Creamy Cheesy Chicken Tortellini Bake

Author: Catherine's Plates

1 pkg fresh cheese or other flavor tortellini (1 1/4 lbs) or any other type of pasta
1/2 TBS salt (for boiling water)
1 TBS olive oil
4 TBS butter
4 TBS all-purpose flour
1 tsp minced garlic
16 oz heavy whipping cream
5 oz shredded parmesan cheese
1 cup chicken broth
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
8 oz mozzarella cheese, shredded (DIVIDED)
2 cups fresh spinach
1 fully cooked rotisserie chicken shredded or chopped or 1lb or 3 cups fully cooked chicken shredded
1/2 jar (6oz) roasted red peppers, sliced

Preheat oven to 350 degrees.
Bring a large pot of boiling water to a boil. Season with 1/2 TBS salt. Add tortellini and cook until al dente per directions on back of package. Drain & set back in same pot. Coat pasta with 1 TBS olive oil to prevent them from sticking.
Melt 4 TBS butter in a large skillet over medium high heat. Once melted whisk in 4 TBS flour and 1 tsp minced garlic for 1 minute.
Slowly whisk in heavy whipping cream. Add in parmesan cheese, chicken broth, black pepper, garlic powder, onion powder, and smoked paprika. Whisk until cheese melts. Simmer for 5 minutes on medium low heat.
While simmering stir in 4 oz shredded mozzarella cheese.
Add the creamy cheesy sauce, fresh spinach, cooked and chopped chicken, and the roasted red pepper slices to the cooked and drained tortellini. Mix well to combine.
Butter a 9 x 13 baking dish. Add mixture to baking dish and smooth evenly. Sprinkle remaining 4 oz of mozzarella cheese on top. Top with additional red peppers and cracked black pepper.
Bake in preheated 350 degree oven for 15 minutes. Place under broiler for 5 minutes for a golden brown color on top. Serve it up.