Creamy Sun-Dried Tomato Chicken Tortellini Bake Recipe

Chicken Pasta Bake features tender, juicy cubes of browned chicken tossed with fresh tortellini, a quick blender sauce of roasted red pepper and sun-dried tomatoes, creamy Greek yogurt, and plenty of melty cheese.

While much of the West Coast is already enjoying spring, here in the Great Lakes and Northeast we were still firmly in winter’s grip. One Sunday this season we experienced the coldest day in more than a century—temperatures never rose above -5°F.

That icy, deceptive sun—what my grandmother called a “fake smile”—kept tempting us outdoors but offered no real warmth. Fortunately, a well-stocked pantry inspired a little “Chopped at Home” creativity. With boneless, skinless chicken breasts, a jar of roasted red peppers, Greek yogurt, and a good melting cheese I put together a cozy, comforting Chicken Pasta Bake that saved the day.

Chicken and Pasta Bake

This dish became my strategy to beat the bitter cold without making a grocery run, and it was an instant family favorite. Cubes of browned chicken are mixed with refrigerated three-cheese tortellini, then combined with a blender sauce made from roasted red peppers, julienned sun-dried tomatoes in oil (with herbs), Greek yogurt for creaminess, and plenty of cheese. The result is rich, satisfying, and easy to prepare.

I used refrigerated three-cheese tortellini, which is worth keeping on hand for quick meals like this. You can swap in spinach, sausage, or another filled tortellini variety if you prefer. If you don’t like tortellini, ravioli or a shaped fresh pasta such as farfalle would work as well.

The sauce is a highlight: bright roasted red pepper and sun-dried tomato flavors blended with garlic, Greek yogurt, and a little chicken broth for the right consistency. The sun-dried tomato oil is used to brown the chicken, then the remaining tomatoes and oil go into the blender to make the sauce extra flavorful.

If you have a fresh red pepper you can roast it over the stove burner, with a handheld torch, or under the broiler—turning it occasionally until the skin is blistered and blackened—then peel away the skin. Canned or jarred roasted red peppers are a perfectly good shortcut and keep the recipe simple when the weather is too harsh to venture out.

The refrigerated tortellini does not need to be pre-cooked; it bakes in the sauce and absorbs those delicious flavors while saving you a step. For individual servings, mix the sauce, chicken, tortellini, and two cups of cheese, then divide into ramekins or small baking dishes. Place them on a rimmed baking sheet to catch any bubbling over, cover with sprayed foil, and bake until hot and bubbly. Remove the foil, top with remaining cheese, and return to the oven until the cheese is melted and golden.

My kids loved dipping bread into the sauce and even suggested using it as a soup base for grilled cheese sandwiches. That’s on the menu for next time. On this particular cold Sunday, we polished off a full 9×13-inch pan of Creamy Sun-Dried Tomato and Chicken Tortellini Bake.

What kind of sauce do I use for pasta bake?

This is a simple homemade sauce built around a jar of julienned sun-dried tomatoes packed in oil with herbs. Use a tablespoon of that oil to sauté the chicken, then add the remaining sun-dried tomatoes and oil to the blender along with roasted red peppers, a can of diced tomatoes, plain Greek yogurt, chicken broth, garlic, and dried basil.

Blend until smooth. If the mixture is very thick, add a splash more chicken broth—aim for a consistency similar to a spaghetti sauce. Pour the sauce over the tortellini and chicken in the baking dish, toss to coat, cover with foil sprayed with nonstick spray, and bake on a rimmed baking sheet at 350°F until bubbly, about 30 minutes. Remove the foil, sprinkle on the remaining cheese, and bake a few minutes more until the cheese is melted and golden at the edges. Let rest five minutes before serving and garnish with chopped parsley if desired.

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Chicken Pasta Bake

Preheat oven to 350°F. Lightly oil or spray a 9×13-inch baking dish. Scatter two packages of refrigerated cheese tortellini in the pan and sprinkle with 2 cups of shredded Italian blend cheese. Set aside.

Open a jar of julienned sun-dried tomatoes in oil with herbs and drain about 1 tablespoon of the oil into a heavy skillet. Set the jar aside and heat the skillet over medium-high. Add cubed chicken, season with a pinch of salt, and let it sit about 30 seconds before stirring. Continue cooking, stirring occasionally, until opaque throughout, about 7 minutes. Spoon the cooked chicken over the tortellini and cheese.

Pour the remaining sun-dried tomatoes and oil into a blender with 6 ounces drained roasted red pepper strips, one 28-ounce can diced tomatoes with juices, 3/4 cup plain Greek yogurt, 1 1/2 cups chicken broth, two garlic cloves, and 1/2 teaspoon dried basil. Blend until smooth. If needed, add another splash of chicken broth so the sauce moves easily; it should be about the thickness of spaghetti sauce.

Pour the sauce over the tortellini and chicken and gently toss to distribute evenly. Cover the dish with foil sprayed with nonstick spray, place it on a rimmed baking sheet, and bake for 30 minutes or until bubbly. Remove the foil, sprinkle the remaining 2 cups of cheese across the top, and bake until the cheese is melted and golden at the edges.

Let stand at least five minutes before serving. Garnish with chopped parsley if desired.

This post reflects my personal experience and opinions.