August 23rd, 2011

Chicken Mushroom Tortellini Bake

I always keep a few packages of fresh tortellini in my freezer for quick weeknight meals, and this Chicken Mushroom Tortellini Bake is one of my favorite ways to prepare it.

Chicken Mushroom Tortellini Bake

You can use frozen tortellini in this recipe too, but you’d have to boil it first, leaving it slightly undercooked.

This dish is easy to adapt by adding different vegetables (peppers and peas are good) and it’s even good with ravioli or just regular pasta.

My whole family loves this baked tortellini, although some of them do pick out the mushrooms. But I love them, so I never leave them out!

I also love that this easy pasta dish comes together so quickly, and it can be made ahead and kept in the refrigerator until you’re ready to bake it.

Be sure to save this Chicken Mushroom Tortellini Bake recipe to your favorite Pinterest board for later.

 

Chicken Mushroom Tortellini Bake

Chicken Mushroom Tortellini Bake

Tortellini pasta baked with chicken and mushrooms in a creamy sauce!

Ingredients

  • 1 (20 oz.) package fresh cheese tortellini
  • 3 tablespoons butter
  • 3 boneless, skinless chicken breasts, cubed
  • 8 ounces sliced fresh mushrooms
  • 3 green onions, finely chopped
  • 1 clove garlic, minced
  • 3 tablespoons flour
  • 1 3/4 cups chicken broth
  • 3/4 cup sour cream
  • Salt and pepper, to taste
  • 1 1/2 cups shredded mozzarella or Monterey Jack cheese

Instructions

  1. Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.
  2. In a large non-stick skillet, heat butter over medium heat. Add the chicken and brown for 3-4 minutes. Add the mushrooms, green onions and garlic and cookuntil chicken is done and mushrooms are golden brown.
  3. Sprinkle flour over chicken mixture and stir to combine. Cook for 1-2 minutes. Add the chicken broth and cook and stir until thickened. Mix in sour cream and stir until well combined. Stir in the uncooked tortellini.
  4. Pour the chicken and tortellini mixture into the prepared pan. Sprinkle with cheese. Bake, covered with foil, for 25 minutes. Uncover and bake for an additional 10 minutes or until bubbly and golden brown around the edges.

Recipe Notes

 

2 reviews

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If you love this recipe, you might also like:

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Who Dished It Up First: Adapted from Mel’s Kitchen Cafe.

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Comments

  1. MMMMM!very delished!!!

  2. tortellini is a weakness of mine… well any sort of pasta really!

  3. This looks so good and so easy! Definitely true comfort food!

  4. I’m getting hungry just looking at your pasta recipe.
    Erecipe

  5. This looks very impressive! light yet tasty. Like something I’d be served in a restaurant! thanks for the recipe.

  6. I thought it was pretty bland. If I made it again I would add lots more seasonings.

 

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