Cheesy Chicken Tortellini Bake for Two

I made this Cheesy Chicken Tortellini Bake for Two on a Tuesday because someone (okay, me) decided pasta + cheese + leftover chicken was a life decision worth making. It’s cozy, ridiculous, and dangerously easy — like a culinary rom-com where the oven does all the heavy lifting and you only have to pretend you meal-prepped. Try it because it’s comforting, quick, and pairs flawlessly with pretending you “made something from scratch.”

Once, I tried to impress my husband by layering this casserole like a Michelin chef. He arrived home, opened the oven, and asked if the smoke detector was part of the ambiance. I’d used the “large” pan (read: tiny) and overfilled it like a pasta hoarder. Cheese overflowed, the oven tray looked like modern art, and the dog judged me silently. He still ate it. That’s love — or hunger. Also, I told the kids “this is adult food” and they ate three helpings. So much for intimidation.

Time-Saving Hacks

– Use rotisserie chicken. Yes, it’s cheating and yes, it’s delicious.
– Buy pre-made tortellini. Making those from scratch is adorable—do it when you want to cry into flour.
– Use jarred marinara and drop in extra garlic or herbs so no one can tell.
– Assemble in the skillet you cooked the chicken in and broil the top — fewer dishes, more smugness.
– Skip pre-browning the chicken if it’s already cooked. We’re racing time, not culinary school.

Serving Ideas

– Serve with a simple green salad and a vinaigrette so you can pretend this is “balanced.”
– Garlic bread or a torn baguette is mandatory if you care about happiness.
– Open a bottle of wine if the kids drove you nuts today (they always do).
– If guests ask for something light, hand them a napkin and a smaller fork.

What to Serve It With

– A crisp Caesar or lemony arugula salad. Because brightness counters cheese like a tiny detox.
– Roasted broccoli or green beans tossed with lemon zest — because we’re at least trying.
– Something bubbly or a cold pale lager. If you’re feeling fancy, a chilled Pinot Grigio.

✔Tips & Mistakes

– Don’t overload the dish: this is a two-person bake. If you’re feeding a crowd, double up or face a molten cheese crisis.
– Watch the broiler: five extra seconds and your top goes from golden to charcoal chic.
– Cheese choices: mozzarella melts like a dream; add a bit of Parmesan for attitude.
– If your pan is too small (and mine often is), use a rimmed baking sheet under it. Yes, more dishes. No, I won’t wash fewer dishes.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps 3–4 days in an airtight container. Reheat in the oven or a skillet for best results — microwave if you’re desperate.
– Freeze in individual portions for single-person dinners later when you want comfort and very little dignity.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Swap chicken for Italian sausage or mushrooms for a vegetarian spin.
– Use spinach tortellini, sun-dried tomatoes, or a sprinkle of red pepper flakes if you like a little sass.
– Dairy-free? Use your favorite melted vegan cheese and celebrate small victories.

Frequently Asked Questions

Cheesy Chicken Tortellini Bake for Two

This delicious cheesy chicken tortellini bake is perfect for a cozy meal for two.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cups fresh tortellini Use cheese-filled or chicken-flavored tortellini.
• ▢ 1 cup cooked chicken, diced Rotisserie chicken works well.
• ▢ 1 cup marinara sauce "Store-bought or homemade, your choice!"
• ▢ 1.5 cups shredded mozzarella cheese "For a gooey top!"
• ▢ 0.5 cup parmesan cheese, grated "Use fresh for best flavor!"
• ▢ 0.5 tsp dried oregano "Adds great flavor!"
• ▢ 0.25 tsp black pepper "Freshly ground if possible!"

Instructions

Preparation Steps

• Preheat your oven to 375°F (190°C).
• In a large pot, cook the tortellini according to package instructions; drain.
• In a large mixing bowl, combine the cooked tortellini, diced chicken, marinara sauce, half the mozzarella, oregano and pepper.
• Transfer the mixture to a greased baking dish. Top with remaining mozzarella and parmesan.
• Bake for about 25 minutes, or until bubbly and golden on top.
• Let it cool for a few minutes before serving.

Notes

This dish pairs well with a side salad. Feel free to add extra herbs for flavor!