As you’re prepping for the week ahead, you don’t have a ton of time to make a full-on meal… or at least that’s what you think. Sunday Chicken Pasta Bake is an easy way to pull something together while you’re doing all your cleaning and organizing. You’ll feel quite satisfied by the cheesy tortellini mixed in with tender veggies, juicy chicken, and melty parmesan. The crunchy cracker topping really adds an element of detail that will make your table guests believe you spent hours and hours on this culinary masterpiece. Sunday Chicken Pasta Bake will really make you start your week off feeling like you’ve got your ducks in a row… and that’s something to “quack” about!
Ingredients
For the chicken-pasta bake:
- 1/2 cup butter
- 1/2 cup sweet onion, chopped
- 1/2 cup red bell pepper, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 1/2 cups half-and-half
- 1/2 cup dry white wine
- 1 cup parmesan cheese, shredded
- 1/4 teaspoon table salt
- 1/4 teaspoon ground red pepper
- 1 (20-ounce) package refrigerated cheese and spinach tortellini
- 4 cups fresh broccoli, chopped
- 4 cups chicken breasts, cooked and chopped
For the cracker topping:
- 1/2 cup parmesan cheese, grated
- 15 round buttery crackers, crushed
- 1/2 cup pecans, chopped
- 3 tablespoons butter, melted
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 9×13-inch baking dish with cooking spray.
Step 3 –In a Dutch oven over medium-high heat, melt 1/2 cup of the butter.
Step 4 –Add the onion, the bell pepper, and the garlic to the melted butter and sauté until they are tender, about 5-6 minutes.
Step 5 –Add the flour to the veggie mixture and cook, stirring constantly, about 1 minute.
Step 6 –Whisk the chicken broth, the half-and-half, and the white wine into the veggie mixture, then reduce the heat to medium. Cook, stirring constantly, until it has thickened and is bubbly, about 6-8 minutes.
Step 7 –Transfer the Dutch oven from the heat. Add 1 cup of the shredded parmesan cheese, the salt, and the ground red pepper to the sauce mixture and stir until the cheese melts.
Step 8 –Add the tortellini, the broccoli, and the chicken to the sauce and stir together.
Step 9 –Spoon the pasta mixture into the prepared baking dish.
Step 10 –In a mixing bowl, add the remaining grated parmesan, the crackers, the pecans, and the remaining melted butter and stir together.
Step 11 –Sprinkle the cracker mixture over the pasta mixture and bake until it is bubbly, about 40-45 minutes.
Step 12 –Transfer the Dutch oven to a wire rack and let the pasta bake cool, about 10 minutes.
Step 13 –Serve.
