Cheesy Garlic Parmesan Chicken Tortellini Bake

Parmesan herb chicken

• 1½ lb (680 g) boneless skinless chicken breasts, cut into 1½-inch (4 cm) cubes and patted dry
• 2 tbsp (30 ml) olive oil, divided: half to coat the chicken, half for the pan
• ¼ cup (25 g) finely grated Parmesan
• ¼ cup (15 g) panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• ¾ tsp kosher salt
• ½ tsp black pepper

Tortellini

• 20 oz (570 g) refrigerated cheese tortellini
• 1 tbsp kosher salt, for the cooking water

Garlic Parmesan cream sauce

• 3 tbsp (43 g) unsalted butter
• 5 garlic cloves, minced
• 2 tbsp (16 g) all-purpose flour
• 1 cup (240 ml) low-sodium chicken broth
• 1½ cups (360 ml) heavy cream
• ¾ cup (75 g) finely grated Parmesan, from a block
• 1 tsp Italian seasoning
• ½ tsp kosher salt, plus more to taste
• 1 cup (113 g) shredded low-moisture mozzarella, stirred into the sauce

Melted cheese top

• 1 cup (113 g) shredded low-moisture mozzarella, from a block
• ½ cup (56 g) shredded sharp cheddar, from a block

To finish

• 2 tbsp finely chopped fresh parsley

1. Heat the oven and coat the chickenHeat the oven to 400°F (200°C) with a rack in the upper third, and grease a 9×13-inch (3-quart) oval or rectangular baking dish. In a large bowl, toss the chicken cubes with 1 tbsp of the olive oil, the Parmesan, panko, garlic powder, Italian seasoning, paprika, salt and pepper until every piece has an even, speckled coating.Each cube is coated in a thin layer of crumbs and cheese, with no wet patches.
2. Sear the chicken until crustyHeat the remaining 1 tbsp oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken in a single layer and cook about 2 minutes per side, until the crust is deep golden with dark spots. Move it to a plate. It is not cooked through yet.A crisp golden crust with dark seared spots on at least two sides.⏱ 4 min timer, sear
3. Boil the tortelliniBoil the tortellini in 4 quarts (4 L) of water with the salt for 3 minutes, which is 2 to 3 minutes less than the package says, since it bakes later. Scoop out ½ cup (120 ml) of the cooking water and drain.The tortellini float, are plump and still firm, because they finish in the oven.⏱ 3 min timer, tortellini
4. Make the garlic Parmesan cream sauceWipe out the skillet and melt the butter over medium heat. Cook the garlic 30 seconds, whisk in the flour for 1 minute, then slowly whisk in the broth and cream. Simmer gently 4 minutes until it coats a spoon. Take the pan off the heat and stir in the Parmesan, Italian seasoning, salt and the 1 cup mozzarella until smooth.A silky, pale ivory sauce that coats the back of a spoon, with no lumps.⏱ 4 min timer, simmer
5. Assemble and bakeFold the tortellini into the sauce, adding a splash of the cooking water if it seems tight, then pour it into the baking dish. Arrange the chicken pieces on top in a single layer, pressing them in slightly. Scatter the remaining mozzarella and the cheddar over the tortellini between the chicken pieces. Bake 18 minutes, until the sauce bubbles and the chicken reaches 165°F (74°C).Bubbling sauce around the edges, melted cheese in the gaps, and golden chicken sitting on top.⏱ 18 min timer, bake
6. Broil, rest and garnishSwitch to the broiler on high and broil 1 to 2 minutes, watching closely, until the cheese is blistered with golden-orange spots at the edges. Rest 5 minutes so the sauce thickens, then sprinkle with the parsley.Crusty golden chicken pieces on top, orange-gold blistered cheese at the edges, and tortellini in creamy sauce underneath.⏱ 5 min timer, rest

• Undercook the tortellini. It keeps cooking in the sauce and in the oven. Fully cooked pasta turns mushy and splits open.
• Cut the chicken evenly to 1½ inches (4 cm) so every piece cooks at the same speed, and pat it dry so the coating sticks.
• Sear first, then bake on top. Searing builds the crisp, crusty tops you see in the photo, and sitting above the sauce keeps them from going soggy.
• Don’t crowd the skillet. Work in two batches if the cubes touch each other. Crowded chicken steams instead of browning.
• Take the sauce off the heat before adding the Parmesan and mozzarella. Boiling after the cheese goes in makes it grainy.
• Make the sauce a little loose. The tortellini absorb liquid in the oven. A splash of cooking water loosens it if it looks tight.
• Grate your own cheese. Pre-shredded cheese has anti-caking starch and melts less smoothly.
• Where the orange-gold spots come from: the broiler browning the cheese, plus the paprika on the chicken. Watch it closely, since it burns in seconds.
• Doneness: chicken is done at 165°F (74°C). Check a thick piece after baking.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 6-serving amounts. For 12 servings, use two baking dishes and bake them together.

Nutrition is an estimate per serving. Contains dairy, wheat and egg.

Easy swaps

Chicken thighs: use boneless skinless thighs cut the same way. They stay juicier and reach 175°F (79°C).

Sausage tortellini or ravioli: use the same weight of refrigerated sausage tortellini or small cheese ravioli.

Frozen tortellini: boil straight from the freezer for 4 minutes, which is also less than the package time.

Add veggies: stir 3 cups (90 g) of baby spinach into the hot sauce before adding the tortellini. They are not in the photo.

Spicy: add ¼ tsp red pepper flakes to the sauce.

Lighter: use half-and-half in place of the cream and keep the sauce at a gentle simmer so it does not split.

Crispier top: add 2 tbsp more panko to the coating, or sprinkle 2 tbsp over the cheese before broiling.

Make ahead: coat the chicken and make the sauce up to a day ahead. Assemble, cover, chill, and bake 5 to 10 minutes longer.

Storage and reheating

Fridge: cool within 2 hours, then cover and store for 3 days.

Reheat: cover with foil and warm in a 350°F (175°C) oven for 15 to 20 minutes with a splash of milk or broth, until the center reaches 165°F (74°C). The chicken will be less crisp.

Freezer: not recommended, because the cream sauce can split and the tortellini turn soft.