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Marry Me Chicken Tortellini Recipe

Marry Me Chicken Tortellini Recipe
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★★★★★

5.1 from 29 reviews

Marry Me Chicken Tortellini is a rich and creamy Italian-American skillet dish featuring tender bite-sized chicken pieces, cheese tortellini, sun-dried tomatoes, and fresh spinach in a luscious Parmesan-infused cream sauce. This comforting one-pan meal blends fragrant garlic, Italian seasoning, and paprika for a flavorful experience that’s perfect for a cozy dinner.

Ingredients

Scale

Chicken and Seasonings

  • 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 and Pasta

  • 1 (19 oz) bag frozen cheese tortellini
  • 2 tablespoons butter
  • 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
  • ½ cup sun-dried tomatoes in oil, drained and thinly sliced
  • 3 teaspoons minced garlic
  • 2 cups chopped baby spinach

Garnish

  • Fresh parsley or basil, chopped

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 large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
  2. Prepare the Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add 3 teaspoons minced garlic and sauté until fragrant, about 1 minute. Stir in ½ cup thinly sliced sun-dried tomatoes, cooking for 2 more minutes. Pour in 1 cup low-sodium chicken broth and scrape up any browned bits from the skillet bottom. Then add 2 cups heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and 1 teaspoon paprika. Bring the mixture to a gentle simmer.
  3. Combine and Cook: Add the frozen cheese tortellini to the skillet, ensuring they are submerged in the sauce. Cover and cook for 5-7 minutes until the tortellini are tender. Stir in the cooked chicken and 1 cup finely shredded Parmesan cheese until the cheese melts and the sauce thickens slightly. Add 2 cups chopped baby spinach and cook for another 2 minutes until the spinach wilts.
  4. Serve: Remove the skillet from heat and allow the dish to rest for a couple of minutes to let the sauce thicken further. Garnish with freshly chopped parsley or basil before serving. Enjoy warm.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat gently with a splash of chicken broth or milk to loosen the sauce if it thickens too much.
  • Variations include swapping chicken for mushrooms for a vegetarian option, adding red pepper flakes for some heat, or using gluten-free tortellini for dietary needs.
  • For a lighter dish, substitute heavy cream with half-and-half or a light cream alternative.

Nutrition

Keywords: Marry Me Chicken, Chicken Tortellini, Creamy Chicken Pasta, Italian-American Recipe, One-Pan Dinner, Sun-dried Tomatoes, Parmesan Sauce

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