Ingredients

5 tablespoons unsalted butter, divided

3/4 cup sun-dried tomatoes (plus 1 tablespoon 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 tablespoons), divided

9 ounces refrigerated tortellini (Rana’s recommended)

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 (220°C).

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

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

Step 4: In the same pan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle the flour over the melted butter and whisk briskly to combine into a smooth paste. Cook, whisking constantly, for 1–2 minutes to remove the raw flour taste.

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

Step 6: Gradually whisk in the whole milk and chicken broth, pouring slowly while whisking to prevent lumps. Bring the mixture to a boil, then reduce heat to medium and simmer for 3–5 minutes until slightly thickened.

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

Step 8: Return the cooked mushrooms, sun-dried tomatoes, and any accumulated liquid to the pan. Add the shredded rotisserie chicken, tortellini, and chopped spinach. Stir gently to combine, making sure the tortellini is mostly submerged in the sauce and the ingredients are spread into an even layer.

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

Step 10: Return the pan to the oven and bake for an additional 3 minutes until the cheese is melted and lightly browned.

Step 11: Remove from oven, adjust seasoning with salt and pepper as needed, and garnish with fresh herbs if desired. Serve immediately for the best texture, as the tortellini will absorb more sauce if left to sit.

Tips & Variations

Use fresh baby Bella mushrooms for a deeper flavor, or substitute with cremini or button mushrooms if preferred.

If you like more heat, increase the red pepper flakes or add a pinch of cayenne pepper.

For a richer sauce, substitute half of the whole milk with heavy cream.

Vegetarian option: omit the chicken and add roasted vegetables like zucchini or bell peppers instead.

Freshly grate Parmesan for a more robust cheesy flavor over pre-grated varieties.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, you can use frozen tortellini. Just increase the initial bake time by a few minutes to ensure they cook through completely.

Is this dish freezer-friendly?

While you can freeze it, cream-based sauces sometimes separate after freezing. For best results, freeze before baking and bake directly from frozen, adjusting the baking time accordingly.