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Creamy Garlic Parmesan Chicken Tortellini Bake

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This creamy garlic parmesan chicken tortellini bake is a rich, comforting pasta dish loaded with juicy chicken, cheese tortellini, and a homemade parmesan cream sauce. It’s an easy, crowd-pleasing family dinner that comes together quickly and is perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie or leftover baked chicken breasts)
  • Salt and pepper, to taste (for seasoning chicken)
  • 20 oz refrigerated cheese tortellini (fresh or frozen, cook before using if frozen)
  • 3 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 3 tbsp all-purpose flour (use gluten-free if needed)
  • 2 cups whole milk (or half-and-half for extra creaminess)
  • 1 cup heavy cream
  • 1.5 cups freshly grated parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup extra parmesan cheese
  • Fresh parsley or basil, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a medium pot of salted water to a boil. Add the cheese tortellini and cook for 2 minutes less than package instructions (about 3-4 minutes). Drain and set aside.
  3. If not using pre-cooked chicken, season chicken breasts with salt and pepper and bake or sauté until cooked through (about 15-20 minutes at 400°F/200°C). Shred or dice.
  4. Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  5. Sprinkle in flour and whisk constantly for 1 minute until thick and pasty.
  6. Slowly pour in milk, whisking to avoid lumps. Add heavy cream and continue whisking.
  7. Bring sauce to a gentle simmer, stirring often, for about 4-5 minutes until thickened.
  8. Stir in parmesan cheese, Italian seasoning, red pepper flakes (if using), and salt and black pepper. Taste and adjust seasoning. If too thick, add a splash of milk.
  9. In a large mixing bowl, gently toss together cooked tortellini, shredded chicken, and the creamy garlic parmesan sauce until well coated.
  10. Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
  11. Sprinkle mozzarella and extra parmesan evenly over the top.
  12. Bake uncovered for 20-25 minutes, until cheese is bubbly and golden brown. Tent with foil if browning too quickly.
  13. Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh parsley or basil if desired.

Notes

For best results, use freshly grated parmesan and slightly undercook the tortellini before baking. Let the bake rest before serving to help the sauce set. You can assemble the dish ahead of time and refrigerate; add 5-10 minutes to the bake time if baking from cold. For gluten-free, use gluten-free tortellini and flour. Leftovers reheat well with a splash of milk.

Nutrition

Keywords: chicken tortellini bake, creamy pasta bake, garlic parmesan chicken, family dinner, easy pasta bake, comfort food, Italian casserole, weeknight dinner

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