Chicken, Spinach and Artichoke Baked Tortellini

There are days when you want a delightful meal that warms your heart and fills your belly. Chicken, Spinach and Artichoke Baked Tortellini is just that dish! With its creamy texture and rich flavors, it is perfect for busy weeknights or cozy family gatherings. It combines tender chicken, vibrant veggies, and soft pasta, all baked to perfection.

This dish is not just comforting; it is also quite simple to make. You don’t need to be a master chef to enjoy a delicious home-cooked meal. With just a few quality ingredients, you can create a satisfying dish that everyone will love. As you bake it, the aromas from the oven will fill your kitchen, making your family eager to dig in!

Moreover, it’s a great way to get your greens. The fresh spinach and artichokes add bright flavors and essential nutrients to the meal. So, not only will your family enjoy every bite, but they’ll also benefit from a touch of healthy goodness.

How to Make Chicken, Spinach and Artichoke Baked Tortellini

Ingredients:

2 cups cooked and shredded chicken
1 15 oz jar Alfredo Sauce
1/2 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)

Directions:

Preheat the oven to 375°F. Grease a 9×13 casserole dish with non-stick spray.
In a large bowl, combine the shredded chicken, Alfredo sauce, and chicken broth. Add the frozen tortellini, drained artichoke hearts, fresh baby spinach, shredded mozzarella cheese, and 1/2 cup of Parmesan cheese. Stir well to combine.
Transfer the mixture into the prepared casserole dish, spreading it out evenly. Cover the dish loosely with foil.
Bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
Return the dish to the oven and bake for an additional 10 to 15 minutes, or until the casserole is bubbling and the cheese is melted and golden brown.
Once done, remove from the oven and let it cool for a few minutes. Serve the Chicken, Spinach, and Artichoke Baked Tortellini immediately, garnished with fresh parsley if desired.

How to Serve Chicken, Spinach and Artichoke Baked Tortellini

When you are ready to serve, simply scoop generous portions onto each plate. This casserole is hearty enough to be the main dish, so you won’t need many side dishes. A simple salad with a light vinaigrette can beautifully accompany this dish. The crispness of the salad contrasts nicely with the creamy tortellini and adds freshness to your meal.

If you want to bring extra joy to the table, consider pairing it with some warm crusty bread. A slice of garlic bread or a warm baguette can elevate your dining experience. Bread is perfect for scooping up the creamy goodness left on your plate!

Lastly, don’t forget to set out some extra Parmesan cheese. A sprinkle on top just before serving brings the dish together and adds a lovely, rich flavor. Your family will not only enjoy the meal, but they’ll also appreciate the thoughtful presentation.

Additional Tips:

For a vegetarian version, you can replace the chicken with mushrooms or extra artichokes.
Feel free to adjust the amount of cheese based on your own preference; cheese lovers will enjoy adding more!
Make it ahead of time and refrigerate it before baking. It will be a breeze to prepare on a busy night!

Nutrition Facts:

(Insert relevant nutrition information)

FAQ Section:

Can I use fresh tortellini instead of frozen? Yes, fresh tortellini will only need a shorter baking time.

What can I add for extra flavor? Consider adding some garlic or Italian herbs for added depth.

Chicken, Spinach and Artichoke Baked Tortellini

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