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.
Hi! Looks like the recipe changed? I used to make your delicious cream cheese chicken tortellini. I love that recipe! Do you still have it?
Hey Nelly! Yes, right here: https://www.chelseasmessyapron.com/wp-content/uploads/2018/08/Screen-Shot-2019-06-24-at-12.04.33-PM.png
Thank you so much!
Why did you change the recipe? Can you also post the old recipe with cream cheese?
Here you go: https://www.chelseasmessyapron.com/wp-content/uploads/2018/08/Screen-Shot-2019-06-24-at-12.04.33-PM.png
I am wondering if I could use ravioli rather than tortellini in this recipe? Thanks bunches!
I haven’t tried that, but I don’t see why it wouldn’t work 🙂
Sounds delic. Got everything to make tonight except the Broc. I wanted to use fresh but most recipes call for frozen. What so u prefer?
I prefer fresh 🙂 Enjoy!
This is the best recipe! I have made it probably four times and it is now one of our families more common dinner choices! Tastes great and comes out perfect!!
Awe that is SO great to hear!! Thank you so much Taylor! 🙂
Just made this tonight and it was delicious! The whole family loved it! I was afraid the sauce would not thicken but it turned out just perfect.
So great to hear!! I’m so happy everyone enjoyed it 🙂 Thanks for the comment!
can this be prepared then put in a casserole crock pot instead of the oven? It’s too hot for the oven in AZ
I haven’t recipe tested this dish in a crockpot, so I don’t want to say or give recommendations without further recipe testing. I believe it would work as long as the tortellini was added already cooked when added to the other ingredients (once they are done in the crockpot), but I can’t say for sure it would all work out perfectly. Sorry to not be of more help.
Made this for my hunnny tonight, he is currently in treatment so he loves it on Visitation days because I always try a new recipe for dinner for him ( Food there is horrible ) He told me that this was probably the best food he has ever had. He is the type that enjoys home cooked meals. Told me he would like me to save the recipe and make it again for him. He ate HALF of this! haha! To be honest I was worried that this would be a little bland but everything cooked together really made it a great thick creamy flavor. I didn’t have breadcrumbs so I just crushed up Ritz crackers. Next time he would like me to add Mushrooms and onions, that was his only suggestion! I loved it as well. Thank you very much!!
Just made this for dinner and it was delicious! I tried putting half of it in the freezer to cook later… we’ll see if that works.
Can I use tortellini from refrigerator which isn’t frozen one, thanks’
I made this last night and LOVED it! The cheese sauce turned out incredible and it was all pretty easy to make! I used ritz crackers instead of bread crumbs (which are pretty much the same thing) and everything turned our perfect! The main thing I love about your blog: All of the recipes are fool proof and always turn out great! Can’t wait to make this again!