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Marry Me Chicken Tortellini Recipe

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★★★★★

4.4 from 118 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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