Description

Marry Me Chicken Tortellini is a creamy, comforting one-pan meal featuring tender seasoned chicken, cheese tortellini, and a rich sauce made with sun-dried tomatoes, garlic, fresh spinach, and parmesan cheese. Perfectly balanced with a hint of spice and packed with flavor, this dish comes together quickly on the stovetop, making it ideal for a weeknight dinner that feels special.

Ingredients

Units Scale

Chicken and Seasoning

1lb 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

1 tablespoon butter
2 tablespoon extra-virgin olive oil, divided

Vegetables and Aromatics

1 shallot, minced
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup sun-dried tomatoes in oil, finely chopped

Liquids and Pasta

1/4 cup (3oz) tomato paste
2 cups chicken broth
1lb (16oz) cheese tortellini
1 cup heavy cream

Greens and Cheese

3 cups spinach, roughly chopped
1/2 cup parmesan cheese, freshly grated

For Serving

Fresh basil leaves
Extra black pepper
Extra red pepper flakes
Additional parmesan cheese

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Instructions

Season the chicken: Cube the chicken into 1-inch pieces and place in a medium bowl. Season with kosher salt, black pepper, Italian seasoning, and smoked paprika, then toss to coat evenly. Add the all-purpose flour and gently toss so the chicken pieces are lightly coated.
Cook the chicken: Heat a large cast iron or ceramic nonstick skillet over medium heat and add the butter and 1 tablespoon of olive oil. When the oil is hot, add the chicken pieces in an even layer. Cook, tossing two or three times until the chicken is browned and cooked through. Remove the chicken to a plate or bowl and set aside.
Build the sauce: In the same skillet, add the remaining 1 tablespoon olive oil, then add the minced shallot, garlic, and chopped sun-dried tomatoes. Sauté for about 3 minutes, stirring often, until softened and fragrant. Season with red pepper flakes, and a pinch more salt and pepper. Stir in the tomato paste and chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
Add the pasta: Stir in the cheese tortellini. Bring the mixture to a simmer, then reduce heat to maintain a low simmer. Cover the skillet and cook for 3-4 minutes until the tortellini is tender, stirring halfway through at about 2 minutes to ensure even cooking.
Finish the dish: Remove the lid and stir in the cooked chicken, chopped spinach, heavy cream, and grated parmesan cheese. Mix until everything is combined and heated through. Serve immediately garnished with fresh basil, additional parmesan cheese, freshly cracked black pepper, and red pepper flakes if desired.

Notes

Leftover tortellini tends to absorb the sauce. When reheating, add a splash of water and reheat on the stovetop or microwave, stirring occasionally to loosen the sauce and restore creaminess.
The tortellini package sizes vary from 12 to 20 ounces. This recipe uses 1 lb (16 oz), but you can adjust the amount used and add or reduce the broth accordingly for sauce consistency.

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 520
Sugar: 4g
Sodium: 680mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 3g
Protein: 38g
Cholesterol: 110mg