Description
A creamy, comforting slow cooker casserole made with tender cheese tortellini, juicy chicken, and vibrant basil pesto, all melted together with mozzarella and parmesan for a rich and satisfying family dinner.
Ingredients
Units
Scale
- 20 ounces refrigerated cheese tortellini
- 1 1/2 pounds boneless skinless chicken, cut into bite sized pieces
- 3/4 cup basil pesto
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup heavy cream
- 1 cup chicken broth
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Lightly grease the inside of a 6 quart slow cooker with olive oil.
- In a large bowl, whisk together heavy cream, chicken broth, basil pesto, minced garlic, Italian seasoning, salt, and black pepper until smooth.
- Spread the uncooked chicken pieces evenly across the bottom of the slow cooker.
- Add the cheese tortellini over the chicken in an even layer.
- Pour the sauce mixture evenly over the tortellini and chicken.
- Sprinkle shredded mozzarella and grated parmesan evenly over the top.
- Cover and cook on low for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F and the tortellini is tender.
- Gently stir before serving so the melted cheese and sauce coat everything evenly.
Notes
- For extra depth of flavor, lightly sear the chicken before adding it to the slow cooker.
- If the sauce becomes too thick, stir in a small splash of warm chicken broth before serving.
- Let the casserole rest for 10 minutes before serving to allow the sauce to thicken slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 135mg