Chicken Pesto Tortellini Bake Recipe

Name: Chicken Pesto Tortellini Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Barilla Ricotta And Spinach Tortellini Pasta (small Bag Found In Pasta Aisle); 1 Tablespoon Butter; 1 clove Garlic, Minced; 1 Tablespoon Flour; 3/4 cups Milk Or Cream; 1/2 cups Pesto; 1- 1/2 cup Cooked Shredded Chicken (up To 2 Cups); 1 cup Packed Baby Spinach, Torn Into Smaller Pieces; 1 cup Mozzarella Cheese, Divided; 1/2 cups Parmesan Cheese, Divided

Servings: persons

1
Preheat oven to 350 degrees F. Cook pasta according to package instructions.
2
Melt butter in a medium saucepan.
3
Add garlic and saute 1 minute.
4
Slowly add in flour and stir with a whisk until smooth.
5
Slowly add milk/cream and keep stirring with a whisk for about 2 minutes.
6
Stir in pesto until well combined.
7
Turn off heat.
8
If you havent done so already, chop up your cooked chicken and spinach.
9
(Tip: I always keep cooked shredded chicken in the freezer in 2-cup portions!
10
Makes life a lot easier!)
11
When pasta is finished cooking, drain.
12
In the pasta pot, add pasta, pesto sauce, chicken, spinach, 1/2 cup mozzarella cheese, and 1/4 cup parmesan cheese.
13
Stir until well combined.
14
Pour mixture into a greased casserole dish.
15
Top with remaining cheese.
16
Cover with foil and bake 20-25 minutes until bubbly and the cheese has melted.
17
Let sit 5 minutes before serving.
18
Serve with a green salad for a yummy meal!

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces, weight Barilla Ricotta And Spinach Tortellini Pasta (small Bag Found In Pasta Aisle), 1 Tablespoon Butter, 1 clove Garlic, Minced, 1 Tablespoon Flour, and more.

Yes, Chicken Pesto Tortellini Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Pesto Tortellini Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions