Tortellini pasta baked with chicken and mushrooms in a creamy sauce!
Why You’ll Love This Recipe
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 recipe to your favorite Pinterest board for later.
Ingredients
- 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.
Nutrition
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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