Dump-and-Bake Chicken Tortellini Alfredo

5 from 9 votes

This flavorful baked chicken tortellini alfredo is an easy dinner with just 5 minutes of prep!

Course Dinner

Cuisine Italian

Keyword baked tortellini, cheese tortellini recipe, chicken tortellini alfredo, Tortellini Alfredo

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Calories 296kcal

Author Blair Lonergan

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

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).
Stir in the chicken and the frozen mixed vegetables. Sprinkle cheese on top.
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.

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.