Chicken Spinach and Artichoke Baked Tortellini with creamy Alfredo sauce, chicken, and cheese baked until bubbly.
Ingredients
- 20 oz refrigerated cheese tortellini
- 2 cups cooked chicken diced
- 10 oz frozen spinach thawed and drained
- 1 14 oz can artichoke hearts, chopped
- 1 ½ cups Alfredo sauce
- 4 oz cream cheese softened
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook tortellini according to package directions and drain. Preheat oven to 375°F. Mix Alfredo sauce, cream cheese, garlic, salt, and pepper until smooth. Stir in chicken, spinach, artichokes, and tortellini. Transfer to greased baking dish. Top with mozzarella and parmesan. Bake uncovered for 25–30 minutes until bubbly. Rest 5 minutes before serving.
Notes
Drain spinach well to prevent excess liquid.