Grilled Chicken and Tortellini Casserole

You will LOVE the layers of flavor going on in this casserole! Cheese tortellini, tossed with olive oil and herbs, nestled over tomato sauce, and then topped with more sauce, grilled chicken and mozzarella cheese. Imagine if a healthy version of chicken parmesan teamed up with tender tortellini and had a party in a baking dish.

And this dish is super versatile too. You can use any variety of tortellini you want (I used the refrigerated variety). You can also use ravioli - the regular size or the mini version.

Got leftover chicken? Great - you can use that instead! It doesn't matter if the chicken is grilled, roasted, baked, or rotisserie - use up those leftovers and save yourself a step!

I also love that this dish is prep ahead-friendly. You can assemble the casserole as directed, cover it with plastic and refrigerate for up to 24 hours. When you're ready to bake, pull the casserole from the refrigerator 30 minutes before baking and replace the plastic wrap with foil. Bake as directed below.

Grilled Chicken and Tortellini Casserole

16-20 ounces cheese tortellini (I used a 20-ounce package of refrigerated tortellini)
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Salt and freshly ground black pepper
Cooking spray
2 boneless skinless chicken breast halves (about 1/2 pound)
1 1/2 cups marinara or pasta sauce of choice
1 cup shredded mozzarella cheese
Fresh basil leaves for serving, optional

Preheat the oven to 350 degrees.
Cook the tortellini according to the package directions. Drain and transfer to a large bowl. While the tortellini is still warm, add the olive oil, oregano, basil, onion powder, and garlic powder and toss to coat. Season with salt and pepper.
Meanwhile, coat an outdoor grill, stovetop grill pan or skillet with cooking spray and preheat to medium-high. Add the chicken to the hot pan and season both sides with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5 to 7 minutes, turning frequently. When the chicken is cool enough to handle, slice into thin pieces.
Spoon about 1/2 cup of the sauce into the bottom of a shallow baking dish and spread out to coat the bottom. Spoon the tortellini over the sauce. Top the tortellini with the remaining sauce. Arrange the chicken on top and then top everything with the cheese.
Cover with foil and bake for 15 minutes. Uncover and bake for 5 more minutes, until the cheese melts.
Top with fresh basil leaves before serving if desired.

Serves 4