This easy Chicken, Spinach and Artichoke Baked Tortellini is a dump and bake dinner recipe loaded with creamy Alfredo, chicken, fresh spinach, artichoke hearts and frozen cheese filled tortellini! Ready in less than an hour, this pasta dinner is a super easy weeknight meal.
Preheat oven to 375°F. Grease a 9x13 casserole dish with non-stick spray.
In a large bowl stir together chicken, Alfredo sauce and chicken broth. Next add the tortellini, artichoke hearts, spinach, mozzarella and 1/2 cup Parmesan cheese and stir well to combine.
Transfer into prepared casserole dish and cover loosely with foil. Bake for 40 minutes. Remove foil and add remaining 1/2 cup of Parmesan cheese to the top.
Return to oven for 10 to 15 minutes more, until bubbling and cheese is melted. Serve immediately.
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Notes
Artichoke Hearts: if you have some picky eaters on your hands, chop your artichoke hearts into small pieces before adding them. Once baked, your picky eaters won't even notice they are there!