Description
This Marry Me Chicken Tortellini is creamy, dreamy, and ready in under 30 minutes. Tender chicken bites, cheese-filled tortellini, and a sun-dried tomato cream sauce come together in one skillet for the ultimate comforting dinner. Simple enough for a weeknight, impressive enough for date night!
Ingredients
For the Chicken:
1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch cubes
½ tsp kosher salt
½ tsp black pepper
1 ½ tsp Italian seasoning
1 tsp smoked paprika
2 tbsp all-purpose flour
For the Sauce:
1 tbsp butter
2 tbsp olive oil, divided
1 small shallot, finely minced
4 cloves garlic, minced
¼ tsp red pepper flakes (optional, for a little heat)
¼ cup sun-dried tomatoes in oil, finely chopped
¼ cup (3 oz) tomato paste
2 cups chicken broth (or vegetable broth)
1 lb (16 oz) cheese tortellini (fresh or refrigerated)
1 cup heavy cream
3 cups baby spinach, roughly chopped
½ cup freshly grated parmesan cheese
For Serving:
Fresh basil, extra parmesan, cracked black pepper, red pepper flakes (optional)
Instructions
1. Season the Chicken
In a medium bowl, toss cubed chicken with salt, pepper, Italian seasoning, and smoked paprika. Add the flour and gently toss again until evenly coated.
2. Brown the Chicken
Heat a large skillet over medium-high heat and add the butter with 1 tablespoon of olive oil. Once hot, add the chicken in a single layer. Cook for 5–7 minutes, stirring a few times, until golden and cooked through. Remove to a plate.
3. Sauté Aromatics
Add the remaining tablespoon of olive oil to the same pan. Add minced shallot, garlic, and sun-dried tomatoes. Cook for 2–3 minutes until softened and fragrant. Stir in red pepper flakes, tomato paste, and chicken broth. Scrape up any browned bits from the bottom of the pan — that’s pure flavor.
4. Cook the Tortellini
Add the tortellini directly to the sauce. Stir to coat, bring to a simmer, then reduce the heat slightly. Cover and simmer for 3–4 minutes, stirring halfway through, until tortellini are tender and cooked through.
5. Make It Creamy
Remove the lid and stir in the cooked chicken, spinach, heavy cream, and parmesan cheese. Let everything simmer for another minute until the spinach wilts and the sauce thickens slightly.
6. Serve and Enjoy
Serve immediately topped with fresh basil, extra parmesan, and cracked black pepper. Get ready to fall in love!
Notes
- Reheating: The tortellini will absorb some sauce as it sits. Add a splash of broth or water when reheating to loosen it up.
- Protein swaps: Chicken thighs, turkey, or even mild Italian sausage work beautifully.
- Make it vegetarian: Skip the chicken, use vegetable broth, and toss in mushrooms or zucchini for a hearty twist.
- Storage: Keeps in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 min
- Cook Time: 20 min