Description
Marry Me Chicken Tortellini is a creamy, comforting one-pan dish featuring tender chicken breast pieces, cheese tortellini, and a luscious sun-dried tomato cream sauce. Infused with Italian seasoning, garlic, and Parmesan cheese, this easy-to-make recipe is perfect for a flavorful weeknight dinner that comes together in just 35 minutes.
Ingredients
Scale
Chicken
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
Sauce and Pasta
- 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 (19 oz) bag frozen cheese tortellini
- 1 cup finely shredded Parmesan cheese
- 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 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, melt 2 tablespoons butter over medium heat. Add 3 teaspoons minced garlic and sauté for about 1 minute until fragrant. Stir in ½ cup thinly sliced sun-dried tomatoes and cook for another 2 minutes. Pour in 1 cup low-sodium chicken broth, scraping up any browned bits from the pan. Next, stir in 2 cups heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and 1 teaspoon paprika. Bring the mixture to a gentle simmer.
- Combine and Cook: Add the frozen 19 oz bag of cheese tortellini to the skillet, making sure the tortellini is fully submerged in the cream sauce. Cover the skillet and cook for 5-7 minutes, stirring halfway through, until the tortellini are tender. Return the cooked chicken to the skillet, then stir in 1 cup finely shredded Parmesan cheese until melted and the sauce thickens. Finally, add 2 cups 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 couple of minutes to allow the sauce to thicken further. Garnish with chopped fresh parsley or basil before serving warm.
Notes
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- If sun-dried tomatoes in oil are unavailable, rehydrate dry sun-dried tomatoes in warm water for 10 minutes and drain before slicing.
- Try adding crushed red pepper flakes to the sauce for a bit of heat.
- Use part-skim mozzarella tortellini for a lighter cheese option.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
