Cream Cheese Chicken Tortellini Bake Recipes

BAKED CHICKEN TORTELLINI ALFREDO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth and mix well. Simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper; stir constantly until cheese is melted and sauce is smooth.
• Drain tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour sauce on top. Cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.

CHICKEN TORTELLINI

Steps:

• CASSEROLE: Preheat the oven to 375 degrees. Cut the broccoli into small pieces (no need to cook beforehand if you chop it small). Chop the chicken into small pieces. Add both to the bottom of a 9x13-inch baking dish. Add the frozen (not thawed and not cooked) tortellini on top. Toss everything to combine.
• SAUCE: Melt 3 tablespoons butter in a small pot over medium heat. Once melted, gradually add in flour, while whisking constantly, until a thick paste forms. Whisk for one minute to cook out the raw flour taste and then gradually add in 1/3 cup of the milk while whisking constantly. Gradually add 1/3 cup chicken stock or broth while continuing to whisk. Add in another 1/3 cup milk, another 1/3 cup stock, last remaining 1/3 cup milk, and last remaining 1/3 cup stock. Whisk after each addition until completely smooth and sauce is thickened. Add in 1 cup of sharp Cheddar cheese and 1/2 cup Parmesan cheese and whisk until completely smooth. Add in sour cream and whisk again until smooth. Stir in the chicken bouillon powder, Dijon mustard, dried parsley, garlic powder, granulated onion, and salt and pepper to taste. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to taste preference -- the Parmesan cheese does add a good amount of saltiness as well.)
• ASSEMBLE AND BAKE: Pour the sauce over everything in the casserole dish and toss ingredients to coat evenly. Make sure the tortellini is covered with the sauce. Sprinkle remaining 1/2 cup Parmesan cheese over top of the casserole. Cover with foil and bake for 30 minutes. Meanwhile, in a saucepan over medium-high heat, melt the 2 tablespoons butter for the topping. Add the panko crumbs and toast, stirring constantly, until panko is light brown and toasted. After casserole has baked for 30 minutes, remove and then sprinkle the topping evenly over the cheese. Bake, uncovered, for another 8-10 minutes or until warm and bubbly. Remove and serve hot.

CHEESY CHICKEN TORTELLINI

Steps:

• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
• In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
• Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
• Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.

ONE-POT CREAMY CHICKEN TORTELLINI

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, Italian seasoning, salt and pepper flakes. Cook 4 to 6 minutes, stirring frequently, until onions begin to brown on edges.
• Stir in broth and whipping cream; heat to boiling over high heat. Stir in tortellini, chicken and broccoli; return to boiling. Reduce heat; simmer uncovered 5 to 7 minutes, stirring frequently, until tortellini is cooked and broccoli is tender.
• Remove from heat; stir in cream cheese until melted. Let stand 5 minutes; stir. Top with Parmesan cheese.

CREAM CHEESE CHICKEN TORTELLINI BAKE

Steps:

• Spray a 9 x 13 pan with nonstick spray and set aside. Preheat the oven to 375 degrees F. Remove the stems of the broccoli and cut into small pieces. In a large bowl, combine the frozen tortellini, shredded and cooked chicken (packed 2 cups), and chopped broccoli. In a small pot over medium-low heat, melt the butter. Slowly add in the flour to the melted butter whisking constantly. Whisk until a thick dough forms and then whisk for another full two minutes. Very slowly add in 1 and 1/2 cups of the chicken broth. Allow to simmer and thicken in between additions. Stir in the garlic powder. Again, very slowly add in the milk, whisking until well combined. Allow the mixture to simmer and thicken. When the mixture is completely smooth, whisk in the cream cheese and stir until completely melted. Stir in 2/3rds cup of the Parmesan cheese and stir until melted. Pour the cream sauce over the tortellini, chicken, and broccoli mixture. Add in 1/2 cup remaining chicken broth and season with salt and pepper. Pour the mixture into a 9 x 13 pan and cover with 1/2 cup Parmesan cheese. Bake, covered, for 30 minutes. Remove and uncover the foil. In a small bowl, stir together the breadcrumbs and remaining 1/3 cup Parmesan cheese. Cover the casserole with the breadcrumbs and bake for another 7-9 minutes. Remove and enjoy immediately.