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Chicken Alfredo Tortellini Casserole
Emily

Chicken Alfredo Tortellini Casserole

A creamy, cheesy baked casserole made with tender cheese tortellini, shredded chicken, rich Alfredo sauce, and a crispy golden breadcrumb topping — comfort food perfection in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American, Italian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cheese tortellini, cooked al dente
  • 2 cups cooked chicken, shredded or chopped
  • 15 oz jar Alfredo sauce (or 2 cups homemade)
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 0.5 cup sour cream
  • 0.25 cup chopped fresh parsley, plus extra for garnish
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.25 tsp salt, or to taste
  • 0.5 cup panko breadcrumbs
  • 2 tbsp melted unsalted butter

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk and spatula
  • Oven
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
  2. In a large bowl, combine cooked tortellini, shredded chicken, Alfredo sauce, sour cream, half the mozzarella and Parmesan, garlic powder, salt, pepper, and parsley. Mix until evenly coated.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Sprinkle remaining mozzarella and Parmesan over the top. In a small bowl, toss panko breadcrumbs with melted butter and scatter over the cheese layer.
  5. Bake uncovered for 25–30 minutes, until cheese is melted and bubbly and topping is golden brown.
  6. Let rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

For extra flavor, mix in cooked bacon or chopped spinach. Double the recipe to feed a crowd or freeze for later. Serve with a crisp side salad and garlic bread for a complete meal.