Description
Marry Me Chicken Tortellini is a deliciously creamy and comforting one-pan meal featuring tender seasoned chicken, cheese tortellini, and a flavorful tomato-cream sauce with spinach and parmesan. It’s perfect for a quick weeknight dinner that feels special enough for any occasion.
Ingredients
Units
Scale
Chicken and Seasoning
- 1 lb 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 all-purpose flour
Cooking Fats and Aromatics
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil, divided
- 1 shallot, minced
- 4 cloves garlic, minced
Sauce Ingredients
- 1/4 teaspoon red pepper flakes
- 1/4 cup sun-dried tomatoes in oil, finely chopped
- 1/4 cup (3 oz) tomato paste
- 2 cups chicken broth
- 1 lb (16 oz) cheese tortellini
- 1 cup heavy cream
- 3 cups spinach, roughly chopped
- 1/2 cup parmesan cheese, freshly grated
For Serving
- Fresh basil
- Black pepper
- Red pepper flakes
- Parmesan cheese
Instructions
- Season the chicken: Cube the chicken into small chunks and place in a medium bowl. Season with salt, black pepper, Italian seasoning, and smoked paprika. Toss well to coat uniformly. Add the flour and gently toss again to coat the chicken lightly in flour.
- Cook chicken: Heat a large cast iron or ceramic nonstick skillet over medium heat. Add butter and 1 tablespoon olive oil. Once hot, add the chicken pieces in an even layer. Cook, tossing two or three times, until the chicken is browned and cooked through, about 5-7 minutes. Remove chicken to a bowl or plate.
- Build the sauce: Add the remaining 1 tablespoon olive oil to the same skillet. Add minced garlic, shallot, and chopped sun-dried tomatoes. Sauté for 3 minutes, stirring often, until softened and fragrant. Season with red pepper flakes, salt, and pepper. Stir in tomato paste and chicken broth, scraping up any browned bits from the pan bottom with a spatula to incorporate flavor.
- Add pasta: Stir in cheese tortellini and bring the sauce to a simmer. Reduce heat to maintain a low simmer and cover the pan. Let cook for 3-4 minutes until tortellini is tender, stirring halfway through cooking to ensure even cooking.
- Finish it up: Remove the lid and stir in the cooked chicken, chopped spinach, heavy cream, and grated parmesan cheese. Mix everything until well combined and heated through. Serve immediately, garnished with fresh basil, additional parmesan, black pepper, and red pepper flakes as desired.
Notes
- Reheating leftovers: Tortellini tends to soak up sauce. Add a splash of water when reheating in microwave or stovetop and stir well to loosen the sauce for best texture.
- You can substitute fresh spinach with kale or other leafy greens if preferred.
- Use freshly grated parmesan for best flavor and melting quality.
- Adjust red pepper flakes quantity based on desired spice level.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 479
- Sugar: 3.3 g
- Sodium: 902.6 mg
- Fat: 19.5 g
- Saturated Fat: 8.7 g
- Unsaturated Fat: 9.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32.6 g
- Cholesterol: 121.1 mg
