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Pesto Chicken Tortellini Bake

Pesto Chicken Tortellini Bake
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Ingredients

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  • 20 ounces refrigerated cheese tortellini
  • 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
  • 1 cup basil pesto (store-bought or homemade)
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup chicken broth (optional, for extra moisture)
  • 1 cup cherry tomatoes, halved
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon red pepper flakes (optional)
  • Fresh basil leaves for garnish

Instructions

  1. Step 1: Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a little bit of olive oil to prevent sticking.
  2. Step 2: Cook the Tortellini: Bring a large pot of salted water to a boil. Add the refrigerated tortellini and cook according to the package instructions, but reduce the cooking time by 1 to 2 minutes. You want the pasta to be slightly underdone (al dente) because it will finish cooking in the oven. Drain well.
  3. Step 3: Combine Ingredients: In a large mixing bowl, combine the cooked tortellini, shredded chicken, basil pesto, heavy cream, chicken broth, and halved cherry tomatoes. Toss gently until everything is evenly coated in the pesto sauce.
  4. Step 4: Assemble the Bake: Pour the mixture into your prepared baking dish and spread it out into an even layer. Sprinkle the shredded mozzarella cheese and grated Parmesan evenly over the top. If you like a little heat, sprinkle the red pepper flakes over the cheese.
  5. Step 5: Bake to Perfection: Place the dish in the oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown around the edges. If you want a crispier top, you can broil it for the last 2 minutes.
  6. Step 6: Garnish and Serve: Remove the dish from the oven and let it rest for about 5 minutes. Garnish with fresh basil leaves before serving warm.

Find it online: https://www.yucolor.com/dinner/pesto-chicken-tortellini-bake/