Oven-Baked Chicken Tortellini Alfredo with White Wine Sauce

Preheat your oven to the desired temperature of 350 degrees F (175 degrees C).

Fill a large container with water that has been lightly seasoned with salt, and bring it to a state of vigorous boiling. Introduce the tortellini into the pot, stir gently, and return it to a state of rolling boil. Cook, uncovered and stirring occasionally, until the tortellini rise to the surface and the filling is hot, approximately 3 minutes. Drain.

While the tortellini is cooking, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth; mix well and simmer for 5 minutes, ensuring that the mixture does not boil over. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper. Cook, stirring constantly, until the cheese is melted and the sauce is smooth.

Toss the cooked tortellini with the chicken in an ungreased 11x17-inch casserole dish. Pour the Alfredo sauce over the top, then cover with mozzarella cheese.

Bake in the preheated oven until the cheese is melted and golden brown, approximately 20 to 30 minutes. Garnish with fresh parsley and serve the dish hot.