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 (divided, about 1/2 cup + 3 tablespoons)

9 ounces refrigerated tortellini (such as Rana’s)

1 1/2 cups shredded rotisserie chicken

2 cups fresh baby spinach (coarsely chopped)

Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 425°F and adjust the oven rack to the middle position.

Step 2: In a large (3.5 quart) oven-safe pan 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: Stir in the sun-dried tomatoes and cook for another 2–3 minutes. Add the minced garlic and cook for 30 seconds more. Transfer this mixture to a separate plate.

Step 4: Melt the remaining 4 tablespoons of butter in the same pan. Sprinkle the flour over it and whisk briskly until smooth. Continue whisking constantly for 1–2 minutes to cook out the raw flour taste.

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

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

Step 7: Reduce the heat to low and gradually stir in the Parmesan cheese, 2 tablespoons at a time, until melted and fully incorporated.

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, ensuring the tortellini is mostly submerged in the sauce and spread into an even layer.

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

Step 10: Bake for an additional 3 minutes until the cheese is melted and slightly golden.

Step 11: Remove from the oven, season with additional salt and pepper if needed, garnish with fresh herbs if desired, and serve immediately for best results.

Tips & Variations

Use fresh baby Bella mushrooms for a deeper, earthier flavor and tender texture.

Substitute fresh spinach with kale or arugula for a different green addition.

If sun-dried tomatoes packed in oil are unavailable, rehydrate dry sun-dried tomatoes in warm water and add 1 tablespoon olive oil separately to the pan.

For a spicier version, increase the red pepper flakes to taste or add a pinch of cayenne pepper.

Swap rotisserie chicken for cooked diced chicken breast for a homemade touch.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini can be used. Be sure not to thaw it before adding to the pan; just increase the baking time slightly and check that the tortellini is fully cooked before serving.

Is this dish suitable for picky eaters?

Absolutely. The creamy sauce, mild spices, and familiar ingredients like chicken and tortellini make it a great choice for picky eaters. You can always reduce spices or leave out the red pepper flakes for a milder flavor.