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Homemade Chicken Pesto Tortellini Bake recipe photo

Chicken Pesto Tortellini Bake

A creamy, cheesy tortellini casserole with chicken, pesto, and spinach that bakes up golden and comforting.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 servings

Equipment

  • 9x13-inch (3-quart) baking dish
  • Large Skillet
  • mixing bowl or measuring pitcher
  • Spatula or spoon
  • Aluminum Foil

Ingredients
  

  • 40 ounces cheese tortellini (refrigerated or frozen, 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 to taste (recipe calls for 1 teaspoon)
  • ground black pepper to taste (recipe calls for 1/2 teaspoon)

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Melt 1 tablespoon butter in a large skillet over medium heat, then add the chopped red onion and sauté 2 minutes.
  • Add the chopped red bell pepper to the skillet and sauté another 2 minutes, then remove from heat.
  • Place the tortellini in a 9x13-inch (3-quart) baking dish. Add the cubed chicken, fresh spinach, and the sautéed onions and peppers; toss to combine and spread evenly.
  • In a bowl or measuring pitcher, whisk together 6 ounces basil pesto, 2 cups chicken broth, 1 cup heavy cream, 1 teaspoon salt, and 1/2 teaspoon ground black pepper until smooth.
  • Pour the pesto-cream mixture evenly over the tortellini and chicken in the baking dish.
  • Cover the dish with foil and bake for 20 minutes, then carefully stir the casserole to redistribute sauce.
  • Sprinkle the top with 2 cups shredded fontina and 1/2 cup shaved Parmesan, uncover, and bake another 15–20 minutes until the cheese is melted and bubbly.
  • Let rest a few minutes, then serve warm.

Notes

  • This recipe can be halved and baked in an 8- or 9-inch square pan for fewer servings.
  • You can add the onions and peppers raw to the baking dish, but sautéing them first improves flavor and texture.