Description
Marry Me Chicken Tortellini is a creamy, savory one-pan dish combining tender chicken, cheese tortellini, and a rich sun-dried tomato cream sauce, finished with fresh spinach and Parmesan cheese for a comforting, flavorful meal perfect for weeknight dinners.
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 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 of olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set aside.
- 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 sun-dried tomatoes and cook for an additional 2 minutes. Pour in 1 cup of low-sodium chicken broth and scrape 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. Bring the mixture to a simmer, allowing the sauce to thicken slightly.
- Combine and Cook: Add the frozen 19 oz bag of cheese tortellini to the skillet, pressing it down to ensure it is submerged in the creamy sauce. Cover the skillet and cook the tortellini for 5 to 7 minutes until tender. After the tortellini is cooked, stir in the cooked chicken and 1 cup of finely shredded Parmesan cheese until the cheese melts and the sauce thickens further. Finally, fold in 2 cups of chopped baby spinach and cook for 2 more minutes until the spinach wilts.
- Serve: Remove the skillet from heat and allow the dish to rest briefly to let the sauce thicken up fully. Garnish generously with chopped fresh parsley or basil before serving for added freshness and color.
Notes
- Make sure the chicken is cooked thoroughly before combining with the sauce.
- Using low-sodium chicken broth helps control salt levels in the dish.
- Frozen tortellini does not need to be thawed before adding to the sauce.
- You can substitute baby spinach with fresh kale or arugula if desired.
- Adjust seasoning to taste, particularly if your sun-dried tomatoes are already salted.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
