Description
Marry Me Chicken Tortellini is a creamy, comforting one-pan meal featuring tender chicken, cheesy tortellini, and a rich sun-dried tomato cream sauce infused with garlic and Italian herbs. This easy-to-make dish combines protein and pasta for a satisfying dinner ready in just 35 minutes, perfect for busy weeknights or cozy weekend meals.
Ingredients
Scale
Protein and Tortellini
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (19 oz) bag frozen cheese tortellini
Seasonings and Oils
- 2 tablespoons olive oil
- ½ teaspoon black pepper (plus 1 teaspoon for sauce)
- 1½ teaspoons Italian seasoning (divided: ½ teaspoon for chicken, 1 teaspoon for sauce)
- 1½ teaspoons paprika (divided: ½ teaspoon for chicken, 1 teaspoon for sauce)
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 cup finely shredded Parmesan cheese
Vegetables and Garnish
- 2 cups chopped baby spinach
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the bite-sized chicken pieces evenly with ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ½ teaspoon paprika. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- Prepare the Sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it. Stir in the drained, thinly sliced sun-dried tomatoes and cook for an additional 2 minutes to release their flavor. Pour in the low-sodium chicken broth and scrape up any browned bits from the pan bottom to incorporate into the sauce. Stir in the heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and 1 teaspoon paprika. Bring the mixture to a gentle simmer.
- Combine and Cook Tortellini: Add the frozen cheese tortellini to the skillet, pressing it down to ensure it is mostly submerged in the sauce. Cover the skillet with a lid and allow the tortellini to cook for 5 to 7 minutes until it becomes tender. Uncover, then stir in the cooked chicken pieces and the shredded Parmesan cheese. Continue stirring until the cheese melts completely and the sauce thickens slightly. Add the chopped baby spinach and cook for an additional 2 minutes, stirring occasionally, 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 freshly chopped parsley or basil before serving warm for a creamy, flavorful meal.
Notes
- You can substitute fresh cheese tortellini if available, adjusting the cooking time as needed.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- If you prefer more heat, add a pinch of red pepper flakes with the spices.
- Make sure to drain sun-dried tomatoes well to avoid excess oil in the sauce.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
