One-Dish Baked Chicken Tortellini with Tomatoes, Spinach & Feta
Layer it, bake it, done. Bursting tomatoes, silky feta, and tender tortellini come together in one baking dish — no stirring, no separate sauce, no fuss.
Equipment
- 1 Baking Dish (9 x 13)
Ingredients
- 1 lb boneless, skinless chicken breast diced into 1" pieces
- 1 pint cherry tomatoes
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1/4 cup freshly grated or shredded parmesan
- 1 (20 oz) package refrigerated cheese tortellini precooked
- 1 cup frozen baby spinach (or 3 large handfuls of fresh if you prefer) thawed, drained
- 3 tbsp olive oil
- 1 (8 oz) block feta cheese
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
Instructions
- Preheat. Heat your oven to 400°F.
- Build your dish. Drizzle olive oil into a 9×13 casserole dish. Add the diced chicken, cherry tomatoes, spinach, and garlic. Nestle the feta right in the center. Drizzle with a little more olive oil, season all over, and pour in the chicken broth.
- Bake covered. Cover tightly with foil and bake for 20 minutes, until the chicken is cooked through and the tomatoes are starting to burst.
- Add the tortellini. Remove from the oven and nestle in the refrigerated tortellini. Stir everything together — the burst tomatoes, melted feta, broth, and pasta starch come together into a thick, creamy sauce. Return to the oven uncovered for 5–8 minutes to warm the tortellini through.
- Broil. Top with freshly grated parmesan, switch to broil, and watch closely — 2–3 minutes until golden and bubbling. Serve straight from the dish.
Notes
Chicken - Rotisserie chicken works great here — just stir it in with the tortellini in step 4 and skip the covered bake. Cuts the time in half.Feta - Block feta melts far better than pre-crumbled. Worth seeking out for this one.Tortellini - Refrigerated tortellini only — dried needs a full cook first and won't work the same way here.Broth - Don't skip it. It's what creates the sauce when it combines with the burst tomatoes and melted feta.Spinach - If using frozen, be sure to thaw & drain to avoid excess water. Swap for 3 handfuls fresh if you have it on hand.Storage - Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F covered with foil, or microwave with a splash of broth to loosen the sauce.