Cheesy Chicken Pesto Tortellini Casserole (Printable)
Comforting slow-cooked tortellini with cheesy chicken, pesto cream, spinach, and cherry tomatoes.
# What You'll Need:
→ Meats & Protein
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), cubed
02 - 2 cups (about 7 oz) shredded mozzarella cheese
03 - 1/2 cup (about 1.8 oz) grated Parmesan cheese
→ Pasta
04 - 21 oz refrigerated cheese tortellini
→ Vegetables
05 - 2 cups baby spinach, roughly chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 medium onion, finely chopped
08 - 3 cloves garlic, minced
→ Sauces & Dairy
09 - 1 cup heavy cream
10 - 3/4 cup (about 6.3 oz) basil pesto sauce
11 - 1 cup low-sodium chicken broth
→ Seasonings
12 - 1/2 tsp salt, or to taste
13 - 1/4 tsp freshly ground black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)
# Steps:
01 - Lightly grease the inside of the slow cooker with cooking spray or a small amount of oil to prevent sticking.
02 - Spread the cubed chicken breasts evenly across the base of the slow cooker and season with salt and freshly ground black pepper.
03 - Scatter the finely chopped onion and minced garlic over the seasoned chicken layer.
04 - Arrange the halved cherry tomatoes and roughly chopped baby spinach over the aromatics.
05 - In a mixing bowl, whisk together the heavy cream, low-sodium chicken broth, and basil pesto sauce until smooth and well combined.
06 - Pour the pesto cream mixture evenly over the layered ingredients in the slow cooker.
07 - Sprinkle 1 cup of the shredded mozzarella and 1/4 cup of the grated Parmesan over the sauce.
08 - Stir gently to combine all ingredients, then cover and cook on LOW for 3 hours.
09 - After 3 hours, gently fold in the refrigerated cheese tortellini, distributing evenly throughout the casserole.
10 - Re-cover and continue cooking on LOW for another 45 minutes to 1 hour, until the tortellini are tender and the chicken is cooked through to an internal temperature of 165°F.
11 - Scatter the remaining mozzarella and Parmesan over the top, cover, and let stand for 5 minutes until the cheese melts.
12 - Finish with a sprinkle of crushed red pepper flakes and torn fresh basil leaves if desired, then serve warm.
# Expert Tips:
01 -
- The slow cooker does nearly all the work while you go about your day, and the results taste like you spent hours hovering over the stove.
- Creamy pesto sauce clings to every pillow of cheese tortellini, making each forkful ridiculously comforting and satisfying.
02 -
- Do not add the tortellini at the beginning with everything else, because it will disintegrate into a starchy paste by the time the chicken is done.
- Using pre shredded bagged cheese might seem convenient, but it contains anti caking agents that prevent it from melting smoothly into the sauce.
03 -
- Grease your slow cooker thoroughly before starting, because baked on melted cheese is one of the hardest things to scrub clean.
- Let the casserole rest for 5 minutes after turning off the slow cooker, because this helps the sauce thicken slightly and makes serving much less messy.