Description
Marry Me Chicken Tortellini is a creamy, comforting Italian-inspired one-pan meal featuring tender, seasoned chicken breast chunks, cheese tortellini, sun-dried tomatoes, spinach, and a luscious garlic tomato cream sauce finished with parmesan cheese. Ready in just 30 minutes, it’s perfect for a cozy dinner that feels special enough to inspire a proposal.
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 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
Cooking Fats and Aromatics
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil, divided
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
Sauce Ingredients
- 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: Cut the chicken breast into small 1-inch chunks, place them in a medium bowl, and season with kosher salt, black pepper, Italian seasoning, and smoked paprika. Toss to coat evenly, then add the all-purpose flour and gently toss again so the chicken pieces are lightly coated.
- Cook the chicken: Heat a large cast iron skillet or ceramic nonstick skillet over medium heat. Add the butter and 1 tablespoon of olive oil. Once hot, add the chicken pieces in an even layer. Cook the chicken, tossing two or three times, until browned and cooked through. Remove the cooked chicken to a bowl or plate and set aside.
- Build the sauce: Add the remaining tablespoon of olive oil to the skillet along with the minced garlic, shallot, and finely chopped sun-dried tomatoes. Sauté for about 3 minutes, stirring frequently, until fragrant and softened. Season with red pepper flakes, and add a pinch of salt and black pepper. Stir in the tomato paste and chicken broth, scraping up any browned bits from the bottom of the pan.
- Add the pasta: Stir in the cheese tortellini, bring the mixture to a simmer, then reduce the heat to maintain a low simmer. Cover the skillet and let it cook for 3-4 minutes, stirring halfway through at about 2 minutes, to ensure the tortellini cooks evenly.
- Finish the dish: Remove the lid and stir in the cooked chicken, chopped spinach, heavy cream, and freshly grated parmesan cheese. Mix until well combined and heated through. Serve immediately garnished with fresh basil, additional parmesan cheese, freshly cracked black pepper, and red pepper flakes as desired.
Notes
- For best flavor, use fresh parmesan cheese rather than pre-grated.
- Feel free to substitute fresh pasta tortellini for frozen; adjust cooking time slightly as needed.
- If preferred, use boneless skinless thighs instead of breasts for a juicier texture.
- Adjust red pepper flakes amount to control the heat level of the dish.
- This dish is great served with a crisp green salad or garlic bread for a full meal.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg
