Chicken Tortellini

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Chicken Tortellini is a delicious combination of cheese-filled tortellini, 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 filling.

This chicken tortellini bake can be prepared ahead of time and is the perfect dish to bring to a family or friend in need. Serve this dish alongside a simple fruit salad and these dinner rolls.

Overhead image of Chicken Tortellini in the casserole dish, fresh out of the oven.

As far as comfort food goes, there aren’t too many things better than lots of cheese and plenty of pasta (ok, or mashed potatoes). And while mac & cheese is fine and all, when you try this chicken tortellini, it may just become your go-to for comfort food. 

It’s so quick and easy to make, thanks to a few shortcuts. We’re using rotisserie chicken (already cooked, tender, and flavorful chicken with zero prep) and frozen tortellini that you don’t need to thaw or bake beforehand. We’re also skipping a pot to cook the broccoli in, because if you cut it small enough, it will bake through in time. I’m all about the shortcuts (as long as they work) and I can tell you this casserole comes out perfectly every single time!

Process shot-- image of the broccoli and chicken being added to the casserole dish for Chicken Tortellini casserole.

While this meal is pretty inclusive — veggies (broccoli), protein (chicken), and carbs (pasta), it could benefit being served alongside some greens or a lighter side dish. Below are a few ideas.

What to serve with Chicken Tortellini

  • For side dishes, a large garden salad (such as this Olive Garden Salad copycat or this Italian Salad) would be delicious.
  • Hard dinner rolls, garlic bread, or crusty bread would create a delicious avenue to sop up any leftover creamy sauce.
  • While this dish already has broccoli, if you’re looking to add more veggies, these roasted vegetables are a great option for a side dish.

Process shot-- Image of the pasta being added to the casserole dish.

Love chicken and tortellini? Here are some other ideas.

Chicken Tortellini variations

  • Chicken Tortellini with pesto: This is our favorite pesto chicken 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.
  • Chicken tortellini salad: try this Greek tortellini pasta salad and add some chopped rotisserie chicken
  • Cheesy Chicken Tortellini soup: Here’s our favorite chicken tortellini soup!

Process shot-- Image of the cheesy sauce that goes over this tortellini casserole; image of sauce being added to the casserole.

Chicken Tortellini storage

Preparing ahead of time

To make this in advance, assemble the casserole according to recipe instructions right up until baking (store panko topping separately to avoid a soggy topping). Cover with foil and place in fridge for up to 2 days.

When ready to bake, let casserole sit on the counter as the oven preheats to 375 degrees F.  Add panko topping and cover the casserole with foil. Bake for 45-50 minutes or until heated through and bubbly around the edges.

Reheating

To reheat Chicken Tortellini in the oven, cover the leftovers in the casserole dish with foil and bake at 375 degrees F. for 30 minutes or until warmed through.

You can also reheat individual servings in the microwave.

Freezing

  • Make and assemble according to directions, up until adding the panko. Store panko in a bag separately to avoid a soggy topping.
  • Let casserole cool from the warm cheese sauce.
  • Wrap securely with plastic wrap and then foil. 
  • Label and freeze for up to 3 months.
  • When ready to use, thaw overnight in the fridge (it can take up to 24 hours to fully thaw).
  • Bake, covered, at 375 degrees F for 45-55 minutes. Add panko topping in the last 10 minutes of baking.

Final shot-- overhead image of the casserole dish; overhead image of Chicken Tortellini on a plate, ready to eat.

Chicken Tortellini quick tips:

  • Make sure to only use 1 pound (or 16 ounces) of tortellini. Any more and the sauce won’t be sufficient to coat and cover everything.
  • I have tried this dish with fresh tortellini, but it tends to absorb too much liquid. I recommend sticking with frozen tortellini.
  • Freshly grated cheese allows for a perfect melt into the cream sauce. If you use pre-shredded cheese, the coating on it keeps it from melting as well or tasting as fresh.

More comfort food favorites:

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Chicken Tortellini

5 from 8 votes
Chicken Tortellini is a delicious combination of 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.
Print Recipe

Chicken Tortellini

5 from 8 votes
Chicken Tortellini is a delicious combination of 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.
Course Dinner
Cuisine American
Keyword Chicken Tortellini
Prep Time 25 minutes
Cook Time 37 minutes
Total Time 1 hour 2 minutes
Servings 6 -8
Calories 529kcal
Author Chelsea
Cost $6.12

Ingredients

  • 2 cups broccoli, chopped into very small pieces
  • 2 cups rotisserie chicken, chopped into small pieces
  • 1 pound (16 ounces) frozen cheese-filled tortellini
  • 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
  • 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 9x13-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 evenly coat. 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 topping evenly over cheese. Bake, uncovered, for another 8-10 minutes or until warm and bubbly. Remove and serve hot.

Nutrition Facts

Serving: 8servings | Calories: 529kcal | Carbohydrates: 42.6g | Protein: 30.3g | Fat: 26.6g | Cholesterol: 116.6mg | Sodium: 939.7mg | Fiber: 2.3g | Sugar: 3.3g

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Recipe Rating




36 Comments

    1. 5 stars
      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!

  1. 5 stars
    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.

  2. 5 stars
    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!!

  3. can this be prepared then put in a casserole crock pot instead of the oven? It’s too hot for the oven in AZ

    1. 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.

  4. 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.

  5. 5 stars
    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!!

  6. 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?

  7. 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?

  8. 5 stars
    I made this delicious meal last night. All my family and I can say is “yummy!” My 3 year olds review: “This is the best supper I have ever had here (home)!”

    I definitely recommend this one. Thank you!!

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