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Marry Me Chicken Tortellini Recipe

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4 from 4 reviews

Marry Me Chicken Tortellini is a creamy, flavorful one-pan dish featuring tender chicken chunks seasoned with Italian spices, simmered with cheese tortellini in a rich tomato cream sauce studded with sun-dried tomatoes and spinach. This comforting yet elegant meal is perfect for a cozy dinner, packed with rich flavors and ready in under an hour.

Ingredients

Chicken and Seasoning

  • 1 lb chicken breast, cut into 1-inch chunks
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 2 tablespoons all-purpose flour

Cooking Fats

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

Sauce and Pasta

  • 1 shallot, minced
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • ¼ cup sun-dried tomatoes in oil, finely chopped
  • ¼ cup (3 oz) tomato paste
  • 2 cups chicken broth
  • 1 lb (16 oz) cheese tortellini
  • 1 cup heavy cream
  • 3 cups spinach, roughly chopped
  • ½ cup parmesan cheese, freshly grated

For Serving

  • Fresh basil
  • Black pepper
  • Red pepper flakes
  • Parmesan cheese

Instructions

  1. Season the chicken: Cut the chicken breast into 1-inch chunks and place them in a medium bowl. Season with kosher salt, black pepper, Italian seasoning, and smoked paprika. Toss well to evenly coat the chicken. Sprinkle the all-purpose flour over the chicken and gently toss again until the chicken pieces have a light coating of flour.
  2. Cook chicken: Heat a large cast iron or ceramic-coated nonstick skillet over medium heat. Add butter and 1 tablespoon of olive oil. When the mixture is hot and melted, add the chicken pieces in an even layer. Cook the chicken, tossing two or three times, until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside in a bowl or plate.
  3. Build the sauce: To the same skillet, add the remaining tablespoon of olive oil. Add minced shallot, garlic, and chopped sun-dried tomatoes. Sauté for about 3 minutes, stirring frequently until softened and fragrant. Season with red pepper flakes, a pinch of salt, and pepper. Stir in the tomato paste and chicken broth, scraping any browned bits off the bottom of the pan to incorporate into the sauce.
  4. Add pasta: Stir in the cheese tortellini and bring the mixture to a gentle simmer. Reduce the heat to low and cover the skillet. Let the tortellini simmer for 3-4 minutes until cooked through, stirring halfway around 2 minutes to ensure even cooking.
  5. Finish it up: Remove the lid and stir the cooked chicken back into the skillet along with the roughly chopped spinach, heavy cream, and freshly grated parmesan cheese. Stir gently until everything is well combined and the spinach is just wilted. Serve immediately with fresh basil, extra parmesan, freshly cracked black pepper, and additional red pepper flakes as desired.

Notes

  • Use a heavy-bottomed skillet like cast iron or ceramic-coated nonstick to ensure even cooking and prevent sticking.
  • Adjust the red pepper flakes to control the heat level of the sauce to your preference.
  • If you prefer a thicker sauce, let it simmer a little longer uncovered to reduce.
  • Fresh spinach wilts quickly; add it last to maintain vibrant color and texture.
  • For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.

Find it online: https://bitezly.com/marry-me-chicken-tortellini-recipe/