Chicken Tortellini Casserole
This Chicken Tortellini Casserole is a delicious and easy weeknight dinner that the whole family will love. Made with pre-made tortellini, chicken, and a creamy Alfredo sauce, it’s a hearty and comforting dish that requires minimal effort.
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Tortellini has always been a crowd-favorite in our household. Whenever I’m craving something hearty and delicious, it’s my go-to dish. And the best part? It’s so easy to make!
If your family loves tortellini, you may also enjoy this Sausage and Tortellini Skillet recipe.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- cooked chicken
- cheese tortellini
- butter – I used salted butter
- all-purpose flour
- whole milk
- chicken broth
- shredded mozzarella cheese
- grated Parmesan cheese
- garlic powder
- onion powder
- dried basil
- dried parsley
- Salt and black pepper
- fresh spinach chopped
- bread crumbs
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
In a large pot, boil the tortellini. Meanwhile, melt the butter in a large skillet or pot, and add flour and cook until browned.
Gradually add milk and chicken broth to the roux and whisk until smooth. Then add the cheeses and seasonings. Add fresh spinach if using.
In a large bowl, combine the cooked chicken, tortellini, and sauce and mix to combine.
Spread the mixture into a casserole dish, top with remaining cheeses, and breadcrumbs, then bake in a 350-degree preheated oven for 25-30 minutes or until golden brown.
Hint: Spray your casserole dish well with nonstick cooking spray to prevent the casserole from sticking, and making clean-up easier.
Storage
Storage – Store the casserole in an airtight container in the fridge for up to 2-3 days.
Freezing – You can also freeze the casseorle for up to three months. Just wrap your casserole dish with plastic wrap and aluminum foil before freezing. Thaw in the fridge overnight.
Reheating – Reheat the entire casserole in the oven at 350 degrees for 15 – 20 minutes, you can also reheat single servings in the microwave.
Wendy’s Test Kitchen Tips
- If you want to add some additional protein to this casseorle, whip a batch of this Cottage Cheese Alfredo sauce and use it for your creamy sauce instead.
- Save a little pasta sauce, and if your sauce is too thick, you can use the pasta water to thin it out.
- One great thing about this recipe is that you can prep it ahead of time. However, don’t add the breadcrumbs on the top until you are ready to bake it so that they don’t become soggy.
FAQs
Yes, adding water to casseorle to cook the pasta, could water down the sauce. So, I recommend that you boil it before you add it to the casserole.
Related
Looking for other casserole recipes like this? Try these:
If you love this chicken tortellini casserole recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Chicken Tortellini Casserole
Equipment
- large saucepan
- Large Mixing Bowl
- 9×13 baking dish
Ingredients
- 2 cups cooked chicken diced
- 20 ounces cheese tortellini
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese divided
- 1 cup grated Parmesan cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup fresh spinach chopped (optional)
- ½ cup bread crumbs
Instructions
- Preheat your oven to 350°F (175°C). Cook the tortellini according to package instructions, drain, and set aside.
- In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for about 2 minutes, until lightly browned.
- Gradually whisk in the milk and chicken broth until the mixture is smooth. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Stir in 3/4 cup of the mozzarella cheese and 3/4 cup of the Parmesan cheese until melted and smooth.
- Add the garlic powder, onion powder, dried basil, dried parsley, salt, and pepper. If using, stir in the chopped spinach until wilted.
- In a large mixing bowl, combine the cooked chicken, tortellini, and the cheese sauce.
- Mix until everything is well coated.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Sprinkle the bread crumbs over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let the casserole cool for a few minutes before serving. Enjoy!
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
