Yield: 4 servings
Chicken, Spinach and Artichoke Baked Tortellini
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.
Ingredients
- 2 cups cooked and shredded chicken
- 1 15 oz jar Alfredo Sauce
- ½ cup chicken broth
- 19 oz bag frozen cheese tortellini
- 1 14 oz can quartered artichoke hearts, drained
- 2 cups fresh baby spinach
- 1 cup shredded mozzarella cheese
- 1 cup Parmesan cheese, divided
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Instructions
- 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!
Nutrition
Serving: 1, Calories: 773kcal, Carbohydrates: 71g, Protein: 50g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 162mg, Sodium: 1478mg, Fiber: 3g, Sugar: 2g