Description
A delicious and easy-to-make creamy pesto chicken tortellini bake that is perfect for impressing guests or enjoying a family meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 package (9 oz) refrigerated tortellini
- 1 cup pesto sauce
- 1 cup heavy cream
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, tortellini, pesto sauce, heavy cream, garlic powder, salt, and pepper.
- Transfer the mixture to a greased baking dish.
- Top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add vegetables like spinach or cherry tomatoes for extra flavor.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a lighter version, use low-fat cream and cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg