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Marry Me Chicken Tortellini Recipe

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★★★★★

4.9 from 137 reviews

Marry Me Chicken Tortellini is a creamy, flavorful skillet meal featuring tender bite-sized chicken, cheese tortellini, sun-dried tomatoes, and spinach in a rich Parmesan cream sauce. This easy stovetop recipe combines Italian-inspired herbs and spices for a comforting dinner perfect for busy weeknights or special occasions.

Ingredients

Scale

Chicken

  • 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • ½ teaspoon paprika
  • 2 tablespoons olive oil

Sauce

  • 2 tablespoons butter
  • ½ cup sun-dried tomatoes in oil, drained and thinly sliced
  • 3 teaspoons minced garlic
  • 1 cup low-sodium chicken broth
  • 2 cups heavy cream
  • 1 teaspoon Italian seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 cup finely shredded Parmesan cheese

Pasta and Greens

  • 1 (19 oz) bag frozen cheese tortellini
  • 2 cups chopped baby spinach

Garnish

  • Fresh parsley or basil, chopped (for garnish)

Instructions

  1. Prepare the Chicken: Season the bite-sized chicken pieces with ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ½ teaspoon paprika. Heat 2 tablespoons olive oil in a skillet over medium-high heat, add the chicken, and cook for 5-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
  2. Prepare the Sauce: In the same skillet, melt 2 tablespoons butter. Sauté 3 teaspoons minced garlic until fragrant, about 1 minute. Add ½ cup thinly sliced sun-dried tomatoes and cook for an additional 2 minutes. Pour in 1 cup low-sodium chicken broth and scrape up any browned bits from the pan. Stir in 2 cups heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and 1 teaspoon paprika. Bring the mixture to a simmer.
  3. Combine and Cook: Add the frozen 19 oz bag of cheese tortellini to the skillet, ensuring the tortellini is submerged in the sauce. Cover and cook for 5-7 minutes until the tortellini is tender. Stir in the cooked chicken and 1 cup finely shredded Parmesan cheese until the cheese melts and the sauce thickens. Add 2 cups chopped baby spinach and cook for an additional 2 minutes until the spinach wilts.
  4. Serve: Remove the skillet from heat and let the dish rest for a few minutes to thicken further. Garnish with chopped fresh parsley or basil before serving. Enjoy your creamy, comforting Marry Me Chicken Tortellini!

Notes

  • Use low-sodium chicken broth to control the saltiness of the sauce.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
  • Sun-dried tomatoes packed in oil add the best flavor and texture; drain and slice them thinly before cooking.
  • If fresh spinach is unavailable, frozen spinach can be used, but be sure to thaw and drain it well.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.

Keywords: Marry Me Chicken, chicken tortellini, creamy chicken pasta, sun-dried tomato pasta, Italian skillet dinner, quick chicken recipe

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