Chicken Pesto Tortellini Bake
This Chicken Pesto Tortellini Bake is SO EASY! Creamy, cheesy, and packed with tender chicken and vibrant pesto for a cozy, crowd-pleasing dinner.
Servings: 6 servings
Ingredients
- 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
- 0.5 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
- 0.5 cup shaved Parmesan cheese
- Salt and pepper to taste
Instructions
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.
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.
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.
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.
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.
Equipment
- Large skillet or sauté pan
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Aluminum Foil
Notes
- Ensure tortellini is cooked al dente or thawed to avoid mushy texture after baking.
- Cut chicken into uniform 1-inch cubes for even cooking and to prevent dryness.
- Simmer sauce longer if it appears too thin before assembling the casserole.
- Use a 9x13-inch baking dish to avoid overflow during baking.
- Leftovers store well refrigerated for 3 days or frozen for up to 2 months; reheat gently to restore creaminess.