Description
Marry Me Chicken Tortellini is a creamy, comforting one-pan dish featuring tender seared chicken, cheese tortellini, fresh spinach, and a rich sun-dried tomato cream sauce. This easy-to-make meal combines savory Italian spices with a luscious sauce that’s perfect for weeknight dinners or special occasions. Ready in just 25 minutes, it delivers a hearty and flavorful dinner the whole family will love.
Ingredients
Scale
Chicken and Seasoning
- 1 lb (454 g) chicken breast, cut into 1-inch chunks
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons (15 g) all-purpose flour
Sauce and Tortellini
- 1 lb (454 g) cheese tortellini
- 1 tablespoon (14 g) butter
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more if needed
- 1 minced shallot
- 4 cloves garlic, minced
- 1/4 cup (60 ml) sun-dried tomatoes in oil
- 1/4 cup (60 g) tomato paste
- 2 cups (480 ml) chicken broth
- 1/4 teaspoon red pepper flakes
- 1 cup (240 ml) heavy cream
- 3 cups (about 90 g) chopped fresh spinach
- 1/2 cup (50 g) freshly grated Parmesan cheese
Instructions
- Prepare and Season Chicken: Cut the chicken into 1-inch chunks and season evenly with kosher salt, black pepper, Italian seasoning, and smoked paprika. Dredge the chicken pieces in all-purpose flour, coating them thoroughly.
- Sear Chicken: Heat a large skillet over medium-high heat and melt butter with olive oil. Once hot, add the coated chicken pieces. Sear without moving until golden brown on one side, then flip and cook the other side until chicken is fully cooked through, about 6-8 minutes total. Remove the chicken from skillet and set aside.
- Sauté Aromatics: In the same skillet, add more olive oil if necessary. Add minced shallot, minced garlic, and sun-dried tomatoes. Sauté over medium heat, stirring frequently, until shallots and garlic are soft and fragrant, about 2-3 minutes, scraping up any browned bits stuck to the pan for added flavor.
- Add Tomato Paste and Broth: Stir in tomato paste, then pour in chicken broth and sprinkle red pepper flakes. Bring the mixture to a gentle simmer over medium heat, scraping the bottom of the pan to incorporate all flavors.
- Cook Tortellini: Add the cheese tortellini to the simmering sauce. Cook according to package instructions, typically 3-4 minutes, stirring gently every minute to ensure even cooking and prevent sticking. Keep the sauce at a gentle simmer during this time.
- Finish Sauce: Stir in heavy cream, chopped spinach, and grated Parmesan cheese. Mix well until the spinach wilts and the sauce becomes creamy and fully combined.
- Season and Serve: Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes to your preference. Serve hot, optionally garnished with fresh basil leaves and extra Parmesan cheese for added flavor and presentation.
Notes
- Use fresh spinach for best texture, but baby spinach works well too.
- If cheese tortellini is frozen, add an extra minute of cooking time.
- To reduce sodium, use low-sodium chicken broth.
- The dish can be garnished with fresh basil or parsley for a burst of freshness.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
