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Homemade Creamy Pesto Chicken Tortellini Bake photo
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Creamy Pesto Chicken Tortellini Bake

This Creamy Pesto Chicken Tortellini Bake is SO EASY! Tender tortellini in a luscious pesto cream sauce with chicken, tomatoes, and melty cheese.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Easy, Pasta Bake, Quick
Servings: 4 servings

Ingredients

  • 12 oz cheese tortellini
  • 2 cups cooked chicken shredded
  • 1 cup pesto sauce
  • 1 cup heavy cream
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1 cup cherry tomatoes halved
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the 12 oz of cheese tortellini and cook according to package instructions, usually about 3-5 minutes until al dente. Drain and set aside.
  • In a skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  • Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 1 cup pesto sauce until fully combined and heated through. Season with salt and pepper to taste.
  • Add the shredded chicken (2 cups) into the skillet with the creamy pesto sauce. Mix well to coat the chicken evenly.
  • In your baking dish, combine the cooked tortellini, pesto chicken sauce mixture, and halved cherry tomatoes. Stir gently to distribute everything evenly.
  • Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan evenly over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the cheese is melted and bubbly, and the edges start to turn golden.
  • Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving. Dive in and enjoy the creamy, cheesy goodness!

Equipment

  • Large Pot
  • Skillet or sauté pan
  • Baking dish (9x13 inch)
  • Mixing spoon or spatula
  • Cheese grater

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat covered in the oven or microwave with a splash of cream.
  • For a vegetarian version, omit chicken and add sautéed mushrooms or spinach.
  • Do not overcook tortellini to maintain a perfect al dente texture in the bake.