Marry Me Chicken Tortellini Recipe
Introduction
This Marry Me Chicken Tortellini is a creamy, comforting dish packed with tender chicken, cheesy tortellini, and flavorful sun-dried tomatoes. It’s easy to make yet impressive enough for a special dinner. Ready in under 40 minutes, it’s sure to become a favorite weeknight meal.
Ingredients
- 1 pound boneless, skinless chicken breast (cut into 1-inch chunks)
- Kosher salt and black pepper (to taste)
- 1 1/4 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 1/2 tablespoons all-purpose flour
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil (divided)
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 1/3 cup sun-dried tomatoes (in oil, drained and chopped)
- 1/4 teaspoon red pepper flakes
- 1/4 cup tomato paste
- 2 cups chicken broth
- 16 ounces cheese tortellini
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 2 1/2 cups packed fresh spinach (roughly chopped)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- Fresh basil leaves (for garnish, optional)
Instructions
- Step 1: Place the chicken chunks in a bowl and season with kosher salt, black pepper, Italian seasoning, and smoked paprika. Toss the chicken with the flour until lightly coated.
- Step 2: Heat a large skillet over medium heat and add butter and 1 tablespoon of olive oil. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Step 3: In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced shallot, garlic, and sun-dried tomatoes for about 3 minutes until softened. Sprinkle in the red pepper flakes.
- Step 4: Stir in the tomato paste, then pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
- Step 5: Add the cheese tortellini to the skillet. Cover and simmer for 3-4 minutes, stirring halfway through to ensure even cooking.
- Step 6: Return the browned chicken to the skillet. Stir in the heavy cream, lemon juice, fresh spinach, and grated Parmesan cheese. Cook for 2 minutes until the spinach wilts and the sauce thickens slightly.
- Step 7: Plate the tortellini mixture, garnish with extra Parmesan and fresh basil if desired, and serve hot.
Tips & Variations
- For extra depth of flavor, use chicken broth made from scratch or low-sodium broth so you can control the saltiness.
- Substitute fresh cheese tortellini with frozen if fresh is unavailable; just adjust cooking time slightly.
- Add mushrooms or sun-dried tomato oil drizzle for an extra burst of flavor.
- If you prefer a spicier dish, increase the red pepper flakes or add a dash of hot sauce.
- Use baby kale instead of spinach for a heartier green option.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. This dish is best enjoyed fresh but reheats well for convenience.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of pasta instead of tortellini?
Yes, you can substitute tortellini with other filled pastas like ravioli or use small pasta shapes like penne or rotini. Keep in mind cooking times may vary slightly.
Is there a way to make this dish dairy-free?
To make it dairy-free, swap the butter for a dairy-free alternative and use coconut cream or a plant-based cream substitute instead of heavy cream. Omit the Parmesan or use a dairy-free cheese alternative for topping.
PrintMarry Me Chicken Tortellini Recipe
Marry Me Chicken Tortellini is a creamy, flavorful one-pan dish featuring tender chicken breast chunks seasoned with Italian herbs and smoked paprika, simmered with cheese tortellini, sun-dried tomatoes, and fresh spinach in a rich tomato cream sauce. This comforting and indulgent meal comes together quickly on the stovetop, making it perfect for a weeknight dinner that feels special.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Chicken and Seasonings
- 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
- Kosher salt, to taste
- Black pepper, to taste
- 1 1/4 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 1/2 tablespoons all-purpose flour
Cooking Fats and Aromatics
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil, divided
- 1 shallot, minced
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, in oil, drained and chopped
- 1/4 teaspoon red pepper flakes
Sauce and Main Ingredients
- 1/4 cup tomato paste
- 2 cups chicken broth
- 16 ounces cheese tortellini
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 2 1/2 cups packed fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese, plus extra for serving
Garnish
- Fresh basil leaves (optional)
Instructions
- Season chicken: Place the chicken chunks in a bowl and season them with kosher salt, black pepper, Italian seasoning, and smoked paprika. Toss the chicken pieces with the all-purpose flour until they are lightly coated, which will help create a slight crust when cooked.
- Brown chicken: Heat a large skillet over medium heat and add butter and 1 tablespoon of olive oil. Once the butter has melted and the oil is warm, add the chicken chunks. Cook them for about 5-7 minutes, stirring occasionally, until they are browned on the outside and cooked through. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the minced shallot, garlic, and chopped sun-dried tomatoes. Sauté for about 3 minutes until the shallots are soft and aromatic. Sprinkle in the red pepper flakes and stir to combine.
- Simmer broth: Stir in the tomato paste to coat the aromatics. Pour in the chicken broth and use a spoon to scrape up any browned bits stuck to the bottom of the skillet, adding extra flavor to the sauce. Bring the mixture to a gentle simmer.
- Cook tortellini: Add the cheese tortellini to the simmering sauce. Cover the skillet with a lid and cook for 3-4 minutes, stirring halfway through cooking to ensure the tortellini cooks evenly and does not stick together.
- Combine ingredients: Return the browned chicken pieces to the skillet. Stir in the heavy cream, lemon juice, roughly chopped fresh spinach, and grated Parmesan cheese. Cook for about 2 minutes, stirring gently, until the spinach wilts and the sauce thickens slightly.
- Serve: Serve the tortellini and chicken mixture hot, garnished with extra grated Parmesan cheese and fresh basil leaves if desired.
Notes
- To make this dish lighter, substitute half-and-half for heavy cream or use a light cream option.
- Sun-dried tomatoes in oil provide more flavor; drain and chop before adding.
- If fresh spinach is unavailable, baby spinach or frozen spinach (thawed and drained) can be used.
- Adjust red pepper flakes to control the heat level according to your preference.
- Grated Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
- This recipe can be made gluten-free by using gluten-free flour and tortellini.
Keywords: Marry Me Chicken, Cheese Tortellini, Creamy Chicken Pasta, One-Pan Chicken Dinner, Italian Chicken Recipe, Sun-Dried Tomato Cream Sauce
