Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

This Dump and Bake Tortellini Alfredo with Chicken and Veggies is an easy dinner recipe with just 5 minutes of prep! You don’t even have to boil the pasta before it goes in the oven!

White baking dish with Tortellini Alfredo casserole and wooden spoon

You can never have too many chicken tortellini recipes — especially one like this that comes together in just one dish!

This baked Tortellini Alfredo is particularly special because the pasta bakes right in with the creamy sauce. You’ll stir the chicken and the frozen vegetables into the casserole at the end of the cooking time (so that they don’t get too mushy), and finish it off with a sprinkling of cheese on top.

I don’t know about your house, but that’s a weeknight dinner that my whole family can agree on!

Baked Tortellini Alfredo with Chicken and Vegetables in a white bowl with fork

How do you make Tortellini with Alfredo Sauce?

You know I love a good dump-and-bake dinner, because mealtimes are chaotic enough. If it’s simple, it’s a winner — and this Tortellini Alfredo is no exception.

First, let’s start with the pasta. You’ll need a bag of frozen cheese tortellini, two jars of creamy Alfredo sauce, chicken broth (or water), and dried thyme.

Cheese tortellini and other ingredients for tortellini alfredo with chicken

Combine these four ingredients and transfer them to a large baking dish. Cover with foil and bake for 30 minutes. You don’t have to thaw the tortellini before it goes into the oven!

Whisking tortellini with alfredo sauce in glass mixing bowl

Once the pasta is tender, stir in 2 cups of cooked, diced chicken and 2 cups of frozen mixed vegetables. Add a sprinkling of shredded mozzarella on top, pop it back in the oven for about 5-10 minutes, and your casserole is done!

Cooked chicken and frozen mixed vegetables for tortellini alfredo

The end result is a perfectly cooked one pot meal! By adding the vegetables into the dish at the end of the cooking time, the veggies don’t get mushy and over-cooked. Instead, they stay bright and crisp-tender — which is just how we like them!

Dump and Bake Tortellini Alfredo with Chicken in white casserole dish

Everything’s in one dish, so you don’t have to worry about sides, veggies, or bread…which are always kind of an after-thought for me, anyway. Best of all, everyone loves this meal. It’s a rare gem when I find a simple, easy solution that makes all 5 of us happy!

Bowl of tortellini alfredo with chicken garnished with parsley

COOK’S TIPS AND RECIPE VARIATIONS — BAKED TORTELLINI ALFREDO:

  • Do NOT thaw the tortellini or the vegetables before adding them to your dish.
  • I have NOT tested this recipe using fresh or refrigerated tortellini. It might work, but the fresh or refrigerated version will have a different cooking time and may not absorb as much liquid.
  • I used a blend of mixed vegetables that included peas, carrots, corn and green beans. You can substitute with any of your family’s favorite vegetables; however, please be aware that larger vegetables like broccoli florets will require a much longer cooking time (so just add them to your casserole at the beginning).
  • I used leftover grilled chicken here, but you can use a store-bought rotisserie chicken or other store-bought pre-cooked chicken like Perdue Shortcuts or Tyson Grilled n’ Ready.
  • Looking for a lower sodium option? You can substitute with 3 cups of homemade Alfredo sauce so that you can control the amount of salt used in the sauce. The texture and flavor of the dish will be different, though.
  • Cooking for a smaller family? Cut the ingredients in half and bake the casserole in an 8-inch square pan. The rest of the instructions remain the same!

Overhead image of Baked Tortellini Alfredo with Chicken on table setting

What else can I make with cheese tortellini?

Dump and Bake Tortellini Alfredo with Chicken

5 from 6 votes
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings 8 people
Calories 296 kcal
This Dump and Bake Tortellini Alfredo with Chicken and Veggies is an easy dinner recipe with just 5 minutes of prep! You don't even have to boil the pasta before it goes in the oven!

Ingredients
  

  • 1 (19 ounce) package frozen cheese tortellini (about 4.5 cups of frozen tortellini) DO NOT THAW
  • 3 cups Alfredo sauce (I used 2 jars that were 15 ounces EACH)
  • 1/2 cup chicken broth or water
  • 1/2 teaspoon dried thyme
  • 2 cups cooked, diced chicken
  • 2 cups frozen mixed vegetables (I used a blend of peas, carrots, corn and green beans) DO NOT THAW
  • 1/2 cup shredded mozzarella cheese (I used reduced fat cheese, but any variety will work)

Instructions

  • Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • In the prepared dish (or in a separate bowl), whisk together frozen tortellini, Alfredo sauce, chicken broth (or water) and thyme. Cover tightly with foil.
  • Bake (covered) for 30 minutes. Remove dish from oven, stir. At this point, the pasta should be tender (or almost tender).
  • Stir in the chicken and the frozen mixed vegetables. Sprinkle cheese on top.
  • Return dish to the oven, NOT covered, for about 5-10 more minutes, or just until vegetables are tender and cheese is melted.

Notes

  • Do NOT thaw the tortellini or the vegetables before adding them to your dish.
  • I have NOT tested this recipe using fresh or refrigerated tortellini. It might work, but the fresh or refrigerated version will have a different cooking time and may not absorb as much liquid.
  • I used a blend of mixed vegetables that included peas, carrots, corn and green beans. You can substitute with any of your family's favorite vegetables; however, please be aware that larger vegetables like broccoli florets will require a much longer cooking time (so just add them to your casserole at the beginning).
  • I used leftover grilled chicken here, but you can use a store-bought rotisserie chicken or other store-bought pre-cooked chicken like Perdue Shortcuts or Tyson Grilled n' Ready.
  • Looking for a lower sodium option? You can substitute with 3 cups of homemade Alfredo sauce so that you can control the amount of salt used in the sauce. The texture and flavor of the dish will be different, though.
  • Cooking for a smaller family? Cut the ingredients in half and bake the casserole in an 8-inch square pan. The rest of the instructions remain the same!

Nutrition

Serving: 1/8 of the casseroleCalories: 296kcalCarbohydrates: 31.3gProtein: 19.6gFat: 10.3gSaturated Fat: 6.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 69.1mgSodium: 800.8mgPotassium: 86mgFiber: 1.8gSugar: 4.5g
Keyword: baked tortellini, cheese tortellini recipe, Tortellini Alfredo
Course: Dinner
Cuisine: Italian
Author: Blair Lonergan

This post was originally published in December, 2015. It was updated in November, 2018.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. What a delicious casserole! I have no doubt that my husband would just gobble this down. Love how hearty it is!

  2. I made this tonight – and it was DE-LISH. And super easy! The cream sauce is simple and very good – especially for a family that is into the simple ‘meat and potatoes’ type of meal. I put a little less cheese, because our family usually doctor’s up our own plate before we eat. I also used cut up mozzarella string cheese as we didn’t have any shredded Mozzarella – those turned out to be melty and delicious as well!

    Thanks for the recipe!!

  3. 5 stars
    This recipe is a gem! I love it. It’s going to be a regular for sure. My boyfriend is obsessed! He said he wouldn’t be upset eating this every day! Haha so guess what we are having again tonight for dinner?! I’m going to give it a try with raw fresh veggies instead of frozen this time and see how that turns out. Thanks so much for your effortless but still delicious meal idea!

  4. 5 stars
    Delicious and so easy! I love the versatility of it — you could switch shrimp for chicken, basil for thyme (that’s what I did), and practically any vegetables. Would be great for a potluck!

  5. Hi. Just saw this post. I’m wondering if I can toss in frozen shrimp with the tortellini instead of using chicken. Would that work?

  6. I loved Olive Gardens Tortellini Ala Fini, but they haven’t had it for years I was looking for a recipe for it, and stumbled upon this page. So I used Garlic Alredo Sauce, replaced the chicken with ham, and changed out the mixed veg for peas. I topped it with shredded mozzarella, parmesan and Italian bread crumbs.
    I knew the ham had a lot of water, so I left out the broth. It turned out really well, if I do say so myself.
    Thanks for your recipe!

  7. 5 stars
    Excellent!!! I took out the veggies & did them separately as well; my son & husband loved it. So easy, & not time consuming!!! Thank you!!

    1. Yay! Thanks, Monica! I’m so glad that you made it work for your family. Thanks for taking the time to come back here and let me know. 🙂

    1. Hi, Dani! Pasta can be tricky in the slow cooker since it can quickly go from perfect to overcooked and mushy. If you’re not around to check it regularly towards the end of the cooking time, it may very well be overdone in the end. Just something to keep in mind!

      I haven’t tried tortellini in the slow cooker, so I don’t know a specific time to tell you. That said, I do like this Crock Pot ravioli recipe, which cooks for 2-3 hours on high or 4-5 hours on low. You might use that as a starting point, since tortellini is probably similar. https://www.theseasonedmom.com/easy-slow-cooker-recipes-ravioli-casserole/

      Hope that helps! 🙂

  8. As long as the tortellini and frozen veg don’t thaw, can this be made ahead and frozen to reheat later? Thank you!

    1. Hi, Laura! I haven’t tried that, since Alfredo (and other dairy-based sauces) don’t typically freeze well. They tend to separate or “break” when thawed, resulting in an undesirable texture. Since this recipe calls for a jar of Alfredo, it might be fine when frozen. Like I said, I just haven’t wanted to test it myself. Otherwise the rest of the ingredients should be totally fine!

  9. 5 stars
    Blair….first time I made it in December 2018 hubs gave it a 5 star. With a few personal tweaks I made it easier for me…..used a 24oz package of tortellini’s from BJ’s cause that the size it comes in. Used 2 16oz jars of alfredo. Diced 3 raw chicken breasts and added to the pasta, sauce and the vegies (chopped broccoli for us). 1/2 cup chicken stock/broth and either basil to thyme depending on my mood lol! Tossed all together in prepared dish and baked 35-40 minutes covered; uncovered added cheese and baked 5-10m more minutes. This has become my go to anytime I have to take someone a meal. THANK YOU!!!

    1. Sounds perfect, Victoria! Thank you for sharing your version here, too — I know that others will find it helpful! 🙂