Creamy Chicken & Broccoli Tortellini Bake

A cozy, family-friendly casserole featuring tender cheese tortellini, juicy chicken, crisp-tender broccoli, and a rich, creamy sauce, all baked beneath a golden layer of melted cheese. It’s an easy one-dish comfort meal that works beautifully for weeknight dinners, meal prep, or feeding a crowd.

Servings

6 servings

Prep Time

20 minutes

Cook Time

30–35 minutes

Total Time

About 55 minutes

Ingredients

• 1 lb (450 g) refrigerated cheese tortellini
• 2 cups cooked chicken, shredded or diced
• 3 cups broccoli florets
• 2 tbsp butter
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 4 oz (115 g) cream cheese, softened
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp onion powder
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• 1½ cups shredded mozzarella cheese, divided
• ¼ cup extra Parmesan for topping
• 1 tbsp chopped fresh parsley, optional

Instructions

1. Prepare the oven:
   Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the tortellini:
   Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions, but drain it 1–2 minutes before fully tender. Reserve about ½ cup of the pasta water, then drain.
3. Blanch the broccoli:
   Add the broccoli to boiling water for about 2 minutes, then drain. Alternatively, steam it until bright green and just tender.
4. Make the creamy sauce:
   Melt the butter in a large saucepan over medium heat. Add the garlic and cook for about 30 seconds. Whisk in the flour and cook for 1 minute.
5. Add the liquids:
   Gradually whisk in the milk and chicken broth. Continue cooking for 3–5 minutes, stirring frequently, until the sauce thickens.
6. Make it creamy:
   Reduce the heat to low and whisk in the cream cheese until smooth. Stir in ½ cup Parmesan, Italian seasoning, onion powder, salt, and black pepper.
7. Combine:
   Add the cooked tortellini, chicken, and broccoli to the sauce. Gently stir until everything is evenly coated. If the mixture seems too thick, add a splash of the reserved pasta water.
8. Assemble:
   Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1½ cups mozzarella and ¼ cup Parmesan evenly over the top.
9. Bake:
   Bake uncovered for 20–25 minutes, until hot and bubbling and the cheese is melted and lightly golden.
10. Rest and serve:
    Let the casserole rest for about 5 minutes. Garnish with fresh parsley if desired and serve warm.

Description Notes

• Best tortellini: Refrigerated cheese tortellini provides the richest flavor and cooks quickly.
• Chicken: Rotisserie chicken is a convenient shortcut, but leftover roasted or grilled chicken works equally well.
• Broccoli: Keep it slightly firm before baking so it doesn’t become mushy.
• Sauce consistency: The sauce should be creamy but pourable before the casserole goes into the oven.
• Cheese: Mozzarella gives you the stretchy topping, while Parmesan adds savory depth.
• Make it extra golden: Broil for 1–2 minutes at the end, watching carefully.

Helpful Tips

For a faster version: Use rotisserie chicken and frozen broccoli.

For extra flavor: Add ½ teaspoon crushed red pepper flakes or a pinch of smoked paprika to the sauce.

For a richer bake: Substitute ½ cup of the milk with heavy cream.

Don’t overcook the tortellini: Since it continues cooking in the oven, slightly undercooking it initially helps prevent a soft, mushy casserole.

Make ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add approximately 5–10 minutes to the baking time if baking directly from the refrigerator.

Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.

Freezing: Cool completely, cover well, and freeze for up to about 2 months. Thaw overnight in the refrigerator before reheating for the best texture.

Approximate Nutritional Information

Per serving, based on 6 servings:

Nutrition is an estimate and will vary depending on the tortellini, chicken, cheese, milk, and other ingredients used.

Benefits

• Protein-rich: Chicken and cheese tortellini provide substantial protein to help make the meal satisfying.
• Broccoli provides fiber: It contributes fiber along with vitamin C, vitamin K, and other micronutrients.
• Calcium source: Milk and cheese contribute calcium important for normal bone and muscle function.
• Balanced comfort food: Combining protein, vegetables, and carbohydrates makes this a filling main dish.
• Easy meal prep: It stores and reheats well, making it convenient for leftovers.

Recipe Q&A

Q: Can I use frozen tortellini?
Yes. Cook it according to the package directions, preferably stopping slightly before it’s completely tender.

Q: Can I use frozen broccoli?
Absolutely. Thaw and drain it first, or steam it briefly. Excess water can make the casserole runny.

Q: Can I use leftover chicken?
Yes. Rotisserie, roasted, grilled, or poached chicken all work well.

Q: Can I substitute the cream cheese?
You can use mascarpone or increase the Parmesan and use a little heavy cream for a different creamy sauce.

Q: Can I make this without chicken?
Yes. Simply omit the chicken and increase the broccoli, or add mushrooms, spinach, or another vegetable.

Q: Why is my sauce too thick?
Stir in a little milk, chicken broth, or reserved pasta water until you reach a smooth, creamy consistency.

Q: Can I prepare it the night before?
Yes. Assemble, cover, and refrigerate. Bake the next day, allowing additional time for the chilled casserole to heat through.

Q: How do I reheat leftovers?
Reheat individual portions in the microwave, or cover the casserole with foil and warm it in a 350°F (175°C) oven until heated through.

Q: Can I add other vegetables?
Definitely. Mushrooms, peas, spinach, asparagus, or bell peppers are excellent additions.

Q: What should I serve with it?
A simple green salad, garlic bread, roasted vegetables, or steamed green beans pair nicely with this creamy bake.