Chicken Tortellini features cheese-filled tortellini, chicken, and broccoli, all tossed in a cheesy sauce and baked until bubbly. This casserole is comforting and flavorful.
Chicken Tortellini can be made ahead and is perfect for sharing with family or friends. Serve it with a simple Fruit Salad and Dinner Rolls.
The Best Chicken Tortellini
Thereโs not much better comfort food than cheese and pasta (or mashed potatoes!).
This dish is quick and easy, using rotisserie chickenโalready cooked, tender, and flavorfulโand frozen tortellini that doesnโt need thawing or pre-baking.
Plus, you can skip cooking the broccoli separately; just chop it small enough, and it will bake perfectly. I love shortcuts that work, and this casserole turns out great every time!
Ingredients
- Broccoli: Chop into small pieces so it cooks well without pre-cooking.
- Rotisserie Chicken: Use rotisserie or leftover grilled chicken.
- Frozen Cheese-Filled Tortellini: Use frozen tortellini directly from the package; no thawing needed.
- Unsalted Butter: Use unsalted to control the saltiness.
- Flour: Whisk constantly when adding liquid to prevent lumps.
- Milk: Any fat percentage works; I like 1% for balance.
- Chicken Broth: Use low-sodium broth to keep salt levels down.
- Sharp Cheddar Cheese: Grate your own cheese for better melting and taste.
- Parmesan Cheese: Save some for the top to create a tasty crust.
- Sour Cream: Adds creaminess and tang to the sauce.
- Seasonings: Adjust amounts to fit your preference.
- Panko Breadcrumbs: Toast in butter until golden for the best flavor and crunch.
How To Make Chicken Tortellini
- Preheat oven to 375ยฐF (190ยฐC).
- Mix: In a baking dish, combine broccoli, rotisserie chicken, and frozen tortellini.
- Make Sauce: Melt butter, whisk in flour, add milk and broth. Stir in cheeses and seasonings.
- Combine: Pour sauce over the tortellini mixture and stir. Top with Parmesan.
- Bake: Cover with foil and bake. Add panko mixed with melted butter, then bake.
Variations
- Chicken Tortellini with pesto: This is my favorite Pesto Tortellini recipe.
- Switch up veggies: Instead of broccoli, try frozen peas or chopped fresh baby spinach.
- Lighter sauce: Use fat-free sour cream and 1% milk for a cheese sauce with less fat.
- Chicken Tortellini marinara: Try this recipe and swap out the sausage for chopped rotisserie chicken.
- Salad: Check out this Greek Pasta Salad and add some chopped rotisserie chicken.
- Cheesy Chicken Tortellini soup: Hereโs my favorite Chicken Tortellini Soup
Storage
Leftovers?
Preparing Ahead: Assemble the casserole (save the panko topping) and refrigerate for up to 2 days. When ready, let it sit at room temp while preheating to 375ยฐF. Add panko, cover with foil, and bake for 45-50 minutes until bubbly.
Reheating: Cover leftovers with foil and bake at 375ยฐF for 30 minutes, or microwave individual servings.
Freezing: Assemble up to the panko step, cool, then wrap tightly. Freeze for up to 3 months.
What To Serve With Chicken Tortellini
- A big garden salad (try this Olive Garden Salad or Italian Salad) goes great with this.
- Dinner rolls, garlic bread, or crusty bread are great for dipping in the creamy sauce.
- If youโd like more veggies, these Roasted Vegetables make a good side.
Chicken Tortellini Quick Tips
- Use only 1 pound (16 ounces) of tortellini; more will leave the sauce insufficient to coat everything.
- I recommend frozen tortellini, as fresh tends to absorb too much liquid.
- Freshly grated cheese melts better into the cream sauce. Pre-shredded cheese doesnโt melt as well and lacks freshness.
More Comfort Food Favorites
- Quinoa Enchilada Bake
- One Skillet Cheesy Taco Pasta
- Chicken Divan
- Cheese Stuffed Meatballs
- One Skillet Chicken Enchilada Pasta
Chicken Tortellini
Chicken Tortellini combines delicious cheese-filled tortellini pasta, tender bites of chicken, and fresh broccoli, tossed in a cheesy sauce and baked until hot and bubbly. This easy casserole is comforting, flavorful, and satisfying.
Equipment
- Baking pan 9 x 13-inch
Ingredients
- 2 cups broccoli chopped into very small pieces
- 2 cups cooked chicken like rotisserie, chopped into small pieces
- 1 pound cheese-filled tortellini 16 ounces, frozen, not fresh or dried
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 cup milk 1%, 2% or whole; I use 1%
- 1 cup chicken stock or chicken broth
- 1 cup freshly shredded sharp Cheddar cheese
- 1 cup freshly grated Parmesan cheese divided
- 1/2 cup sour cream I use fat-free
- 2 teaspoons chicken bouillon powder
- 1-1/2 teaspoons Dijon-style mustard
- 1 teaspoon dried parsley flakes
- 1 teaspoon roasted garlic powder
- 1/4 teaspoon granulated onion
- Salt and pepper
Topping
- 2 tablespoons unsalted butter
- 3/4 cup panko breadcrumbs next to breadcrumbs
Instructions
- Preheat oven to 375ยฐF. Cut the broccoli into small pieces (no need to cook beforehand if you chop it small). Chop the chicken into small pieces. Add both to the bottom of a 9ร13-inch baking dish. Add the frozen (not thawed and not cooked) tortellini on top. Toss everything to combine.
- Melt 3 tablespoons butter in a small pot over medium heat. Once melted, gradually add in flour, while whisking constantly, until a thick paste forms. Whisk for 1 minute to cook out the raw flour taste, then gradually add in 1/3 cup of the milk while whisking constantly. Gradually add 1/3 cup chicken stock while continuing to whisk. Add in another 1/3 cup milk, another 1/3 cup stock, remaining 1/3 cup milk, and remaining 1/3 cup stock. Whisk after each addition until completely smooth and sauce is thickened.
- Add sharp Cheddar and 1/2 cup Parmesan and whisk until completely smooth. Add sour cream and whisk again until smooth. Stir in the chicken bouillon powder, Dijon mustard, dried parsley, garlic powder, granulated onion, and salt and pepper to taste. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to taste preferenceโthe Parmesan cheese adds a good amount of saltiness.)
- Pour the sauce over everything in the casserole dish and toss ingredients to coat evenly. Make sure the tortellini is covered with the sauce. Sprinkle remaining 1/2 cup Parmesan over the casserole. Cover with foil and bake for 30 minutes.
- Meanwhile, in a saucepan over medium-high heat, melt the 2 tablespoons butter for the topping. Add the panko and toast, stirring constantly, until panko is light brown and toasted. After casserole has baked for 30 minutes, remove and sprinkle the topping evenly over the cheese. Bake, uncovered, for another 8โ10 minutes or until warm and bubbly. Remove and serve hot.
Recipe Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. If the sauce thickens, stir in a splash of milk before reheating.
Nutrition
Serving: 1serving | Calories: 739kcal | Carbohydrates: 50g | Protein: 48g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 177mg | Sodium: 1398mg | Potassium: 247mg | Fiber: 4g | Sugar: 6g | Vitamin A: 986IU | Vitamin C: 27mg | Calcium: 543mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What can the broccoli be substituted with besides spinach?
You can just leave it out if youโd prefer! ๐
My husband HATES sour cream, so I subbed milk instead. Let it thicken up a little longer, worked great! Thank you for the recipe
YAY! So happy you were able to make this work with personal taste preferences! Thanks so much for your comment! ๐
I have fresh tortellini that I froze. Do you think that would hold up in this recipe?
Yes that should work great! ๐ Enjoy!
I donโt know what I did wrong, but even with extra milk, chicken stock, and sour cream, my tortellini was incredibly dry and chewy. The other component ingredients were fine, but not the noodles themselves.
Did you use frozen tortellini?
Hi, can I make this the night before and refrigerateโฆthen bake the next day? Thanks in advance!
Marie
You know when you have every intention of making something properly but then things kind of change? We couldnโt find any rotisserie chickens at the market, so I made some chicken thighs with the same seasonings used in the sauce. Misread the type of cheese and got mozzarella. Also added a little too much tortellini, itโs baking now and doesnโt look too terrible. Will possibly update for taste! Wish me luck.
Hahaha good luck! I think itโll be delish! ๐
I made this for hubby and myself . Is so yummy . I am wondering gif i can assemble ahead and freeze to bake later with the frozen tortellini.
I donโt think the dairy-sauce would thaw properly unfortunately ๐
Made this recipe tonight, and itโs really really good. Followed the recipe except that I added about 4 oz quartered white button mushrooms. Iโll definitely make it again.
So thrilled you enjoyed! Thanks Blair! ๐