Tortellini pasta baked with chicken and mushrooms in a creamy sauce!
I always keep a few packages of fresh tortellini in my freezer for quick weeknight meals, and this Chicken Mushroom Tortellini Bake is one of my favorite ways to prepare it.
I’m not going to lie….sometimes I just throw together some frozen tortellini and a jar of Alfredo sauce. But if I’ve got a few extra minutes, this recipe doesn’t take much longer.
You can use frozen tortellini in this recipe too, but you’d have to boil it first, leaving it slightly undercooked.
This dish is easy to adapt by adding different vegetables (peppers and peas are good) and it’s even good with ravioli, gnocchi or just any regular pasta.
Of course, if you do use dried pasta, you’d want to cook it according to package directions before adding it to the recipe. I’d suggest something hearty like rigatoni or penne.
My whole family loves this baked tortellini, although some of them do pick out the mushrooms. But my husband and I love them, so I never leave them out!
Another great substitution–shrimp in place of the chicken. Or you can leave out the meat altogether and load it up with different vegetables.
I also love that this easy pasta dish comes together so quickly, and it can be made ahead and kept in the refrigerator until you’re ready to bake it.
It also makes a great freezer meal to set aside for your family, or to take in to friends or neighbors.
You can never have enough easy pasta recipes in your repertoire, and this Chicken Mushroom Tortellini Bake should definitely be on your dinner menu.
Be sure to save this Chicken Mushroom Tortellini Bake recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Mushrooms
Appearance: Choose mushrooms that appear plump, fresh and smooth. The mushrooms should be dry, but not look dried out.
Flavor: A closed veil under the cap indicates the mushroom will have a more delicate flavor, while an open veil with exposed gills suggests a richer flavor.
Cleaning: Mushrooms absorb water like a sponge, so if you’re planning on eating them raw, don’t rinse them. Instead, use a dry paper towel to brush off any dirt. If the mushrooms are really dirty, it’s okay to wipe them off with a dampened paper towel.
If the mushrooms are being cooked, it’s okay to rinse them if they’re really dirty.
Storing: Most mushrooms will keep for about a week in the refrigerator when stored in their original packaging, or a porous paper bag.
Mushrooms tend to absorb odors from other foods, so keep them away from anything strong-smelling in your refrigerator.
Here’s what you’ll need to make Chicken Mushroom Tortellini Bake
- Tortellini
- Butter
- Chicken
- Produce: mushrooms, green onions, garlic
- Flour
- Chicken broth
- Sour cream
- Salt and pepper
- Mozzarella or Monterrey jack cheese
Chicken Mushroom Tortellini Bake
Ingredients
- 1 20 oz. package fresh cheese tortellini
- 3 tablespoons butter
- 3 boneless skinless chicken breasts, cubed
- 8 ounces sliced fresh mushrooms
- 3 green onions finely chopped
- 1 clove garlic minced
- 3 tablespoons flour
- 1 3/4 cups chicken broth
- 3/4 cup sour cream
- Salt and pepper to taste
- 1 1/2 cups shredded mozzarella or Monterey Jack cheese
Instructions
- Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.
- In a large non-stick skillet, heat butter over medium heat. Add the chicken and brown for 3-4 minutes. Add the mushrooms, green onions and garlic and cook until chicken is done and mushrooms are golden brown.
- Sprinkle flour over chicken mixture and stir to combine. Cook for 1-2 minutes. Add the chicken broth and cook and stir until thickened. Mix in sour cream and stir until well combined. Stir in the uncooked tortellini.
- Pour the chicken and tortellini mixture into the prepared pan. Sprinkle with cheese. Bake, covered with foil, for 25 minutes. Uncover and bake for an additional 10 minutes or until bubbly and golden brown around the edges.
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Nutrition
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Who Dished It Up First: Adapted from Mel’s Kitchen Cafe.
12 comments
Kimberly
I’m wondering if the chicken is half breast or whole?
Rossana
If yu use fresh tortellini do you have to pre-cook it or is it added to the chicken mixture and then baked in the 9×13? I love tortellini but I don’t like it when it is overcooked.
Christine
I forgot the darn sour cream and it’s cooking
Lisa
I tried this recipe three years ago, it is now a staple in our family. This is now part of our Christmas dinner and last year I served it at my daughters wedding of 95 guests and it was a HIT! I you have any apprehension of giving it a try, don’t. What an amazing recipe bursting with great flavor. Thank you so much for sharing! ❤️
Pamela
I thought it was pretty bland. If I made it again I would add lots more seasonings.
TIffany
I am terrible at following directions so I added a bit of Paprika and Cayenne, a handful of cooked bacon (to the Mushroom/chicken/onion mix), and a mix of pepper jack/Mozzarella on the top. I think its going to taste like the chicken Bake from Costco! lol
Elizabeth and Jared
This looks very impressive! light yet tasty. Like something I’d be served in a restaurant! thanks for the recipe.
raquel@erecipe
I’m getting hungry just looking at your pasta recipe.
Erecipe
danasfoodforthought
This looks so good and so easy! Definitely true comfort food!
claire
tortellini is a weakness of mine… well any sort of pasta really!
Lilavadi
MMMMM!very delished!!!
Emily
I made this recipe with shrimp and just lightened up the butter and flour a little! So so good