Description
Marry Me Chicken Tortellini is a creamy, flavorful one-pan meal featuring tender chicken seasoned with Italian spices, simmered with cheese tortellini in a rich tomato and spinach cream sauce. This comforting dish combines savory sun-dried tomatoes, garlic, and parmesan cheese for a quick and satisfying dinner that’s perfect for any night of the week.
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
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil, divided
Sauce Ingredients
- 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
- 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 kosher salt, black pepper, Italian seasoning, and smoked paprika, tossing to coat evenly. Add the all-purpose flour and toss gently again to lightly coat the chicken pieces.
- Cook chicken: Heat a large cast iron or ceramic-coated nonstick skillet over medium heat. Add the butter and 1 tablespoon olive oil. When the oil is hot, add the chicken in an even layer. Cook, stirring or tossing the chicken two or three times, until browned and cooked through, about 6-8 minutes. Remove the chicken to a plate and set aside.
- Build the sauce: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic, shallot, and chopped sun-dried tomatoes. Sauté for 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 skillet bottom to loosen any browned bits for extra flavor.
- Add pasta: Stir in the cheese tortellini and bring the mixture to a simmer. Reduce heat to maintain a low simmer, cover with a lid, and cook for 3-4 minutes, stirring halfway through at 2 minutes, until the tortellini is cooked through.
- Finish it up: Remove the lid and stir in the cooked chicken, chopped spinach, heavy cream, and freshly grated parmesan cheese until everything is well combined and heated through. Serve immediately, garnished with fresh basil, additional parmesan, freshly cracked black pepper, and red pepper flakes if desired.
Notes
- For reheating leftovers, tortellini tends to absorb the sauce. To loosen it, add a splash of water before reheating on the stovetop or in the microwave and stir well.
- Tortellini package sizes vary from 12 to 20 oz. This recipe uses 1 lb (16 oz) but the amount can be adjusted with a little more or less chicken broth accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
