Cheesy Chicken & Brussels Sprouts Pasta Bake in a white casserole dish with brussels sprouts, chicken, Parmesan cheese, cheese tortellini, and bacon. gold spoon in casserole.

Cheesy Chicken & Brussels Sprouts Pasta Bake

Servings 8
Author Beautiful Eats & Things


  • 32 oz brussels sprouts
  • 15 oz packed refrigerated cheese tortellini
  • 1 lb boneless skinless chicken breast cooked & cut into pieces
  • 5 slices bacon
  • 4 cloves garlic minced
  • 2 cups low sodium chicken broth
  • ½ cup fat free half and half
  • ½ cup white cooking wine
  • 3 tbsp reduced fat margarine
  • 2 tbsp flour
  • ½ cup reduced fat shredded mozzarella
  • ½ cup parmesan cheese grated
  • Salt/pepper to taste


  1. Preheat oven to 350 degrees.
  2. Cook bacon in a large pot over medium-high heat. When done, transfer bacon to a plate and set aside to cool. Once bacon is cool, crumble into pieces.
  3. To that same pot, add butter and stir until melted. Add garlic, chicken broth, and white cooking wine. Cook for about 5 minutes and reduce heat to low.
  4. Add half and half, ½ cup mozzarella cheese, and 2 tbsp of flour. Stir frequently until mixture starts to simmer.
  5. Toss in brussels sprouts, tortellini, chicken, add half of bacon crumbles. Combine until all ingredients are mixed and season with salt and pepper to taste. Spoon into a lightly greased 13- x 9-inch baking dish.
  6. Sprinkle ½ cup parmesan cheese and remaining bacon crumbles over casserole. Bake for 35 to 40 minutes or until bubbly.
  7. Optional: for a brown, crispy crust, set oven to broil (high) and place in the oven for about 5 minutes, until desired brownness is achieved.

Recipe Notes

Nutritional Information (1 serving): Calories 345, Carbohydrates 26g, Fat 16g, Protein 28g, Saturated Fat 6g, Fiber 5g, Sugars 0g


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