5-Ingredient Chicken Pesto Tortellini Bake
This 5-Ingredient Chicken Pesto Tortellini Bake is an easy no-boil dinner made in one baking dish with chicken, pesto, tomatoes and plenty of melty cheese.
Ingredients
- 20 ounces refrigerated cheese tortellini uncooked
- 2½ cups cooked chicken chopped or shredded
- 1½ cups cherry tomatoes halved
- ⅓ cup prepared basil pesto
- 2 cups Borden shredded mozzarella cheese divided
- ¾-1 cup water
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Let's Make It
- Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
- Add the uncooked tortellini, chicken, cherry tomatoes, pesto, 1 cup of the shredded mozzarella, ¾ cup water, garlic powder, salt and pepper to the baking dish.
- Stir everything together until evenly combined. Make sure the tortellini is well coated and distributed in an even layer.
- Cover the baking dish tightly with foil and bake for 20 minutes.
- Carefully remove the foil and stir. Check the tortellini for doneness. If the dish looks dry or the tortellini still needs additional cooking, stir in a splash of the remaining water.
- Sprinkle the remaining 1 cup mozzarella evenly over the top.
- Return to the oven uncovered and bake for another 8–10 minutes, or until the tortellini is tender and the cheese is melted and bubbly.
- For a golden top, broil for 1–2 minutes, watching carefully.
- Let rest for 5 minutes before scooping and serving.