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Easy Rotisserie Chicken Tortellini Bake - Cozy, Crowd-Pleasing Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Rotisserie chicken: 3–4 cups shredded (about 1 medium chicken)
  • Cheese tortellini: 20–24 ounces, refrigerated or frozen
  • Marinara sauce: 24 ounces (your favorite jarred brand)
  • Heavy cream or half-and-half: 1/2 cup
  • Mozzarella cheese: 2 cups shredded
  • Parmesan cheese: 1/2 cup grated, plus extra for serving
  • Olive oil: 1 tablespoon
  • Yellow onion: 1 small, diced
  • Garlic: 3 cloves, minced
  • Baby spinach: 3–4 cups (optional but recommended)
  • Italian seasoning: 1 teaspoon
  • Red pepper flakes: 1/4 teaspoon (optional for heat)
  • Salt and black pepper: To taste
  • Fresh basil or parsley: For garnish (optional)

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Shred the chicken: Remove skin if you like, and pull the meat into bite-sized pieces. Aim for 3–4 cups.
  3. Boil the tortellini: Cook in salted boiling water for 2 minutes less than package directions. Drain well. Undercooking keeps it from getting mushy when baked.
  4. Sauté aromatics: In a large skillet, warm olive oil over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  5. Build the sauce: Pour in marinara, stir in cream, Italian seasoning, and red pepper flakes if using. Simmer 2–3 minutes. Taste and season with salt and pepper.
  6. Add greens: Stir in spinach and let it wilt, about 1 minute. If skipping spinach, move to the next step.
  7. Combine: Add shredded chicken and drained tortellini to the skillet. Gently fold to coat everything evenly with sauce.
  8. Layer in the dish: Transfer the mixture to the baking dish. Sprinkle evenly with mozzarella and Parmesan.
  9. Bake: Place in the oven for 18–22 minutes, until the cheese is melted and the edges are bubbling.
  10. Broil for color (optional): Broil on high for 1–2 minutes to brown the top slightly. Watch carefully.
  11. Rest and serve: Let the bake sit for 5 minutes to set. Garnish with chopped basil or parsley. Serve hot with extra Parmesan on the table.