Name: Creamy Spinach Tortellini Chicken Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (20 oz) package refrigerated cheese tortellini; 2 cups cooked, shredded chicken; 2 cups fresh baby spinach, chopped; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 (10.5 oz) can cream of chicken soup; 1/2 cup milk; 1/2 cup sour cream; 1 cup shredded mozzarella cheese, divided; 1/4 cup grated Parmesan cheese; 1/2 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Jump to Recipe·Print Recipe

If you’re craving a heartwarming, love-at-first-bite comfort dinner, look no further than this Creamy Spinach Tortellini Chicken Casserole Recipe. It’s a homey blend of pillowy cheese tortellini, tender chicken, and fresh spinach, all tucked into a velvety, cheesy sauce that gets irresistibly bubbly in the oven. This is one of those satisfying, scoopable meals that brings the whole family running to the table. Whether you’re hosting friends for a casual weeknight dinner or prepping meals for the week, this casserole is absolutely guaranteed to win some fans!

Creamy Spinach Tortellini Chicken Casserole Recipe - Recipe Image

Ingredients You’ll Need

The best part about gathering the ingredients for this casserole is how each component brings something memorable to the table—creamy, cheesy, fresh, and savory. Simple pantry staples team up with a few special touches to make a dish that’s so much more than the sum of its parts!

Refrigerated cheese tortellini: These plump little pasta bites soak up all the luscious sauce and stay deliciously tender after baking.
Cooked, shredded chicken: Rotisserie chicken works like magic for speedy prep and adds juicy, savory flavor.
Fresh baby spinach, chopped: Bright pops of green and mild earthy notes make this feel extra-nourishing.
Olive oil: Just a splash helps wilt the spinach and release the garlic’s aroma.
Garlic, minced: Nothing beats the delicious backbone that real garlic brings—don’t skip it!
Cream of chicken soup: This shortcut brings luxurious creaminess and depth of flavor to the sauce.
Milk: Thins out the sauce to the perfect consistency so every bite is silky and rich.
Sour cream: For tanginess and extra creaminess, it’s the secret boost that makes the sauce unforgettable.
Shredded mozzarella cheese, divided: Half goes into the casserole for meltiness, the rest becomes a bubbly, golden lid on top.
Grated Parmesan cheese: Adds a beautifully salty, nutty note and rounds out the cheesiness.
Italian seasoning: Just the right hit of herbs to make everything taste like it simmered for hours.
Salt: Enhances all the flavors so nothing fades into the background.
Black pepper: A little warmth to balance out the creaminess and cheese.

How to Make Creamy Spinach Tortellini Chicken Casserole Recipe

Step 1: Preheat and Prepare Your Baking Dish

Get started by cranking your oven up to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. This sets you up for a casserole that won’t stick and is easy to serve, while ensuring those marvelous browned edges everyone loves.

Step 2: Cook the Tortellini

Bring a pot of salted water to a boil and cook the cheese tortellini according to the package instructions, just until al dente. Drain them well; you want them to hold up when baked in all that creamy sauce. Set aside while you prep the rest—it’s already smelling delicious, isn’t it?

Step 3: Sauté Garlicky Spinach

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and stir for about 30 seconds—you’ll know it’s ready when it smells heavenly but isn’t turning brown. Toss in the chopped spinach and cook until just wilted and vibrant, about 2 to 3 minutes. This not only flavors the casserole but keeps the spinach beautifully green and tender.

Step 4: Whisk Together the Dreamy Sauce

In a large mixing bowl, whisk together the cream of chicken soup, milk, sour cream, half the mozzarella, Parmesan, Italian seasoning, salt, and black pepper. This is your flavor-packed, ultra-creamy base that’ll hug every piece of pasta and chicken in every bite.

Step 5: Combine Everything and Assemble

Add the cooked tortellini, shredded chicken, and sautéed spinach to your mixing bowl with the sauce. Stir everything together until the tortellini and chicken are beautifully coated and the spinach is evenly distributed. Transfer the mixture to your prepared baking dish and smooth out the top for even baking.

Step 6: Top with Cheese and Bake

Sprinkle that remaining half of the shredded mozzarella over the top for that essential cheesy crust. Pop your casserole in the oven, uncovered, and bake for 20 to 25 minutes—just until it’s hot and bubbling around the edges with gorgeous golden cheese on top.

Step 7: Rest and Serve

Let your Creamy Spinach Tortellini Chicken Casserole Recipe rest for about 5 minutes before digging in. This lets everything set ever-so-slightly, making each serving neat and perfectly creamy—plus, it keeps those hungry hands from burning themselves!

How to Serve Creamy Spinach Tortellini Chicken Casserole Recipe

Garnishes

Sprinkle a handful of fresh chopped parsley or basil right before serving for an extra hit of green and a pop of freshness. Try a grind of black pepper or even a dusting of extra Parmesan for a little added flair. Don’t be afraid to go bold—those finishing touches make your Creamy Spinach Tortellini Chicken Casserole Recipe look especially inviting.

Side Dishes

This casserole is hearty on its own but loves some delicious company. Warm, crusty garlic bread is always a winner for scooping up extra creamy sauce. For a lighter touch, serve with a simple mixed green salad dressed in lemony vinaigrette to balance the richness, or some roasted veggies like asparagus or broccoli for color and crunch.

Creative Ways to Present

To truly wow your guests, spoon servings into individual ramekins for a personalized touch—they’ll feel like they’re eating at a cozy bistro! Or, serve family-style right from the bubbling dish in the center of the table. You can even make it picnic-ready by letting it cool, slicing into hearty squares, and serving at room temperature. The Creamy Spinach Tortellini Chicken Casserole Recipe always disappears fast, no matter how you serve it!

Make Ahead and Storage

Storing Leftovers

Cool leftovers completely, then cover the baking dish with foil or transfer portions to airtight containers. The Creamy Spinach Tortellini Chicken Casserole Recipe keeps beautifully in the fridge for up to 4 days. It’s fantastic for make-ahead dinners, lunches, or a sneaky late-night bite straight from the fridge (no judgment here!).

Freezing

You can freeze this casserole before or after baking for even more flexibility. Wrap tightly in foil and freeze for up to 2 months. If you’re freezing before baking, leave off the final cheese topping until bake time. For best results, thaw overnight in the fridge before reheating or baking, to ensure that creamy, dreamy texture stays just right.

Reheating

For oven reheating, cover with foil and warm at 350°F (175°C) for 20–25 minutes, or until hot all the way through. If you’re in a hurry, individual portions can be microwaved in short bursts with a splash of milk for moisture. Either way, you’ll have a just-baked taste with gooey cheese and the same irresistible flavors you started with!

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw and squeeze out as much excess moisture as possible before adding it to your sautéed garlic so your casserole doesn’t get watery. The flavor and green color will still shine through.

What’s the best way to make this Creamy Spinach Tortellini Chicken Casserole Recipe ahead of time?

Prepare the casserole right up to the point of baking, then cover and refrigerate for up to 24 hours. When you’re ready, top with cheese and bake as directed, adding an extra 5–10 minutes if baking straight from the fridge.

Can I swap out the chicken for another protein?

Definitely! Leftover turkey, diced ham, or even cooked sausage all make fun twists that pair beautifully with the creamy, cheesy sauce and tortellini. You could also go meatless and double up on the spinach.

What’s the best type Main Course

Refrigerated cheese tortellini work best for texture and flavor, but refrigerated spinach or chicken-stuffed tortellini are also fantastic. If using frozen, just prepare according to package directions first and drain well.

How can I lighten up the Creamy Spinach Tortellini Chicken Casserole Recipe?

For a lighter version, use light sour cream, part-skim cheeses, and low-sodium soup. You can also add more fresh veggies—think mushrooms or diced tomatoes—to up the nutrition while keeping everything deliciously comforting.

Final Thoughts

There’s just something magical about gathering around the table and sharing a dish like the Creamy Spinach Tortellini Chicken Casserole Recipe. It’s rich, satisfying, friendly for weeknights or guests, and filled with flavors that always bring out smiles. Give it a whirl—you might just find it becomes a staple in your own kitchen, too!

Creamy Spinach Tortellini Chicken Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the ultimate comfort food with this Creamy Spinach Tortellini Chicken Casserole. A rich and hearty dish that combines tender cheese tortellini, succulent chicken, and vibrant spinach in a creamy, cheesy sauce.

Ingredients

Scale

For the Casserole:

1 (20 oz) package refrigerated cheese tortellini
2 cups cooked, shredded chicken
2 cups fresh baby spinach, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 (10.5 oz) can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook tortellini: Cook tortellini according to package instructions until al dente. Drain and set aside.
Sauté spinach: In a large skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds. Add chopped spinach and cook until wilted, about 2–3 minutes.
Prepare casserole: In a large bowl, whisk together cream of chicken soup, milk, sour cream, 1/2 cup mozzarella, Parmesan cheese, Italian seasoning, salt, and pepper. Stir in cooked tortellini, chicken, and sautéed spinach. Mix until fully combined.
Bake: Transfer mixture to the prepared baking dish. Top with remaining 1/2 cup mozzarella. Bake uncovered for 20–25 minutes until hot and bubbly. Let rest for 5 minutes before serving.