Name: CrockPot Italian Chicken Tortellini Bake
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts (about 1.5 lbs); 20 oz refrigerated cheese tortellini; 1 can (14.5 oz) Italian-style diced tomatoes, undrained; 1 package (8 oz) cream cheese, cubed; 1 cup shredded mozzarella cheese; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp Italian seasoning; ½ tsp salt; ¼ tsp black pepper; 2 cups baby spinach (optional); 2 tbsp chopped fresh basil (for garnish)

Slow cooker meals like this CrockPot Italian Chicken Tortellini Bake offer the perfect solution when you need comfort food without a lot of effort. It’s hearty, creamy, packed with cheesy pasta, and flavored with savory Italian spices that taste like you’ve been simmering all day.

This one-pot comfort food is layered with tender chicken, cheese-filled tortellini, and a velvety sauce that brings it all together. It works just as well for Sunday dinners as it does for busy weeknights. The best part? You don’t have to hover over the stove.

Get ready to bring a warm, cheesy slow cooker pasta dinner to your table that will please everyone, without dirtying a mountain of dishes.

Why You’ll Love This CrockPot Italian Chicken Tortellini Bake

Creamy, cheesy, and loaded with flavor in every bite
Just 10 minutes of prep and everything cooks in one pot
Feeds a family and reheats beautifully for leftovers
Easy to customize with your favorite veggies or seasonings
Slow cooker does the work, freeing up your evening

CrockPot Italian Chicken Tortellini Bake Ingredients

Here’s everything you need to make this creamy chicken pasta:

2 boneless, skinless chicken breasts (about 1.5 pounds), uncooked
20 ounces refrigerated cheese tortellini (not frozen)
1 can (14.5 ounces) Italian-style diced tomatoes, undrained
1 package (8 ounces) cream cheese, cubed
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 cups baby spinach (optional)
2 tablespoons chopped fresh basil (for garnish)

For another cozy classic, check out this Slow Cooker Chicken Noodle Soup that’s equally perfect for cool nights.

How to Make CrockPot Italian Chicken Tortellini Bake

Follow these easy steps to get a hearty meal on the table with minimal effort.

Spray the inside of your slow cooker with nonstick cooking spray. Place chicken breasts in the bottom. Add diced tomatoes (with juices), garlic powder, onion powder, Italian seasoning, salt, and pepper.
Cover and cook on low for 4–5 hours, or until the chicken is fully cooked and easy to shred.
Remove chicken and shred it with two forks. Return it to the CrockPot and stir.
Add cubed cream cheese and spinach (if using), then stir gently. Let melt for 10–15 minutes.
Add tortellini, stir, and cook on high for 30–45 minutes or until pasta is tender.
Sprinkle mozzarella cheese on top, cover for 5–10 minutes until melted. Garnish with chopped basil and serve hot.

Looking for another effortless chicken recipe? Try this Crock Pot Mississippi Chicken for a crowd-pleasing favorite.

Serving Suggestions for CrockPot Italian Chicken Tortellini Bake

This dish is satisfying on its own, but here are some great ways to round out your meal:

Serve with a crisp Caesar or Italian salad
Add a slice of garlic bread or dinner rolls to soak up the sauce
Offer extra grated parmesan on the side
Pair with roasted green beans or steamed broccoli for color and crunch
For a refreshing drink, lemonade or iced tea balances the creamy texture

Looking for more cozy ideas? You’ll enjoy this Slow Cooker Crack Chicken Soup packed with flavor and creamy goodness.

Creamy Chicken Pasta Variations & Customization

Make this recipe your own with simple swaps and tweaks:

Rotisserie chicken: Use pre-cooked shredded chicken to save time
Veggie lovers: Add mushrooms, zucchini, or bell peppers before slow cooking
Spicy version: Add a pinch of red pepper flakes or swap in spicy Italian seasoning
Different cheese: Try parmesan or provolone in place of mozzarella
Low-carb idea: Skip the tortellini and stir in riced cauliflower or zucchini noodles right before serving

Craving another creamy CrockPot idea? Check out this Marry Me Chicken Crock Pot dish that’s perfect for special dinners or date nights.

Storage & Reheating Tips

This CrockPot Italian Chicken Tortellini Bake stores and reheats well.

Let the dish cool completely before transferring to an airtight container. Refrigerate for up to 4 days.

To reheat, microwave in 1-minute intervals, stirring each time. You can also reheat on the stovetop over medium-low heat. Add a splash of chicken broth or milk if the sauce thickens too much.

You can freeze individual portions for up to 2 months. Thaw overnight in the fridge and reheat gently.

Pro Tips for CrockPot Italian Chicken Tortellini Bake

Don’t overcook the tortellini: Add it toward the end so it stays firm
Cube cream cheese: It melts faster and more evenly
Shred chicken inside the CrockPot: Saves time and mess
Stir before serving: Ensures even sauce distribution and texture
Use refrigerated pasta: It holds up better than frozen during slow cooking

Common Mistakes to Avoid

Avoid these common errors for the best results every time:

Adding tortellini too early: It will turn mushy or break apart
Using frozen tortellini without thawing: It can release excess water and dilute the sauce
Skipping seasoning: Without herbs and spices, the dish can taste bland
Overcooking the chicken: Results in dry, stringy texture
Forgetting to stir in the cream cheese: Can leave clumps instead of a smooth sauce

Final Thoughts

This CrockPot Italian Chicken Tortellini Bake is everything a slow cooker dinner should be, easy, creamy, comforting, and loaded with flavor. It’s a hit with both kids and adults, and it’s just as tasty the next day. With minimal prep and easy cleanup, it’s one of those go-to meals you’ll keep in regular rotation.

FAQs About CrockPot Italian Chicken Tortellini Bake

Can you cook raw chicken with pasta in the slow cooker?

Yes, it’s safe to cook raw chicken in a CrockPot with other ingredients. Just make sure the chicken reaches 165°F. For this recipe, add tortellini only after the chicken is cooked to avoid overcooked pasta.

What kind of tortellini works best in a CrockPot Italian Chicken Tortellini Bake?

Refrigerated cheese tortellini is the best choice. It holds its shape, cooks quickly, and doesn’t become mushy like frozen varieties might during extended cooking.

How do you keep pasta from getting mushy in a CrockPot Italian Chicken Tortellini Bake?

Timing is everything. Wait until the last 30–45 minutes of cooking to stir in the tortellini. That gives you tender, not mushy, pasta every time.

Can you freeze leftover CrockPot Italian Chicken Tortellini Bake?

Absolutely. Let leftovers cool completely, then store in freezer-safe containers for up to 2 months. Reheat gently with a bit of milk or broth to keep the sauce creamy and smooth.