Baked Tortellini Recipe
This cheesy Pesto Chicken Baked Tortellini is easy to make and feeds a crowd! Last week a friend asked me if it was too late in the year to cook pasta. “What do you mean?” I questioned her. “You know… Like, do I have to stop eating pasta in the late spring and summer because it’s out of season?” If you’ve ever wondered about serving pasta in the summer, let me reassure you, pasta is a forever-food. You may stop eating pumpkin baked goods after fall. Or you may choose to skip simmering soups in the summertime, but there’s never a wrong time to enjoy pasta. Pasta is delicious in every season, served cold or hot, with just about any combination of ingredients. In fact, even if you are a questionable cook, I bet you can make a decent pasta dish. Have you noticed, as long as you don’t cook your noodles to mush, or over-salt the pasta, it usually turns out? Strange, but true. Well today’s recipe is not just a decent pasta dish; it’s amazing. And it’s not just for fall and winter; it’s a recipe for every season. This Pesto Chicken Baked Tortellini pasta is made with refrigerated (or frozen) cheese tortellini mixed with chicken breast, fresh baby spinach, bell peppers, onions, cheese, and a creamy pesto sauce. That’s right, the chicken is baked right along with the pasta!
Ingredients For Chicken Tortellini
Cheese Tortellini – refrigerated or frozen and thawed Boneless, Skinless Chicken Breasts – chopped into 1-inch cubes Butter Red Bell Pepper – seeded and chopped Red Onion – peeled and chopped Basil Pesto or Homemade Pesto Fresh Baby Spinach Chicken Broth Heavy Cream Shredded Fontina Cheese Shaved Parmesan Cheese Salt and Pepper
How To Make This Baked Tortellini Recipe
Get the Complete Chicken Tortellini Bake Recipe Below. Enjoy!
Pesto Chicken Tortellini Pasta Cooking Tips
Whisk fresh-made or jarred pesto with cream and chicken broth into a thin baking sauce. Once poured over the pasta, the sauce thickens as the pasta absorbs the moisture as it bakes. You can add all the ingredients to the baking dish raw, for a true one-pan dinner. However, I feel you get a better flavor and texture out of the onions and bell peppers if you sauté them in butter for a couple of minutes first. When the Pesto Chicken Baked Tortellini is halfway through cooking, sprinkle the top with fontina and parmesan cheese for a decadent molten finish! This all-season Pesto Chicken Baked Tortellini feeds a large group. Serve it this weekend with a light summery salad and a bottle, or two, of white wine. It’s an easy dinner your friends will rave about!
How Long Does This Recipe Last In The Fridge?
If you store the leftovers in an airtight container, they will last in the refrigerator for 4-5 days.
Can I Make A Smaller Portion Of This Recipe?
This recipe can easily be halved and baked in an 8 or 9-inch square pan for a smaller batch.
Can I Freeze This Recipe?
Yes, you can definitely assemble and freeze this dish. If frozen, the recipe will need to bake 45 minutes covered, plus another 20-25 minutes uncovered.
Is The Chicken Cooked Before Adding It To The Dish?
No, the chicken can go in the pan raw since it will bake all the way through when it is in the oven!
More Summer Pasta Dishes
Grilled Chicken Rasta Pasta The Best Classic Macaroni Salad Skinny Pasta Primavera Perfect Clam Pasta One-Pot Chicken Pasta with Light Basil Cream Thai Chicken Noodle Bowls Italian Summer Pasta Salad Hawaiian Style Potato Macaroni Salad Tuna Pasta Salad with Olives and Capers
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