Each Sunday night, I plan out all my dinners for the upcoming week.
I always ask my kids what they want for dinner and their go-to answer is “CHICKEN ALFREDO!”
They are definitely my children . . . creamy sauce over a bed of pasta? Yes please!
If you love Alfredo as much as we do, you might want to check out our favorite Alfredo recipes:
- Slow Cooker Easy Alfredo
- Mushroom Chicken Alfredo Casserole
- One Pot Cheesy Chicken Alfredo
- Chicken Alfredo DIP
- Chicken Bacon Alfredo French Bread Pizza
However, most Alfredo sauce is filled with butter and heavy cream. And sometimes jarred Alfredo sauce has some mystery ingredients that I am not sure what they are.
I decided that for this casserole I would use our Homemade Alfredo sauce that has been lightened up. Instead of using butter and heavy cream, the base of this sauce is cream cheese and Parmesan cheese.
This Alfredo sauce is so creamy and flavorful that you won’t even know you are saving yourself some extra calories!
This homemade sauce worked perfectly for this casserole. But if you don’t have time to make sauce from scratch, you can definitely use jarred Alfredo sauce.
How to make your own lightened up alfredo sauce:
- Start by placing milk, low fat cream cheese, flour and salt in a blender and blend it until it is completely smooth.
- Meanwhile, in a skillet over medium heat, melt one tablespoon of butter and garlic for a minute. Whisk in the blended milk mixture, stirring constantly for 3-5 minutes.
- Continue stirring the sauce over heat until it reaches your desired thickness, then mix in Parmesan cheese.
- Once your sauce is ready, it’s time to assemble the casserole!
How to make chicken alfredo tortellini casserole:
Combine Alfredo sauce, cooked chicken, frozen tortellini, chicken broth, frozen vegetables and seasonings in a large 9 x 13″ baking pan.
Mix it all together right in the pan and cover with aluminum foil.
Bake it in the oven at 350 degrees for 30 minutes.
Remove pan from the oven, remove the foil, and sprinkle with fresh shredded Parmesan cheese. Place back in the oven for 5 minutes until cheese is melted.
Be sure to try another delicious Alfredo recipe. Our One Pot Cheesy Chicken Alfredo is a family favorite.
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What to serve with Chicken Alfredo Tortellini Casserole:
- Sheet Pan Garlic Breadsticks
- Homemade Pizza Factory Breadsticks
- Easy Homemade Caesar Salad and Dressing
- Grandma’s Creamy 5 Cup Salad
- Fresh Italian Salad
Serves: 8
A simple homemade alfredo sauce tops this cheesy Chicken Alfredo Tortellini Casserole. It comes together in only a few minutes and is perfect for a busy night.
15 minPrep Time
35 minCook Time
50 minTotal Time
Save RecipeIngredients
- 2 1/2 cups low fat milk
- 4 ounces low fat cream cheese
- 3 Tablespoons flour
- 1 teaspoon salt
- 1 Tablespoon butter
- 3 teaspoons minced garlic
- 1/2 cup grated Parmesan cheese
- 1 (19 ounce) bag frozen tortellini
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 2 cups cooked chicken (cut into bite-sized pieces)
- 1 (10 ounce) bag frozen mixed vegetables (I used green beans, carrots, peas, and corn)
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Start by making the Alfredo sauce by placing milk, low fat cream cheese, flour and salt in a blender and blend it until it is completely smooth.
- Meanwhile, in a skillet over medium heat, melt one tablespoon of butter and garlic for a minute. Whisk in the blended milk mixture, stirring constantly for 3-5 minutes.
- Continue stirring the sauce over heat until it reaches your desired thickness, then mix in Parmesan cheese.
- Once your sauce is ready (or if you don't make homemade Alfredo sauce, feel free to use jarred sauce), it's time to assemble the casserole.
- Spray a 9 x 13 inch baking dish with non-stick cooking spray.
- In the baking dish, mix together Alfredo sauce, frozen tortellini (don't cook it first), chicken broth, seasonings, chicken and frozen vegetables.
- Cover pan with aluminum foil and bake for 30 minutes.
- Remove pan from oven, sprinkle casserole with Parmesan cheese, and place the pan back in the oven (uncovered) for another few minutes or until the cheese is melted.
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Recipe adapted from The Seasoned Mom
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