An easy weeknight dinner mash-up… Baked Chicken Caesar Tortellini is today’s “recipe of the day”, my friends!
When cheesy baked pasta meets chicken Caesar salad… THIS is the delicious result 🙂
Not only is this a great dinner recipe to serve right away, it’s also perfect to make ahead!
Just prepare everything in the casserole dish and bake when convenient for you.
How to make Baked Chicken Caesar Tortellini
First boil about 20 ounces of cheese tortellini according to the package directions.
Then rinse the pasta very well with cold water to stop the cooking, which will prevent it from becoming too soft.
Set the same pot that you boiled the tortellini in over medium heat.
Then add some olive oil, a diced onion, a pound of diced chicken, kosher salt, pepper, and crushed red pepper flakes.
Cook the chicken and onions in the pot for 5 to 6 minutes.
Next add in minced garlic and a whole heaping mound of freshly chopped spinach.
But fear not, it will cook down in no time!
Finally we will add in the cooked tortellini, a bottle of Caesar salad dressing, and some parmesan cheese.
Stir until evenly combined and taste for seasoning.
Add more kosher salt, pepper, or crushed red pepper flakes if needed.
Transfer everything to a casserole dish and top with shredded mozzarella cheese.
You can prepare this dish up until this point, store covered in the fridge, and bake when needed.
Or bake right away 🙂
Into a 375 degree oven for just 15 to 20 minutes is all it takes.
Baked Chicken Caesar Tortellini sure makes a yummy dinner!
Because we used the Caesar dressing, it’s normal for the oil in the dressing to separate slightly.
Allow the dish to cool before serving and stir the sauce around if needed, this will help thicken the sauce.
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Baked Chicken Caesar Tortellini
Baked Chicken Caesar Tortellini is a complete dinner recipe with a cheesy and creamy sauce, spinach, and chicken all baked together!
- 1 20 ounce bag frozen cheese tortellini
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs or breasts cut into bite size pieces
- 1 onion diced
- kosher salt, pepper, crushed red pepper flakes
- 6 to 7 cloves garlic minced
- 8 ounces fresh chopped spinach
- 1 16 ounce bottle Caesar salad dressing
- 1/2 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
Boil the tortellini according to the package directions in a large pot. Drain and rinse very well with cold water to prevent it from becoming mushy.
Set the same large pot that you boiled the tortellini in over medium heat on the stove. Add the olive oil, chicken, onion, kosher salt, pepper, and crushed red pepper flakes. Cook 5 to 6 minutes, stirring a few times.
Add the garlic and spinach. Cook 2 to 3 more minutes. Put the cooked tortellini back into the pot and add the Caesar dressing and parmesan cheese. Stir and taste for seasoning, add more kosher salt, pepper, and/or crushed red pepper flakes if needed.
Transfer to a casserole dish and top with the mozzarella cheese. Bake in a 375 degree oven for 15 to 20 minutes.
Note: Let it sit for several minutes to allow time for the sauce to thicken. If oil separates in the pan just stir the casserole and let sit for a few more minutes.