Description
Marry Me Chicken Tortellini is a creamy, indulgent Italian-inspired dish featuring tender pieces of seasoned chicken, cheesy tortellini, sun-dried tomatoes, and fresh baby spinach all simmered in a rich parmesan cream sauce. Perfect for a cozy weeknight dinner, this recipe combines robust flavors and velvety textures in one skillet meal.
Ingredients
Scale
Chicken and Seasoning
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Black pepper, to taste
- Italian seasoning, to taste
- Paprika, to taste
Main Ingredients
- 1 (19 oz) bag frozen cheese tortellini
- 2 tablespoons olive oil
- ½ cup sun-dried tomatoes, drained and sliced thin
- 3 teaspoons minced garlic
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 cup finely shredded parmesan cheese
- 2 cups chopped baby spinach
Additional
- 2 tablespoons butter
Instructions
- Season the Chicken: In a bowl, season the bite-sized chicken pieces generously with black pepper, Italian seasoning, and paprika, ensuring each piece is well coated to infuse flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6 to 8 minutes until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Lower the heat to medium-low, add butter to the same skillet, and melt it. Add minced garlic and sliced sun-dried tomatoes, sautéing until fragrant, about 1 to 2 minutes, which releases their intense flavors into the pan.
- Create the Sauce Base: Pour in the low-sodium chicken broth and heavy cream, then whisk in additional Italian seasoning, black pepper, and paprika. Bring the mixture to a gentle bubble, combining all elements for the sauce.
- Add Cheese and Chicken: Gradually stir in the shredded parmesan cheese, allowing it to melt fully into the sauce for a rich texture. Return the cooked chicken pieces to the skillet, mixing everything together.
- Finish with Spinach and Tortellini: Stir in the chopped baby spinach and frozen cheese tortellini. Simmer for about 5 minutes, until the spinach wilts and the tortellini is heated through and tender, completing the creamy, comforting dish.
Notes
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- If using fresh tortellini, reduce simmering time accordingly to avoid overcooking.
- Add red pepper flakes for a spicy kick.
- Serve with crusty bread to soak up the creamy sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.