CHICKEN MUSHROOM TORTELLINI BAKE — 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.
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!
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
- Produce: mushrooms, green onions, garlic
- Chicken broth
- Sour cream
- Salt and pepper
- Mozzarella or Monterrey jack cheese
- 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
- 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 Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 20gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 109mgSodium: 650mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 29g
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Who Dished It Up First: Adapted from Mel’s Kitchen Cafe.