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Chicken and Mushroom Tortellini Bake

No layering is needed in this saucy, cheesy pasta bake thanks to frozen tortellini — a genius shortcut that makes this meal weeknight easy.

Serves 6
Ready in 55 mins
Prep time 10 mins
Cooking time 45 mins
490 calories per serving


> 1 1/2 lbs boneless, skinless chicken breasts
> 1 (16 oz) pkg frozen tri-color tortellini
> 2 tbsp olive oil
> 2 (8 oz) pkgs sliced baby bella mushrooms
> 2 cloves garlic, minced
> 1/2 (11 oz) pkg baby spinach
> 1 cup heavy cream
> 1 1/2 cups grated Parmesan cheese, divided


Preheat oven to 350°F. Grease a 9x13” baking dish. Cut chicken into 1” pieces. Season with salt and pepper.
In a large pot of salted boiling water, cook tortellini according to package directions. Drain and set aside.
Meanwhile, in a large nonstick skillet, heat oil on medium. Add chicken and brown for 6 to 8 minutes, until cooked through. Using a slotted spoon, transfer chicken to a plate and set aside.
To same skillet, add mushrooms and garlic and cook 5 to 7 minutes, until mushrooms are golden brown. Stir in spinach and let wilt. Add cream and 1 cup Parmesan. Stir to combine. Let simmer 3 to 4 minutes, until sauce thickens slightly. Remove from heat and stir in chicken and tortellini.
Pour mixture into prepared baking dish. Sprinkle top with remaining ½ cup Parmesan. Cover baking dish with foil and bake 25 minutes. Remove foil and bake another 10 minutes, until bubbly and golden brown around edges.

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