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
There’s not much better comfort food than cheese and pasta (or mashed potatoes!).
This dish is quick and easy, using rotisserie chicken—already cooked, tender, and flavorful—and frozen tortellini that doesn’t 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 375°F (190°C).
- 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: Here’s 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 375°F. Add panko, cover with foil, and bake for 45-50 minutes until bubbly.
Reheating: Cover leftovers with foil and bake at 375°F 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 you’d 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 doesn’t 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.
Ingredients
- 2 cups broccoli, chopped into very small pieces
- 2 cups rotisserie chicken, chopped into small pieces
- 1 pound (16 ounces) cheese-filled tortellini frozen, not fresh or dried
- 3 tablespoons unsalted butter
- 1/3 cup white all-purpose flour
- 1 cup milk (1%, 2% or whole; I use 1%)
- 1 cup chicken broth or chicken stock
- 1 cup freshly grated 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 and 1/2 teaspoons Dijon mustard
- 1 teaspoon EACH: dried parsley flakes, roasted garlic powder
- 1/4 teaspoon granulated onion
- Salt and pepper
Topping
- 2 tablespoons unsalted butter
- 3/4 cup panko (next to breadcrumbs)
Instructions
- CASSEROLE: Preheat the oven to 375 degrees. 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 9×13-inch baking dish. Add the frozen (not thawed and not cooked) tortellini on top. Toss everything to combine.
- SAUCE: 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 one minute to cook out the raw flour taste and then gradually add in 1/3 cup of the milk while whisking constantly. Gradually add 1/3 cup chicken stock or broth while continuing to whisk. Add in another 1/3 cup milk, another 1/3 cup stock, last remaining 1/3 cup milk, and last remaining 1/3 cup stock. Whisk after each addition until completely smooth and sauce is thickened. Add in 1 cup of sharp Cheddar cheese and 1/2 cup Parmesan cheese and whisk until completely smooth. Add in 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 preference — the Parmesan cheese does add a good amount of saltiness as well.)
- ASSEMBLE AND BAKE: 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 cheese over top of 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 crumbs and toast, stirring constantly, until panko is light brown and toasted. After casserole has baked for 30 minutes, remove and then sprinkle the topping evenly over the cheese. Bake, uncovered, for another 8-10 minutes or until warm and bubbly. Remove and serve hot.
Nutrition
Serving: 8servings | 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.
You are so sweet! Thank you so much Kristi 🙂
I love this so darn much Chelsea!! Oh my gosh. Pinned!
Wonderful recipe for this time of year not only from the comfort food position, but because we have more guests overall and LESS time for fixing meals because of everything else.
You know I was just thinking about how I haven’t made tortellini in FOREVER and then poof! This wonderfully creamy tortellini bake appears in my feed. 😀 This is going into the dinner rotation asap. Thanks Chelsea!
Bring on the creamy, cheesy pastas! Love good old classic comfort food!
This tortellini sounds so comforting. I might need an extra scoop. 🙂
THIS CASSEROLE LOOKS AWESOME! I love everything about it-perrrfect!
This looks so good, Chelsea! My hubby would LOVE this, me too.
Yum! I could use a big bowl full of this right now!
Holy moly, now THIS is how you do a Monday-night dinner for sure. 😀 Love all that cheesy tortellini goodness. This ones’s going on the dinner rotation without a doubt!