Creamy Chicken Alfredo Tortellini Bake
There’s nothing quite as comforting as a warm, cheesy pasta bake straight from the oven. This Creamy Chicken Alfredo Tortellini Bake is the ultimate weeknight dinner—rich, hearty, and packed with flavor. It combines tender chicken, pillowy mushroom and cheese tortellini, and a luscious homemade Alfredo sauce. Everything is baked to golden, bubbly perfection. This was a definite “Shut the Front Gate Recipe”
This dish is perfect whether you’re feeding a hungry family. It’s also ideal if you’re prepping for a cozy night in. It is sure to become a go-to favourite. Best of all? It’s simple to make with just a handful of ingredients!
Why You’ll Love This Recipe
- Easy & Quick – Perfect for busy weeknights, even making the homemade Alfredo sauce.
- Cheesy & Creamy – Loaded with parmesan and topped with cheese for the ultimate cheesy goodness.
- Crowd-Pleaser – Everyone at the table will be asking for seconds!
Tips for Success
- Use Fresh Tortellini – Fresh pasta cooks faster and has a better texture for baking.
- Go Homemade – If you have time, a homemade Alfredo sauce makes this dish even more delicious!
- Make it Ahead – Assemble the dish ahead of time and store it in the fridge until ready to bake.
Serving Suggestions
Pair this creamy bake with a crisp Caesar salad and some warm garlic bread for a complete meal. A lovely green side salad topped with my homemade balsamic dressing is lovely as well.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F until heated through or microwave in short bursts.
- Freeze: Freeze before baking for a quick future meal. Just add extra time to the baking time when cooking from frozen.
Other Links and Recipes
You can find the video we made this meal on my channel, How I Process Bulk Chicken and Save BIG on Groceries
In this video, I show you how to make slow cooker caramelized onions. The ULTIMATE GUIDE to FREEZING Bulk Onions and Potatoes The printable recipe is coming soon.
Try finishing your side salad with this beautiful dressing The Ultimate Guide to Making Balsamic Glaze
Final Thoughts
This Creamy Chicken Alfredo Tortellini Bake is everything you want in a comfort meal—rich, cheesy, and incredibly satisfying. Whether it’s for a busy weeknight or a special family dinner, this dish will have everyone coming back for more. Give it a try and let me know what you think in the comments below!
Happy cooking!
Creamy Chicken Alfredo Tortellini Bake
Print Recipe
Ingredients
Add to a frying pan
- 25 g butter
- 1 tbsp olive oil
- 2 cups diced chicken breast or cooked chicken works fine as well
- 1½ cups cream
- ½ cup water or chicken stock
- 4 garlic cloves chopped
- ½ tsp of my seasoned salt or plain salt
- ½ tsp black pepper
- ½ cup caramelized onions see my linked video
- handful of frozen spinach or fresh if you have it
- 1 cup grated parmesan cheese
- 2 x 300g cheese and mushroom tortellini packets (10.8 oz each) fresh and any flavour is fine
- 1 cup mild cheese grated
- ¼ tsp red pepper flakes optional, for a little kick
- 2 tsp fresh parsley chopped (for garnish)
- 1 tbsp soft butter to thicken at the end
- 1 tbsp flour or corn flour to thicken at the end
Instructions
- Preheat oven to 190℃ (375°F). Grease a 9×13-inch baking dish.
- Place the first measure of butter and oil into the pan and sear the chicken for a few minutes. The chicken does not need to be cooked through as it will continue to cook in the oven.
- Add the cream, stock, salt, pepper, and caramelized onions. Cook for 8 minutes.
- Stir through spinach and parmesan cheese.
- Combine the second measure of butter and flour to form a paste. Add to the sauce to thicken slightly. You still want the mixture to be on the thinner side, so don't be tempted to thicken it more. It will continue to thicken as the pasta cooks.
- To assemble the bake – pour the mixture into the prepared baking dish. Add the two uncooked packets of tortellini and stir to combine. Cover the baking dish with foil.
- Bake for 10 minutes. Then, after 10 minutes, stir it and cook for another 5 minutes. Take the foil off and sprinkle the grated cheese evenly over the top and bake for a further 5 minutes or until the cheese is melted and bubbly with a golden top.
- Garnish & serve – sprinkle with fresh parsley and serve hot!
