This chicken tortellini bake is a true one-skillet meal with juicy chicken, sun-dried tomatoes, spinach, and basil in a creamy sauce that tastes rich without feeling heavy. We skip the pot of water, build everything in a skillet, and finish it in the oven until bubbly and golden.
This baked tortellini chicken casserole comes together in under 45 minutes with simple ingredients and all the "marry me" chicken flavors you love, making it the perfect weeknight comfort dish that still feels a little special.
After a long workday, the toughest part is getting a balanced dinner on the table without a sink full of dishes. As a registered dietitian and busy mom, I love creating recipes that hit protein, produce, and satisfaction while keeping prep simple and cleanup easy. Plus, you can absolutely enjoy pasta in a nourishing meal, and this one-skillet bake proves it!
Serve it with my peach tomato burrata salad for something fresh. If you are on a tortellini kick, try my caprese tortellini skewers next for an easy appetizer.
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Why You'll Love This Recipe
- One skillet dish: Everything sears, simmers, and bakes in the same pan, so flavor builds in one place and cleanup stays easy.
- Light and flavorful: The sauce is creamy and satisfying without the heaviness, giving you cozy comfort that still feels fresh.
- Whole family will love: Creamy, saucy tortellini with tender chicken hits the comfort sweet spot for both kids and grown-ups!
Ingredients
Simple staples that keep the sauce light and flavorful while delivering the ultimate comfort food.
- Boneless skinless chicken breasts: Choose even pieces so they sear fast and stay tender. You can lightly pound them to help with even cooking.
- Sun-dried tomatoes in oil: Choose oil-packed for soft texture and big flavor. If using dry-packed, soak in hot water for 5 minutes, then pat dry and chop.
- Low-sodium chicken broth: Stick with low-sodium so you control seasoning, and keep a little extra on hand to loosen the sauce if it tightens.
- Milk: This gives a light creamy finish. I use 2%, but whatever you have on hand will work!
- Baby spinach: Grab pre-packed for ease. You can sub chopped baby kale or well-drained thawed frozen spinach if that is what you have.
- Refrigerated tortellini: Use refrigerated cheese tortellini for the no-boil bake. If you only have frozen, add 2-4 tablespoons of extra broth and bake a few minutes longer.
See the recipe card below for the full list of ingredients and measurements.
For more one pot dinner vibes, my cajun gnocchi skillet or apple cider pork tenderloin are both winners!
Substitutions & Variations
Use these smart swaps to work with what you have and tweak the flavor without throwing off the whole recipe.
- In a crunch? Grab rotisserie chicken for a fast shortcut and fold it in right before baking.
- Cheese ravioli or shelf-stable gnocchi work greats if you don't have tortellini on hand. Gnocchi may need 3 to 5 extra minutes.
- Swap the sauce and use marinara, vodka, or alfredo sauce. Keep the liquid amount the same and taste to adjust salt since jarred sauces vary.
- Use browned and drained ground beef or ground turkey, or top with salmon right before baking.
How to Make Creamy Chicken Tortellini Bake
Follow these steps for a one-skillet bake that turns out delicious every time.
Step 1: Preheat oven to 375°F.
Step 2: Season the chicken with salt, pepper, and paprika.
Step 3: Heat olive oil in a 12-inch cast-iron skillet over medium-high. Sear the chicken for 3 to 4 minutes per side until golden. Transfer to a plate and set aside (it will finish in the oven).
Step 4: Reduce heat to medium, add the garlic and cook for 30 seconds. Stir in the sun-dried tomatoes, Dijon, and chicken broth, scraping up any browned bits.
Step 5: Add the spinach and cook until just wilted, then season with the remaining salt and pepper.
Step 6: Stir in the milk and bring to a gentle simmer.
Step 7: Add in the tortellini and toss to coat.
Step 8: Nestle the chicken back into the skillet, top with parmesan, and bake uncovered until the chicken is cooked through and the tortellini is tender, about 15 minutes.
Step 9: Remove from the oven, rest 5 minutes, garnish with basil, and serve.
Tips for an Easy Chicken Tortellini Casserole
Quick pointers to prevent dry pasta, keep the sauce loose, and make the whole dish weeknight easy.
- Give the chicken a quick pound so the pieces are about the same thickness. They'll sear fast and finish at the same time.
- If the sauce gets thick, splash in a tablespoon or two of milk or broth until it looks a little loose.
- Pull the dish as soon as the tortellini is just tender and stir gently so those little cheese pillows stay intact, not mushy.
- If using a cast iron skillet and the edges bubble hard before the pasta softens, tent loosely with aluminum foil.
Storage
Here's how to cool, store, and reheat so leftovers stay creamy instead of drying out.
- Fridge: Let it cool a bit, then refrigerate leftovers in an airtight container for 3 to 4 days.
- Reheat stovetop: Warm over low heat with a splash of broth or milk, stirring until the sauce loosens and turns creamy again.
- Reheat oven: Transfer to a small baking dish, add a splash of liquid, cover, and heat at 300°F for 10 to 15 minutes.
- Freeze unbaked (best texture): Assemble, wrap well, and freeze for up to 3 months. Thaw overnight, then bake as directed, adding 5 to 10 minutes if the skillet is still cool.
FAQ
Add up to about 2 cups chopped veggies total, sauté moisture-heavy ones like mushrooms or zucchini first, and stir quick-cook add-ins like peas in during the last 5 minutes.
Yes. Assemble up to 24 hours ahead, cover, and refrigerate. Bake as directed, adding 5 to 10 minutes if the skillet is very cold.
Absolutely, use two 12-inch oven-safe skillets or split into two 9×13 pans, bake on the center rack, and expect a few extra minutes until bubbly.
No, a 12-inch oven-safe stainless skillet or a 3-to-4-quart braiser works too! You can even transfer everything to a 9×13 casserole dish to finish baking if you prefer.
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Thank you!
Jessie
One Skillet Chicken Tortellini Bake
Ingredients
For the chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
For the skillet
- 1 teaspoon minced garlic
- ¼ cup sun-dried tomatoes in oil drained and roughly chopped
- 2 teaspoon dijon mustard
- ¼ cup low-sodium chicken broth
- 3 cups baby spinach
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup milk
- 9 ounces refrigerated tortellini
- 2 tablespoons freshly grated parmesan cheese
- basil leaves for garnish
Instructions
- Preheat the oven to 375°F.
- Season the chicken with salt, pepper, paprika, and garlic powder..
- Heat olive oil in a 12-inch cast-iron skillet over medium-high. Sear the chicken for 3 to 4 minutes per side until golden. Transfer to a plate and set aside (it will finish in the oven).
- Reduce heat to medium, add the garlic and cook for 30 seconds. Stir in the sun-dried tomatoes, Dijon, and chicken broth, scraping up any browned bits.
- Add the spinach and cook until just wilted, then season with the remaining salt and pepper.
- Stir in the milk and bring to a gentle simmer.
- Add in the tortellini and toss to coat.
- Nestle the chicken back into the skillet, top with parmesan, and bake uncovered until the chicken is cooked through and the tortellini is tender, about 15 minutes.
- Remove from the oven, rest 5 minutes, garnish with basil, and serve.
Notes
- If using frozen tortellini, do not thaw, add 2 to 4 tablespoons extra broth, and bake a few minutes longer.
- If the sauce tightens during baking, stir in 2 to 4 tablespoons broth before serving to loosen.
- Chicken should reach 165°F in the thickest part and tortellini should be tender with a little bite.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days, then reheat gently with a splash of broth or milk on the stovetop
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