Hands-on Time
30 Mins
Total Time
1 Hour 15 Mins
Makes 6 to 8 servings

Cheese-filled tortellini and a chopped pecan topping add extra flavor to kid-friendly Pasta-Chicken-Broccoli Bake, while broccoli and red bell pepper contribute pops of color throughout this one-dish meal.

How to Make It

Step 1

Preheat oven to 350°. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and sauté 5 to 6 minutes or until tender.

Step 2

Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.

Step 3

Remove from heat; add 1 cup cheese and next 2 ingredients, stirring until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.

Step 4

Stir together 1/2 cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350° for 40 to 45 minutes or until bubbly.

Step 5

Note: We tested with Buitoni Mixed Cheese Tortellini.

Ratings & Reviews

My Picky Family LOVES This!

April 28, 2016
First of all, I must admit that I alter the recipe a little.  I do not use the red bell pepper (kids won't eat it) or the dry white wine.  It is still fabulous!  I also use colored tortellini for fun and substitute cheddar for some of the parmesan.  I have now made this twice for my family and they absolutely LOVE it.  It does take a while to prepare, but certainly worth the effort and wait. Also, this recipe makes plenty -- it serves my husband and me, our three adult children and our four young grandchildren.  I will also admit that this is the first recipe review I've ever written because it's the first one that I have found worthy of bragging about  :)

Sauce wasn't thick enough

September 03, 2016
Hi, I made this recipe today, and followed it exactly.  My sauce thickened but not enough to nicely cling to the tortellini, chicken or brocolli.  It was a lovely flavour, but I would have preferred the sauce thicker.  If I make this again I will probably double the flour used and see if that helps. (Also, half of the recipe served five, with a small salad and garlic bread to accompany the meal... so we have another full meal in the freezer!)


June 24, 2017
Has anyone made this ahead of time and frozen it? If so, At what point would you freeze it? Before or after baking?

Ultimate comfort food!

September 10, 2017
I made this recipe just as instructed, and it was delicious! Rich, filling, comfort food! Perfect for the cold weather. My whole family loved it and I will definitely be making again! Like another reviewer, I cut the recipe in half and baked for 30 mins and it was perfect. Highly recommend!

Barbawana's Review

December 16, 2012
It was pretty good! Reduced butter to 1/4 c, half and half to a cup then used 1cup 2% milk for rest of half and half and wine. Would have used wine except I was out. I was trying to save some fat and calories! My husband loved and wants me to make again! I didn't love but would make again. It would be fine to use penne too.

shoenerd's Review

May 09, 2014

blueribbonboys's Review

January 16, 2013
A real hit with our couples group. I stirred the mixture several times to keep the tortelini cooking in the sauce. I added the crackers, nut and cheese at the end. Very colorful and tasty. Orange cranberry relish and a side salad finished the meal.

JeaniceM's Review

November 11, 2013
replaced tortellini with penne, added 1/2 cup velveeta cheese to sauce. sauteed uncooked chicken breast in oregano flakes w/ salt & pepper... didn't have pecans but used walnuts instead. twas delish! my husband thought we can sell this in a restaurant or something.

KellyLauta's Review

January 16, 2013

JasonBurn's Review

November 16, 2012
We loved this recipe! I made it without the pecans. Next time, I won't bake it for the full 40 minutes, and will add water chestnuts for a bit of crunch.