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Marry Me Chicken Tortellini Recipe

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★★★★★

4.9 from 54 reviews

Marry Me Chicken Tortellini is a creamy, comforting one-pan meal featuring tender chicken bites, cheese-filled tortellini, and a luscious sun-dried tomato cream sauce with fresh spinach, all garnished with herbs. This hearty dish balances rich flavors and easy preparation, perfect for a cozy weeknight dinner.

Ingredients

Scale

Chicken and Seasoning

  • 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

  1. 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 of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked through. Remove the chicken from the skillet and set aside.
  2. Prepare the Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add 3 teaspoons of minced garlic and sauté until fragrant, about 1 minute. Stir in ½ cup of drained and thinly sliced sun-dried tomatoes and cook for 2 more minutes. Pour in 1 cup of low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet. Then add 2 cups of heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and 1 teaspoon paprika. Stir well and bring the mixture to a gentle simmer.
  3. Combine and Cook: Add the frozen cheese tortellini to the skillet, pressing to ensure the pasta is submerged in the sauce. Cover the skillet and cook for 5-7 minutes until the tortellini are tender and cooked through. Stir in the cooked chicken and 1 cup of finely shredded Parmesan cheese, mixing until the cheese melts and the sauce thickens. Add 2 cups of chopped baby spinach and cook for an additional 2 minutes until the spinach wilts.
  4. Serve: Remove the skillet from heat and allow the dish to rest a few minutes so the sauce can thicken further. Garnish with chopped fresh parsley or basil before serving warm.

Notes

  • Use fresh chicken breasts and cut into consistent bite-sized pieces for even cooking.
  • Drain sun-dried tomatoes well to avoid excess oil in the sauce.
  • If the sauce is too thick, add a splash of chicken broth or cream to reach desired consistency.
  • Frozen tortellini cooks quickly; avoid overcooking to prevent sogginess.
  • This dish reheats well and tastes great the next day.

Keywords: Marry Me Chicken, Cheese Tortellini, Creamy Chicken Pasta, Sun-Dried Tomato Sauce, One-Pan Dinner

Find it online: https://ricoloranz.com/marry-me-chicken-tortellini-recipe/