Cheesy Tortellini & Chicken Pumpkin Alfredo Bake
This Cheesy Tortellini & Chicken Pumpkin Alfredo Bake features Buitoni® Three Cheese Tortellini with pan-seared chicken breast, tossed with a cheesy, creamy pumpkin Alfredo sauce, as well as fresh mushrooms and crumbled bacon! It's a family-pleasing weeknight meal that is savory and satisfying!
Servings: 8 servings
Ingredients
- 20 ounces Buitoni Refrigerated Three Cheese Tortellini
- 6 slices bacon chopped into 1/2-inch pieces
- 2 Tablespoons olive oil
- 1 lb boneless skinless chicken breasts sliced in half lengthwise to create 4 thinner cutlets
- Salt & pepper to taste
- 2 Tablespoons salted butter
- 3 cloves garlic minced
- 8 ounces baby bella mushrooms
- 3/4 cup pumpkin puree
- 1 cup chicken broth
- 1/2 cup whole milk
- 2 Tablespoons flour
- 4 ounces cream cheese cubed
- 3/4 cup freshly grated mozzarella cheese
- 1/2 cup grated Parmesan & Romano cheeses
- Chopped fresh parsley optional
- Toasted pine nuts optional
Instructions
- Prepare tortellini according to package directions in a large pot of boiling, salted water. Drain and set aside.20 ounces Buitoni Refrigerated Three Cheese Tortellini
- Cook the bacon in a large skillet until crispy. Remove with a slotted spoon and keep warm. Drain the grease from the bacon and wipe out the skillet.6 slices bacon
- In the same skillet used for the bacon, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with salt & pepper, then grill in the skillet until nicely browned on the outside and cooked through, about 3-4 minutes per side. Remove from the pan and allow the chicken to rest before cutting into bite-size pieces. Keep warm.2 Tablespoons olive oil, 1 lb boneless skinless chicken breasts, Salt & pepper
- Using the same large skillet used to cook the bacon and chicken, melt the butter over medium heat, then add the garlic and cook and stir for 30 seconds, just until fragrant. Add the mushrooms and cook for 3-4 minutes, just until softened.2 Tablespoons salted butter, 3 cloves garlic, 8 ounces baby bella mushrooms
- In a separate bowl, whisk together the pumpkin puree, chicken broth, milk and flour. Add to the garlic and mushrooms and continue to cook, stirring frequently, until hot and bubbling, about 5 minutes.3/4 cup pumpkin puree, 1 cup chicken broth, 1/2 cup whole milk, 2 Tablespoons flour
- Add the cream cheese cheese and whisk until melted. Stir in the half of the Parmesan, Romano and Mozzarella cheeses and season with salt and pepper. Reserve the remaining cheese for topping the casserole. Reduce heat, and allow the sauce to simmer for 5 minutes, until slightly thickened, then add the tortellini to the sauce and toss to combine.4 ounces cream cheese, 3/4 cup freshly grated mozzarella cheese, 1/2 cup grated Parmesan & Romano cheeses
- Transfer to a baking dish and top with remaining cheese. Bake at 375°F for 13-15 minutes, until cheese is melted and dish is hot all the way through. Sprinkle with fresh chopped parsley and toasted pine nuts, if desired.Chopped fresh parsley, Toasted pine nuts
Nutrition
Calories: 546kcal | Carbohydrates: 38g | Protein: 32g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 831mg | Potassium: 504mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4006IU | Vitamin C: 4mg | Calcium: 303mg | Iron: 3mg
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