If you’re looking for a comforting and satisfying meal that’s easy to prepare and packed with flavor, look no further than Sun-dried Tomato and Chicken Tortellini Bake. This hearty casserole features tender cheese tortellini, juicy chicken, sun-dried tomatoes, spinach, and a creamy sauce, all baked to perfection with a gooey layer of melted cheese on top. Whether you’re cooking for a family dinner or entertaining guests, this dish is sure to impress. Follow along as we guide you through the steps to create this delicious masterpiece!
Introduction
Sun-dried Tomato and Chicken Tortellini Bake is a delicious twist on the classic baked pasta dish. With its rich and creamy sauce, savory chicken, and tangy sun-dried tomatoes, this recipe is bursting with flavor. It’s the perfect comfort food for cozy nights in or special occasions with loved ones. In this blog post, we’ll walk you through the ingredients, instructions, and tips for making this mouthwatering dish. Plus, we’ll provide keto and low-carb variations for those following a specific dietary lifestyle.
Ingredients
For the Casserole:
- 2 cups chopped cooked chicken
- 1 (9-ounce) package of refrigerated cheese tortellini
- 1 (8-ounce) jar sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons oil)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups baby spinach leaves
For the Sauce:
- 1 cup heavy cream
- 1 1/2 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Topping:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
Step 2: Cook the Tortellini
- Cook the cheese tortellini according to the package instructions until al dente. Drain and set aside.
Step 3: Prepare the Sauce
- In a large skillet, heat the reserved sun-dried tomato oil over medium heat.
- Add the diced onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
- Stir in the chopped sun-dried tomatoes and baby spinach leaves, cooking until the spinach wilts.
- Pour in the heavy cream and chicken broth, and add the dried basil and oregano. Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 5-7 minutes, until slightly thickened.
Step 4: Assemble the Casserole
- In the prepared baking dish, layer the cooked tortellini and chopped chicken.
- Pour the creamy sauce over the tortellini and chicken, ensuring everything is evenly coated.
- Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the casserole.
Step 5: Bake
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Step 6: Serve
- Remove the casserole from the oven and let it cool for a few minutes before serving.
- Garnish with fresh basil leaves, if desired, and serve hot.
Cook Notes and Variations
- Vegetarian Option: Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version of this dish.
- Add More Veggies: Feel free to add additional vegetables to the casserole, such as bell peppers, mushrooms, or zucchini.
- Spice It Up: Add a pinch of red pepper flakes to the sauce for some added heat.
Keto and Low Carb Version
For a keto-friendly or low-carb version of this recipe, you can substitute the cheese tortellini with zucchini noodles or shirataki noodles. You can also use heavy cream and full-fat cheese to keep the dish keto-friendly.
FAQs
Q: Can I use dried tortellini instead of refrigerated? A: Yes, you can use dried tortellini if you can’t find refrigerated tortellini. Just be sure to cook it according to the package instructions before adding it to the casserole.
Q: Can I make this dish ahead of time? A: Yes, you can assemble the casserole up to a day in advance and refrigerate it until ready to bake. Just be sure to cover it tightly with aluminum foil before refrigerating.
Q: Can I freeze leftovers? A: Yes, you can freeze leftovers in an airtight container for up to 3 months. To reheat, thaw the casserole in the refrigerator overnight and bake in a preheated oven until heated through.
In conclusion, Sun-dried Tomato and Chicken Tortellini Bake is a delicious and satisfying meal that’s perfect for any occasion. With its creamy sauce, tender tortellini, and savory chicken, it’s sure to become a favorite in your household. Whether you’re cooking for a family dinner or hosting a dinner party, this recipe is sure to impress. So why wait? Give it a try today and enjoy the comforting flavors of this irresistible casserole!
