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About This Recipe
I’m back with another easy chicken parmesan-inspired recipe, and this one could not be easier! It takes all those classic chicken parm flavors and turns them into an easy, cheesy pasta bake that you can have in the oven in no time, so it’s perfect for busy weeknights.
Cheese tortellini and shredded chicken are tossed with a creamy marinara sauce made with cottage cheese (hello extra protein!), then topped with plenty of mozzarella, Parmesan, and a crispy Parmesan-panko topping. Everything bakes together until hot and bubbly, with golden brown, crunchy bits on top.
Not only is this recipe incredibly easy, but it’s great for using up leftover or rotisserie chicken, and since the tortellini cooks quickly, this is an easy dinner to keep in your back pocket anytime you need a last-minute meal. Serve this easy tortellini bake with a side of broccoli, garlic bread, or your favorite side salad for a complete meal!
For more chicken parmesan-inspired recipes, be sure to also try my Sheet Pan Chicken Parmesan and Broccoli, Breaded Chicken Parmesan Wraps, or my Super Easy Chicken Parmesan Stromboli.
Why You’ll Love Love This Chicken Tortellini Bake
- Classic chicken Parmesan flavors: You get all the marinara, Italian seasoning, mozzarella, and Parmesan goodness of chicken parm in an easy casserole.
- Easy meal: Using shredded cooked chicken and refrigerated tortellini keeps the prep simple and quick.
- Extra creamy: Blending cottage cheese into the marinara makes the sauce creamy and adds a little extra protein without needing heavy cream.
- The whole family will love: Cheesy tortellini, chicken, and marinara are a pretty hard combination to resist.
- Great for leftovers: It reheats well, making it perfect for meal prep or an easy lunch the next day.
- Cheese tortellini: Refrigerated cheese tortellini works best here, but you can use another variety of refrigerated tortellini if you prefer. Cook it just until slightly shy of al dente since it will continue cooking in the oven.
- Chicken: Use shredded cooked chicken, such as rotisserie chicken, leftover baked chicken, or your favorite meal-prepped chicken, like my Basic Shredded Chicken.
- Marinara sauce: Use your favorite jarred or homemade marinara. I love Rao’s marinara.
- Cottage cheese: Blended cottage cheese makes the marinara sauce creamy and adds extra protein. You can use full-fat or low-fat cottage cheese. For a dairy-free option, you can use dairy-free ricotta, although the sauce will have a slightly different texture.
- Seasonings: Italian seasoning, garlic powder, and black pepper.
- Cheese: I used a combination of shredded mozzarella cheese and finely grated Parmesan cheese. Freshly shredded mozzarella melts the best!
- For the crispy Parmesan topping: Panko breadcrumbs, grated Parmesan cheese, Italian seasoning, and olive oil create a golden, crunchy topping that gives this casserole its chicken Parmesan-inspired finish.
- Optional garnishes: Fresh basil or parsley, additional Parmesan, and crushed red pepper flakes add a fresh pop of flavor and color.
- Use a different tortellini: Try spinach and cheese, three-cheese, or even meat-filled tortellini for a slightly different spin.
- Add vegetables: Stir in fresh spinach, sautéed mushrooms, zucchini, or roasted broccoli for an easy veggie boost.
- Use gluten-free tortellini: Substitute your favorite gluten-free tortellini and gluten-free panko breadcrumbs.
- Add more chicken: If you want a heartier, higher-protein casserole, you can increase the amount of shredded chicken.
- Try a different cheese: A combination of mozzarella and provolone would be delicious here, or add a little shredded Italian cheese blend.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Cook the cheese-filled tortellini according to package directions, stopping about 1 minute shy of al dente. Drain well.
2. Add the cottage cheese, marinara sauce, Italian seasoning, garlic powder and black pepper to a blender. Blend until smooth and creamy.
3. Add the cooked tortellini, chicken, creamy marinara sauce, and 1 cup mozzarella cheese to the prepared baking dish.
4. Gently toss until everything is evenly coated.
5. Spread into an even layer. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the top.
6. In a small bowl, combine the panko, Parmesan, Italian seasoning and olive oil. Stir until the breadcrumbs are evenly coated.
7. Sprinkle evenly over the cheese.
8. Bake for 20–25 minutes, or until hot and bubbly and the cheese is melted. If desired, broil for 1–2 minutes, until the breadcrumb topping is golden and crispy. Let sit for 5 minutes before serving. Top with fresh basil or parsley, additional Parmesan and crushed red pepper flakes, if desired.
Store leftover chicken parmesan tortellini bake in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave until warmed through, or reheat a larger portion in a 350°F oven until hot. If the topping starts to lose some of its crispiness, pop the casserole under the broiler for a minute or two to bring some of that crunch back.
I don’t recommend freezing the fully assembled and baked casserole, as the tortellini and creamy sauce can change texture after thawing. If you do want to freeze it, freezing before baking will generally give you better results.
Helpful Tips
- Don’t overcook the tortellini: Cook the fresh tortellini about 1 minute shy of al dente since it will continue cooking while the casserole bakes. This helps prevent mushy tortellini.
- Drain the tortellini well: Excess water can thin out the creamy marinara sauce and make the casserole watery.
- Use thicker marinara: A thicker pasta sauce works best here and helps keep the casserole creamy rather than watery.
- Don’t skip the crispy topping! The combination of buttery panko and Parmesan adds a crunchy contrast to all the creamy, cheesy tortellini.
- Use freshly grated cheese when possible: It melts more smoothly into the casserole and gives the topping great flavor.
- Watch the broiler: The panko topping can go from perfectly golden to burnt quickly, so keep a close eye on it if you broil the casserole.
- Let it rest before serving: Giving the bake about 5 minutes to sit makes it easier to scoop and gives the sauce a chance to thicken slightly.
Can I use frozen tortellini?
Yes. Cook the frozen tortellini according to the package directions, stopping about 1 minute before it reaches al dente. Drain it very well before adding it to the casserole.
Can I make this casserole ahead of time?
Yes. You can assemble the casserole ahead of time, cover it tightly, and refrigerate it until you’re ready to bake. Since the casserole will be starting cold, you may need to add a few extra minutes to the baking time. For the crispiest topping, you can also wait to add the panko mixture to the top of the pasta until just before baking.
What kind of chicken works best?
Any cooked, shredded chicken will work. Rotisserie chicken, leftover baked chicken, or slow-cooker chicken are all great options. Just make sure the chicken is shredded into bite-size pieces so it mixes evenly throughout the casserole.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Chicken Parmesan Tortellini Bake
Ingredients
For the tortellini bake:
- 20 oz refrigerated cheese tortellini
- 4 cups cooked shredded chicken (400g)
- 2 cups marinara sauce (500g)
- 1 cup cottage cheese (240g)
- 1 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 1½ cups shredded mozzarella cheese (168g) divided
- 1/4 cup finely grated Parmesan cheese (30g)
For the crispy Parmesan topping:
- 1/2 cup panko breadcrumbs (40g)
- 2 Tbsp. grated Parmesan cheese (15g)
- 1 tsp. Italian seasoning
- 1 Tbsp. olive oil (15g)
- Optional to garnish: fresh basil or parsley, additional Parmesan, crushed red pepper flakes
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Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- Cook the tortellini according to package directions, stopping about 1 minute shy of al dente. Drain well.
- Add the cottage cheese, marinara sauce, Italian seasoning, garlic powder and black pepper to a blender. Blend until smooth and creamy.
- Add the cooked tortellini, chicken, creamy marinara sauce, and 1 cup mozzarella cheese to the prepared baking dish. Gently toss until everything is evenly coated.
- Spread into an even layer. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the top.
- In a small bowl, combine the panko, Parmesan, Italian seasoning and olive oil. Stir until the breadcrumbs are evenly coated. Sprinkle evenly over the cheese.
- Bake for 20–25 minutes, or until hot and bubbly and the cheese is melted. If desired, broil for 1–2 minutes, until the breadcrumb topping is golden and crispy.
- Let sit for 5 minutes before serving. Top with fresh basil or parsley, additional Parmesan and crushed red pepper flakes, if desired.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
