Description
Marry Me Chicken Tortellini is a creamy, flavorful one-pan dish featuring tender chicken chunks, cheese tortellini, sun-dried tomatoes, and fresh spinach all tossed in a luscious Parmesan cream sauce. Perfect for an easy but impressive weeknight dinner, this recipe combines Italian-inspired seasonings with a simple stovetop method that delivers rich, comforting flavors.
Ingredients
Scale
Chicken
- 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
Cooking Fats and Aromatics
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil, divided
- 1 shallot, minced
- 3 cloves garlic, minced
Sauce Ingredients
- 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
Other
- 16 ounces cheese tortellini
- 2 1/2 cups packed fresh spinach, roughly chopped
- Fresh basil leaves for garnish (optional)
Instructions
- Season chicken: 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 pieces are lightly coated, ensuring an even seasoning and helping the chicken brown during cooking.
- Brown chicken: Heat a large skillet over medium heat. Add butter and 1 tablespoon of olive oil to the pan. Once hot, add the coated chicken pieces and cook until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the minced shallot, garlic, and chopped sun-dried tomatoes. Sauté for about 3 minutes until the shallot and garlic are softened and fragrant. Sprinkle in the red pepper flakes and stir to combine.
- Simmer broth: Stir in the tomato paste, mixing thoroughly with the aromatics. Pour in the chicken broth and scrape the bottom of the skillet with a spoon to release any browned bits from the chicken and vegetables. Bring the mixture to a gentle simmer.
- Cook tortellini: Add the cheese tortellini to the skillet. Cover the pan and let it simmer for 3 to 4 minutes, stirring once halfway through to ensure even cooking and prevent sticking. The tortellini should be tender but still hold its shape.
- Combine ingredients: Return the browned chicken to the skillet. Stir in the heavy cream, lemon juice, chopped fresh spinach, and grated Parmesan cheese. Cook for an additional 2 minutes until the spinach wilts and the sauce thickens slightly, coating the chicken and tortellini in a creamy, flavorful sauce.
- Serve: Divide the tortellini mixture onto plates. Garnish with extra grated Parmesan and fresh basil leaves if desired. Serve the dish hot and enjoy this comforting Italian-inspired meal.
Notes
- Use fresh Parmesan cheese for the best flavor and creaminess in the sauce.
- If sun-dried tomatoes are packed in dry form, rehydrate them in warm water before chopping.
- For a lighter version, substitute half-and-half for the heavy cream.
- Adjust red pepper flakes to taste depending on your spice preference.
- The long simmering time for tortellini ensures it cooks evenly without becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Marry Me Chicken, Tortellini, Creamy chicken pasta, One-pan dinner, Italian chicken recipe, Sun-dried tomato sauce, Parmesan cream sauce
