Slow Cooker Tortellini Casserole (Printable Version)
Creamy slow-cooked tortellini with chicken, basil pesto, spinach and melted mozzarella for a cozy family dinner.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts, cubed (about 1 lb total)
→ 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)
# How To Make It:
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 insert. Season with salt, black pepper, and Italian seasoning, tossing to coat.
03 - Scatter the minced garlic over the chicken and distribute the cubed cream cheese in small dollops across the top.
04 - Pour in the heavy cream and basil pesto sauce. Stir gently to combine all ingredients without disrupting the chicken layer.
05 - Cover and cook on the low setting for 3 hours, allowing the chicken to become tender and the flavors to meld.
06 - After 3 hours, add the refrigerated cheese tortellini, halved cherry tomatoes, and chopped spinach. Fold gently to incorporate without breaking the pasta.
07 - Sprinkle the shredded mozzarella and grated Parmesan evenly over the entire surface.
08 - Cover and continue cooking on low for an additional 30–45 minutes, until the tortellini is tender and the cheese is fully melted and bubbly.
09 - Stir thoroughly before serving to distribute the melted cheese and sauce evenly. Taste and adjust seasoning if needed.
# Expert Suggestions:
01 -
- The slow cooker does nearly all the work while you go about your day, and the results taste like you stood over a stove for hours.
- That combination of pesto, cream cheese, and melty mozzarella creates a sauce so velvety you will want to drag bread through every last bit of it.
02 -
- Do not lift the lid during those first 3 hours to peek, because every time you do heat escapes and adds roughly 30 minutes to the cook time.
- If your tortellini is frozen instead of refrigerated, add it at the same stage but plan on an extra 15 minutes of cooking.
03 -
- Toast pine nuts in a dry pan for 2 minutes and scatter them over each bowl just before serving for a crunchy finish that surprises everyone.
- Use full fat everything in this recipe because reduced fat cream cheese and light cream will leave you with a thin, watery sauce that never quite satisfies.