Chicken Alfredo Tortellini Bake

If you’re looking for a comforting, cheesy, and utterly satisfying dinner that comes together with ease, this Chicken Alfredo Tortellini Bake is exactly what you need. It’s a luscious combination of tender cheese tortellini, shredded chicken, vibrant broccoli, and creamy Alfredo sauce, all baked to bubbly, golden perfection. This dish is a guaranteed crowd-pleaser that hits all the right notes: creamy, cheesy, and packed with wholesome ingredients. Plus, it’s perfect for busy weeknights or meal prepping for the week ahead.

Why Cooks Rave About It

What makes the Chicken Alfredo Tortellini Bake stand out is how it elevates simple ingredients into a dish that feels special without requiring hours in the kitchen. The rich Alfredo sauce clings to every bite of tortellini and chicken, while the broccoli adds a fresh, slightly crisp contrast. The Parmesan and mozzarella cheeses melt together to create a savory, gooey topping, finished off with a crunchy breadcrumb crust that adds texture. Many cooks love this recipe because it’s flexible, forgiving, and delivers on flavor every single time. If you’re a fan of creamy pasta bakes like Marry Me Tortellini, then this recipe will quickly become a staple in your rotation.

Ingredient Notes

• Cheese Tortellini (12 ounces): Use fresh or frozen cheese tortellini for the best texture. They cook quickly and absorb the creamy sauce beautifully.
• Cooked, Shredded Chicken (2 cups): Rotisserie chicken works great here, or you can poach chicken breasts and shred them yourself for a fresher alternative.
• Broccoli Florets (2 cups): Fresh broccoli adds a pop of color and a nutritional boost. You can also use frozen broccoli if you’re short on time; just thaw and drain excess water.
• Grated Parmesan Cheese (1 cup): Adds a nutty, salty depth to the bake. Freshly grated is best for maximum flavor.
• Alfredo Sauce (2 cups): Use your favorite store-bought or homemade Alfredo sauce. For a silky texture, warm it slightly before mixing.
• Garlic Powder (1 teaspoon): Enhances the overall flavor without overpowering the dish.
• Black Pepper (1/2 teaspoon): Freshly ground is preferred for a bit of kick.
• Salt (1/4 teaspoon): Balances the flavors. Adjust to taste depending on your Parmesan and sauce.
• Shredded Mozzarella Cheese (1 cup): Melts beautifully and adds that classic stretchy cheese pull everyone loves.
• Breadcrumbs (1/2 cup): Creates a crunchy, golden topping that contrasts perfectly with the creamy interior.
• Olive Oil (2 tablespoons): Used to toast the breadcrumbs for extra flavor and crispiness.

Cook’s Kit

• Large Pot: For boiling the tortellini.
• Colander: To drain the pasta.
• Mixing Bowl: To combine chicken, broccoli, sauce, and seasoning.
• Baking Dish (9×13 inch): To assemble and bake the casserole.
• Skillet: To toast the breadcrumbs with olive oil.
• Cheese Grater: For fresh Parmesan and mozzarella.
• Measuring Cups and Spoons: For precise ingredient amounts.

Chicken Alfredo Tortellini Bake in Steps

Step 1: Prepare the Tortellini

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, typically about 3-5 minutes. Drain well and set aside.

Step 2: Combine the Filling

In a large mixing bowl, toss together the cooked tortellini, shredded chicken, broccoli florets, Alfredo sauce, grated Parmesan, garlic powder, black pepper, and salt. Mix gently until everything is evenly coated in the creamy sauce.

Step 3: Assemble in the Baking Dish

Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese evenly over the top.

Step 4: Toast the Breadcrumbs

In a small skillet, heat the olive oil over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and crisp, about 3-5 minutes. Remove from heat.

Step 5: Add the Crunchy Topping and Bake

Sprinkle the toasted breadcrumbs evenly over the mozzarella layer. Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until the cheese is bubbly and the topping is golden.

Step 6: Serve and Enjoy

Let the bake rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to portion. Serve warm and enjoy the creamy, cheesy goodness with minimal effort.

Easy Ingredient Swaps

• Chicken: Substitute with cooked turkey or canned chicken for a quicker option.
• Broccoli: Swap with spinach, kale, or asparagus for a different veggie twist.
• Alfredo Sauce: Use a jarred pesto sauce or a tomato cream sauce for a unique flavor profile.
• Cheese: Try provolone or fontina instead of mozzarella for a creamier melt.
• Tortellini: Use ravioli or any stuffed pasta you love for variety.

Steer Clear of These

Avoid using overcooked pasta as it will become mushy after baking. Also, steer clear of watery vegetables by thoroughly draining any frozen broccoli or other veggies you use. Using low-quality pre-shredded cheese can affect melt and texture due to added anti-caking agents, so opt for freshly shredded cheese when possible. Lastly, do not skip the breadcrumb topping—it adds essential texture and flavor to the dish.

Meal Prep & Storage Notes

This Chicken Alfredo Tortellini Bake is a fantastic make-ahead meal. You can assemble it up to a day in advance, cover tightly with foil, and refrigerate until ready to bake. After baking, leftovers store well in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven to maintain creaminess without drying out. For longer storage, freeze the unbaked casserole (tightly wrapped) for up to 3 months—thaw overnight before baking. This makes weeknight dinners or lunch options incredibly convenient.

Helpful Q&A

Can I use frozen chicken for this recipe?

Yes! Just make sure the chicken is fully cooked and shredded before adding it to the bake. Using pre-cooked frozen chicken saves time and works perfectly in this dish.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the Alfredo sauce with a dairy-free alternative like cashew cream or a plant-based Alfredo sauce. Use dairy-free cheese shreds and breadcrumbs made without butter to keep the dish creamy and delicious.

Can I add other vegetables to the bake?

Definitely! Feel free to mix in mushrooms, bell peppers, or zucchini. Just be mindful of moisture content—pre-cooking or sautéing watery vegetables helps prevent a soggy bake.

How do I prevent the pasta from drying out during baking?

Make sure the Alfredo sauce is well distributed and coats every piece of tortellini. Also, avoid overbaking by checking the dish at the 20-minute mark to keep it moist and creamy.

You Might Also Like

• Marry Me Tortellini – Another indulgent pasta dish with rich flavors and creamy sauce.
• Instant Pot Chicken Alfredo Pasta – A quicker, pressure-cooker version of creamy chicken Alfredo pasta.
• Baked Spaghetti And Meatballs – A classic baked pasta that’s hearty and comforting.

Ready to Cook?

Gather your ingredients and kitchen tools, preheat your oven, and dive into making this irresistible Chicken Alfredo Tortellini Bake. It’s a wonderful way to bring the family together around a warm, cheesy meal that feels like a special treat but comes together in no time. Whether it’s a busy weeknight or a weekend dinner, this recipe promises comfort and satisfaction with every bite.

This Chicken Alfredo Tortellini Bake is sure to become a favorite in your recipe collection. Enjoy the creamy, cheesy layers, the tender chicken, and the burst of green broccoli all harmonized in one delicious bake. Happy cooking!

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