Description
Marry Me Chicken Tortellini is a creamy, comforting one-pan dish featuring tender seasoned chicken, delicate cheese tortellini, and a rich sauce made with sun-dried tomatoes, garlic, and spinach finished with parmesan cheese. Ready in about 30 minutes, this recipe is perfect for a flavorful weeknight dinner that feels indulgent yet easy to prepare.
Ingredients
Units
Scale
Chicken and Seasoning
- 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 tablespoons extra-virgin olive oil, divided
Sauce Ingredients
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup sun-dried tomatoes in oil, finely chopped
- 1/4 cup (3 oz) tomato paste
- 2 cups chicken broth
Pasta and Finishing
- 1 lb (16 oz) cheese tortellini
- 1 cup heavy cream
- 3 cups spinach, roughly chopped
- 1/2 cup parmesan cheese, freshly grated
For Serving
- Fresh basil
- Black pepper
- Red pepper flakes
- Parmesan cheese
Instructions
- Season the chicken: Cube the chicken into small chunks and place in a medium bowl. Add salt, pepper, Italian seasoning, and smoked paprika. Toss the chicken to coat evenly with the spices. Sprinkle the flour over the seasoned chicken and gently toss again to lightly coat the pieces.
- Cook chicken: Heat a large cast iron or ceramic-coated nonstick skillet over medium heat. Add the butter and 1 tablespoon of olive oil. When hot, add the chicken pieces in a single even layer. Cook, tossing two or three times, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside on a plate or bowl.
- Build the sauce: Add the remaining 1 tablespoon olive oil to the skillet. Add the minced garlic, shallot, and chopped sun-dried tomatoes. Sauté for about 3 minutes, stirring often, until softened and fragrant. Season with the red pepper flakes, and a pinch of salt and pepper. Stir in the tomato paste and chicken broth, scraping up any flavorful bits stuck to the pan bottom.
- Add pasta: Stir in the cheese tortellini and bring the mixture to a simmer. Reduce the heat to maintain a low simmer, cover the skillet, and cook for 3-4 minutes until the tortellini is tender. Stir the pasta halfway through cooking, around the 2-minute mark, to ensure even cooking.
- Finish it up: Remove the lid and stir in the cooked chicken, chopped spinach, heavy cream, and freshly grated parmesan cheese. Combine everything well until the spinach wilts and the sauce is creamy and smooth. Serve hot garnished with fresh basil leaves, extra parmesan, freshly cracked black pepper, and additional red pepper flakes if desired.
Notes
- Use fresh basil and freshly grated parmesan for best flavor when serving.
- Adjust red pepper flakes to your preferred spice level for more or less heat.
- Make sure not to overcook the tortellini during the simmering step to avoid mushy pasta.
- You can substitute chicken breast with chicken thighs for a juicier texture.
- For a lighter version, swap heavy cream with half-and-half or a dairy-free cream alternative.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
