Cream Cheese Chicken Tortellini Bake Recipe

Name: Cream Cheese Chicken Tortellini Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pre-cooked and shredded chicken; 2 cups broccoli; 1 package (16 ounces) frozen cheese-filled tortellini; 5 tablespoons butter; 5 tablespoons flour; 1 and 1/2 cups milk; 2 cups chicken broth, separated; 1/2 teaspoon garlic powder; 4 ounces cream cheese; 1 and 1/2 cups freshly grated Parmesan cheese, separated; 1/2 cup breadcrumbs

Servings: persons

2 cups pre-cooked and shredded chicken
2 cups broccoli
1 package (16 ounces) frozen cheese-filled tortellini
5 tablespoons butter
5 tablespoons flour
1 and 1/2 cups milk
2 cups chicken broth, separated
1/2 teaspoon garlic powder
4 ounces cream cheese
1 and 1/2 cups freshly grated Parmesan cheese, separated
1/2 cup breadcrumbs

1
Spray a 9 x 13 pan with nonstick spray and set aside. Preheat the oven to 375 degrees F.
2
Remove the stems of the broccoli and cut into small pieces.
3
In a large bowl, combine the frozen tortellini, shredded and cooked chicken (packed 2 cups), and chopped broccoli.
4
In a small pot over medium-low heat, melt the butter. Slowly add in the flour to the melted butter whisking constantly. Whisk until a thick dough forms and then whisk for another full two minutes.
5
Very slowly add in 1 and 1/2 cups of the chicken broth. Allow to simmer and thicken in between additions. Stir in the garlic powder.
6
Again, very slowly add in the milk, whisking until well combined. Allow the mixture to simmer and thicken. When the mixture is completely smooth, whisk in the cream cheese and stir until completely melted. Stir in 2/3rds cup of the Parmesan cheese and stir until melted.
7
Pour the cream sauce over the tortellini, chicken, and broccoli mixture.
8
Add in 1/2 cup remaining chicken broth and season with salt and pepper.
9
Pour the mixture into a 9 x 13 pan and cover with 1/2 cup Parmesan cheese.
10
Bake, covered, for 30 minutes.
11
Remove and uncover the foil.
12
In a small bowl, stir together the breadcrumbs and remaining 1/3 cup Parmesan cheese. Cover the casserole with the breadcrumbs and bake for another 7-9 minutes.
13
Remove and enjoy immediately.

1097

kcal

Calories

Fat

Carbs

106

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 11 ingredients. The key ingredients include: 2 cups pre-cooked and shredded chicken, 2 cups broccoli, 1 package (16 ounces) frozen cheese-filled tortellini, 5 tablespoons butter, and more.

Yes, Cream Cheese Chicken 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!

Cream Cheese Chicken Tortellini Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions