Description
Marry Me Chicken Tortellini is a deliciously creamy one-pan Italian-inspired dish featuring tender seasoned chicken, cheese tortellini, sun-dried tomatoes, spinach, and Parmesan cheese all simmered together in a flavorful tomato cream sauce. Perfect for a cozy weeknight meal or an impressive dinner to share with loved ones, this recipe delivers rich flavors with minimal effort and in under 30 minutes.
Ingredients
Units
Scale
Chicken
- 1 lb chicken breast, cut into 1-inch chunks
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
Cooking Fats
- 1 tablespoon butter
- 2 tablespoon extra-virgin olive oil, divided
Vegetables & Aromatics
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup sun-dried tomatoes in oil, finely chopped
- 3 cups spinach, roughly chopped
Liquids & Dairy
- 1/4 cup (3 oz) tomato paste
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
Pasta
- 1 lb (16 oz) cheese tortellini
For Serving
- Fresh basil
- Black pepper
- Red pepper flakes
- Parmesan cheese
Instructions
- Season the chicken: Cube the chicken into small 1-inch pieces and place in a medium bowl. Season with kosher salt, black pepper, Italian seasoning, and smoked paprika, then toss to evenly coat the chicken. Add the all-purpose flour and gently toss again, ensuring the chicken is lightly coated in flour.
- Cook the chicken: Heat a large cast iron or ceramic-coated nonstick skillet over medium heat. Add the butter and 1 tablespoon of olive oil. Once the oil is hot, add the chicken pieces in an even layer. Cook, tossing 2-3 times, until the chicken is browned and cooked through. Remove the chicken to a plate or bowl and set aside.
- Build the sauce: In the same skillet, add the remaining 1 tablespoon of olive oil along with the minced garlic, shallot, and sun-dried tomatoes. Sauté for about 3 minutes, stirring frequently until the aromatics are softened and fragrant. Season with red pepper flakes, a pinch of salt, and black pepper. Stir in the tomato paste and chicken broth, scraping up any browned bits from the bottom of the pan to incorporate all the flavor.
- Add the tortellini: Stir in the cheese tortellini and bring the mixture to a simmer. Lower the heat to maintain a gentle simmer, cover the skillet, and cook for 3-4 minutes until the tortellini are tender. Stir halfway through at about the 2-minute mark to ensure even cooking.
- Finish the dish: Remove the lid and stir the cooked chicken back into the skillet along with the roughly chopped spinach, heavy cream, and grated Parmesan cheese. Stir everything together until well combined and the spinach is wilted. Serve the dish hot, garnished with fresh basil, extra Parmesan cheese, freshly cracked black pepper, and additional red pepper flakes if desired. Ready to impress your loved one!
Notes
- Using a cast iron or nonstick skillet helps prevent sticking and ensures even cooking.
- For best flavor, use sun-dried tomatoes packed in oil and finely chop them.
- If you prefer less spice, reduce or omit the red pepper flakes.
- Keeping the lid on while simmering helps the tortellini cook evenly and retain moisture.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of the recipe)
- Calories: 480
- Sugar: 3g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg
