Chicken Pesto Tortellini Bake

Preheat oven to 350ºF. Cook pasta according to package instructions.

Melt butter in a medium saucepan. Add garlic and saute 1 minute. Slowly add in flour and stir with a whisk until smooth. Slowly add milk/cream and keep stirring with a whisk for about 2 minutes. Stir in pesto until well combined. Turn off heat.

If you haven’t done so already, chop up your cooked chicken and spinach. (Tip: I always keep cooked shredded chicken in the freezer in 2-cup portions! Makes life a lot easier!)

When pasta is finished cooking, drain. In the pasta pot, add pasta, pesto sauce, chicken, spinach, 1/2 cup mozzarella cheese, and 1/4 cup parmesan cheese. Stir until well combined. Pour mixture into a greased casserole dish. Top with remaining cheese. Cover with foil and bake 20-25 minutes until bubbly and the cheese has melted. Let sit 5 minutes before serving. Serve with a green salad for a yummy meal!