This chicken tortellini bake is quick and easy, and better yet can be made ahead of time for a fast weeknight meal.

tortellini and chicken 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 ServeA 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

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes


  • 16 ounce package of cheese tortellini (my advice is to use the fresh, not frozen, variety – the kind you find in the refrigerated section of the grocery store b/c they taste better and it cuts down on boiling time since the noodles aren’t completely dry)
  • 1 tablespoon oil
  • 2 cups (about 2 chicken breasts) chicken cut up into bite size pieces
  • 3 green onions finely chopped, white and green parts
  • 2 tablespoons flour
  • 8 ounces (1 cup) chicken broth
  • 8 ounces sliced fresh mushrooms
  • 3/4 cup sour cream (I used reduced fat with good results)
  • 8 oz (2 cups) shredded Monterey jack cheese (to be honest, any combination of cheeses, like cheddar, mozzarella or monterey jack would be good)


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Recipe Source: adapted from Camille