Name: Marry Me Chicken Tortellini Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound boneless, skinless chicken breast, cut into 1-inch chunks; Kosher salt, to taste; Black pepper, to taste; 1 1/4 teaspoons Italian seasoning; 1 teaspoon smoked paprika; 2 1/2 tablespoons all-purpose flour; 1 tablespoon butter; 2 tablespoons extra-virgin olive oil, divided; 1 shallot, minced; 3 cloves garlic, minced; 1/3 cup sun-dried tomatoes (in oil, drained and chopped); 1/4 teaspoon red pepper flakes; 1/4 cup tomato paste; 2 cups chicken broth; 1 cup heavy cream; 1 teaspoon lemon juice; 1/2 cup grated Parmesan cheese, plus extra for serving; 16 ounces cheese tortellini; 2 1/2 cups packed fresh spinach, roughly chopped; Fresh basil leaves for garnish (optional)

Ingredients

1 pound boneless, skinless chicken breast (cut into 1-inch chunks)

Kosher salt and black pepper (to taste)

1 1/4 teaspoons Italian seasoning

1 teaspoon smoked paprika

2 1/2 tablespoons all-purpose flour

1 tablespoon butter

2 tablespoons extra-virgin olive oil (divided)

1 shallot (minced)

3 cloves garlic (minced)

1/3 cup sun-dried tomatoes (in oil, drained and chopped)

1/4 teaspoon red pepper flakes

1/4 cup tomato paste

2 cups chicken broth

16 ounces cheese tortellini

1 cup heavy cream

1 teaspoon lemon juice

2 1/2 cups packed fresh spinach (roughly chopped)

1/2 cup grated Parmesan cheese (plus extra for serving)

Fresh basil leaves (for garnish, optional)

Instructions

Step 1: Place the chicken chunks in a bowl and season with kosher salt, black pepper, Italian seasoning, and smoked paprika. Toss with all-purpose flour until the chicken is lightly coated.

Step 2: Heat a large skillet over medium heat. Add butter and 1 tablespoon of olive oil. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 3: In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced shallot, garlic, and sun-dried tomatoes for about 3 minutes until softened. Sprinkle in the red pepper flakes.

Step 4: Stir in the tomato paste, then pour in the chicken broth. Scrape the bottom of the skillet to release any browned bits. Bring the mixture to a gentle simmer.

Step 5: Add the cheese tortellini to the skillet. Cover and simmer for 3-4 minutes, stirring halfway through to ensure even cooking.

Step 6: Return the browned chicken to the skillet. Stir in the heavy cream, lemon juice, chopped spinach, and grated Parmesan cheese. Cook for 2 minutes until the spinach wilts and the sauce thickens slightly.

Step 7: Plate the tortellini mixture and garnish with extra Parmesan and fresh basil leaves if desired. Serve hot.

Tips & Variations

For extra flavor, marinate the chicken briefly in a bit of lemon juice and garlic before cooking.

Substitute fresh tortellini with frozen if unavailable; adjust cooking time accordingly.

Add mushrooms or roasted red peppers for additional texture and taste.

Use half-and-half or whole milk instead of heavy cream for a lighter sauce, though it will be less rich.

FAQs

Can I use a different type of pasta?

Yes, while cheese tortellini is traditional for this recipe, you can substitute with other stuffed pastas like ravioli or even small shapes like penne or farfalle. Adjust cooking time as needed.

Is it possible to make this dish dairy-free?

To make it dairy-free, substitute the butter with a plant-based alternative, use olive oil only, replace heavy cream with canned coconut milk or a dairy-free cream, and omit the Parmesan or use a dairy-free cheese alternative.