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Chicken & Sausage Tortellini Alfredo Casserole

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Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 45 min.

Makes

8 servings

Updated: Jan. 17, 2024
Pesto pinwheel rolls top this golden-crusted casserole. With its spicy Italian sausage, sun-dried tomatoes, plump cheese tortellini and velvety Alfredo sauce this dish makes a thoroughly satisfying meal. —Jeanne Holt, St. Paul, Minnesota
Chicken & Sausage Tortellini Alfredo Casserole
Chicken & Sausage Tortellini Alfredo Casserole Recipe photo by Taste of Home
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Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 jar (15 ounces) Alfredo sauce
  • 1 can (14 ounces) water-packed quartered artichoke hearts, drained
  • 1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1/2-inch slices
  • 2 cups shredded cooked chicken breast
  • 1 cup shredded Italian cheese blend
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • TOPPING:
  • 1 package (8 ounces) refrigerated crescent rolls
  • 1/3 cup prepared pesto
  • 1/4 cup shredded Italian cheese blend
  • Torn fresh basil leaves, optional

Directions

  1. Preheat oven to 350°. In a 6-qt. stockpot, cook tortellini according to package directions, reducing cook time to 5 minutes. Drain; return to pot. Add Alfredo sauce, artichoke hearts, sausage, chicken, cheese and tomatoes; toss gently to combine.
  2. Transfer to a greased 2-quart baking pan, spreading evenly. Bake, covered, 30 minutes.
  3. Meanwhile, for topping, unroll crescent dough; press perforations to seal. Spread pesto on top. Roll up jelly-roll style, starting with short side; pinch seam to seal. Using a serrated knife, cut crosswise into 8 slices.
  4. Arrange slices over casserole, cut side up. Bake, uncovered, until rolls are golden brown, 15-20 minutes. Sprinkle with cheese. If desired, top with torn basil leaves.

Nutrition Facts

1 serving: 523 calories, 27g fat (12g saturated fat), 101mg cholesterol, 1176mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 32g protein.