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Homemade Three-Cheese Baked Tortellini Alfredo dish photo
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Three-Cheese Baked Tortellini Alfredo

This Three-Cheese Baked Tortellini Alfredo is SO CREAMY! Cheese tortellini baked in a luscious Alfredo sauce with chicken, peas, and a crispy breadcrumb topping.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 9 ounces Cheese Tortellini
  • 1 tablespoon Olive Oil extra virgin
  • 1 cup Heavy Cream
  • 0.5 cup Parmesan Cheese grated
  • 0.5 cup Mozzarella Cheese shredded, low-moisture
  • 0.5 cup Ricotta Cheese
  • 1 teaspoon Garlic Powder
  • 0.5 teaspoon Black Pepper
  • 0.25 teaspoon Salt
  • 0.25 teaspoon Onion Powder
  • 1 cup Cooked Chicken diced
  • 0.5 cup Frozen Peas
  • 0.5 cup Breadcrumbs plain or Italian-seasoned
  • 2 tablespoons Fresh Parsley chopped

Instructions

  • Bring a large pot of salted water to a boil. Add the 9 ounces of cheese tortellini and cook according to package instructions, usually about 3-5 minutes until al dente. Drain well and set aside.
  • In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Pour in 1 cup of heavy cream and bring it to a gentle simmer. Gradually stir in 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella, and 1/2 cup ricotta cheese until the cheeses melt and the sauce becomes smooth.
  • Add 1 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Stir well to incorporate all the spices evenly into the sauce.
  • Add the cooked chicken (1 cup diced) and 1/2 cup frozen peas directly into the Alfredo sauce. Then gently fold in the cooked tortellini, ensuring everything is coated with the creamy sauce.
  • Transfer the tortellini mixture into a greased 8x8-inch baking dish. Sprinkle 1/2 cup breadcrumbs evenly over the top to create a crunchy crust during baking.
  • Preheat your oven to 375°F (190°C). Bake the dish uncovered for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
  • Once baked, remove the dish from the oven and sprinkle 2 tablespoons chopped fresh parsley over the top for a fresh, vibrant finish. Serve hot and enjoy the creamy, cheesy goodness!

Equipment

  • Large Pot
  • Large skillet or saucepan
  • Baking dish (8x8-inch or similar)
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Cheese Grater

Notes

  • Use freshly grated Parmesan cheese for better melting and richer flavor.
  • Watch the tortellini carefully while cooking to avoid overcooking and mushiness.
  • For a crispier topping, broil the breadcrumbs for the last 2-3 minutes of baking.
  • Store leftovers in an airtight container in the fridge up to 3 days; add cream or milk when reheating to loosen sauce.
  • To make vegetarian, omit chicken and add extra veggies like spinach or mushrooms.