Easy Chicken Tortellini Pasta Bake – A quick creamy pasta recipe filled with a delicious homemade basil Alfredo sauce, cheese tortellini, rotisserie chicken, and shredded mozzarella cheese.

There really is nothing better than a creamy dreamy pasta! And a creamy dreamy pasta that is easy with the help of rotisserie chicken is even better. I’m super excited to share this Easy Chicken Tortellini Pasta Bake recipe with you guys!

This would be a wonderful dinner served with a salad and bread! And a glass of wine would be quite nice too! Let me know when you try this recipe! The easy homemade alfredo sauce is next level good! Don’t forget to tag me on Instagram!!

What ingredients are needed for this Chicken Tortellini Pasta Bake?

butter
cream cheese
heavy cream
garlic powder
grated parmesan cheese
You can use shredded parmesan cheese as well.
basil paste
If you don’t have basil paste, add 1 tsp dried basil or 1 tsp of dried Italian seasoning.
kosher salt
Want a little more spice? Add in 1 tsp creole seasoning into the alfredo sauce instead of the 1 tsp of kosher salt. Taste to season with a little more salt.
refrigerated cheese tortellini
chopped rotisserie chicken
shredded mozzarella cheese

Tips for making this Chicken Tortellini Pasta Bake:

You can change up the cheese to suit your preferences. You can add Colby Jack or Fontina if you’d like.
I use a combination of white and dark meat from the rotisserie chicken.
If you don’t have basil paste, add 1 tsp dried basil or 1 tsp of dried Italian seasoning.
Want a little more spice? Add in 1 tsp creole seasoning into the alfredo sauce instead of the 1 tsp of kosher salt. Taste to season with a little more salt.

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Easy Chicken Tortellini Pasta Bake

Easy Chicken Tortellini Pasta Bake - A quick creamy pasta recipe filled with a delicious homemade basil Alfredo sauce, cheese tortellini, rotisserie chicken, and shredded mozzarella cheese.

Ingredients

1 stick butter
3 oz cream cheese
2 cups heavy cream
1 tsp garlic powder
1/2 grated parmesan cheese
1 tsp basil paste
1 tsp kosher salt
36 oz refrigerated cheese tortellini
3 cups chopped rotisserie chicken
3 cups shredded mozzarella cheese

Instructions

Preheat oven to 350 degrees.
In a small saucepan, melt butter over medium heat. Add in cream cheese and stir until melted. Add heavy cream, garlic powder, and salt. Stir and let it come to a boil and then reduce to a simmer for about 5 minutes. Stir in parmesan cheese. Remove from heat.
In a casserole dish, layer half of the tortellini pasta. Top with 1 1/2 cups rotisserie chicken, 1 cup shredded mozzarella, half of the cream mixture. Repeat layers once more. Top with remaining mozzarella.
Cover and bake for 30 minutes. Remove foil and turn on broiler to brown the cheese on top for about 2 or 3 minutes. Remove from oven and allow to cool for about 5 or 10 minutes before serving.

Notes

Substitutions:

You can change up the cheese to suit your preferences. You can add Colby Jack or Fontina if you'd like.
I use a combination of white and dark meat from the rotisserie chicken.
If you don't have basil paste, add 1 tsp dried basil or 1 tsp of dried Italian seasoning.
Want a little more spice? Add in 1 tsp creole seasoning into the alfredo sauce instead of the 1 tsp of kosher salt. Taste to season with a little more salt.

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Easy Chicken Tortellini Pasta Bake