- Preheat oven to 425°F.
- Bring 3 quarts of salted water to a boil in a 5 to 6-quart pan over high heat.
- Add tortelloni and cook until tender to bite, about 8 minutes.
- Drain pasta well then transfer to a large bowl.
- Add chicken, artichoke hearts, and sauce to the bowl.
- Mix well.
- Spoon mixture into a well-greased 8- by 11-inch casserole or baking dish.
- Sprinkle top evenly with Parmesan.
- Bake until lightly browned and bubbling, about 10 minutes.
- Serve immediately.
Healthier Alternative: This dish is admittedly decadent. You can lighten it up by using an equal amount of reduced-fat Alfredo sauce mixed with minced fresh Basil to taste.