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Chicken Alfredo Tortellini Casserole
Emily

Chicken Alfredo Tortellini Casserole

This Chicken Alfredo Tortellini Casserole is the ultimate comfort food — creamy Alfredo sauce, tender chicken, cheesy tortellini, and a golden, crunchy topping. Perfect for weeknight dinners or cozy gatherings.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Cuisine: Italian-American
Calories: 520

Ingredients
  

  • 1 lb cheese tortellini, cooked al dente
  • 2 cups cooked chicken, shredded
  • 1 jar (15 oz) Alfredo sauce
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1 cup shredded mozzarella
  • 1 cup grated Parmesan
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup fresh parsley, chopped

Equipment

  • Large mixing bowl
  • Whisk
  • 9x13-inch baking dish
  • Oven
  • small bowl
  • Spoon or spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, mix the cooked tortellini and shredded chicken until well combined.
  3. In another bowl, whisk together the Alfredo sauce, sour cream, garlic powder, black pepper, and salt until smooth. Pour over the tortellini and chicken mixture, stirring to coat evenly.
  4. Fold in the shredded mozzarella and grated Parmesan, reserving a little of each for topping.
  5. Pour the tortellini mixture into the prepared baking dish, spreading it out evenly.
  6. In a small bowl, combine the panko breadcrumbs, melted butter, and reserved cheese. Mix until the breadcrumbs are coated. Sprinkle evenly over the casserole.
  7. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top.
  8. Remove from oven and sprinkle with chopped parsley before serving.

Notes

Make ahead tip: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake just before serving. For extra veggies, add sautéed spinach, mushrooms, or broccoli to the mix. Leftovers reheat well in the oven or microwave.