Baked Tortellini with Chicken (Dump-and-Bake)

Creamy baked tortellini with chicken and veggies. Dump, bake, and dinner is done with no boiling, no stovetop, and no fuss.

Course comfort food, dinner, Main Course

Cuisine American

Keyword baked, chicken tortellini bake, creamy, easy, one pot

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 456

Preheat and prep: Heat the oven to 400°F. Grease or spray with cooking spray a 9x14 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.

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.

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.