Oh, my dear folks, isn’t it just like a dish to carry stories along with its flavors? Today, I’m bringing you a recipe that’s a gentle nod to Italian-American kitchens, wrapped in the cozy blanket of Midwestern sensibility—Chicken Alfredo Tortellini Casserole. It’s hearty, it’s creamy, and it’s just the kind of meal that calls for family to gather ’round the table. Born from the fusion of classic Alfredo pasta and the homely casserole, this dish is perfect for when you’re looking to serve up comfort in a single dish. It’s the thing you make when the weather’s taken a turn or when the grandkids are coming over hungry after a day of play out in the fields.
As hearty as this casserole is, it appreciates the company of a fresh green salad tossed with a tangy vinaigrette to cut through its richness. And don’t forget a basket of warm garlic bread, for those who can’t resist sopping up every last bit of that creamy sauce.
Chicken Alfredo Tortellini Casserole
Servings: 6-8
Ingredients
– 1 pound of cheese tortellini, cooked al dente
– 2 cups cooked chicken, shredded
– 1 jar (15 oz) Alfredo sauce, or homemade if you prefer
– 1 cup mozzarella cheese, shredded
– 1 cup parmesan cheese, grated
– 1/2 cup sour cream
– 1/4 cup fresh parsley, chopped, plus extra for garnish
– 1 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt (or to taste)
– 1/2 cup panko breadcrumbs
– 2 tablespoons unsalted butter, melted
Directions
