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This dump-and-bake tortellini Alfredo with chicken and veggies is an easy dinner with just 5 minutes of prep. You don’t even have to boil the pasta before the casserole goes into the oven!

Baked tortellini alfredo in a white dish with a serving spoon.
Table of Contents
  1. How to Make Chicken Tortellini Alfredo | 1-Minute Video
  2. The Difference Between Tortellini and Ravioli
  3. Does tortellini have to be boiled?
  4. Ingredients
  5. How to Make Tortellini Alfredo
  6. Serving Suggestions
  7. Preparation and Storage Tips
  8. Easy Tortellini Alfredo Recipe Variations
  9. Tips for the Best Tortellini Alfredo Recipe
  10. Dump-and-Bake Chicken Tortellini Alfredo Recipe

How to Make Chicken Tortellini Alfredo | 1-Minute Video

From tortellini salad with chicken to chicken tortellini soup and one-skillet cheese tortellini with chicken sausage, you can never have too many chicken tortellini recipes! This baked tortellini alfredo is particularly special because the pasta cooks in the same dish alongside the creamy sauce, chicken, and veggies. A perfect dinner for busy weeknights!

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 an easy meal that my whole family can agree on!

Square overhead shot of a bowl of tortellini alfredo.

The Difference Between Tortellini and Ravioli

While both pastas are stuffed with meats, cheeses, or vegetables, they are not quite the same. Ravioli is two layers of pasta that form a pillow-like shape, whereas tortellini is folded into hat-like, ring shapes that are similar to dumplings.

Does tortellini have to be boiled?

While traditional recipes call for boiling tortellini, this dump-and-bake method is a hands-off option that allows you to cook the pasta right in the sauce in the oven. It’s a quick, flavorful, comforting, and incredibly easy creamy tortellini alfredo!

Process shot showing how to bake tortellini alfredo.

Ingredients

This is just a quick overview of the ingredients that you’ll need for this chicken alfredo tortellini. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Frozen cheese tortellini: do not thaw the tortellini before adding it to the dish and baking. Using thawed tortellini, fresh tortellini, or dry tortellini will change the recommended baking time.
  • Alfredo sauce: you’ll need 3 cups total, so you can purchase two 15-ounce jars, or make your own sauce from scratch if you prefer.
  • Chicken broth or water: additional cooking liquid for the pasta to absorb as it bakes.
  • Dried thyme: or use fresh thyme when it’s available. You will need about 1 teaspoon of fresh thyme leaves. You can also sub with other herbs, such as basil, rosemary, parsley, or oregano.
  • Cooked chicken: I use the meat from a store-bought rotisserie chicken for convenience, but you can also cook your own chicken at home if you prefer. You will need about 1 lb. of raw, boneless, skinless chicken breasts (or thighs) to equal about 2 cups of cooked, shredded meat.
  • Frozen mixed vegetables: do not thaw the vegetables before adding them to the pan. I use a mixed vegetable blend of peas, carrots, corn, and green beans, but you can sub with any variety that you like. If using larger frozen vegetables like broccoli, you will need to thaw it first.
  • Shredded mozzarella cheese or Italian cheese blend: for that ooey, gooey, melted cheese on top! I like the Italian cheese blend for extra flavor, which also includes Parmesan cheese.
Ingredients for chicken tortellini alfredo.

How to Make Tortellini Alfredo

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 with alfredo sauce is no exception. It tastes like a restaurant meal (but requires minimal effort). I’ve included the detailed directions in the recipe card below, but here’s the quick overview:

  • Combine frozen tortellini, Alfredo sauce, chicken broth, and thyme in a greased 9 x 13-inch baking dish.
  • Cover and bake for 30 minutes.
  • Stir in the chicken and frozen veggies, and sprinkle the cheese on top.
  • Bake uncovered for 5-10 more minutes.
Square overhead image of a white pan of chicken alfredo tortellini with a serving spoon.

Serving Suggestions

Since this cheese tortellini alfredo includes pasta, chicken, and veggies, you’ve basically got an entire meal in one dish. If you’d like to round out the main course with a side salad or other options, here are some easy sides that are traditionally served with tortellini:

Close up side shot of a serving spoon in a pan of tortellini alfredo casserole.

Preparation and Storage Tips

  • Make Ahead: You can prep this dinner in advance and keep it stashed in the freezer until you’re ready to bake it! To do so, simply assemble the casserole, cover tightly with foil, and freeze the unbaked casserole for up to 3 months. When you’re ready to bake the tortellini alfredo, pull the dish out of the freezer and bake as instructed. You’ll probably need to extend the baking time some, but just keep your eye on it.
  • Leftovers will keep in an airtight container in the fridge for 3-4 days; however, the pasta absorbs the sauce the longer it sits, and therefore can become mushy.
  • Reheat leftovers in a 350°F oven just until warmed through, about 15-20 minutes. You can also reheat individual servings in a microwave for 1-2 minutes. Be careful not to heat the leftover pasta for too long, though — overdone tortellini has a mushy, gummy texture.
  • I don’t recommend freezing leftovers after baking. The thawed pasta will have an undesirable texture.
Overhead shot of a bowl of chicken tortellini alfredo in a bowl.

Easy Tortellini Alfredo Recipe Variations

  • Use any flavor of frozen tortellini. We like cheese tortellini, but a meat-filled tortellini or spinach tortellini will also work well.
  • Try other veggies that your family enjoys. For instance, use just peas, just corn, or just green beans instead of the mixed veggies. Alternatively, you can add broccoli florets. If using fresh broccoli, add it to the dish at the beginning. If using frozen broccoli, thaw it before stirring it into the dish at the end. Other good options include fresh or frozen (thawed and squeezed dry) baby spinach, or sauteed mushrooms, onion, or zucchini.
  • Swap out the Alfredo sauce for jarred marinara sauce. Replace some of the chicken broth with white wine.
  • Add crushed red pepper flakes or even just some ground black pepper for a spicy dish.
  • Looking for a lower sodium option? Make your own homemade Alfredo sauce with butter and heavy cream so that you can control the amount of salt.
  • 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!
  • The nutritional information provided is just an estimate, and will vary depending on the brand of tortellini, chicken, and sauce that you use.
Close overhead image of a serving spoon in a pan of chicken tortellini alfredo casserole.

Tips for the Best Tortellini Alfredo Recipe

  • Do not let the tortellini or veggies thaw before baking the casserole, or the texture will be “off” and the cooking time will be different.
  • 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.
  • The total baking time will vary depending on a number of different factors, including the type/size/brand of tortellini, the type of pan that you use, and on your individual oven. As a result, keep an eye on the tortellini as it bakes. You’ll know it’s done when the pasta is al dente (tender, with a firm bite). The tortellini will continue to cook and soften as it sits in the hot sauce, so you don’t want to overcook it and end up with mushy or torn tortellini.
  • Garnish the dish with fresh herbs like fresh basil, fresh parsley, and fresh oregano for a bright finishing touch.
Overhead shot of baked tortellini alfredo in a white pan on a wooden table with a side salad.

What else can I make with cheese tortellini?

Square overhead shot of a bowl of tortellini alfredo.

Dump-and-Bake Chicken Tortellini Alfredo

5 from 9 votes
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings 8 people
Calories 296 kcal
This flavorful baked chicken tortellini alfredo is an easy dinner with just 5 minutes of prep!

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)
  • ½ cup chicken broth or water
  • ½ teaspoon dried thyme (or use dried basil, oregano, parsley, chives, or Italian seasoning)
  • 2 cups cooked, diced chicken
  • 2 cups frozen mixed vegetables (I used a blend of peas, carrots, corn and green beans), do not thaw
  • ½-1 cup shredded mozzarella cheese or Italian cheese blend

Instructions

  • Preheat oven to 425°F. Grease a 9 x 13-inch baking dish with cooking spray and set aside.
  • In the prepared dish (or in a separate bowl), stir 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).
    Process shot showing how to bake tortellini alfredo.
  • Stir in the chicken and the frozen mixed vegetables. Sprinkle cheese on top.
    Ingredients for chicken tortellini alfredo.
  • Return the dish to the oven, uncovered, for about 5-10 more minutes, or just until the vegetables are tender and the cheese is melted.
    Baked tortellini alfredo in a white dish with a serving spoon.

Video

Notes

  • Do not let the tortellini or veggies thaw before baking the casserole, or the texture will be “off” and the cooking time will be different.
  • 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.
  • The total baking time will vary depending on a number of different factors, including the type/size/brand of tortellini, the type of pan that you use, and on your individual oven. As a result, keep an eye on the tortellini as it bakes. You’ll know it’s done when the pasta is al dente (tender, with a firm bite). The tortellini will continue to cook and soften as it sits in the hot sauce, so you don’t want to overcook it and end up with mushy or torn tortellini.
  • Garnish the dish with fresh herbs like fresh basil, fresh parsley, and fresh oregano for a bright finishing touch.

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, chicken tortellini alfredo, Tortellini Alfredo
Course: Dinner
Cuisine: Italian
Author: Blair Lonergan

This post was originally published in December, 2015. The photos were updated in September, 2023.

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

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Comments

  1. Gayle @ Pumpkin 'N Spice says:

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

    1. Blair says:

      Yep, it’s definitely man-friendly food, Gayle!

  2. lindsay says:

    what a comfort dish! love the creamy sauce. Can i have it for breakfast?

    1. Blair says:

      Totally breakfast material! 🙂

  3. Brittany says:

    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!!

    1. Blair says:

      Wonderful! I’m so glad that you enjoyed it, Brittany! Thanks for letting me know!

  4. Ashley says:

    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!

    1. Blair says:

      Yay! I’m so glad that your boyfriend approves! 🙂 Thanks, Ashley!

  5. Sharon says:

    5 stars
    Super easy and delicious!

    1. Blair says:

      Thanks, Sharon! So glad that you enjoyed it! 🙂

  6. Elaine says:

    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!

  7. Kimber says:

    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?

    1. Blair says:

      Hi, Kimber! Yes, the shrimp will work really well! Just thaw the shrimp and wait to add them to the dish until the final 5-10 minutes of baking. The shrimp don’t take very long to cook, so you don’t want them overdone and tough. Here’s another dump-and-bake shrimp pasta dish that you can look at to see how I add them at the end: https://www.theseasonedmom.com/dump-bake-shrimp-scampi-linguine/

      Hope that helps, and enjoy!

  8. Jim says:

    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!

    1. Blair says:

      Your version sounds delicious, Jim! Thanks for taking the time to leave a note. 🙂

  9. Monica Miller says:

    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. Blair says:

      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. 🙂

  10. Dani says:

    5 stars
    Kids love it! Wondering if it could be a dump and go in the crockpot? Any ideas on time?

    1. Blair says:

      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! 🙂

    2. Dawn says:

      5 stars
      I know these are older comments, but just in case someone wants to try this in a slow cooker- I made it tonight and it turned out great. I omitted the chicken broth and cooked for about 3 hours on high. Tortellini was still perfect even leaving it on a warm for a bit.

      This is a great recipe to keep ingredients on hand. I’ve made it several times when I didn’t have a plan for dinner.

      1. Blair Lonergan says:

        That’s a great tip, Dawn. Thank you!

  11. Laura Z says:

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

    1. Blair Lonergan says:

      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!

      1. Laura Z says:

        Great – thank you! We’ll just make it as we need it. 🙂

  12. Victoria G says:

    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. Blair Lonergan says:

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

  13. Kati says:

    Could frozen ravioli be substituted for tortellini?

    1. Blair Lonergan says:

      Hi, Kati! Yes, that should work well!

  14. Taelor Moore says:

    I would really limit or even omit thyme. Otherwise this was a great recipe!

  15. Mary says:

    5 stars
    I ended up using dry tortellini because I didn’t realize the recipe called for frozen and it’s what I had in the pantry at the time. I just increased the amount of chicken broth and Alfredo sauce that I used and it turned out amazing! I also seasoned my chicken very well with Italian seasoning when I cooked it and added a bit of shredded Parmesan for the saltiness. Love this recipe and it’s a winner with my family too!

    1. The Seasoned Mom says:

      We’re so glad it turned out well for you, Mary!

  16. Stephanie says:

    5 stars
    I took a chance using a 20 oz package of refrigerated Buitoni cheese tortellini & can say that it cooked up perfectly tender & saucy! So, no issues using fresh over frozen. My kids loved it & I think you’re absolutely genius with the dump & bake recipes.

    1. The Seasoned Mom says:

      We’re so glad it turned out well for you, Stephanie! Thank you for such kind words. We hope you continue to enjoy the recipes!