Slow Cooker Tortellini Casserole (Printable)

Slow-cooked tortellini with chicken, mozzarella and basil pesto for a creamy, effortless Italian-American main.

# What You Need:

→ Meats & Protein

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), cubed
02 - 2 cups (about 7 oz) shredded mozzarella cheese
03 - 1/2 cup (about 1.8 oz) grated Parmesan cheese

→ Pasta

04 - 21 oz (about 1.3 lb) refrigerated cheese tortellini

→ Veceries

05 - 2 cups baby spinach, roughly chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 medium onion, finely chopped
08 - 3 cloves garlic, minced

→ Sauces & Dairy

09 - 1 cup heavy cream
10 - 3/4 cup basil pesto sauce (store-bought or homemade)
11 - 1 cup low-sodium chicken broth

→ Seasonings

12 - 1/2 tsp salt, or to taste
13 - 1/4 tsp freshly ground black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)

# How-To:

01 - Lightly grease the inside of a 5 to 6 quart slow cooker with cooking spray or a thin coating of oil.
02 - Spread the cubed chicken breasts evenly across the bottom of the slow cooker and season with salt and black pepper.
03 - Scatter the finely chopped onion and minced garlic over the chicken, then layer the halved cherry tomatoes and chopped spinach on top.
04 - In a mixing bowl, whisk together the heavy cream, chicken broth, and basil pesto until smooth and well combined.
05 - Pour the pesto cream mixture evenly over the layered ingredients. Sprinkle 1 cup of mozzarella and 1/4 cup of Parmesan over the sauce, then stir gently to combine.
06 - Cover the slow cooker and cook on LOW for 3 hours until the chicken is nearly cooked through.
07 - After 3 hours, gently fold the refrigerated cheese tortellini into the mixture. Re-cover and continue cooking on LOW for 45 minutes to 1 hour, or until the tortellini are tender and the chicken is fully cooked.
08 - Scatter the remaining mozzarella and Parmesan over the top, cover, and let stand for 5 minutes until the cheese melts. Sprinkle with crushed red pepper flakes and fresh basil if desired before serving.

# Expert Tips:

01 -
  • The pesto cream sauce practically builds itself while you go about your day, and the result tastes like you spent hours tending a stove.
  • Cheesy tortellini soaks up all that herby richness and turns into something far more satisfying than standard pasta bake.
  • It reheats beautifully the next day, which means lunch is already handled and that alone is worth celebrating.
02 -
  • Do not add the tortellini at the beginning or it will disintegrate into starchy mush by the time the chicken is done.
  • Rotisserie chicken works beautifully as a shortcut, but add it with the tortellini in the last hour so it does not dry out.
  • Check the pesto label for pine nuts or cashews if anyone at your table has a nut allergy, as many store bought brands use them.
03 -
  • Grease the slow cooker generously before adding anything, because burnt cheese stuck to ceramic is a cleaning nightmare you do not want to deal with.
  • Let the finished casserole rest uncovered for about five minutes before serving so the sauce thickens slightly and does not run everywhere on the plate.

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