Chicken Pesto Tortellini Bake
This Chicken Pesto Tortellini Bake is a cheesy, savory, and easy casserole loaded with tender tortellini, shredded chicken, and vibrant pesto. Comfort food done right!
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.