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High Protein Ground Chicken Tortellini Casserole - Cozy, Satisfying, and Weeknight-Friendly

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

Ingredients
  

  • 1 pound ground chicken (93–96% lean works best)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, divided (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
  • 1/4 teaspoon crushed red pepper flakes (optional, for mild heat)
  • 1 (24-ounce) jar marinara sauce (choose a no-sugar-added brand you like)
  • 1/2 cup low-sodium chicken broth (or water)
  • 1/2 cup plain Greek yogurt (2% or 5%) or light cream
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • 1 (20-ounce) package refrigerated cheese tortellini (or 18–20 ounces frozen, thawed)
  • 1 cup shredded part-skim mozzarella
  • 2 cups baby spinach, roughly chopped (optional but recommended)
  • Fresh basil or parsley, chopped, for garnish (optional)
  • Cooking spray

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
  2. Sauté aromatics: In a large skillet over medium heat, warm the olive oil. Add the onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  3. Brown the chicken: Add the ground chicken, breaking it up with a spatula. Season with 1/2 teaspoon salt, pepper, Italian seasoning, and red pepper flakes if using. Cook 5–7 minutes until no pink remains and lightly browned.
  4. Build the sauce: Stir in the marinara and chicken broth. Bring to a gentle simmer for 2–3 minutes to meld flavors. Reduce heat to low.
  5. Add creaminess: Remove the skillet from heat. Whisk in the Greek yogurt (or light cream) and Parmesan until smooth. Taste and adjust seasoning with a pinch more salt if needed.
  6. Combine with tortellini: In a large bowl, add the tortellini and chopped spinach. Pour the sauce over and toss to coat evenly.
  7. Assemble the casserole: Transfer the mixture to the prepared baking dish. Sprinkle mozzarella evenly on top, then an extra dusting of Parmesan if you like.
  8. Bake: Cover loosely with foil and bake for 15 minutes. Remove foil and bake 8–10 more minutes, until the cheese is melted and bubbling and the edges are lightly golden.
  9. Rest and garnish: Let the casserole rest 5 minutes so it sets slightly. Top with fresh basil or parsley. Serve hot with extra Parmesan at the table.