Baked Tortellini with Chicken (Dump-and-Bake)
Developed and tested by Robyn Conley Downs
on Apr 27, 2026 
Creamy, cozy, and completely dump-and-bake, this baked tortellini with chicken is the kind of weeknight dinner that looks like you tried way harder than you did. Fresh tortellini, diced chicken, frozen veggies, and Boursin all go straight into the baking dish, with no boiling, and no stovetop required. With an easy white sauce that coats every bite, all you have to do is cover, bake, and dinner is done!
Creamy Baked Tortellini with Chicken (No Boiling Needed)
Okay so baked pasta usually means boiling noodles, making a sauce, and dirtying three pans before anything even goes in the oven. This recipe? Well it does none of that. Everything goes straight into one baking dish, fresh tortellini and all, no boiling required! Then Boursin just gets nestled right into the middle without stirring, which feels wrong but trust the process, because 30 minutes later you uncover it and stir, and suddenly you have a creamy white sauce that coats every single piece of tortellini. It’s a little bit magic honestly.
The whole thing comes together in about five minutes of actual effort. Diced chicken, frozen veggies, garlic, broth, tortellini, Boursin in the middle, foil on top, into the oven. That’s it. The Italian cheese blend goes on top for the last ten minutes and gets just golden enough that it looks like you tried harder than you did.
This is the weeknight dinner I make when I need something fast, filling, and guaranteed to get eaten by everyone at the table without a single complaint. Protein, vegetables, and pasta all in one dish with cleanup that’s genuinely minimal. It’s giving chicken pot pie vibes, but with way less effort. Just be sure to let it sit for five to ten minutes before serving so the tortellini absorbs a bit more of that sauce and you get the best possible result. And, if you love creamy chicken pasta dinners, my marry me chicken pasta is another reader-favorite worth bookmarking!
Welcome to My Kitchen, Let’s Bake Chicken Tortellini!
Testing Tips for Creamy Baked Chicken and Tortellini
- If you’d rather try a version with beef, check out my no-boil ground beef tortellini bake!
- I’ve tried both stirring the Boursin in before baking and nestling it in the middle without stirring and the no-stir method wins, it melts more evenly and the sauce comes together better when you stir it all at once after the covered bake.
- I tested with both rotisserie chicken and freshly cooked chicken breast, and rotisserie is the move for ease, but if you’re cooking chicken from scratch make sure it’s fully cooked before adding it to the dish since there’s not enough time in the bake to cook raw chicken through.
Baked Tortellini with Chicken (Dump-and-Bake)
Ingredients
- 3 cups diced, cooked chicken
- 20- ounces fresh cheese tortellini (or 2x 9-ounce packages)
- 1 ½ cups low-sodium chicken broth
- ¼ teaspoon kosher salt
- 2 cloves garlic, minced
- 2 cups frozen mixed veggies (such as peas, green beans, carrots, corn)
- 1 (5.3-ounce) Boursin garlic and herb cheese
- 1 cup shredded Italian cheese blend
Equipment
Instructions
- Preheat and prep: Heat the oven to 400°F. Grease or spray with cooking spray a 9×14 baking dish.
- Combine the Ingredients: Add the chicken, tortellini, broth, salt, garlic, and veggies to the prepared baking dish, stirring to combine. Nestle the Boursin cheese into the middle. Do not stir.
- Cover & Bake: Cover tightly with foil. Bake for 30 minutes.
- Uncover & Finish: Uncover and stir to combine the Boursin cheese until well combined. Top with the shredded Italian cheese blend. Bake for 10 minutes, or until the cheese has melted and just browned on top.
- Allow to Sit: Allow to sit for 5-10 minutes lightly tented with the foil for the tortellini to absorb a bit more sauce. Serve with remaining sauce drizzled over the top.
Notes
- Fresh Tortellini: I tested this recipe using 2 (10-oz) packages of Trader Joe’s fresh cheese tortellini as well as 1 (24-oz) Costco 4-cheese fresh tortellini. The recipe worked with both, so regardless of brand you want somewhere between 20- and 24-oz fresh tortellini, or about 2 heaping cups.
- Let it Rest: Don’t skip the 5-10 minute rest at the end, the tortellini keeps absorbing the sauce as it sits and the texture and creaminess is noticeably better than serving it straight out of the oven.
- Dry Tortellini: Don’t use dry tortellini without boiling it first, dry pasta needs significantly more liquid and time than this recipe accounts for so it won’t cook through properly straight from the package.
