Creamy Spinach Tortellini Chicken Casserole Recipe
If you’re on the hunt for the ultimate comfort food—creamy, cheesy, and absolutely packed with flavor—look no further than this Creamy Spinach Tortellini Chicken Casserole Recipe. Loaded with tender chicken, plump cheese-filled tortellini, and a velvety sauce studded with spinach and a blend of melting cheeses, this casserole is the kind of dish that draws everyone to the table. Whether you’re feeding a family, impressing guests, or just craving a hearty weeknight dinner, this recipe brings together everything you love in a baked pasta: richness, simplicity, and irresistible golden edges.
Ingredients You’ll Need
What makes this Creamy Spinach Tortellini Chicken Casserole Recipe so special is how each ingredient brings its own magic—flavor, texture, or that extra pop of color. You probably have most of these on hand already, and together, they create pure comfort in every bite.
- Cooked chicken (2 cups, shredded): A great way to use up leftovers or grab a rotisserie chicken for convenience and juicy flavor.
- Refrigerated cheese tortellini (20 ounces): These little pasta pillows soak up all the creamy sauce and add a delightful cheesy bite.
- Olive oil (1 tablespoon): Used to sauté the garlic and spinach, infusing the base of the dish with savory richness.
- Garlic (3 cloves, minced): Fresh garlic is key for that irresistible aroma and depth of flavor.
- Frozen chopped spinach (10 ounces, thawed and drained): This sneaks in greens and color, plus a subtle earthiness that pairs perfectly with cheese.
- Cream cheese (8-ounce block, softened): The secret to the dish’s creamy, luscious sauce.
- Sour cream (1 cup): Adds a tangy note and lightens up the sauce’s texture.
- Shredded mozzarella cheese (1 cup): Melts beautifully on top, creating that classic gooey casserole effect.
- Grated Parmesan cheese (½ cup): Brings a salty, nutty layer to the topping and sauce.
- Chicken broth (½ cup): Helps thin the sauce, ensuring everything stays moist and flavorful.
- Italian seasoning (1 teaspoon): A blend of herbs that ties together all the savory flavors.
- Salt (½ teaspoon): Essential for seasoning the sauce just right.
- Black pepper (¼ teaspoon): Adds a touch of warmth and balances the richness.
- Crushed red pepper flakes (½ teaspoon, optional): For a gentle kick of heat if you like things spicy.
- Nonstick cooking spray: Keeps your casserole from sticking and makes cleanup a breeze.
How to Make Creamy Spinach Tortellini Chicken Casserole Recipe
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray. This ensures nothing sticks and cleanup is a snap—plus you’ll get those lovely edges!
Step 2: Cook the Tortellini
Bring a big pot of salted water to a boil. Add your cheese tortellini and cook according to the package instructions. Drain well and set aside. Don’t overcook—the tortellini will bake more in the oven and you want them perfectly tender, not mushy.
Step 3: Sauté Garlic and Spinach
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle for about a minute, just until fragrant. Toss in the thawed, well-drained spinach and stir for 2–3 minutes, letting any extra moisture evaporate. This step ensures your casserole won’t get watery and the spinach flavor shines through.
Step 4: Make the Creamy Sauce
Lower the heat to low and add the softened cream cheese, sour cream, chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir constantly until the cream cheese melts and the sauce is smooth and luscious. Don’t rush—let everything gently come together for maximum silkiness.
Step 5: Combine Chicken, Tortellini, and Sauce
Stir in the shredded chicken and cooked tortellini, making sure every piece is coated with that dreamy sauce. The mixture will look thick and hearty—exactly what you want for the best Creamy Spinach Tortellini Chicken Casserole Recipe.
Step 6: Assemble and Bake
Pour the mixture into your prepared baking dish. Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top. Bake for 20–25 minutes, or until the casserole is bubbly and golden on top. Let it rest for about 5 minutes before serving—this helps everything set up beautifully and makes serving easier.
How to Serve Creamy Spinach Tortellini Chicken Casserole Recipe
Garnishes
Right before serving, a sprinkle of fresh chopped parsley or basil adds a burst of color and brightens up the rich flavors. For a little zing, you can also add a light dusting of extra Parmesan or a pinch of red pepper flakes on top.
Side Dishes
This casserole is a meal in itself, but it pairs wonderfully with a crisp green salad, roasted vegetables, or some warm, crusty bread to soak up every bit of sauce. If you’re feeling fancy, a glass of chilled white wine is a perfect match.
Creative Ways to Present
For a dinner party, spoon portions into individual ramekins before baking for adorable single servings. Or, for a cozy family meal, bring the bubbling casserole straight to the table in your prettiest dish and let everyone dig in family-style—it’s guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Spinach Tortellini Chicken Casserole Recipe cool to room temperature, then cover tightly or transfer to an airtight container. It keeps well in the refrigerator for up to 3 days, making for fabulous next-day lunches or quick dinners.
Freezing
This casserole freezes beautifully! Assemble it up to the baking step, cover tightly with foil, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
Reheat individual portions in the microwave, or cover the baking dish with foil and warm in a 350°F oven until hot and bubbly. If the sauce thickens up in the fridge, a splash of chicken broth or milk stirred in before heating will bring back its signature creaminess.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Simply sauté a few big handfuls of fresh spinach in the skillet until wilted, then proceed as you would with the frozen kind. Just be sure to drain off any excess liquid so the casserole stays creamy, not watery.
What can I substitute for sour cream?
Greek yogurt makes a great substitute for sour cream if you want a slightly tangier flavor and a bit less fat. It keeps the sauce creamy and luscious in the Creamy Spinach Tortellini Chicken Casserole Recipe.
Can this casserole be made vegetarian?
Yes, just leave out the chicken and swap the chicken broth for vegetable broth. The cheesy tortellini and spinach will still deliver tons of flavor and heartiness.
Is it possible to prepare this dish ahead of time?
You can assemble the casserole up to a day in advance, cover, and refrigerate until you’re ready to bake. This makes weeknight dinners or meal prep a breeze—just pop it straight into the oven!
What other add-ins work well in this casserole?
Feel free to get creative! Sautéed mushrooms, sun-dried tomatoes, or even a handful of chopped artichoke hearts can add wonderful new flavors and textures to your Creamy Spinach Tortellini Chicken Casserole Recipe.
Final Thoughts
If you love creamy, cheesy casseroles as much as I do, this Creamy Spinach Tortellini Chicken Casserole Recipe is absolutely worth a spot in your dinner rotation. It’s hearty, crowd-pleasing, and so easy to make—give it a try and watch it become an instant favorite in your home!
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Creamy Spinach Tortellini Chicken Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Creamy Spinach Tortellini Chicken Casserole combines tender shredded chicken, cheesy tortellini, and nutritious spinach in a rich, creamy sauce. Baked until bubbly and golden, it’s a comforting and satisfying main course perfect for family dinners or meal prepping.
Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded)
- 1 (20-ounce) package refrigerated cheese tortellini
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 (10-ounce) package frozen chopped spinach (thawed and drained)
- 1 (8-ounce) block cream cheese (softened)
- 1 cup sour cream
- ½ cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Seasonings
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook Tortellini: Boil the refrigerated cheese tortellini according to package directions until al dente. Drain well and set aside to cool slightly.
- Sauté Garlic and Spinach: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the thawed and drained spinach and cook for 2–3 minutes, stirring often to evaporate excess moisture.
- Create Creamy Sauce: Reduce heat to low, then stir in softened cream cheese, sour cream, chicken broth, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using). Stir continuously until the cream cheese melts and the sauce becomes smooth and creamy.
- Combine Chicken and Tortellini: Add shredded cooked chicken and cooked tortellini to the sauce in the skillet. Stir gently to coat everything evenly with the creamy spinach mixture.
- Assemble Casserole: Pour the combined mixture into the prepared baking dish and spread it evenly. Sprinkle shredded mozzarella cheese and grated Parmesan cheese uniformly over the top of the casserole.
- Bake: Bake uncovered for 20–25 minutes in the preheated oven until the casserole is bubbly and the cheese on top is golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to set before serving. This enhances flavors and makes serving easier.
Notes
- You can substitute fresh spinach for frozen; just sauté it until wilted before proceeding.
- Rotisserie chicken is a convenient alternative to cooked shredded chicken.
- For extra flavor and texture, add sautéed mushrooms or sun-dried tomatoes to the mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 3g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg
