Chicken Pesto Tortellini Bake

If you’re searching for a cozy, flavorful, and satisfying meal that comes together with ease, the Chicken Pesto Tortellini Bake is your new go-to dinner. This dish combines tender chicken, cheesy tortellini, vibrant pesto, and a creamy sauce that feels indulgent without being complicated. It’s the perfect way to elevate simple ingredients into a crowd-pleasing casserole that’s equally suited for weeknight dinners or casual entertaining. Whether you’re a busy home cook or simply craving a warm, delicious meal, this bake has everything you need wrapped up in one pan.

Why It Works Every Time

This Chicken Pesto Tortellini Bake hits all the right notes for a comforting pasta casserole. First, using cheese tortellini — either refrigerated or frozen and thawed — ensures a tender, pillowy pasta that absorbs the sauce beautifully. The chicken breast pieces add lean protein and a hearty bite, perfectly complemented by the fresh basil pesto’s aromatic punch. The addition of red bell pepper and red onion introduces subtle sweetness and texture contrast, while the spinach contributes a pop of color and nutrition.

Cream and chicken broth combine to create a luscious sauce that’s rich yet balanced, allowing the pesto and cheese flavors to shine. Fontina cheese melts to a creamy, gooey finish, and shaved Parmesan on top forms a golden, savory crust. It’s a harmonious blend of flavors and textures that feels gourmet but is surprisingly simple to prepare. The method is straightforward, meaning you can have a beautiful, cheesy dinner on the table with minimal fuss — and minimal cleanup.

What Goes In

• 40 ounces cheese tortellini (refrigerated or frozen and thawed)
• 1 pound boneless, skinless chicken breasts, chopped into 1-inch cubes
• 1 tablespoon butter
• 1 red bell pepper, seeded and chopped
• 1/2 red onion, peeled and chopped
• 6 ounces basil pesto (store-bought or homemade)
• 2 cups fresh baby spinach
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded fontina cheese
• 1/2 cup shaved Parmesan cheese
• Salt and pepper to taste

Setup & Equipment

• Large skillet or sauté pan: to cook chicken and vegetables
• Large mixing bowl: for combining ingredients
• 9×13-inch baking dish: perfect for layering and baking the casserole
• Measuring cups and spoons: for accurate ingredient amounts
• Wooden spoon or spatula: to stir the sauce and toss ingredients
• Aluminum foil: optional, for covering the bake while it cooks

The Method for Chicken Pesto Tortellini Bake

Step 1: Prepare the Chicken and Vegetables

In a large skillet, melt the butter over medium heat. Add the chopped chicken breast, seasoning lightly with salt and pepper. Cook until the chicken is browned on all sides and cooked through — about 6 to 8 minutes. Remove the chicken from the skillet and set aside. In the same pan, add the chopped red bell pepper and red onion. Sauté until softened and fragrant, about 4 minutes.

Step 2: Make the Creamy Pesto Sauce

Return the chicken to the skillet with the vegetables. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, then stir in the basil pesto until fully incorporated. Add the fresh baby spinach, stirring until wilted. Season with salt and pepper to taste.

Step 3: Assemble the Bake

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked tortellini with the creamy chicken pesto sauce, ensuring the pasta is well coated. Transfer the mixture to your baking dish, spreading it evenly. Sprinkle the shredded fontina cheese over the top, then finish with the shaved Parmesan cheese.

Step 4: Bake Until Bubbly and Golden

Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden. For a crispier top, you can broil for an additional 2 minutes — just keep a close eye to avoid burning.

Step 5: Serve and Enjoy

Remove the casserole from the oven and let it rest for 5 minutes before serving. This helps the sauce thicken slightly and makes the dish easier to portion. Serve with a side salad or garlic bread for a complete meal.

Spring to Winter: Ideas

• Add sun-dried tomatoes for a tangy bite that pairs beautifully with pesto.
• Substitute red bell pepper with roasted butternut squash in the fall for a sweet, nutty flavor.
• In winter, swap baby spinach for kale or Swiss chard for a heartier green.
• Mix in sautéed mushrooms for an earthy depth.
• Try swapping fontina for mozzarella or gouda for a different cheesy twist.
• Stir in a handful of toasted pine nuts for added crunch and texture.
• For a lighter version, use half-and-half instead of heavy cream.

What Could Go Wrong

• Overcooked tortellini: Cooking tortellini too long before baking can cause it to become mushy. Be sure to cook it al dente or use thawed refrigerated tortellini.
• Dry chicken: Cutting chicken into uniform 1-inch cubes helps it cook evenly. Avoid overcooking by removing it from the pan as soon as it’s done.
• Sauce too thin: If your sauce seems watery, let it simmer a little longer to thicken before assembling the bake.
• Baking dish too small: Using a dish that’s too small can cause overflowing. A 9×13-inch dish is ideal for this recipe.

Store, Freeze & Reheat

Leftovers of Chicken Pesto Tortellini Bake store beautifully in an airtight container in the refrigerator for up to 3 days. To freeze, transfer cooled portions to freezer-safe containers or bags. Freeze for up to 2 months.

When reheating, thaw overnight in the fridge if frozen. Warm in the oven at 350°F (175°C) covered with foil for about 20 minutes, or microwave individual portions until heated through. Adding a splash of chicken broth or cream before reheating helps restore the creamy texture.

Common Questions

Can I use frozen tortellini straight from the freezer?

Yes, but it’s best to thaw the frozen tortellini before assembling the bake to ensure even cooking and prevent excess moisture. Thawing also helps the sauce coat the pasta better.

Is it possible to make this recipe vegetarian?

Absolutely! Simply omit the chicken and add extra vegetables like mushrooms, zucchini, or artichokes. You can also swap chicken broth for vegetable broth to keep the flavor rich.

Can I make this ahead of time?

Yes! Prepare the sauce and assemble the bake, then cover and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if cooking straight from the fridge.

What’s the best way to make homemade basil pesto?

Blend fresh basil leaves, garlic, pine nuts or walnuts, Parmesan cheese, olive oil, salt, and pepper until smooth. This fresh pesto elevates the dish with vibrant flavor, but store-bought pesto works perfectly well for convenience.

You Might Also Like

• Chicken Pesto Caprese Stuffed Peppers — a colorful and flavorful stuffed pepper recipe that delivers a fresh twist on pesto and chicken.
• One Pot Creamy Pesto Gnocchi With Roasted Tomatoes — a quick and creamy gnocchi dish bursting with roasted tomato sweetness and pesto goodness.

Wrap-Up

The Chicken Pesto Tortellini Bake is an effortless, crowd-pleasing dish that brings together creamy, cheesy, and herbaceous flavors in perfect harmony. Its flexible ingredients allow for seasonal tweaks, while the straightforward steps make it accessible for cooks of all levels. Whether you’re feeding a family or prepping for a cozy night in, this bake offers comfort and satisfaction in every bite. Keep some pesto and tortellini on hand — this recipe is sure to become a staple in your dinner rotation.

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