Marry Me Chicken Tortellini Recipe
Marry Me Chicken Tortellini is a creamy, comforting Italian-American dish featuring tender chicken, cheese tortellini, and a rich sun-dried tomato cream sauce infused with garlic, Italian seasoning, and Parmesan cheese. This one-pan stovetop meal is perfect for busy weeknights yet impressive enough for guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons olive oil
Sauce
- 2 tablespoons butter
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
- 3 teaspoons minced garlic
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup finely shredded Parmesan cheese
Others
- 1 (19 oz) bag frozen cheese tortellini
- 2 cups chopped baby spinach
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Prepare the Chicken: Season chicken with ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ½ teaspoon paprika. Heat olive oil in a skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes until they are browned and cooked through. Remove chicken from skillet and set aside.
- Prepare the Sauce: In the same skillet, melt butter. Add minced garlic and sauté for about 1 minute until fragrant. Add the drained and sliced sun-dried tomatoes and cook for an additional 2 minutes to release flavors. Pour in chicken broth, scraping the bottom of the pan to lift the browned bits, then stir in heavy cream along with 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and 1 teaspoon paprika. Bring the sauce to a gentle simmer.
- Combine and Cook: Add the frozen cheese tortellini to the skillet, ensuring it is submerged in the sauce. Cover the skillet and cook for 5-7 minutes, or until the tortellini is tender and cooked through. Stir in the cooked chicken and Parmesan cheese, allowing the cheese to melt and the sauce to thicken. Add chopped baby spinach and cook for another 2 minutes until wilted.
- Serve: Remove the skillet from heat and let the dish rest briefly to thicken the sauce further. Garnish with freshly chopped parsley or basil before serving for a fresh herbal note.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- When reheating, add a splash of chicken broth or milk if the sauce has thickened too much.
- Variations include using vegetarian substitutions like mushrooms instead of chicken or adding red pepper flakes for heat.
- You can use gluten-free tortellini to make this recipe gluten-free.
- For a lighter version, substitute heavy cream with half-and-half.
Keywords: Marry Me Chicken, Tortellini, Creamy Chicken Pasta, Italian-American Recipe, One Pan Dinner, Sun-Dried Tomato Sauce
Find it online: https://liamjayne.com/marry-me-chicken-tortellini-recipe/
