Ingredients

5 tablespoons unsalted butter (divided)

3/4 cup sun-dried tomatoes (plus 1 tbsp oil from the jar)

8 ounces mushrooms, thinly sliced (Baby Bella recommended)

1 tablespoon minced garlic

1/4 cup all-purpose flour

1 tablespoon Italian seasoning

1/4 teaspoon paprika

1/8 teaspoon red pepper flakes

1 1/4 cups whole milk

1 cup chicken broth

7/8 cup grated Parmesan cheese (about 1/2 cup plus 3 tbsp, divided)

9 ounces refrigerated tortellini

1 1/2 cups shredded rotisserie chicken

2 cups fresh baby spinach, coarsely chopped

Salt and pepper to taste

Instructions

Step 1: Adjust your oven rack to the middle position and preheat the oven to 425°F.

Step 2: In a large (3.5 quart) oven-safe pan over medium-high heat, heat 1 tablespoon of oil from the sun-dried tomatoes. Add the sliced mushrooms and cook for 2–3 minutes.

Step 3: Add the sun-dried tomatoes to the pan and cook for another 2–3 minutes. Stir in the minced garlic and cook for 30 seconds more. Transfer the cooked veggies to a separate plate.

Step 4: In the same pan, melt the remaining 4 tablespoons of butter. Sprinkle the flour over the melted butter and whisk briskly until smooth. Continue cooking and whisking constantly for 1–2 minutes.

Step 5: Stir in Italian seasoning, paprika, red pepper flakes, and salt and pepper to taste.

Step 6: While whisking constantly, very gradually pour in the milk and chicken broth until smooth. Bring the mixture to a boil, then reduce heat to medium and simmer until slightly thickened, about 3–5 minutes.

Step 7: Reduce heat to low and gradually add 2 tablespoons of Parmesan cheese at a time, stirring until fully melted.

Step 8: Return the cooked mushrooms, sun-dried tomatoes, and their liquid to the pan. Add the shredded chicken, tortellini, and chopped spinach. Gently stir to combine, making sure the tortellini is submerged as much as possible and the mixture is evenly spread.

Step 9: Place the pan in the oven and bake for 8 minutes. Remove the pan, stir everything well, then press into an even layer. Sprinkle the remaining 3 tablespoons of Parmesan over the top.

Step 10: Bake for an additional 3 minutes. Remove from the oven, season with extra salt and pepper if needed, garnish with fresh herbs if desired, and serve immediately for best flavor and texture.

Tips & Variations

Use fresh spinach for a brighter flavor and to add a nutrient boost to this dish.

Substitute fresh mushrooms with cremini or button mushrooms if Baby Bella is unavailable.

For a spicier kick, increase the red pepper flakes slightly or add a dash of cayenne pepper.

If you prefer, swap rotisserie chicken for cooked diced chicken breast or thighs.

Leftover sauce can be stirred into pasta or used as a base for creamy soups.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini can be used and may require slightly longer baking time. Ensure they are fully cooked by checking tenderness before serving.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, substitute butter with a plant-based alternative, use dairy-free milk such as almond or oat milk, and replace Parmesan with a vegan cheese or nutritional yeast for a cheesy flavor.