Chicken Parmesan Tortellini Bake

Course: Main Course

Cuisine: Italian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 436kcal

Author: Lauren

This Chicken Parmesan Tortellini Bake is the ultimate cozy, easy weeknight dinner, combining cheesy tortellini, tender chicken, marinara, and plenty of melty mozzarella in one bubbly, delicious casserole. It has all the flavors of classic chicken Parmesan with a fun pasta twist—and comes together with minimal fuss!

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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

Instructions

Preheat the oven to 375°F. Spray a 9x13-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

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.

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