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Homemade Chicken Pesto Tortellini Bake photo

Chicken Pesto Tortellini Bake

A creamy, cheesy baked tortellini with chicken, pesto, and vegetables that's quick to assemble.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 10 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 40 ounces cheese tortellini (refrigerated or frozen, thawed if frozen)
  • 1 pound boneless skinless chicken breasts chopped into 1-inch cubes
  • 1 tablespoon butter
  • 1 red bell pepper seeded and chopped
  • 1/2 red onion peeled and chopped
  • 6 ounces basil pesto store-bought or homemade
  • 2 cups fresh baby spinach
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded fontina cheese
  • 1/2 cup shaved Parmesan cheese
  • salt and pepper

Equipment

  • 9x13-inch (3‑quart) baking dish
  • Large Skillet
  • mixing bowl or measuring pitcher
  • Wooden spoon or spatula
  • Aluminum Foil

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Melt the butter in a large skillet over medium heat, then add the chopped red onion and sauté for 2 minutes.
  3. Add the chopped red bell pepper to the skillet and sauté for an additional 2 minutes, then remove from heat.
  4. Place the tortellini in a 9×13-inch (3-quart) baking dish. Add the cubed chicken, fresh baby spinach, and the sautéed onions and peppers. Toss gently to combine and spread evenly in the dish.
  5. In a bowl or measuring pitcher, whisk together the basil pesto, chicken broth, heavy cream, 1 teaspoon salt, and 1/2 teaspoon ground black pepper until smooth.
  6. Pour the pesto-cream mixture evenly over the tortellini and chicken in the baking dish.
  7. Cover the baking dish with foil and bake for 20 minutes.
  8. Carefully remove the foil and gently stir the pasta so the top pieces are coated with sauce. Sprinkle the shredded fontina and shaved Parmesan evenly over the top.
  9. Return the dish to the oven and bake uncovered for 15–20 minutes more, until the cheese is melted and the casserole is bubbly. Serve warm.

Notes

  • This recipe can be halved and baked in an 8- or 9-inch square pan for a smaller batch.
  • You can add the onions and peppers raw to the baking dish for a true one-pan version, but sautéing them first improves flavor and texture.