Nothing beats a hearty, flavorful casserole that comes together with minimal fuss yet delivers maximum comfort. Enter the Chicken Pesto Tortellini Bake — a savory, cheesy, and herbaceous dish that transforms simple ingredients like cheese tortellini, shredded chicken, and vibrant pesto into a crowd-pleasing meal. Whether you’re cooking for family dinner or prepping for a weeknight meal, this bake is a total winner. It’s rich with melty mozzarella, pops of sun-dried tomatoes, and a luscious pesto punch that elevates every bite. Plus, it’s super versatile and easy to customize, making it a staple you’ll want to keep in your recipe rotation.
Why This Chicken Pesto Tortellini Bake Stands Out
This dish stands out because it balances indulgence and simplicity perfectly. The cheese tortellini provides a tender, pillowy base that soaks up the pesto sauce beautifully. The shredded chicken adds protein and heartiness without overwhelming the dish. Sun-dried tomatoes give a tangy, slightly sweet contrast that brightens the flavor profile. Then, the mozzarella and Parmesan cheeses tie everything together with gooey, golden goodness.
What makes this Chicken Pesto Tortellini Bake truly special is the ease of assembly and how quickly it bakes to bubbling perfection, making it ideal for busy nights or casual gatherings. It’s also customizable — swap out chicken for turkey or add veggies like spinach or mushrooms for extra nutrition. If you’re a fan of creamy pasta bakes, you might also love the Creamy Chicken Pesto Tortellini or the indulgent Baked Chicken Alfredo Tortellini.
What to Buy
- 12 oz cheese tortellini: Fresh or frozen works; avoid dried for best texture.
- 2 cups cooked chicken, shredded: Rotisserie chicken or leftover roasted chicken.
- 1 cup pesto sauce: Store-bought or homemade basil pesto.
- 1 cup shredded mozzarella cheese: Use whole milk mozzarella for meltiness.
- 1/2 cup sun-dried tomatoes, chopped: Oil-packed for richer flavor.
- 1/4 cup grated Parmesan cheese: Freshly grated enhances the taste.
- 1/4 tsp salt and 1/4 tsp black pepper: To season.
- 1 tbsp olive oil: For sautéing or drizzling.
- 1 tsp garlic powder: Adds a subtle garlic aroma.
Must-Have Equipment
- Large pot: To boil the tortellini.
- Colander: For draining pasta.
- Mixing bowl: To combine all the ingredients.
- Baking dish (9×13 inch): Perfect size for this casserole.
- Measuring cups and spoons: For accurate ingredient portions.
- Oven mitts: For safe handling of the hot bake.
Chicken Pesto Tortellini Bake in Steps
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil for the tortellini.
Step 2: Cook the Tortellini
Add the cheese tortellini to the boiling water and cook according to package instructions, usually about 3-5 minutes until al dente. Drain well and toss with olive oil to keep them from sticking.
Step 3: Combine Ingredients
In a large mixing bowl, combine the cooked tortellini, shredded chicken, pesto sauce, chopped sun-dried tomatoes, garlic powder, salt, and pepper. Stir gently to coat everything evenly.
Step 4: Assemble the Bake
Lightly grease your baking dish with a bit of olive oil. Spoon half of the tortellini mixture into the dish, sprinkle half the mozzarella and Parmesan over the top. Layer the remaining mixture and finish with the rest of the cheeses.
Step 5: Bake
Place the baking dish in the oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and golden brown on top.
Step 6: Rest and Serve
Remove from the oven and let the bake rest for 5 minutes before serving. This allows the flavors to meld and the casserole to set slightly for easier slicing.
Seasonal Serving Ideas
- Spring: Toss in fresh baby spinach or peas for a pop of green and sweetness.
- Summer: Serve alongside a crisp mixed greens salad with lemon vinaigrette.
- Fall: Add roasted butternut squash cubes for a cozy, sweet touch.
- Winter: Pair with garlic bread and steamed green beans for a comforting meal.
Pro Tips & Notes
- Chicken options: Use any cooked chicken you have on hand — rotisserie, grilled, or baked.
- Pesto variations: Try sun-dried tomato pesto or arugula pesto for a twist.
- Cheese swaps: Feel free to use provolone or fontina for a different melting texture.
- Make it vegetarian: Skip the chicken and add extra veggies like mushrooms and zucchini.
- Don’t overcook pasta: Slightly undercook the tortellini since it will bake further in the oven.
Save for Later: Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave individual portions until hot. This bake also freezes well — freeze in portions and thaw overnight in the fridge before reheating.
Ask & Learn
Can I use frozen tortellini for this bake?
Absolutely! Just cook the frozen tortellini according to package directions before mixing with the other ingredients. Frozen tortellini usually needs a bit longer cooking time, so be sure to check for doneness.
Is it possible to make this dish ahead of time?
Yes, you can assemble the Chicken Pesto Tortellini Bake a day ahead and refrigerate it. When ready to eat, bake it directly from the fridge, adding a few extra minutes to the baking time to ensure it’s hot all the way through.
Can I substitute the chicken with another protein?
Definitely! Cooked turkey, sausage, or even chickpeas can be great alternatives. Just make sure the protein is fully cooked before adding to the bake.
How do I make a creamier version of this bake?
For a creamier texture, mix in ½ cup of cream cheese or ricotta when combining the pesto and chicken with the tortellini. This will add richness without overpowering the pesto flavor.
Cook This Next
- Creamy Chicken Pesto Tortellini – A luscious pasta dish with a dreamy sauce.
- Baked Chicken Alfredo Tortellini – Rich Alfredo meets cheesy tortellini in this comforting bake.
Before You Go
If you loved this recipe, don’t forget to bookmark it for busy weeknights or whenever you crave a flavorful, cheesy pasta bake. The Chicken Pesto Tortellini Bake is perfect for meal prep, potlucks, or anytime you want a fuss-free dish that feels like a special treat. Serve it with a fresh side salad or roasted veggies, and you have a complete, satisfying meal in under an hour. Be sure to experiment with different pesto varieties and add-ins to make it your own. Enjoy every cheesy, herby bite!
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Chicken Pesto Tortellini Bake
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Baking dish (9x13 inch)
- Measuring cups and spoons
- Oven mitts
Ingredients
- 12 oz cheese tortellini fresh or frozen
- 2 cups cooked chicken shredded
- 1 cup pesto sauce store-bought or homemade basil pesto
- 1 cup mozzarella cheese shredded, whole milk
- 1/2 cup sun-dried tomatoes chopped, oil-packed
- 1/4 cup Parmesan cheese grated, freshly grated
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil for sautéing or drizzling
- 1 tsp garlic powder adds a subtle garlic aroma
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil for the tortellini.
- Add the cheese tortellini to the boiling water and cook according to package instructions, usually about 3-5 minutes until al dente. Drain well and toss with olive oil to keep them from sticking.
- In a large mixing bowl, combine the cooked tortellini, shredded chicken, pesto sauce, chopped sun-dried tomatoes, garlic powder, salt, and pepper. Stir gently to coat everything evenly.
- Lightly grease your baking dish with a bit of olive oil. Spoon half of the tortellini mixture into the dish, sprinkle half the mozzarella and Parmesan over the top. Layer the remaining mixture and finish with the rest of the cheeses.
- Place the baking dish in the oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and golden brown on top.
- Remove from the oven and let the bake rest for 5 minutes before serving. This allows the flavors to meld and the casserole to set slightly for easier slicing.
Notes
- Use any cooked chicken you have on hand — rotisserie, grilled, or baked.
- Try sun-dried tomato pesto or arugula pesto for a twist on flavor.
- Skip the chicken and add extra veggies like mushrooms and zucchini to make it vegetarian.
- Slightly undercook the tortellini since it will bake further in the oven to avoid overcooking.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
