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Cheesy Chicken Tortellini Casserole – Cozy, Crowd-Pleasing Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cheese tortellini (refrigerated or frozen), 20–24 oz
  • Cooked chicken, 3 cups shredded or diced (rotisserie works great)
  • Olive oil or unsalted butter, 2 tablespoons
  • Yellow onion, 1 small, finely chopped
  • Garlic, 3 cloves, minced
  • All-purpose flour, 3 tablespoons
  • Chicken broth, 2 cups (low-sodium)
  • Heavy cream or half-and-half, 3/4 cup
  • Cream cheese, 3 oz (optional, for extra richness)
  • Italian seasoning, 1 teaspoon
  • Crushed red pepper flakes, 1/4 teaspoon (optional)
  • Baby spinach, 4 cups lightly packed
  • Shredded mozzarella, 2 cups
  • Grated Parmesan, 1/2 cup
  • Salt and black pepper, to taste
  • Fresh parsley or basil, chopped, for garnish (optional)
  • Nonstick spray or extra butter for the baking dish

Method
 

  1. Heat the oven. Preheat to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
  2. Par-cook the tortellini. Bring a large pot of salted water to a boil. Cook the tortellini 1–2 minutes less than package directions. Drain well. This prevents overcooking in the oven.
  3. Sauté aromatics. In a large skillet, warm olive oil or butter over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
  4. Make the roux. Sprinkle flour over the onion mixture. Stir for 1 minute to cook off the raw flour taste.
  5. Build the sauce. Slowly whisk in chicken broth until smooth, then add cream. Simmer gently 3–4 minutes, stirring, until slightly thickened.
  6. Season and enrich. Add Italian seasoning, red pepper flakes (if using), 1/2 teaspoon salt, and several grinds of pepper. If using cream cheese, add it now and stir until melted and silky.
  7. Add greens and chicken. Fold in spinach and cook 1–2 minutes until wilted. Stir in the cooked chicken. Taste and adjust seasoning. The sauce should be well-salted and flavorful.
  8. Combine with tortellini. Add drained tortellini to the skillet and gently fold to coat every piece in sauce.
  9. Assemble the casserole. Transfer to the prepared baking dish. Top evenly with mozzarella and Parmesan.
  10. Bake. Bake uncovered 18–22 minutes, until bubbly at the edges and the cheese is melted.
  11. Broil for color (optional). Switch to broil for 1–2 minutes to brown the top slightly. Watch closely.
  12. Rest and garnish. Let sit 5 minutes to set. Sprinkle with parsley or basil and serve warm.