Perfectly Portioned – I love that this recipe is designed just for two. No leftovers piling up, no waste.
Quick and Easy – I can have this on the table in just 40 minutes, which makes it perfect for busy weeknights.
Ultra Creamy – The cream cheese and milk come together into a smooth, rich sauce that clings to every bite.
Comfort Food Classic – Warm, cheesy pasta with chicken and spinach? It hits all the right notes.
Simple Ingredients – I usually have everything on hand, especially when I use store-bought tortellini.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cheese tortellini (refrigerated or fresh) 1 cup cooked chicken breast, chopped 1 cup fresh spinach 4 ounces cream cheese 1/2 cup milk 1 cup shredded mozzarella cheese 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste 1 teaspoon olive oil or butter (optional, for sautéing spinach)
Directions
I start by bringing a pot of salted water to a boil, then cook the tortellini according to the package instructions (usually about 3–5 minutes). I drain them and set aside.
In a saucepan over medium heat, I combine the cream cheese and milk, stirring until it’s smooth and melted. I season it with garlic powder, onion powder, salt, and pepper.
If I’m using fresh spinach, I quickly sauté it in a bit of olive oil or butter until just wilted—this step is optional but adds nice flavor.
I mix the cooked tortellini, chopped chicken, spinach, and creamy sauce in a medium bowl, gently tossing to coat everything evenly.
I preheat the oven to 375°F (190°C) and lightly grease a small baking dish (1-quart or 8×8-inch works well).
I pour the mixture into the dish and top it with shredded mozzarella.
I bake it uncovered for 20–25 minutes until the cheese is bubbly and golden. If I want a crispier top, I broil it for an extra 1–2 minutes at the end.
I let it rest for 5 minutes before serving so the sauce thickens slightly and every bite is perfect.
Use a different pasta – Ravioli or gnocchi also work well if I don’t have tortellini.
Swap the protein – Leftover turkey, rotisserie chicken, or even crumbled sausage add a twist.
Add more veggies – I sometimes stir in sautéed mushrooms, sun-dried tomatoes, or steamed broccoli for more texture and color.
Spice it up – A pinch of red pepper flakes in the sauce gives it a little heat.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk before microwaving to keep the sauce nice and creamy. It also reheats well in the oven at 300°F for about 10–15 minutes, covered with foil.
FAQs
Can I use frozen tortellini?
Yes, I just cook them according to the package directions before using them in the recipe. I also make sure to drain them well so the sauce doesn’t get watered down.
What type of chicken works best?
I usually use chopped cooked chicken breast or rotisserie chicken. Leftovers work perfectly and save time.
Can I make this ahead of time?
Absolutely. I assemble the bake, cover it, and refrigerate it until I’m ready to bake. It might need an extra few minutes in the oven if it’s going in cold.
Is the spinach necessary?
Not at all. I like the extra color and nutrition it adds, but I can leave it out or replace it with another veggie like kale or steamed broccoli.
How can I make the sauce richer?
For an extra decadent version, I use whole milk or half-and-half instead of regular milk. A little grated Parmesan in the sauce also adds great depth.
Conclusion
This Cheesy Chicken Tortellini Bake for Two is a creamy, satisfying meal that’s as easy to prepare as it is delicious. Whether I’m sharing it with someone or just enjoying a cozy solo dinner with leftovers for tomorrow, this dish always hits the mark. Simple ingredients, rich flavors, and minimal effort—it’s everything I need for a stress-free, comforting dinner.
This creamy, cozy tortellini bake is loaded with tender chicken, spinach, and melty cheese—perfectly portioned for two. An easy comfort meal for any night.
Author:Sarah
Prep Time:15 minutes
Cook Time:25 Minutes
Total Time:40 Minutes
Yield:2 Servings
Category:Main Course
Method:Baked
Cuisine:American
Ingredients
2 cups cheese tortellini (refrigerated or fresh)
1 cup cooked chicken breast, chopped
1 cup fresh spinach
4 oz cream cheese
1/2 cup milk (whole milk or half-and-half recommended)
1 cup shredded mozzarella cheese
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1 tsp olive oil or butter (optional, for sautéing spinach)
Instructions
Cook the Tortellini:
Bring a pot of salted water to a boil. Cook tortellini according to package instructions (3–5 minutes). Drain and set aside.
Make the Sauce:
In a saucepan over medium heat, combine cream cheese and milk. Stir until smooth and melted. Season with garlic powder, onion powder, salt, and pepper.
Sauté Spinach (Optional):
In a small pan, sauté fresh spinach in olive oil or butter until just wilted.
Combine:
In a medium bowl, mix together the cooked tortellini, chopped chicken, spinach, and cream sauce. Stir gently to coat evenly.
Bake:
Preheat oven to 375°F (190°C). Grease a 1-quart or 8×8-inch baking dish. Transfer mixture to dish and top with shredded mozzarella.
Finish in Oven:
Bake uncovered for 20–25 minutes, until bubbly and golden. For a crispy top, broil for 1–2 minutes at the end.
Serve:
Let rest for 5 minutes before serving warm.
Notes
If using frozen tortellini, cook fully and drain well.
For a richer flavor, use whole milk or substitute with half-and-half.
Add a splash of milk when reheating leftovers to keep the sauce creamy.
