Chicken Pesto Tortellini Bake
A baked tortellini casserole with chicken, basil pesto, spinach, fontina and Parmesan cheeses.
Servings: 10 servings
Ingredients
Ingredients
- 40 ouncescheese tortellini refrigerated or frozen and thawed
- 1 poundboneless skinless chicken breasts, chopped into 1 inch cubes
- 1 tablespoonbutter
- 1 red bell pepper seeded and chopped
- 1/2 red onion peeled and chopped
- 6 ouncesbasil pestoor homemade pesto
- 2 cupsfresh baby spinach
- 2 cupschicken broth
- 1 cupheavy cream
- 2 cupsshredded fontina cheese
- 1/2 cupshaved Parmesan cheese
- Saltand pepper
Instructions
Instructions
- Preheat the oven to 400°F. If using frozen tortellini, make sure it is thawed.
- In a medium skillet over medium heat, melt 1 tablespoon butter. Add 1/2 red onion (chopped) and sauté 2 minutes. Add 1 red bell pepper (seeded and chopped) and sauté 2 more minutes. Turn off the heat.
- In a large 3‑quart (9×13‑inch) baking dish, place 40 ounces tortellini, 1 pound chopped chicken (1‑inch cubes), 2 cups fresh baby spinach, and the sautéed onion and pepper. Toss to mix evenly and spread the mixture in the dish.
- In a bowl or measuring pitcher, whisk together 6 ounces basil pesto, 2 cups chicken broth, and 1 cup heavy cream. Season with salt and pepper to taste. Pour the mixture evenly over the tortellini, chicken, spinach, and vegetables.
- Cover the baking dish tightly with foil and bake for 20 minutes.
- Remove the foil and gently stir the casserole so the top tortellini are coated with sauce. Sprinkle evenly with 2 cups shredded fontina cheese and 1/2 cup shaved Parmesan cheese.
- Return the dish to the oven, uncovered, and bake 15–20 minutes more, until the cheese is melted and bubbly and the chicken is cooked through.
- Remove from the oven and serve warm.
Equipment
- Oven
- Medium Skillet
- baking dish (3-quart / 9x13-inch)
- mixing bowl or measuring pitcher
- Whisk
- Foil
Notes
Notes
1. This recipe can easily be halved and baked in an 8- or 9-inch square pan for a smaller batch.
2. You can add the onions and peppers to the baking dish raw for a true one-pan recipe, but I feel sautéing them first improves the flavor and texture.
1. This recipe can easily be halved and baked in an 8- or 9-inch square pan for a smaller batch.
2. You can add the onions and peppers to the baking dish raw for a true one-pan recipe, but I feel sautéing them first improves the flavor and texture.