Description
Marry Me Chicken Tortellini is a creamy, comforting one-pan meal combining tender chicken, cheese-filled tortellini, and a luscious sun-dried tomato cream sauce. This 35-minute recipe is perfect for a cozy weeknight dinner, delivering rich flavors with spinach and Parmesan for a wholesome touch.
Ingredients
Scale
Chicken
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons olive oil
Sauce
- 2 tablespoons butter
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
- 3 teaspoons minced garlic
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup finely shredded Parmesan cheese
Pasta and Greens
- 1 (19 oz) bag frozen cheese tortellini
- 2 cups chopped baby spinach
Garnish
- Fresh parsley or basil, chopped
Instructions
- Prepare the Chicken: Season the bite-sized chicken pieces with ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ½ teaspoon paprika. Heat the olive oil in a skillet over medium-high heat, add the chicken, and cook for 5-7 minutes until browned and fully cooked. Remove from skillet and set aside.
- Prepare the Sauce: Using the same skillet, melt the butter over medium heat. Sauté the minced garlic for about 1 minute until fragrant. Add the drained, thinly sliced sun-dried tomatoes and cook for an additional 2 minutes. Pour in the low-sodium chicken broth and scrape any browned bits from the bottom of the skillet. Stir in the heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and 1 teaspoon paprika, then bring the mixture to a gentle simmer.
- Combine and Cook: Add the frozen cheese tortellini to the skillet, making sure it is fully submerged in the sauce. Cover the skillet and cook for 5-7 minutes until the tortellini is tender. Stir in the cooked chicken and shredded Parmesan cheese, allowing the cheese to melt and the sauce to thicken. Add the chopped baby spinach and cook for another 2 minutes until the spinach wilts.
- Serve: Remove the skillet from heat and let the dish rest for a few minutes to further thicken the sauce. Garnish with freshly chopped parsley or basil before serving for a fresh, vibrant finish.
Notes
- Use fresh Parmesan for best melting and flavor.
- Adjust seasoning to taste, especially salt since Parmesan is salty.
- Sun-dried tomatoes in oil add extra depth; if using dry-packed, rehydrate first.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce will be less rich.
- Ensure tortellini is fully cooked in the sauce for the best texture and flavor infusion.
- This recipe is best served immediately but can be gently reheated with a splash of cream or broth.
