Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

Pasta

• 20 oz (570 g) refrigerated cheese tortellini
• 3 cups broccoli florets
• 2 cups cooked chicken breast, diced or shredded

Cream Sauce

• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ¼ teaspoon paprika (optional)

Cheese

• 1½ cups shredded mozzarella
• 1 cup shredded Parmesan
• ½ cup shredded white cheddar (optional, for extra richness)

Topping

• ½ cup mozzarella
• 2 tablespoons Parmesan
• Chopped parsley or chives

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Instructions

1. Cook the Tortellini

• Bring a large pot of salted water to a boil.
• Cook tortellini 1 minute less than package directions.
• Add broccoli during the last 2 minutes of cooking.
• Drain and set aside.

2. Make the Sauce

1. Melt butter in a large skillet.
2. Add garlic and cook 30 seconds.
3. Whisk in flour and cook 1 minute.
4. Slowly whisk in milk and heavy cream.
5. Cook until thickened (4–5 minutes).
6. Stir in onion powder, Italian seasoning, salt, pepper, and paprika.

3. Add Cheese

Reduce heat to low.

Stir in:

• Parmesan
• Mozzarella
• White cheddar

Mix until smooth and creamy.

4. Combine

Fold in:

• Chicken
• Tortellini
• Broccoli

Mix gently until coated.

5. Bake

Transfer to a greased 9×13-inch baking dish.

Top with:

• Remaining mozzarella
• Parmesan

Bake at 375°F (190°C) for 20–25 minutes.

Broil for 2–3 minutes until golden.

Garnish with parsley.

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Nutrition Information (Approximate, per serving)

• Calories: 640
• Protein: 40 g
• Carbohydrates: 38 g
• Fat: 36 g
• Saturated Fat: 19 g
• Cholesterol: 145 mg
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 920 mg
• Calcium: 450 mg
• Iron: 2.3 mg

Nutrition values are estimates and will vary with ingredient brands and portion sizes.

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Allergens

This recipe contains:

•  Milk (butter, cream, cheese)
•  Wheat/Gluten (tortellini, flour)
•  Eggs (many refrigerated tortellini contain eggs)
• Peanuts (not included)
•  Tree nuts (not included unless using specialty cheeses with nuts)

If serving someone with food allergies, always check the labels on the tortellini and cheeses, as ingredients can vary by brand.

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Storage

• Refrigerator: Up to 4 days
• Freezer: Up to 2 months
• Reheat: Bake at 350°F (175°C) for 15–20 minutes or microwave individual portions until hot.

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Tips

• Use rotisserie chicken to save time.
• Freshly grate the cheese for the smoothest sauce.
• Don’t overcook the broccoli; it will continue cooking in the oven.
• Add mushrooms, spinach, or bacon for extra flavor.
• A pinch of crushed red pepper adds a mild kick.

Q&A

Q: Can I use frozen broccoli?
Yes. Thaw and drain it well before adding.

Q: Can I use frozen tortellini?
Yes. Cook according to the package directions before assembling.

Q: Can I make it ahead?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake just before serving, adding about 10 extra minutes if it’s cold from the refrigerator.

Q: Can I use another pasta?
Yes. Penne, rigatoni, shells, or bow ties work well, though cheese tortellini provides the richest flavor.

Q: Why is my sauce grainy?
Use freshly shredded cheese and melt it over low heat. Pre-shredded cheese often contains anti-caking agents that can make the sauce less smooth.

Q: Can I make it lighter?
Yes. Replace the heavy cream with more milk and use reduced-fat cheese. The sauce will be slightly less rich but still creamy.

Q: What can I serve with it?

• Garlic bread
• Caesar salad
• Roasted vegetables
• Fresh fruit