This Sun-Dried Tomato and Chicken Tortellini Bake is the ultimate comfort food, packed with tender cheese tortellini, juicy chicken, flavorful sun-dried tomatoes, and baby spinach. The creamy sauce, made with heavy cream and chicken broth, is seasoned with basil and oregano, then topped with melted mozzarella and Parmesan for the perfect cheesy finish. It’s an easy, crowd-pleasing meal that comes together in one dish, making it ideal for weeknight dinners or gatherings.
Ingredients:
- 2 cups chopped cooked chicken (rotisserie chicken works great)
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 (8-ounce) jar sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons of the oil)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups baby spinach leaves
- 1 cup heavy cream
- 1 1/2 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
2. Cook the Tortellini:
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente (usually about 2-3 minutes). Drain and set aside.
3. Prepare the Sun-Dried Tomato and Chicken Mixture:
- Sauté the onion and garlic: In a large skillet, heat the reserved 2 tablespoons of oil from the sun-dried tomatoes over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Add the spinach and sun-dried tomatoes: Stir in the sun-dried tomatoes and baby spinach leaves. Cook for 2-3 minutes, until the spinach wilts.
- Combine with chicken: Add the chopped cooked chicken to the skillet, stirring to combine with the vegetables.
4. Make the Cream Sauce:
- Stir in the liquids: Pour in the heavy cream and chicken broth, stirring to combine.
- Season the sauce: Add the dried basil, dried oregano, salt, and pepper to taste. Bring the sauce to a simmer and let it cook for 3-4 minutes to thicken slightly.
5. Assemble the Bake:
- Combine tortellini and sauce: Add the cooked tortellini to the skillet, stirring to coat the pasta with the sauce and chicken mixture.
- Transfer to the baking dish: Pour the tortellini and sauce mixture into the prepared 9×13-inch baking dish.
- Add the cheese: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
6. Bake the Tortellini:
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
7. Garnish and Serve:
- Garnish: Remove the tortellini bake from the oven and let it cool for a few minutes. Garnish with fresh basil leaves, if desired.
- Serve warm: Serve this delicious Sun-Dried Tomato and Chicken Tortellini Bake hot and enjoy!
Why You’ll Love This Recipe:
- Creamy and Cheesy: The combination of heavy cream, mozzarella, and Parmesan creates a rich, creamy sauce that perfectly coats the tortellini and chicken.
- Packed with Flavor: The sun-dried tomatoes, garlic, and herbs give the dish a delicious, savory flavor that balances out the richness of the cheese and cream.
- Quick and Easy: Using store-bought tortellini and pre-cooked chicken (like rotisserie chicken) makes this dish come together quickly, perfect for a weeknight dinner.
- Versatile: This dish is easy to customize—add mushrooms, swap spinach for kale, or use your favorite cheese tortellini or ravioli.
Tips for Success:
- Don’t Overcook the Tortellini: Be sure to cook the tortellini just until al dente since it will continue to cook in the oven.
- Fresh or Dried Herbs: If you have fresh basil or oregano on hand, feel free to substitute them for the dried herbs. Use about 1 tablespoon of fresh herbs for every teaspoon of dried herbs.
- Use a Good-Quality Chicken Broth: Since the sauce relies on both heavy cream and chicken broth, using a flavorful, high-quality broth will enhance the dish’s overall taste.
Variations:
- Vegetarian Option: Omit the chicken and add more vegetables, such as mushrooms or zucchini, to make this dish vegetarian.
- Spicy Version: Add red pepper flakes or use spicy Italian sausage instead of chicken for a spicier kick.
- Add Bacon: For extra flavor, crumble some crispy bacon into the dish before baking.
This Sun-Dried Tomato and Chicken Tortellini Bake is a cozy, comforting dish that’s sure to become a family favorite. With tender tortellini, savory chicken, and a rich, cheesy sauce, it’s a complete meal that’s both satisfying and easy to make. Whether you’re looking for a quick weeknight dinner or something special to serve guests, this bake has you covered
