Description
Creamy, cheesy chicken tortellini bake loaded with spinach, mozzarella, and a homemade white sauce—perfect for a cozy, one-dish meal.
Ingredients
- 9 oz refrigerated cheese tortellini
- 1½ cups cooked chicken breast, shredded or cubed
- 2 cups fresh spinach, roughly chopped
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1¼ cups whole milk or half-and-half
- 2 cloves garlic, minced
- ½ tsp onion powder
- Salt and freshly ground black pepper, to taste
- ½ tsp dried Italian seasoning
- 1 cup shredded mozzarella cheese (plus more for topping)
- ¼ cup grated Parmesan cheese
- Optional: pinch of red pepper flakes or chopped sun-dried tomatoes
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- Boil tortellini for 1–2 minutes less than package suggests. Drain and set aside.
- In a saucepan, melt butter, add garlic, then whisk in flour. Gradually add milk, stirring until thickened.
- Season with onion powder, Italian seasoning, salt, pepper, and red pepper flakes if using. Stir in mozzarella and Parmesan until melted.
- In a large bowl, mix tortellini, chicken, spinach, and optional sun-dried tomatoes. Pour sauce over and stir to coat.
- Transfer to baking dish, top with more cheese, and bake 20–25 minutes until bubbly. Broil 2–3 minutes for a golden top.
- Let sit 5 minutes before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Add extra veggies like mushrooms or zucchini for more flavor.
- Freeze leftovers in individual portions for easy reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes