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Creamy Chicken and Spinach Tortellini Casserole

Creamy chicken and spinach tortellini casserole combines cheese tortellini, cooked chicken, and baby spinach in a smooth Parmesan sauce. Baked with a mozzarella topping, it comes out bubbling at the edges with a tender center.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 nonstick cooking spray for greasing
  • 1 package (20 oz) refrigerated cheese tortellini
For the creamy sauce
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 2 cups whole milk
  • 4 oz cream cheese softened
  • 0.5 cup Parmesan cheese grated
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the filling
  • 5 oz baby spinach
  • 3 cups cooked chicken shredded
For the topping
  • 1 cup mozzarella cheese shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 5-quart Dutch oven

Method
 

Prepare the dish
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with cooking spray.
Cook the tortellini
  1. Cook the tortellini in a large pot of boiling water according to package directions until just shy of al dente, then drain.
Make the creamy sauce
  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the garlic and cook for 30 seconds.
  3. Whisk in the flour and cook for 1 minute.
  4. Gradually whisk in the broth and milk.
  5. Bring the mixture to a simmer.
  6. Cook for 3 to 5 minutes, whisking, until thickened.
  7. Whisk in the cream cheese, Parmesan, salt, and pepper until smooth.
Assemble the casserole
  1. Stir the spinach into the sauce until wilted, about 1 to 2 minutes.
  2. Fold in the chicken and drained tortellini.
  3. Transfer the mixture to the prepared baking dish.
  4. Top evenly with the mozzarella.
Bake the casserole
  1. Bake for 20 to 25 minutes, until the sauce bubbles at the edges and the center reaches 165°F.
Rest the casserole
  1. Let stand for 10 minutes before serving.

Notes

For the best texture, cook the tortellini just shy of al dente before baking. Refrigerate leftovers in an airtight container for up to 3 days; freezing is possible, though the creamy sauce may change texture. A gluten-free flour blend and gluten-free tortellini can be used as a dietary swap.