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 preferred)

1 tablespoon minced garlic

1/4 cup all-purpose flour

1 tablespoon Italian seasoning

1/4 teaspoon paprika

1/8 teaspoon red pepper flakes

1¼ cups whole milk

1 cup chicken broth

7/8 cup grated Parmesan cheese (divided; about 1/2 cup + 3 tbsp)

9 ounces refrigerated tortellini (such as Rana’s)

1½ cups shredded rotisserie chicken

2 cups fresh baby spinach, coarsely chopped

Salt and pepper, to taste

Instructions

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

Step 2: In a large (3.5 quart) oven-safe pan over medium-high heat, heat 1 tablespoon of oil reserved from the sun-dried tomatoes. Add the sliced mushrooms and cook for 2–3 minutes until softened. Stir in the sun-dried tomatoes and cook for another 2–3 minutes. Add the minced garlic and cook for 30 seconds more. Transfer the mixture to a separate plate.

Step 3: In the same pan, melt the remaining 4 tablespoons of butter. Sprinkle the flour over the melted butter and whisk briskly to form a smooth roux. Continue whisking and cooking for 1–2 minutes until lightly golden.

Step 4: Stir in the Italian seasoning, paprika, red pepper flakes, and season with salt and pepper.

Step 5: While whisking constantly, slowly add the milk and chicken broth. Bring the mixture to a boil, then reduce the heat to medium and simmer for 3–5 minutes until slightly thickened.

Step 6: Reduce the heat to low. Gradually add the Parmesan cheese in small batches, stirring until melted and incorporated into the sauce.

Step 7: Return the cooked mushrooms and sun-dried tomatoes with their accumulated liquid to the pan. Add the shredded rotisserie chicken, tortellini, and chopped spinach. Gently stir to combine, pressing the tortellini down so they are mostly submerged in the sauce and spread evenly.

Step 8: Transfer the pan to the oven and bake for 8 minutes. Remove, stir the mixture well, and press it into an even layer. Sprinkle the remaining Parmesan cheese over the top and bake for an additional 3 minutes.

Step 9: Remove from the oven. Taste and adjust seasoning with extra salt and pepper if needed. Garnish with fresh herbs if desired, and serve immediately for the best texture as the tortellini will continue to absorb the sauce if left to sit.

Tips & Variations

Use fresh herbs like basil or parsley for garnish to add a burst of freshness.

Substitute fresh spinach with kale or Swiss chard for a different leafy green option.

For a spicier kick, increase the red pepper flakes according to your preference.

Try using turkey or leftover rotisserie chicken for a quick protein swap.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini can be used, but add a couple of extra minutes to the baking time to ensure it cooks through.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute butter with a plant-based alternative and use unsweetened almond milk or another dairy-free milk. Use a dairy-free Parmesan substitute or nutritional yeast for the cheesy flavor.