Irresistible 6-Ingredient Dump-and-Bake Creamy Chicken Alfredo Tortellini Casserole

There’s a kind of magic in meals that practically cook themselves, and this Dump-and-Bake Creamy Chicken Alfredo Tortellini Casserole is proof. Between soccer practice, misplaced homework, and my toddler’s sudden refusal to wear pants, dinner needs to be easy—but it also has to taste like I put in some effort. This creamy, comforting casserole delivers every time.

With no boiling required and a prep time shorter than my 4-year-old’s attention span, this cheesy bake is a weeknight hero. Toss everything into a dish—tortellini, chicken, sauce, even the frozen veggies if you’re feeling it—and boom, dinner is on autopilot. It’s rich, it’s hearty, and that bacon topping? Chef’s kiss. Whether you’re feeding a crowd or just want leftovers that don’t feel like leftovers, this one’s got your back.

---

Why You’ll Love This Dump-and-Bake Creamy Chicken Alfredo Tortellini Casserole

• One pan, zero hassle. No boiling, no babysitting—just layer and bake.
• Creamy and comforting. Like a hug in casserole form.
• Flexible. Use rotisserie chicken, switch up veggies, skip the bacon (or double it, I’m not judging).
• Freezer and kid-friendly. This one disappears faster than cookies on Christmas morning.

PIN IT OR SAVE IT

---

Ingredients

Here’s what you’ll need to throw this together:

• 2 cups cooked rotisserie chicken, shredded or diced
• 18 oz refrigerated cheese tortellini (uncooked)
• 2 cups chicken broth
• 1 cup Alfredo sauce (store-bought or homemade)
• You can use a store-bought option or make your own. I love this classic homemade Alfredo sauce from Allrecipes—it’s creamy and foolproof.
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese (optional, for extra flavor)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup frozen peas and carrots (optional)
• 4 slices cooked bacon, crumbled (optional, for topping)
• Fresh parsley, chopped (for garnish)

---

Instructions

1. Preheat your oven to 375°F (190°C).
2. Mix it up: In a large bowl, stir together uncooked tortellini, chicken, broth, Alfredo sauce, garlic powder, Italian seasoning, salt, pepper, and veggies (if using).
3. Assemble: Pour everything into a greased 9×13-inch baking dish. Spread evenly.
4. Top it off: Sprinkle mozzarella and Parmesan (if using) over the top.
5. Bake: Cover with foil and bake 25 minutes. Then remove foil and bake another 10–15 minutes until bubbly and golden.
6. Add bacon in the last 5 minutes of baking for that crispy finish.
7. Rest and serve: Let it sit for 5 minutes, sprinkle with parsley, and enjoy!

---

Melania’s Tips for Perfect Banana Bread

Oops—wrong dish! But here are my real tips for this cozy casserole:

• Don’t skip the foil. It traps steam so the tortellini cooks perfectly.
• Shred your own mozzarella if you can—it melts creamier than pre-shredded.
• Go bold with seasoning. Alfredo can be mild, so don’t be shy with garlic or Italian spices.

---

Bake It With the Littles

This is a great “dump dinner” for tiny helpers:

• Let them pour the tortellini and chicken into the bowl.
• Have them sprinkle the cheese like magical snowflakes.
• Need a distraction? Let them “paint” the baking dish with olive oil using a pastry brush!

Minimal mess, maximum pride.

---

Meal-Prep Magic

Make this ahead to save your sanity:

• Prep in the morning: Assemble everything, cover, and refrigerate.
• Bake later: Add 5–10 extra minutes if baking straight from the fridge.
• Freeze for the future: Assemble (minus the bacon), wrap tightly, and freeze. Thaw overnight and bake as usual.

Leftovers store well in an airtight container for 3–4 days and reheat beautifully in the microwave or oven.

---

Healthier Swaps Without Losing the Magic

Need a lighter touch? Try these:

• Use light Alfredo sauce or make your own with Greek yogurt.
• Sub whole wheat or veggie tortellini.
• Skip the bacon—or use turkey bacon for a smoky fix without the fat.
• Load up the veggies: Spinach, mushrooms, or broccoli florets work great.

---

Leftover Remix

Got extras? Lucky you! Try:

• Stuffed bell peppers: Fill halved bell peppers with the casserole, top with more cheese, and broil.
• Chicken Alfredo melts: Spoon into a sandwich roll, top with cheese, and toast.
• Mini pot pies: Scoop into ramekins, top with biscuit dough, and bake until golden.

Suddenly leftovers feel brand-new.

---

Gift It Like a Pro

New baby? New neighbor? Rough week? This casserole travels like a dream:

• Use a disposable foil pan for easy cleanup.
• Include baking instructions on a cute handwritten tag.
• Pair with a salad kit or frozen garlic bread for a complete meal.
• Wrap it in a dish towel for bonus presentation points.

---

FAQs

Can I use frozen tortellini?
Yes, just thaw it first. Otherwise, it won’t cook evenly.

Can I make this vegetarian?
Absolutely! Omit the chicken and bacon. Add more veggies or use plant-based sausage for a hearty twist.

Can I double it for a crowd?
You bet. Use a large roasting pan and add 10–15 minutes to the bake time.

---

Final Thought

This Dump-and-Bake Creamy Chicken Alfredo Tortellini Casserole is my weeknight peace treaty. It says, “I cooked,” even when I barely lifted a finger. It satisfies picky eaters, makes leftovers we actually want to eat, and looks way more impressive than it should. Whether you’re feeding your own circus or sharing with friends, this recipe brings the cozy, creamy joy we all need.

And if you’re in a casserole kind of mood, you’ll love my Creamy Baked Ziti with Spinach and this Slow Cooker Chicken and Stuffing Dinner—both are lazy-night gold.

Print