One-Pan Trattoria Chicken Tortelloni Bake
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One-Pan Trattoria Chicken Tortelloni Bake

One-Pan Trattoria Chicken Tortelloni Bake

with a Crispy Parmesan Panko Topping

Think a cheesy stuffed pasta can’t get any better? What about baking it in a creamy sauce with a crispy topping? In this recipe, we toss cheese-stuffed tortelloni in an herby tomato cream sauce, then top with Parmesan and panko breadcrumbs. Once broiled, it turns into a showstopping topping that’ll earn you plenty of oohs and aahs from your lucky fellow diners.

Easy Prep
Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes


serving amount

2 clove


2 unit


¼ cup

Panko Breadcrumbs

(Contains Wheat)

3 tablespoon

Parmesan Cheese

(Contains Milk)

1 tablespoon

Italian Seasoning

1 teaspoon

Chili Flakes

1 unit

Mushroom Stock Concentrate

4 tablespoon

Cream Cheese

(Contains Milk)

1 unit

Tomato Paste

9 ounce

Cheese Tortelloni

(Contains Eggs, Milk, Wheat)

10 ounce

Chopped Chicken Breast

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories930 kcal
Fat45 g
Saturated Fat22 g
Carbohydrate79 g
Sugar8 g
Dietary Fiber4 g
Protein52 g
Cholesterol250 mg
Sodium1500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Paper Towel
Large Pan


Prep & Mix Panko

• Heat broiler to high. Wash and dry produce. • Peel and mince garlic. Dice tomatoes. • In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper.

Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.

Make Sauce

• Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add garlic, Italian Seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds. • Add tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes. • Add tomato paste; cook, stirring, 1 minute. • Stir in 1 cup water (1½ cups for 4), stock concentrate, and cream cheese. Bring to a simmer and cook, stirring, until fully combined. Season generously with salt and pepper.

Use pan used for chicken here.

Add Tortelloni

• Add tortelloni to pan with sauce; cook, stirring, until sauce has thickened and tortelloni are tender, 4-6 minutes. (TIP: If sauce thickens before tortelloni are tender, add a splash of water.) Turn off heat. • Stir in 2 TBSP butter (3 TBSP for 4 servings) until melted. Season with salt and pepper. If sauce seems too thick, add a splash of water. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now.

Stir in chicken along with butter.

Finish & Serve

• Evenly sprinkle tortelloni with panko mixture. • Transfer pan to oven; broil until panko is golden brown, 2-4 minutes. TIP: Watch carefully to avoid burning. • Garnish tortelloni with chili flakes if desired. Divide between plates and serve.

Chicken is fully cooked when internal temperature reaches 165°.

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