Dump-and-Bake Chicken Alfredo Tortellini Casserole

Dump-and-Bake Chicken Alfredo Tortellini Casserole is a creamy, comforting, no-boil pasta bake that comes together in minutes with minimal effort. Using store-bought Alfredo sauce, rotisserie chicken, and fresh cheese tortellini, this dish bakes into a bubbly, cheesy casserole that’s perfect for busy weeknights or cozy weekends.

Why You’ll Love This Recipe

I love how incredibly easy this recipe is—there’s no boiling, no sautéing, and no fancy prep. I just toss everything together in a dish and let the oven do the work. The tortellini cook right in the sauce, soaking up all that creamy Alfredo flavor. It’s a simple, crowd-pleasing meal that feels rich and satisfying without requiring much time or cleanup.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (20 oz) package refrigerated cheese tortellini

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)

• 2 cups Alfredo sauce (store-bought or homemade)

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• ½ cup milk (to loosen the sauce)

• Salt and pepper, to taste

• Chopped parsley or Italian seasoning (optional for garnish)

directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. In the dish, I add the tortellini, cooked chicken, Alfredo sauce, milk, mozzarella, and half the Parmesan cheese.

3. I stir everything gently to combine and make sure the pasta is evenly coated.

4. I season lightly with salt and pepper, then spread the mixture into an even layer.

5. I sprinkle the remaining Parmesan on top and cover the dish tightly with foil.

6. I bake for 25–30 minutes, until the tortellini are tender and the sauce is bubbling.

7. I uncover the dish and bake for an additional 5–10 minutes to brown the top slightly.

8. I let it cool for a few minutes before garnishing with chopped parsley and serving warm.

Servings and timing

This recipe serves about 4–6 people. It takes 5–10 minutes to prepare and 30–40 minutes to bake, so I have it on the table in around 45 minutes.

Variations

Sometimes I add steamed broccoli or spinach before baking for a veggie boost. I’ve also swapped the chicken for cooked Italian sausage or used a blend of Alfredo and marinara for a creamy pink sauce. If I want more texture, I top the casserole with buttered breadcrumbs or crushed crackers before the final bake.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat individual portions in the microwave or the whole dish in a 350°F oven until warmed through. If the sauce thickens too much, I stir in a splash of milk before reheating.

FAQs

Can I use frozen tortellini?

Yes, I’ve used frozen tortellini—just let them thaw slightly before mixing them in so they bake evenly.

Do I have to cook the chicken first?

Yes, the chicken should be pre-cooked. I often use rotisserie chicken or leftover grilled chicken for convenience.

Can I use homemade Alfredo sauce?

Definitely. When I have the time, I use a homemade Alfredo for a fresher taste, but store-bought works perfectly too.

What if the sauce is too thick?

I add a little extra milk or chicken broth before baking to help the sauce loosen and coat the pasta better.

Can I make this ahead of time?

Yes, I assemble it ahead and store it in the fridge, covered, for up to 24 hours. I add a few extra minutes to the bake time if it’s cold from the fridge.

Conclusion

Dump-and-Bake Chicken Alfredo Tortellini Casserole is one of my favorite no-stress dinners. It’s rich, creamy, and full of comforting flavor—all with just one dish and a handful of ingredients. Whether I’m feeding my family or prepping a cozy meal ahead of time, this casserole is always a reliable, delicious go-to.