Description
Marry Me Chicken Tortellini is a creamy, flavorful one-pan Italian-inspired dish featuring tender chunks of seasoned chicken, cheese tortellini, sun-dried tomatoes, and spinach in a luscious tomato cream sauce, finished with freshly grated parmesan and fresh basil. This quick and comforting recipe combines vibrant spices, hearty pasta, and a rich sauce that’s perfect for a weeknight dinner that feels indulgent yet easy to make.
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 teaspoon 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
- 1/4 teaspoon red pepper flakes
Sauce and Pasta
- 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 1-inch chunks and place them in a medium bowl. Season with kosher salt, black pepper, Italian seasoning, and smoked paprika. Toss to coat the chicken evenly. Add the all-purpose flour and gently toss again until the chicken is lightly coated with flour and spices.
- Cook chicken: Heat a large cast iron or ceramic-coated nonstick skillet over medium heat and add the butter and 1 tablespoon of olive oil. Once the oil is hot, add the chicken in an even layer. Cook, tossing 2-3 times, until the chicken is browned and cooked through, approximately 5-7 minutes. Remove the chicken from the skillet and set aside on a plate or bowl.
- Build the sauce: In the same skillet, add the remaining tablespoon of olive oil, then add the minced garlic, shallot, and chopped sun-dried tomatoes. Sauté for about 3 minutes, stirring often, until softened and fragrant. Season with red pepper flakes, and add a pinch of salt and pepper. Stir in the tomato paste and chicken broth, scraping the bottom of the skillet with a spatula to release all browned bits and incorporate the flavors well.
- Add pasta: Stir in the cheese tortellini and bring the mixture to a simmer. Reduce heat to maintain a low simmer, cover the skillet with a lid, and cook for 3-4 minutes until the tortellini is tender and cooked through. Stir halfway through at the 2-minute mark to ensure even cooking.
- Finish it up: Remove the lid and stir the cooked chicken back into the skillet along with the chopped spinach, heavy cream, and grated parmesan cheese. Stir gently until the spinach wilts and the sauce is creamy and well combined. Serve hot, garnished with fresh basil, extra parmesan, freshly cracked black pepper, and additional red pepper flakes if desired.
Notes
- The tortellini tends to absorb the sauce when reheated. To revive leftovers, add a splash of water before reheating on the stove or microwave, then stir well to loosen the sauce and restore the creamy texture.
- Use a large, heavy-bottomed skillet like cast iron or ceramic-coated nonstick to prevent sticking and evenly brown the chicken.
- Freshly grated parmesan cheese yields the best flavor and melts better than pre-grated varieties.
- You can substitute chicken broth with vegetable broth for a lighter flavor or adjust the spice level by modifying the red pepper flakes quantity.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 479
- Sugar: 3.3 g
- Sodium: 902.6 mg
- Fat: 19.5 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32.6 g
- Cholesterol: 121.1 mg
