Description
Marry Me Chicken Tortellini is a creamy, savory one-pan dish featuring tender seasoned chicken breast chunks, cheese tortellini, sun-dried tomatoes, and spinach in a rich tomato cream sauce. Finished with parmesan cheese and fresh basil, this comforting Italian-inspired skillet meal delivers bold flavors with a perfect balance of spicy, smoky, and cheesy elements. Ready in under 30 minutes, it’s a delightful dinner to impress loved ones or enjoy any night of the week.
Ingredients
Units
Scale
Chicken
- 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
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil (for cooking chicken)
Sauce and Pasta
- 1 tablespoon extra-virgin olive oil (for sauce)
- 1 shallot, minced
- 4 cloves garlic, minced
- 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 leaves
- Freshly cracked black pepper
- Extra red pepper flakes (optional)
- Extra parmesan cheese
Instructions
- Season the chicken: Cube the chicken into small, bite-sized chunks. Place them in a medium bowl and 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 pieces are lightly dusted.
- Cook chicken: Heat a large cast iron or ceramic-coated nonstick skillet over medium heat. Add the butter and 1 tablespoon olive oil. Once hot, add the chicken pieces in an even layer. Cook, tossing 2-3 times until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set aside on a plate or bowl.
- Build the sauce: To the same skillet, add the remaining tablespoon olive oil. 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 a pinch of salt and pepper. Stir in the tomato paste and chicken broth, scraping the bottom of the skillet to loosen any browned bits.
- Add pasta: Stir in the cheese tortellini and bring the mixture to a simmer. Reduce heat to low and cover the skillet. Let it simmer gently for 3-4 minutes, stirring once halfway through cooking to ensure the tortellini cooks evenly and does not stick.
- Finish it up: Remove the lid and return the cooked chicken to the skillet. Add the chopped spinach, heavy cream, and freshly grated parmesan cheese. Stir thoroughly to combine and wilt the spinach. Cook for an additional minute or two until everything is heated through and the cheese has melted. Serve immediately garnished with fresh basil, additional parmesan, freshly cracked black pepper, and optional red pepper flakes.
Notes
- For reheating leftovers, add a splash of water to loosen the sauce as the tortellini tends to absorb it. Reheat on the stovetop or in the microwave, stirring occasionally to restore the creamy consistency.
- Tortellini package sizes vary from 12 to 20 oz. This recipe uses 1 lb (16 oz), but you can adjust the amount with corresponding changes to the broth for desired sauciness.
- Use freshly grated parmesan for the best flavor and smooth melting texture.
- Adjust red pepper flakes to your preferred spice level for a milder or spicier dish.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 479
- Sugar: 3.3 g
- Sodium: 903 mg
- Fat: 19.5 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32.6 g
- Cholesterol: 121 mg
