The Seasoned Mom

Chicken Tortellini Alfredo

Italian

5mactive·35mpassive·40mtotal

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Ingredients

Serves 8

Produce

½ teaspoon dried thyme ((or use dried basil, oregano, parsley, chives, or Italian seasoning))
Optional garnish: chopped fresh herbs such as parsley, thyme, or basil

Proteins

½ cup chicken broth or water
2 cups cooked, diced chicken ((such as the meat from a store-bought rotisserie chicken))

Dairy & sauces

1 (19 ounce) package frozen cheese tortellini (about 4.5 cups of frozen tortellini), (do not thaw)
½-1 cup shredded mozzarella cheese or Italian cheese blend
3 cups Alfredo sauce ((I use 2 jars that are 15 ounces each))

Other

2 cups frozen mixed vegetables (I used a blend of peas, carrots, corn, and green beans), (do not thaw)

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Step 1
Preheat the oven to 425°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray; set aside. In the prepared dish (or in a separate bowl), stir together the frozen tortellini, Alfredo sauce, chicken broth (or water), and thyme. Cover tightly with foil. Bake (covered) for 30 minutes. Remove the dish from the oven; gently stir. At this point, the pasta should be tender (or almost tender).
Step 2
Stir in the chicken and the frozen mixed vegetables. Sprinkle the cheese on top.
Step 3
Return the dish to the oven, uncovered, until the vegetables are tender and the cheese melts, about 5-10 more minutes. Garnish with chopped fresh herbs and serve.

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