Instructions
Step 1 Preheat oven to 375°F (190°C) and lightly grease a baking dish. /nStep 2 Cook tortellini according to package instructions until just al dente, then drain and set aside. /nStep 3 In a large skillet, melt butter over medium heat and sauté garlic until fragrant. /nStep 4 Add chicken broth, heavy cream, and milk, stirring to combine, and let simmer for 3–4 minutes. /nStep 5 Stir in Parmesan cheese, Italian seasoning, salt, and pepper until the sauce is smooth and slightly thickened. /nStep 6 Add cooked chicken and tortellini to the sauce and toss until well coated. /nStep 7 Transfer the mixture to the prepared baking dish and spread evenly. /nStep 8 Top with shredded mozzarella cheese. /nStep 9 Bake for 20–25 minutes until bubbly and golden on top. /nStep 10 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through, or microwave in portions.
Add a splash of milk or cream when reheating to keep the sauce creamy.
This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Continue on the next page