Chicken Mushroom Tortellini Bake
Chicken mushroom tortellini bake — tortellini pasta baked with chicken and mushrooms in a creamy sauce! I always keep a few packages of fresh tortellini in my freezer for quick weeknight meals, and this Chicken Mushroom Tortellini Bake is one of my favorite ways to prepare it. You can use frozen tortellini in this recipe too, but you’d have to boil it first, leaving it slightly undercooked.
This dish is easy to adapt by adding different vegetables (peppers and peas are good) and it’s even good with ravioli, gnocchi or just any regular pasta. Of course, if you do use dried pasta, you’d want to cook it according to package directions before adding it to the recipe. I’d suggest something hearty like rigatoni or penne.
Another great substitution–shrimp in place of the chicken. Or you can leave out the meat altogether and load it up with different vegetables. I also love that this easy pasta dish comes together so quickly, and it can be made ahead and kept in the refrigerator until you’re ready to bake it. It also makes a great freezer meal to set aside for your family, or to take in to friends or neighbors. You can never have enough easy pasta recipes in your repertoire, and this Chicken Mushroom Tortellini Bake should definitely be on your dinner menu.
Ingredients:
- 1 (20 oz.) package fresh cheese tortellini
- 3 tablespoons butter
- 3 boneless, skinless chicken breasts, cubed
- 8 ounces sliced fresh mushrooms
- 3 green onions, finely chopped
- 1 clove garlic, minced
- 3 tablespoons flour
- 1 3/4 cups chicken broth
- 3/4 cup sour cream
- Salt and pepper, to taste
- 1 1/2 cups shredded mozzarella or Monterey Jack cheese