Baked Tortellini with Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Servings
6 servings
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Calories
467 kcal
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Course
Dinner
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Cuisine
Italian-American Fussion
Baked Tortellini with Chicken
Description
The recipe begins by slicing boneless, skinless chicken breasts into thinner filets, then seasoning them with salt, garlic powder, oregano, basil, and crushed red pepper for a balanced herb and spice profile. The chicken is seared until lightly browned, then cut into bite-sized pieces. These are mixed with refrigerated cheese tortellini and a sauce made from pasta sauce, ricotta cheese, and aged balsamic vinegar for a touch of acidity and depth.
The mixture is placed in a casserole dish and topped with shredded mozzarella cheese. Covered baking at 350°F heats through and melds flavors, then uncovering and increasing to 450°F browns and bubbles the cheese for a visually appealing finish. This layered casserole offers creamy, cheesy textures combined with savory seasoned chicken and tortellini.
For make-ahead convenience, chicken can be pre-seared and the dish assembled and frozen in an airtight container, then baked from frozen with adjusted times to retain quality. The recipe works best with refrigerated uncooked tortellini, with cheese varieties preferred for richness.
Ingredients
- 2 chicken breast boneless skinless
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp oregano dried
- 1/2 tsp basil dried
- 1/4 tsp crushed red pepper
- 1 tbsp olive oil
- 20 oz cheese tortellini refrigerated
- 28 oz pasta sauce from a jar
- 1 cup ricotta cheese full fat
- 1 tbsp balsamic vinegar aged
- 1 mozzarella cheese shredded
Instructions
- Preheat oven to 350F
- Slice chicken breasts in half longways so you are left with 2 thinner filets for each breast. Mix salt, garlic powder, oregano, dried basil, and crushed red pepper. Season chicken on both sides with the seasoning mixture.
- Heat olive oil in a large skillet over medium heat. When oil is warm, sear chicken breasts for about 3 minutes on each side or until they are lightly browned.
- Remove from the pan and place on a cutting board to cool slightly then cut into bite sized cubes.
- Whisk together pasta sauce, ricotta cheese and aged balsamic vinegar. Place tortellini and cubed chicken in a casserole dish. Pour sauce over top and toss to mix thoroughly.
- Spread shredded mozzarella cheese over top. Cover with tinfoil and place in the oven to bake at 350F for 30 minutes. Remove the tinfoil and increase heat to 450F. Continue baking for just a few minutes until the cheese on top is browned and bubbling.
- ** To prepare ahead of time: Just sear the chicken and mix the ingredients in a baking dish. Top with mozzarella cheese and cover with foil. Place in the fridge or freezer until you are ready to bake and then follow baking instructions.
Notes
- To freeze this tortellini casserole, prepare it in a freezer-safe dish, cover with foil, then bake from frozen at 350°F for 1 hour before uncovering to brown the cheese.
- Use refrigerated uncooked tortellini, preferably cheese filling, but spinach tortellini can also be used.
- Pre-searing chicken before assembly helps retain moisture and flavor during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 467kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 81mg | 27% |
| Sodium | 1507mg | 63% |
| Potassium | 593mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 801IU | 16% |
| Vitamin C | 10mg | 11% |
| Calcium | 250mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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