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Cheesy Chicken Alfredo Casserole

Just say, “Cheese-y Chicken Alfredo Casserole” for dinner and the entire family will smile ☺

This Cheesy Chicken Alfredo Casserole is a creamy cheesy decadent white sauce chicken and pasta dish that is easy to assemble and perfect for a delicious weeknight go to!

Prep Time:  10 minutes

Cooking Time:  45 – 50 minutes 

Serves:  4 – 6

Yield:  8-inch x 11-inch pan

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Ingredients

  • 1 (9-ounce) package refrigerated cheese filled tortellini
  • 2 ½ - 3 cups chopped fresh or frozen broccoli
  • 2 tablespoon olive oil
  • 1 pound chicken tenderloins or substitute 2 chicken breast cut into 1-inch slices
  • 1 cup chopped white onion
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 cups milk, or more, as needed
  • 1/2 cup Frigo® Whole Milk Ricotta, or more, as needed
  • 1 (5-ounce) container Frigo® Shredded Parmesan Cheese, divided
  • 1 cup chopped red bell peppers
  • 1 tablespoons minced garlic
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon garlic salt
  • ¼ teaspoon crushed red pepper flakes, optional
  • 2 tablespoons chopped fresh parsley leaves, optional

Directions

Preheat oven to 375°F. Lightly grease an 8-inch x 11-inch baking pan.

Bring a large pot of salted water to a boil. Cook tortellini 2 minutes less than directed on the package until al dente, roughly 6 minutes. During the last 3 minutes of cooking, add the broccoli to the boiling water. Drain into a colander.

Meanwhile, in a large non-stick sauté pan, heat 2 tablespoons of olive oil and sauté the chicken tenderloins and onion until chicken is browned on both sides, about 3 minutes per side. Scrape chicken and onion onto a plate and reserve to the side for assembly. Wipe out the sauté pan and return to the stove.

Melt butter in the sauté pan over medium heat and then whisk in flour until lightly browned, about 2 minutes.

Gradually whisk in milk and Frigo® Whole Milk Ricotta, and cook, whisking constantly, until slightly thickened, about 5 minutes.

Stir in 1 cup of Frigo® Shredded Parmesan Cheese, red bell pepper, garlic, Italian seasoning, garlic salt, and red pepper flakes. Cook, stirring frequently, until cheese is melted, about 2 minutes. If the mixture is too thick, add more milk as needed. Season with salt and pepper, to taste.

Gently toss in tortellini, broccoli, and chicken mixture until coated by sauce and spoon into the prepared baking dish. Sprinkle evenly with the remaining Frigo® Shredded Parmesan Cheese.

Bake 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, garnished with parsley if desired.

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