Why You’ll Love This Recipe
This baked tortellini dish is the ultimate comfort food: creamy, cheesy, and filling. It’s incredibly simple to prepare—especially when using store-bought tortellini and rotisserie chicken—and bakes into a bubbly, golden masterpiece. Great for feeding a crowd, making ahead, or enjoying as leftovers, it’s a reliable recipe that pleases both kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cheese tortellini (refrigerated or frozen)
cooked chicken (rotisserie or grilled)
marinara sauce or Alfredo sauce
cream cheese or heavy cream (optional for extra creaminess)
mozzarella cheese
Parmesan cheese
garlic powder
Italian seasoning
olive oil or butter (for greasing the baking dish)
salt
black pepper
fresh basil or parsley (optional for garnish)
Directions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or butter.
- Cook the tortellini according to package instructions, but reduce the cooking time by 1–2 minutes (they’ll finish in the oven). Drain and set aside.
- In a large bowl, combine the cooked tortellini, shredded chicken, marinara or Alfredo sauce, cream cheese (if using), garlic powder, Italian seasoning, salt, and pepper.
- Mix until everything is evenly coated and combined.
- Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and Parmesan cheese evenly over the top.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and golden on top.
- Let it rest for a few minutes before serving. Garnish with chopped basil or parsley if desired.
Servings and timing
This recipe yields about 6 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Variations
- Use Alfredo sauce for a creamy white version.
- Add spinach, mushrooms, or chopped zucchini for extra veggies.
- Use ground chicken or turkey instead of shredded chicken.
- Add red pepper flakes for a spicy kick.
- Try different tortellini fillings like spinach and ricotta or mushroom.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place a portion in a microwave-safe dish and heat in 30-second intervals until warm, or reheat in the oven at 350°F (175°C) until heated through. Add a splash of milk or broth if needed to loosen the sauce.
FAQs
Can I make this dish ahead of time?
Yes, you can assemble the entire bake, cover it, and refrigerate it up to a day ahead. Bake when ready to serve.
Can I use frozen tortellini?
Yes, just cook it according to the package directions before mixing it into the bake.
What type of chicken works best?
Shredded rotisserie chicken is easy and flavorful, but any cooked chicken breast or thigh meat will work.
Can I freeze Chicken and Cheese Tortellini Bake?
Yes. Assemble and freeze unbaked for up to 2 months. Thaw overnight in the fridge and bake as directed.
What sauce works best?
Marinara gives it a classic Italian flavor, while Alfredo creates a rich, creamy version. You can also mix both for a “rosé” style sauce.
Can I use a different pasta?
Tortellini is best for this recipe, but you can substitute with cooked penne or rigatoni for a non-filled pasta option.
How do I make it extra creamy?
Stir in cream cheese or a splash of heavy cream into the sauce before baking.
Can I add vegetables?
Yes. Spinach, mushrooms, or bell peppers can be sautéed and added to the mix before baking.
How do I prevent the top from burning?
Cover with foil for the first part of baking, then uncover to melt and brown the cheese.
What cheese is best for topping?
A mix of shredded mozzarella and grated Parmesan gives the best melted texture and flavor.
Conclusion
Chicken and Cheese Tortellini Bake is a simple, cozy dish that delivers big on flavor and comfort. With its creamy sauce, tender pasta, and gooey cheese topping, it’s a dinner the whole family will love. Perfect for busy nights, potlucks, or when you just want something warm and satisfying straight from the oven.
PrintChicken and Cheese Tortellini Bake
Chicken and Cheese Tortellini Bake is a comforting, crowd-pleasing casserole made with tender chicken, cheesy tortellini, marinara or Alfredo sauce, and melted mozzarella and Parmesan. It’s easy, creamy, and perfect for weeknight dinners or feeding a family.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 20 oz cheese tortellini (refrigerated or frozen)
- 2 cups cooked chicken (shredded or chopped)
- 2 cups marinara sauce or Alfredo sauce
- 4 oz cream cheese or 1/2 cup heavy cream (optional for extra creaminess)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp olive oil or butter (for greasing the dish)
- Salt, to taste
- Black pepper, to taste
- Fresh basil or parsley, chopped (optional for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or butter.
- Cook the tortellini according to package instructions, reducing the time by 1–2 minutes. Drain and set aside.
- In a large bowl, combine cooked tortellini, shredded chicken, marinara or Alfredo sauce, cream cheese (if using), garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with shredded mozzarella and Parmesan cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10–15 minutes, or until cheese is melted, bubbly, and golden brown on top.
- Let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
- Use rotisserie chicken to save time and add flavor.
- Combine Alfredo and marinara sauces for a creamy rosé version.
- Stir in sautéed spinach or mushrooms for added vegetables.
- Add red pepper flakes for a spicy twist.
- For a crispier top, broil for 1–2 minutes after baking.
Nutrition
- Serving Size: 1 portion (approx. 1/6 of dish)
- Calories: 560
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
