Chicken Tortellini

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Chicken tortellini It's a delicious combination of cheese-filled tortellini, tender chicken pieces, and fresh broccoli mixed with a cheese sauce and baked until hot and bubbly. This easy casserole is comforting, tasty and hearty.

This baked chicken tortellini can be prepared ahead of time and is the Perfect plate to take to a family or friend in need. Serve this dish along with a simple fruit salad and these muffins.

As for home cooking, there isn't much better than a lot of cheese and lots of pasta (ok, or mashed potatoes). And while macaroni and cheese is fine and all, when you try this chicken tortellini, it can become your comfort food option.

It is so fast and easy to do thanks to some shortcuts: we are using roast chicken (cooked, tender and tasty chicken with zero preparation) and frozen tortellini that you do not need to thaw or bake beforehand. We are also skipping a pot to cook broccoli, because if you cut it long enough it will bake on time. I love shortcuts (as long as they work) and I can tell you that this saucepan comes out perfectly every time!

While this meal is quite inclusive: vegetables (broccoli), protein (chicken), carbohydrates (pasta), it could benefit if served alongside some vegetables or a lighter side dish. Below are some ideas.

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What to serve with chicken tortellini

  • For garnishes a great yard salad (like this Olive Garden Salad impersonator or this Italian salad) would be delicious
  • Hard dinner rolls, Garlic bread, or crispy bread would create a delicious avenue to absorb any leftover cream sauce
  • While this dish already has broccoli, if you want to add more vegetables, these roasted vegetables They are a great option for a side dish.

Do you love chicken and tortellini? Here are some other ideas:

Chicken tortellini variations

  • Chicken tortellini with pesto: this is our favorite recipe for chicken tortellini with pesto
  • Change vegetables: Instead of broccoli, try frozen peas or chopped fresh spinach
  • Lighter sauce– Use fat-free sour cream and 1% milk for a lower-fat cheese sauce
  • Chicken tortellini marinara: try this recipe and trade the sausage for minced roast chicken
  • Chicken tortellini salad: Try This Greek Tortellini Pasta Salad And Add Some Minced Grilled Chicken
  • Chicken tortellini soup with cheese: Here's Our Favorite Chicken Tortellini Soup!

Chicken tortellini storage

Preparing in advance

To prepare ahead of time, assemble the saucepan according to the recipe instructions until baked (store panko topping in a separate bag to avoid soggy topping). Cover with aluminum foil and place in the refrigerator for up to 2 days.

When ready to bake: Let the pan sit on the counter while the oven preheats to 375 degrees F. Add the panko topping and cover the pan with aluminum foil. Bake for 45-50 minutes or until heated and bubbly around the edges.

Overheating

To reheat this chicken tortellini in the oven, cover the leftovers in the saucepan with aluminum foil and bake at 375 degrees F. for 30 minutes or until heated through.

You can also reheat individual servings in the microwave.

Freezing

  • Make and assemble according to instructions until adding Panko. Store Panko in a separate bag to avoid soggy coverage.
  • Let the casserole cool with the hot cheese sauce.
  • Wrap it securely with plastic wrap and then aluminum foil.
  • Label and freeze for up to 3 months.
  • When you are ready to eat, defrost overnight in the refrigerator (it can take up to 24 hours to defrost completely).
  • Bake, covered, at 375 degrees F for 45-55 minutes. Add Panko topping in the last 10 minutes of cooking.

Quick tips of chicken tortellini:

  • Be sure to use alone 1 pound (or 16 ounces) of tortellini. A little more and the sauce is not enough to cover / cover everything
  • I've tried this dish with fresh tortellini, but they tend to bloat too much / drink too much liquid. I recommend continuing with frozen tortellini
  • Freshly grated cheese allows a perfect fusion in the cream sauce. If you use previously grated cheese, it has a layer that prevents it from melting or tasting fresh.

More favorite homemade food:

  • Bake Quinoa Enchilada
  • A pan Pasta with cheese and taco
  • Chicken divan
  • Cheese Stuffed Meatballs
  • A pan Chicken enchilada pasta

Chicken Tortellini

Preparation time

25 minutes

Time to cook

37 minutes

Total time

1 hour 2 minutes

Chicken tortellini It's a delicious combination of cheese-filled tortellini, tender chicken pieces, and fresh broccoli mixed with a cheese sauce and baked until hot and bubbly. This easy casserole is comforting, tasty and hearty.

Course: dinner

American kitchen

Keyword: tortellini chicken

Servings: 6 -8

Calories: 529 kcal

Author: Chelsea

Ingredients

  • 2 cups broccoli, chopped into very small pieces
  • 2 cups roasted chicken, chopped into small pieces
  • 1 pound (16 ounces) tortellini filled with frozen cheese
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose white flour
  • 1 cup milk (1%, 2% or whole; use 1%)
  • 1 cup chicken broth or chicken broth
  • 1 cup freshly grated strong cheddar cheese
  • 1 cup freshly grated Parmesan cheese, separated
  • 1/2 cup sour cream (I use no fat)
  • 2 teaspoons of chicken broth powder
  • 1 and 1/2 teaspoons of dijon mustard
  • 1 teaspoon EACH: dried parsley flakes, roasted garlic powder
  • 1/4 teaspoon onion granules
  • Salt and pepper

Addition

  • 2 tablespoons unsalted butter
  • 3/4 cup panko (next to breadcrumbs)

Instructions

  1. CASSEROLE: Preheat oven to 375 degrees. Cut the broccoli into small pieces (no need to cook it beforehand if you cut it). Chop the chicken into small pieces. Add both to the bottom of a 9 x 13 ceramic baking sheet. Add frozen tortellini (not thawed and not cooked) right on top. Mix everything to combine.

  2. SAUCE: Melt 3 tablespoons of butter in a small saucepan over medium heat. Once melted, gradually add the flour while whisking constantly until a thick paste forms. Whisk for one minute to cook the taste of raw flour, and then gradually add 1/3 cup of milk while whisking constantly. Gradually add 1/3 cup chicken stock or stock while whisking constantly. Add another 1/3 cup milk, another 1/3 cup broth, the last 1/3 cup remaining milk, and the last 1/3 cup remaining broth. Beat after each addition until completely smooth and sauce is thick. Add 1 cup cheddar cheese and 1/2 cup parmesan cheese and beat until smooth. Add sour cream and beat until smooth. Add the chicken stock powder, Dijon mustard, dried parsley, garlic powder, granulated onion, and salt and pepper to taste (add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to flavor preference, parmesan cheese does add a good amount of salinity too).

  3. ASSEMBLE AND BAKE: Pour sauce over all in saucepan and mix ingredients to coat evenly. Make sure the tortellini is generally dipped in the sauce. Sprinkle the remaining 1/2 cup of Parmesan cheese over the saucepan. Cover with aluminum foil and bake for 30 minutes. Meanwhile, in a saucepan over medium-high heat, melt 2 tablespoons of butter for topping. Add Panko and toasts, stirring constantly, until Panko is light brown and toasted. Once the casserole has baked for 30 minutes, remove it and then sprinkle the topping evenly over the cheese. Bake uncovered for another 8-10 minutes or until warm and bubbly. Remove and serve hot.

Chicken Tortellini

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