Ingredients

5 tablespoons unsalted butter (divided)

3/4 cup sun-dried tomatoes (plus 1 tbsp oil, see note)

8 ounces mushrooms, thinly sliced (such as Baby Bella)

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 (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 the 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 reserved from the sun-dried tomatoes. Add the mushrooms and cook for 2–3 minutes until softened.

Step 3: Add the sun-dried tomatoes to the pan and cook another 2–3 minutes. Stir in the minced garlic and cook for 30 seconds, then transfer all veggies and any liquid 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. Cook while whisking constantly for 1–2 minutes to form a roux.

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

Step 6: Gradually pour in the milk and chicken broth while whisking continuously until the sauce is smooth. Bring it to a boil, then reduce heat and simmer until it thickens slightly, about 3–5 minutes.

Step 7: Lower the heat to low and add the Parmesan cheese in 2-tablespoon increments, stirring until fully melted and incorporated into the sauce.

Step 8: Return the cooked vegetables and any accumulated liquid back to the pan. Add the shredded rotisserie chicken, tortellini, and chopped spinach. Gently stir to combine, making sure the tortellini is mostly submerged in the sauce and spread into an even layer.

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

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

Step 11: Remove from the oven. Season with extra salt and pepper if needed, garnish with fresh herbs if desired, and serve immediately for the best texture and flavor.

Tips & Variations

Use fresh herbs like basil or parsley for garnish to add a bright, fresh note.

Substitute fresh tortellini with frozen if refrigerated isn’t available; just adjust baking time slightly.

For a spicier version, increase the red pepper flakes to taste or add a dash of hot sauce to the sauce.

To make this vegetarian, omit the chicken and use vegetable broth instead of chicken broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk or broth to loosen the sauce if it has thickened too much. This dish is best enjoyed fresh as the tortellini will continue to absorb the sauce over time.

FAQs

Can I use dried tortellini instead of refrigerated?

Yes, you can use dried tortellini, but be sure to cook it according to the package instructions before adding it to the sauce. This will ensure it becomes tender without overbaking in the oven.

Is it necessary to use rotisserie chicken?

No, rotisserie chicken is convenient and flavorful, but you can substitute with cooked chicken breasts or thighs shredded or chopped. Leftover cooked chicken works well too.