz salted butter
- 3/4 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese
- 1 tsp garlic powder
- 1/3 cup Panko breadcrumbs
- 1/2 cup shredded mozzarella cheese
Instructions
- Pound chicken to 1/2-inch thick.
- Marinate with olive oil, salt, pepper, and seasoning for 30 minutes.
- Sauté chicken until cooked through. Rest and slice.
- In a saucepan, warm cream, half and half, and butter.
- Stir in cheeses and garlic powder. Whisk until thick.
- See full steps with tips & photos → https://mischacrossing.com/chicken-tortellini-alfredo-bake/
Notes
- Cheese Swap: Can’t find Asiago? Use extra Parmesan or Gruyère for a similar richness.
- Make Ahead: Assemble everything ahead and refrigerate—just broil before serving.
- Add Veggies: Mix in steamed broccoli or peas before baking for extra texture and color.
- Tortellini Tip: Don’t overcook the pasta—it will continue to soften when baked.