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.

Tortellini and chicken meal.

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

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Chicken Tortellini Bake

4.47 stars (26 ratings)


  • 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)


  • 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.


Tortellini: my advice is to use the fresh, not frozen, variety – the kind you find in the refrigerated section of the grocery store because they taste better and it cuts down on boiling time since the noodles aren’t completely dry.
Cheese: any combination of cheeses, like cheddar, mozzarella or monterey jack would be good
Serving: 1 Serving, Calories: 606kcal, Carbohydrates: 48g, Protein: 33g, Fat: 32g, Saturated Fat: 14g, Cholesterol: 128mg, Sodium: 1104mg, Fiber: 5g, Sugar: 5g

Recipe Source: adapted from Camille