Chicken Tortellini Bake

Here’s a creamy, comforting dinner that I love: tender cheese tortellini, juicy cooked chicken, fresh spinach and a silky Parmesan-buttered roux, all baked to golden perfection.

Why You’ll Love This Recipe

I adore this dish because it brings together the ease of a one-pan casserole with the richness of a classic Alfredo-style sauce — but it feels lighter and more homey. The fresh spinach adds a pop of green and freshness, the shredded mozzarella gives that irresistible melt, and the Italian seasoning ties it all together. Plus, it’s a smart choice for when I want something satisfying but don’t want to fuss with dozens of pots and pans.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 cups cheese tortellini
1 tbsp salted butter plus some for the casserole dish
1 tbsp all-purpose flour
1 cup milk preferably 1% or 2%
¼ cup shredded Parmesan
½ lb cooked chicken
2 cups spinach loosely packed
½ cup shredded low-moisture mozzarella separated into ¼ cups
¼ tsp Italian seasoning

Directions

1. Preheat the oven to 350 °F (≈175 °C). I also butter the inside of my casserole dish so nothing sticks.
2. Bring a pot of salted water to a boil, cook the cheese tortellini according to package directions until al dente, then drain well.
3. In a large skillet over medium-low heat, melt the 1 tbsp butter. Once melted, whisk in the flour to form a roux and cook for about a minute.
4. Slowly pour in the milk while whisking constantly until a smooth sauce forms. Add the shredded Parmesan and whisk until melted and combined.
5. Stir in the cooked chicken, spinach, drained tortellini, and ¼ cup of the mozzarella. Mix until everything is well coated in the sauce and the spinach begins to wilt.
6. Transfer this mixture into the buttered casserole dish. Sprinkle the remaining ¼ cup mozzarella evenly over the top, then sprinkle the Italian seasoning.
7. Bake in the preheated oven for about 15 minutes. If you like a golden-bubbly top, switch to broil for an extra 2-3 minutes until the mozzarella is lightly browned and bubbly.
8. Remove from oven, allow to sit a few minutes, then serve warm.

Servings and Timing

This recipe yields about 2 servings (perfect for a dinner for two or one hungry person with leftovers).
Prep time: ~15 minutes
Cook/bake time: ~15-18 minutes
Total time: ~30-35 minutes

Variations

• Swap the cooked chicken for cooked turkey, rotisserie chicken, or even tofu for a vegetarian twist (just use a veggie-friendly stock if you add one).
• Add sautéed mushrooms, roasted red peppers or chopped sun-dried tomatoes for extra flavor.
• Use a blend of cheeses: besides mozzarella and Parmesan, try provolone or fontina.
• For a spice kick, add a pinch of red pepper flakes or smoked paprika when whisking the sauce.
• Substitute half the milk with cream or half-and-half for an extra-rich version.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, I recommend adding a splash of milk (about 1–2 tbsp) if the sauce has thickened. Reheat in the oven at 325 °F (≈160 °C) until warmed through, or microwave individual portions, stirring halfway so the sauce heats evenly.

FAQs

How do I know if the tortellini is cooked correctly?

I look for the tortellini to float and be tender but still slightly firm (al dente). Since it’s baked afterward, you don’t want it completely mushy.

Can I use frozen tortellini instead of fresh?

Yes, you can. If frozen, either thaw slightly or extend the boiling time by a minute or two. Keep in mind frozen tortellini may release more moisture, so drain well.

What kind of cooked chicken works best?

I use leftover roasted chicken or rotisserie chicken, cubed or shredded. It’s cooked already, so it just needs to be heated through in the sauce.

Can I use a different milk or dairy alternative?

I prefer 1% or 2% milk for balance. If you use skim milk, the sauce may be thinner. You can use a non-dairy milk like almond or oat, but the texture and flavor of the sauce will change and might be less creamy.

How can I make this ahead of time?

You can assemble everything up to the point of baking, cover the casserole dish and refrigerate for a few hours or overnight. When ready, bake as directed; you may need to add a few extra minutes.

Can I freeze this dish?

Yes — after assembling but before baking, cover tightly and freeze. When ready to eat, bake from frozen at 350 °F until heated through, then broil for the topping if desired.

What if the sauce is too thick after refrigeration?

Simply stir in a splash of milk when reheating to loosen it up.

Is it okay if I don’t broil the top?

Absolutely — the dish will still be delicious. Broiling just gives a golden-cheese crust if you like that extra texture.

Can I double the recipe for more servings?

Yes. For four servings, double all ingredients and use a larger casserole dish (e.g., 9×13 inches). Adjust baking time if needed (it may take a few minutes longer).

What can I serve with it?

I like a simple green salad with a light vinaigrette to contrast the rich casserole. Garlic bread or steamed vegetables also pair nicely.

Conclusion

I’ve found this Chicken Tortellini Bake to be a dependable weeknight favorite: minimal fuss, comforting flavors, and enough versatility to adapt based on what’s in the fridge. Whether I’m looking for something cozy for two or prepping for guests, this dish hits the spot every time.

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