Ingredients:
2 cups cooked chicken breast, shredded or cubed
1 (10 oz) package cheese ravioli (fresh or frozen)
1 (10 oz) package cheese tortellini (fresh or frozen)
2 cups Alfredo sauce (store-bought or homemade)
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
2 tbsp unsalted butter
2 garlic cloves, minced
1 cup heavy cream
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley or basil for garnish
Instructions:
Cook the ravioli and tortellini: In a large pot of salted boiling water, cook the ravioli and tortellini according to package instructions. Drain and set aside.
Make the garlic Alfredo sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and bring to a simmer. Add the Italian seasoning, salt, and pepper. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Remove from heat and set aside.
Assemble the bake: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked chicken, ravioli, and tortellini. Pour in the Alfredo sauce and toss everything together until well coated.
Add cheese and bake: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese on top. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Broil (optional): For a golden, crispy top, broil the bake for 2-3 minutes at the end, keeping a close eye to prevent burning.
Serve: Garnish with fresh parsley or basil and serve hot.
Helpful Tips:
Add sautéed spinach or mushrooms for extra vegetables and flavor.
Use rotisserie chicken to save time on prep.
