Chicken Tortellini Bake
This chicken tortellini bake is quick and easy, and better yet can be made ahead of time for a fast weeknight meal.
Let’s just state the plain facts. It is nearly impossible for me to take an appealing picture of a casserole-type meal, but please take my word for it: this meal is fantastic.
My cousin Camille (who incidentally was my post-college roommate for a few years and who has always been a fantastic cook) sent me this recipe a few weeks ago.
I finally tried it and based on my husband mumbling “this is so good” through mouthfuls of food, I’d say it was a big hit at our house.
My kids love noodles in all their forms and the cheese-filled tortellini was out of the norm (hence the excitement on their part) of our usual spaghetti and macaroni and cheese.
I made this meal a few hours ahead of time and refrigerated it, which made dinnertime a breeze. Thanks, Camille!
What to Serve With This
A steamed veggie (or for something fancier this Creamy Confetti Corn with Bacon)
Divine Breadsticks or a really, great dinner roll like these Fluffy Whole Wheat Rolls
Fresh, seasonal fruit
Chicken Tortellini Bake
Ingredients
- 1 (16-ounce) package cheese tortellini (see note)
- 1 tablespoon oil
- 2 cups boneless skinless chicken breasts, cut up into bite size pieces
- 3 green onions finely chopped, white and green parts
- 2 tablespoons flour
- 1 cup chicken broth
- 8 ounces sliced fresh mushrooms
- ¾ cup sour cream, I used reduced fat with good results
- 2 cups shredded Monterey jack cheese (see note)
Instructions
- Bring a large pot of water to boil and cook tortellini for 2-3 minutes (this is if you use the “fresh” tortellini from the refrigerated section – and to be completely honest, next time I’m going to try not boiling it at all and letting it cook while it bakes in the oven). Drain and set aside.
- Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.
- Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.
- Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.
Notes
Recommended Products
Recipe Source: adapted from Camille
Nice recipe for flavour, but so dry. I would at least double the amount of sauce, was like eating tortellini with no sauce after baking.
This was so good! Subbed frozen meatballs for chicken and cream cheese for the sour cream based on what I had.. thanks Mel! It was a lot like the baked tortellini from Bertuccis
I was short on time, so added everything to the chicken in a covered skillet for 15 minutes. I was told to make it often. thanks for a great recipe!
Made this for dinner last night and it was a crowd pleaser! The only thing I changed was that I marinated the chicken breasts in Italian dressing overnight– really helps give the chicken a tender and flavorful taste
Thanks for sharing!
Oh my goodness! This was SO good! Even my little ones loved it! I added cooked broccoli for the win. I used the cheese tortellini from Trader Joes. 🙂
This is so delicious. I too added bacon and garlic. Also reheats nicely the next day for lunch.
I made this last night and it was so yummy!!! I had everything on hand except the scallions so I sent the hubby out for those! It was super easy and came together quickly. I used a mixture of shredded monterey jack and cheddar. I used frozen tri-color tortellini which I boiled for about a minute or two. My bag was only 14 oz. and when I put it in the casserole dish, it didn’t look like enough so I threw another bag in the dish frozen. It came out great and I won’t even boil the pasta next time! My whole family loved it and it kind of tasted like tortellini and chicken macaroni and cheese!
Mel, did you ever try making it without boiling the tortellini first? I think I’m putting this on the menu for the week. Thanks!
Hi Rayna – I have to confess that it has been years since I’ve made this recipe, but no, I never made it without boiling the tortellini first. Worth a try, though!
Hi Rayna!
I’ve made it without boiling the tortellini first, and everything seems to come out crisper. My family wasn’t much of a fan of that, but they really love how I made it the first time without fail!
Made this tonight, and I think it is our new favorite Mel recipe! I served peas with it, and I think next time I will try throwing some frozen peas and possibly frozen carrots right in with it in hopes of improving the visual appeal a little bit. I want it to look as good as it tastes!
Delish! Used frozen pasta w/an extra cup of broth poured over. I added baon as well as and spinach. Did not use mushrooms. Also, I had no sour cream, so…I used 1 Tbls of butter and 1/4 cup of milk instead. Turned out just fine. Though I am curious what it tastes like with the sour cream, so next time.
I made this tonight and it was awesome! Thanks for all the great recipes! 🙂
Oh my this sounds wonderful. I love cheese, tortellini, baked dishes and definitely all of them together. 🙂
this is a family staple and favorite!! i’ve really been enjoying adding broccoli or spinach or green peppers as well. YUM. FABULOUS recipe :)!
I made this last week for the 3rd time and it was delicious as usual! However, it’s just my husband and I so we always have WAY too much left over, so I divided it into 2 different casserole dishes before putting one in the oven. I froze the other one, thawed it in the refrigerator yesterday, and we had it last night for dinner! It was great and baked nicely with the exception of the tortellini being a bit softer than I like. Next time I will do the same thing, only I won’t cook the tortellini at all before I bake it. If it is anything like the day ahead lasagna I make, the pasta should get soft in the refrigerator and be just right when I pull it out of the oven 🙂
Good recipe! It was like chicken tetrazzini made with tortellini. I added a little garlic powder and cayenne. Tasty comfort food for a cold night. Thanks Mel!
I baked this tonight without cooking the tortellini. It’s wonderful – and would do this again. I just might add a little extra chicken broth like someone suggested above! Gotta’ go…I’m up for seconds! 🙂
I made this last night for dinner with a few alterations. My husbend is worse than most kids when it comes to being a picky eater. I left out the onions and mushrooms and exchanged them for 2 cups of fresh brocalli crowns. It was still very very very good. I think I will make the original version for myself on a later date just to see if it tastes as good as it looks in the pictures. And yes, it does look good.
Followed to this blog from eighteen 25 and so glad I did! This one was my first recipe to try and it was PERFECT!!! Have a full list of others to try. Thanks for sharing–I’m your new fan 😉
Making this again tonight. Probably one of my favorites on the site:)
I did! Here’s the link:
http://healthifiedkitchen.blogspot.com/2010/12/chicken-tortellini-bake.html
Off to go make more of your recipes – i’m on such a roll with yours and haven’t found ONE that I won’t make again (and again and again!)!
I made this tonight (with just a few minor changes!) I DID try your tip about just putting the tortellini in the bottom without the boiling part – it worked like a charm! GREAT recipe – i’ll be posting it this week and will of course link to you. I have lots of yours on my line up this week!
fittingbackin – glad you loved this!
I was inspired by your recipe and created a version of my own—-I hope I did you proud http://juliannseasyeats.blogspot.com/2010/05/chicken-divan-tortellini-bake.html
As I mentioned before I dont do fungus so I was inspired by the broccoli and the cheese. Thank you for another great recipe!!!! You are making dinner SO easy for me these days
Thanks, Juliann – I’m on my way to check out your post!