Creamy Chicken Tortellini Bake

Description

Creamy Chicken Tortellini Bake is the ultimate comfort food for busy weeknights and cozy family dinners. This rich and satisfying casserole combines tender shredded chicken, cheesy tortellini, and a luscious Parmesan cream sauce that’s baked until hot, bubbly, and lightly golden around the edges. Every bite is loaded with creamy cheese, juicy chicken, and perfectly cooked pasta, making it a meal the whole family will love. Best of all, it’s simple to prepare using everyday ingredients and comes together with very little effort. Whether you’re using leftover rotisserie chicken or freshly cooked chicken breasts, this recipe is an excellent way to create a restaurant-quality meal at home. Pair it with garlic bread, roasted vegetables, or a crisp Caesar salad for a complete dinner that’s guaranteed to impress. The leftovers reheat beautifully, making this recipe perfect for meal prep or next-day lunches. If you’re looking for a hearty, creamy pasta bake that’s packed with flavor, this Creamy Chicken Tortellini Bake deserves a spot in your regular dinner rotation.

Ingredients For the Chicken & Tortellini

2 cups cooked shredded chicken
20 ounces refrigerated cheese tortellini
1 tablespoon olive oil

For the Creamy Sauce

2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1 cup chicken broth
1 cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
4 ounces cream cheese, softened
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

For the Topping

½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the tortellini according to the package directions until just al dente. Drain and set aside.
Melt the butter in a large skillet over medium heat.
Add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the flour and cook for 1 minute while whisking continuously.
Slowly pour in the chicken broth followed by the heavy cream, whisking until smooth.
Add the softened cream cheese and stir until completely melted.
Mix in the Parmesan cheese, mozzarella cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper.
Simmer the sauce for 3–5 minutes until slightly thickened.
Fold the cooked tortellini and shredded chicken into the sauce until evenly coated.
Transfer the mixture to the prepared baking dish.
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
Bake for 20–25 minutes until hot and bubbly.
Broil for 2–3 minutes for a lightly golden cheese topping if desired.
Remove from the oven and let the casserole rest for 5 minutes.
Garnish with fresh parsley and serve warm.

Tips

Rotisserie chicken makes this recipe quick and convenient.
Don’t overcook the tortellini before baking.
Freshly grated Parmesan melts much better than pre-shredded cheese.
Add baby spinach, mushrooms, or broccoli for extra vegetables.
A pinch of crushed red pepper flakes adds a mild kick.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat with a splash of milk or chicken broth to restore the creamy texture.
Freeze before baking for up to 2 months.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Q&A

Can I use frozen tortellini?
Yes. Cook it according to the package directions before adding it to the sauce.

Can I substitute the heavy cream?
Yes. Half-and-half works well, although the sauce will be slightly less rich.

Can I prepare this casserole ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

What can I serve with Creamy Chicken Tortellini Bake?
Garlic bread, Caesar salad, roasted asparagus, steamed broccoli, green beans, or a fresh garden salad pair perfectly with this creamy dish.

Nutrition (Approx. Per Serving)

Calories: 610
Protein: 37g
Carbohydrates: 35g
Fat: 36g
Saturated Fat: 19g
Fiber: 2g
Sugar: 4g
Sodium: 890mg
Cholesterol: 155mg