Chicken Alfredo Tortellini Casserole

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Craving something ultra-creamy, cheesy, and loaded with flavor? This Chicken Alfredo Tortellini Casserole is the kind of hearty comfort food that brings everyone to the table. With tender cheese-filled tortellini, juicy shredded chicken, and a rich Alfredo sauce layered with mozzarella, Parmesan, and a crispy golden topping, this recipe is a guaranteed crowd-pleaser—ideal for busy weeknights or casual dinner parties.

Why You’ll Love This Chicken Alfredo Tortellini Casserole

• Made with simple, family-friendly ingredients

• A rich source of protein and calcium

• Ultra-creamy and full of indulgent cheesy flavor

• Quick prep and bake — ideal for weeknight dinners

• Easy to customize with pantry or fridge staples

Ingredients Breakdown

Base & Proteins:

• 1 lb cheese tortellini, cooked al dente – Delivers creamy cheese pockets in every bite.

• 2 cups cooked chicken, shredded – A protein boost that pairs perfectly with Alfredo sauce.

Creamy Sauce Layer:

• 1 jar (15 oz) Alfredo sauce – Rich and velvety; homemade or store-bought.

• 1/2 cup sour cream – Adds tang and creaminess.

• 1 tsp garlic powder – Infuses savory flavor without chopping.

• 1/2 tsp black pepper & 1/4 tsp salt – Balanced seasoning to taste.

Cheese Blend:

• 1 cup shredded mozzarella – Melts beautifully for that classic cheese pull.

• 1 cup grated Parmesan – Savory depth and slightly salty sharpness.

Crunchy Topping:

• 1/2 cup panko breadcrumbs – Light and crispy finish.

• 2 tbsp unsalted butter, melted – Binds and browns the topping beautifully.

Fresh Element:

• 1/4 cup fresh parsley, chopped – Herbaceous brightness that freshens the dish.

Tips and Tricks

• Use leftover chicken or rotisserie for faster prep

• Don’t overcook the tortellini — it will continue to soften in the oven

• Customize the Alfredo by adding a pinch of nutmeg or crushed red pepper

• Want extra flavor? Add sautéed mushrooms or spinach to the mix

Variations and Customizations

• Add Vegetables: Stir in broccoli, peas, or spinach for added nutrition

• Swap the Meat: Use turkey, ham, or even cooked bacon bits

• Make It Spicy: Mix in a dash of cayenne pepper or hot sauce

• Low-Carb Tip: Use cauliflower gnocchi or zoodles instead of pasta

Pairing Suggestions

This creamy pasta casserole pairs perfectly with:

• Classic garlic bread or buttery rolls

• Crisp green salad or Caesar salad

• Roasted asparagus or steamed broccoli

• A glass of chilled Chardonnay or sparkling water with lemon

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days

• Freezer: Wrap tightly and freeze for up to 2 months

• Reheating: Bake at 350°F until warm or microwave individual servings

Popular Questions

Can I make this ahead of time?

Yes. Assemble it, cover, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 15 minutes before placing it in the oven.

Can I use frozen tortellini?

Absolutely. Cook it according to the package instructions before using in the recipe.

Is it okay to use store-bought Alfredo sauce?

Yes, it’s perfect for convenience. If you’d like more control over flavor or ingredients, homemade Alfredo works great too.

Chicken Alfredo Tortellini Casserole

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• Author: easysweetmeal
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This ultra-comforting Chicken Alfredo Tortellini Casserole is packed with pillowy cheese tortellini, tender shredded chicken, and a rich Alfredo sauce. Topped with golden panko breadcrumbs and bubbly melted cheese, it’s the ultimate family dinner that’s as easy as it is satisfying!

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Ingredients

Scale 1x2x3x

• 1 pound cheese tortellini, cooked al dente

• 2 cups cooked chicken, shredded

• 1 jar (15 oz) Alfredo sauce (or use homemade)

• 1 cup shredded mozzarella cheese, divided

• 1 cup grated Parmesan cheese, divided

• 1/2 cup sour cream

• 1/4 cup chopped fresh parsley, plus extra for garnish

• 1 teaspoon garlic powder

• 1/2 teaspoon black pepper

• 1/4 teaspoon salt (adjust to taste)

• 1/2 cup panko breadcrumbs

• 2 tablespoons unsalted butter, melted

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Instructions

1. Preheat and Prepare

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

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2. Combine the Filling

In a large bowl, gently mix the cooked tortellini, shredded chicken, Alfredo sauce, half of the mozzarella and Parmesan, sour cream, parsley, garlic powder, salt, and pepper. Stir until evenly combined.

3. Assemble the Casserole

Spread the mixture evenly into the prepared baking dish.

4. Add Cheese Topping

Mix the remaining mozzarella and Parmesan cheese. Sprinkle this blend evenly over the top of the casserole.

5. Make the Breadcrumb Topping

In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle over the cheese layer for a golden, crispy finish.

6. Bake

Bake for 25–30 minutes, until the top is bubbly and golden brown.

7. Rest and Garnish

Let the casserole sit for 5 minutes before serving. Garnish with extra chopped parsley for a pop of color.

Notes

• This recipe is perfect for potlucks, holidays, or freezer meals

• For a crunchy topping variation, mix crushed Ritz crackers with the melted butter instead of panko

• Add a few spoonfuls of cream cheese for an extra-rich Alfredo twist

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

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