Name: Chicken Tortellini Alfredo Bake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 lb boneless skinless chicken breasts; 2 tbsp olive oil; 1/2 tsp salt; 1/2 tsp ground black pepper; 1/2 tsp Italian seasoning blend; 9 oz refrigerated tortellini Asiago and ham blend; 1 cup heavy cream; 1 cup half and half; 4 oz salted butter; 3/4 cup grated Parmesan cheese; 1/4 cup grated Asiago cheese; 1 tsp garlic powder; 1/3 cup Panko breadcrumbs; 1/2 cup shredded mozzarella cheese

This creamy Chicken Tortellini Alfredo Bake is comfort food at its finest—featuring juicy seared chicken, cheese-stuffed tortellini, and a rich Alfredo sauce made from scratch.

Finished with melty mozzarella and crispy panko on top, it’s a cozy and satisfying dinner your whole family will crave.

Why You’ll Love This Recipe

Ultra creamy homemade Alfredo sauce

Juicy, flavorful chicken breast

Cheesy tortellini for extra richness

Golden-baked topping with crispy breadcrumbs and mozzarella

Easy enough for weeknights, cozy enough for weekends

Ingredient Highlights

Chicken breasts: Pounded and seasoned for flavor-packed bites

Tortellini: Refrigerated Asiago and ham blend adds savory depth

Cream, butter, and cheese: For a luscious Alfredo sauce

Panko and mozzarella: Create that irresistible golden top

Pro Tips Before You Start

Pound chicken to even thickness for even cooking

Don’t let the Alfredo sauce boil—gentle heat helps it stay smooth

Use freshly grated Parmesan and Asiago for best texture

Keep an eye on the broiler to prevent burning the topping

How to Make Chicken Tortellini Alfredo Bake

Step 1: Prep the Chicken
Pound chicken to 1/2-inch thickness.

Add to a zip-top bag with olive oil, salt, pepper, and Italian seasoning.

Marinate in the fridge for 30 minutes.

Step 2: Cook the Chicken
Heat a skillet over medium-high with a bit of oil.

Sauté chicken 7–9 minutes per side until cooked through.

Set aside to rest, then slice.

Step 3: Make Alfredo Sauce
In a saucepan, warm cream, half and half, and butter over medium-high heat.

Once small bubbles form, stir in Parmesan, Asiago, and garlic powder.

Whisk until thick and smooth.

Step 4: Cook the Tortellini
Boil tortellini per package directions.

Drain and place in a 2-quart baking dish.

Pour Alfredo sauce over tortellini and mix to coat.

Step 5: Assemble and Broil
Top with sliced chicken, sprinkle with Panko and mozzarella.

Broil for 2–3 minutes until golden and bubbling. Serve hot.

What to Serve It With

Garlic bread or focaccia

Steamed green beans or roasted broccoli

Crisp Caesar or arugula salad

Variations & Substitutions

Swap Asiago with more Parmesan

Use rotisserie chicken for a shortcut

Add cooked spinach or mushrooms for extra veg

Try bacon bits or pancetta on top for a smoky twist

Storage & Leftovers

Store in an airtight container in the fridge for up to 3 days

Reheat in the oven at 350°F until warmed through

Not recommended for freezing (sauce may separate)

FAQs

Can I use frozen tortellini?
Yes, just cook it according to the package before assembling.

Is it okay to use store-bought Alfredo sauce?
Sure, but homemade really boosts the flavor and texture.

What’s the best cheese combo?
Parmesan, Asiago, and mozzarella give the best balance of creamy, sharp, and melty.

Can I make this ahead?
Yes—assemble the dish, cover, and refrigerate. Broil just before serving.

Can I use thighs instead of breasts?
Definitely! Boneless thighs will be extra juicy and flavorful.

How do I keep the sauce from curdling?
Avoid boiling and whisk gently for a smooth, stable sauce.

Do I need to cover the dish while baking?
No, since this recipe is broiled, no cover is needed.

Final Thoughts

This Chicken Tortellini Alfredo Bake is the definition of creamy, cheesy comfort.

It’s easy to put together, packed with flavor, and perfect for those evenings when you need something warm and satisfying.