Description

This Creamy Spinach Tortellini Chicken Casserole is a comforting, hearty dish perfect for a family dinner. Tender chicken breasts slow-cooked with marinara sauce and Italian seasonings are combined with cheese tortellini and a luscious creamy sauce. Finished with fresh baby spinach and a blend of mozzarella and Parmesan cheese, this casserole is rich, flavorful, and easy to prepare using a slow cooker.

Ingredients

Scale

Chicken & Sauce

Olive oil spray
1 ½ lb chicken breast (about 4 medium breasts)
2 cups marinara sauce
1 teaspoon garlic powder
1 teaspoon onion granules
1 teaspoon Italian seasoning mix
½ teaspoon paprika
¼ teaspoon red chili flakes
1 ½ cups chicken broth

Pasta & Cheese

1 lb cheese tortellini
1 cup mozzarella cheese, shredded
½ cup heavy cream
2 cups baby spinach
⅓ cup Parmesan cheese, grated

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Instructions

Prepare Slow Cooker: Coat the slow cooker insert generously with olive oil spray to prevent sticking during cooking.
Cook Chicken: Place the chicken breasts in the slow cooker. Add marinara sauce, garlic powder, onion granules, Italian seasoning, paprika, red chili flakes, and chicken broth. Cover and cook on LOW heat for 4 hours until the chicken is fully cooked and tender.
Shred Chicken: Remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces and return the shredded chicken to the slow cooker, mixing it well with the sauce.
Add Tortellini and Cheese: Stir in the cheese tortellini, shredded mozzarella, and heavy cream into the slow cooker. Cover and cook on LOW for an additional 30 minutes until the tortellini is tender and the sauce is creamy.
Finish with Spinach and Parmesan: Add the baby spinach and grated Parmesan cheese to the slow cooker. Stir gently to combine, allowing the spinach to wilt slightly. Taste and adjust seasoning with salt and pepper if needed. Serve warm.

Notes

Use fresh or frozen cheese tortellini as preferred; adjust cooking time accordingly if using frozen.
For a spicier kick, increase the red chili flakes or add a dash of hot sauce.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
To make this dish gluten free, substitute with gluten-free tortellini.
If you prefer a thicker sauce, stir in a slurry of cornstarch and water during the last 30 minutes of cooking.