Slow Cooker Tortellini Casserole (Printable)

Creamy slow-cooked casserole of chicken, cheese tortellini and basil pesto for an easy, comforting weeknight meal.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts, cubed

→ Pasta

02 - 18 oz refrigerated cheese tortellini

→ Dairy

03 - 1 cup heavy cream
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
06 - 4 oz cream cheese, cubed

→ Pesto & Seasonings

07 - ½ cup basil pesto sauce
08 - 2 cloves garlic, minced
09 - 1 teaspoon Italian seasoning
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Vegetables

12 - 1 cup baby spinach, roughly chopped (optional)
13 - 1 cup cherry tomatoes, halved (optional)

# Directions:

01 - Lightly grease the slow cooker insert with nonstick spray or butter to prevent sticking.
02 - Arrange the cubed chicken breasts evenly across the bottom of the slow cooker. Sprinkle with salt, black pepper, and Italian seasoning, tossing lightly to coat.
03 - Scatter the minced garlic over the seasoned chicken. Distribute the cubed cream cheese in even dollops across the top.
04 - Pour in the heavy cream and basil pesto sauce. Stir gently to combine all ingredients without disturbing the chicken layer too much.
05 - Cover and cook on the low setting for 3 hours, allowing the chicken to become tender and the flavors to meld together.
06 - After 3 hours, add the refrigerated cheese tortellini, halved cherry tomatoes, and chopped spinach to the slow cooker. Fold gently into the mixture.
07 - Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the entire surface.
08 - Cover and continue cooking on low for an additional 30 to 45 minutes, until the tortellini is tender and the cheese is fully melted and bubbly.
09 - Stir everything together gently before serving. Taste and adjust salt and pepper as needed.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, and you come home to something that tastes like you spent hours standing at the stove.
  • Creamy, cheesy, and packed with pesto flavor, this is the kind of meal that disappears before seconds are even offered.
02 -
  • Do not be tempted to add the tortellini at the beginning or it will turn to mush by the time the chicken is cooked through.
  • If your pesto has been sitting in the fridge, stir it before measuring because the oil separates and you will get an uneven distribution of flavor.
03 -
  • Let the casserole rest for about five minutes after cooking before stirring and serving, because the sauce thickens up beautifully as it sits slightly.
  • Use full fat everything in this recipe, the low fat versions will break and leave you with a watery, grainy texture that no amount of cheese can fix.

Go Back