Chicken, Spinach and Artichoke Baked Tortellini
Hit like if you’re drooling already! This Chicken, Spinach and Artichoke Baked Tortellini is a warm, creamy, and ultra-comforting dinner that’s sure to win hearts at the table. With tender cheese-filled tortellini, shredded chicken, and a medley of creamy Alfredo sauce, baby spinach, and tangy artichokes, every bite is rich and satisfying. A golden topping of mozzarella and Parmesan adds just the right amount of gooey, melty texture to finish things off.
It’s a weeknight-friendly meal that feels indulgent and crowd-pleasing, using shortcut ingredients like frozen tortellini and jarred Alfredo to save time without sacrificing flavor. A quick mix-and-bake dish that requires minimal prep and delivers maximum comfort.
Ingredients
- 2 cups cooked and shredded chicken
- 1 (15 oz) jar Alfredo sauce
- ½ cup chicken broth
- 1 (19 oz) bag frozen cheese tortellini
- 1 (14 oz) can quartered artichoke hearts, drained
- 2 cups fresh baby spinach
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese (divided)
