Description
This ultra-comforting Chicken Alfredo Tortellini Casserole is packed with pillowy cheese tortellini, tender shredded chicken, and a rich Alfredo sauce. Topped with golden panko breadcrumbs and bubbly melted cheese, it’s the ultimate family dinner that’s as easy as it is satisfying!
Ingredients
-
1 pound cheese tortellini, cooked al dente
-
2 cups cooked chicken, shredded
-
1 jar (15 oz) Alfredo sauce (or use homemade)
-
1 cup shredded mozzarella cheese, divided
-
1 cup grated Parmesan cheese, divided
-
1/2 cup sour cream
-
1/4 cup chopped fresh parsley, plus extra for garnish
-
1 teaspoon garlic powder
-
1/2 teaspoon black pepper
-
1/4 teaspoon salt (adjust to taste)
-
1/2 cup panko breadcrumbs
-
2 tablespoons unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, gently mix the cooked tortellini, shredded chicken, Alfredo sauce, half of the mozzarella and Parmesan, sour cream, parsley, garlic powder, salt, and pepper. Stir until evenly combined.
Spread the mixture evenly into the prepared baking dish.
Mix the remaining mozzarella and Parmesan cheese. Sprinkle this blend evenly over the top of the casserole.
In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle over the cheese layer for a golden, crispy finish.
Bake for 25–30 minutes, until the top is bubbly and golden brown.
Let the casserole sit for 5 minutes before serving. Garnish with extra chopped parsley for a pop of color.
Notes
-
This recipe is perfect for potlucks, holidays, or freezer meals
-
For a crunchy topping variation, mix crushed Ritz crackers with the melted butter instead of panko
-
Add a few spoonfuls of cream cheese for an extra-rich Alfredo twist
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American