Chicken Broccoli Tortellini Bake
Craving a comforting and easy-to-make meal that’s also gluten-free? Look no further than this delicious Chicken Broccoli Tortellini Bake! This dish is packed with flavor and perfect for a busy weeknight. Tender chicken, vibrant broccoli florets, and cheesy tortellini are layered in a creamy sauce and baked to bubbly perfection. This recipe is not only delicious but also adaptable to your dietary needs, making it a crowd-pleaser for everyone at the table.
This gluten-free version swaps out traditional pasta for gluten-free tortellini, ensuring everyone can enjoy this comforting classic. This recipe uses Taste Republic’s Gluten-Free Four Cheese Tortelloni which is ready within minutes. So gather your ingredients and get ready to enjoy a warm and satisfying meal that’s both delicious and gluten-free!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
Ingredients
- 1 lb cooked chicken diced into 1/2 inch pieces
- 2 Tbs olive oil
- 16 oz three cheese tortellini (I used Taste Republic Three Cheese Tortellini)
- 4 cups broccoli florets
- 3 Tbs butter
- 3 Tbs flour (if making GF – I use Gluten Free Bobs Red Mill Baking Flour)
- 2 cups whole milk or half and half
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup parmesan cheese, grated
- 2 cups spinach loosely packed
- 1 cup mozzarella cheese shredded
- 1 cup breadcrumbs (if making GF – I use Kroger’s brand)
- 2 Tbs melted butter
- 2 Tbs chopped fresh parsley (for garnish)
Instructions
- In a large skillet add olive oil and cook the diced chicken seasoning with salt and pepper until the chicken has browned and internal temperature is 165 degrees F (74 degrees C) then remove the chicken from the skillet and cover.
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente then strain from the boiling water, reserving it for the broccoli florets. Once the tortellini has been removed, add the broccoli florets to the boiling water and cook for 2 minutes before removing and set the tortellini and broccoli aside.
- In the same large skillet add 3 Tbs butter and melt over medium heat. Add the flour and whisk for 2 minutes creating a rue. Once the mixture is slightly golden, whisk in the milk or half and half and continue whisking until the sauce is smooth and thickened. About 8 minutes.
- Remove the sauce from the heat then stir in garlic powder, Italian seasoning, salt and pepper, grated Parmesan cheese and spinach. Continue stirring until the cheese is fully melted and the sauce is smooth.
- Preheat oven to 375 degrees F. Then in a large mixing bowl combine the cooked tortellini, cooked chicken, broccoli and cream sauce tossing gently to coat everything evenly. Pour the mixture into a greased casserole dish.
- Sprinkle the shredded mozzarella cheese over the top of the casserole. In a separate bowl mix the breadcrumbs with melted butter and sprinkle evenly over the top of the mozzarella cheese.
- Place the casserole in the preheated oven and bake for 20-25 minutes or until the top is golden brown and bubbly. Remove from the oven and let it cool slightly before garnishing with chopped parsley. Serve hot.
Notes
- Currently I have found the Taste Republic’s Family-Size Frozen Pasta Bags in select Target stores. If you find them – pick one up & try it!
Keywords: Main Dish, Pasta, Dinner, Tortellini, Tortelloni, Chicken, Broccoli