why make this recipe
This dish is creamy, fast, and full of flavor. It cooks in one pan and makes a warm meal for family or guests. If you like slow cooker versions, try the crock pot Marry Me Chicken for an easy hands-off option.
introduction
Marry Me Chicken Tortellini mixes tender chicken, cheese tortellini, sun-dried tomatoes, and a creamy parmesan sauce. It feels a little fancy but is easy to cook. For another simple slow-cooked take on this idea, see the slow cooker Marry Me Chicken.
how to make Marry Me Chicken Tortellini
You cook the chicken, make the cream sauce, then add tortellini and spinach to finish. Work step by step and keep the heat moderate so the sauce stays smooth. For more one-pot ideas you can adapt, look at a similar crockpot recipe.
Ingredients :
1 (19 oz) bag frozen cheese tortellini, 2 tablespoons olive oil, 1½ pounds boneless, skinless chicken breasts ((cut into bite-sized pieces)), ½ teaspoon black pepper, ½ teaspoon Italian seasoning, ½ teaspoon paprika, 2 tablespoons butter, ½ cup sun-dried tomatoes in oil ((drained and sliced thin)), 3 teaspoons garlic ((minced)), 1 cup low-sodium chicken broth, 2 cups heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, 1 teaspoon paprika, 1 cup parmesan cheese ((finely shredded)), 2 cups baby spinach ((chopped))
Directions :
Season the chicken pieces with black pepper, Italian seasoning, and paprika. Set aside, Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through. About 6-8 minutes. Remove cooked chicken and set aside., Reduce heat to medium-low and melt butter. Saute garlic and sun-dried tomatoes for 30 seconds., Add chicken broth, heavy cream, Italian seasoning, black pepper, and paprika. Whisk continuously until the sauce starts to bubble. Slowly whisk in parmesan until completely melted., Place the chicken, spinach, and tortellini in the skillet. Stir occasionally until the spinach starts to wilt, and let simmer for 5 minutes., Garnish with fresh parsley and parmesan cheese. Enjoy!
how to serve Marry Me Chicken Tortellini
Serve hot straight from the pan. Plate a scoop of tortellini and chicken with extra parmesan on top. A side salad or steamed vegetables work well. Offer crusty bread to soak up any extra sauce.
how to store Marry Me Chicken Tortellini
Let the dish cool to room temperature for no more than two hours. Put leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth if the sauce is too thick.
tips to make Marry Me Chicken Tortellini
- Cut chicken into even pieces so it cooks evenly.
- Use fresh-grated parmesan for a smooth melt and better flavor.
- Keep heat moderate when adding cream to avoid curdling.
- If your tortellini is frozen, stir often so it heats through evenly.
- For more serving ideas and a meatball twist, see the meatball version.
variation (if any)
- Swap spinach for arugula or kale if you want a peppery touch.
- Use sun-dried tomatoes packed in oil for more flavor, or rehydrate dry tomatoes in warm water.
- Replace chicken with cooked Italian sausage or meatballs for a different taste.
FAQs
Q: Can I use fresh tortellini?
A: Yes. Fresh tortellini will cook faster. Add it near the end so it does not overcook.
Q: Can I make this dairy-free?
A: You can try coconut cream and a dairy-free parmesan, but the flavor will change.
Q: How do I thicken the sauce if it is thin?
A: Simmer a few more minutes uncovered to reduce the sauce, or stir in a small slurry of cornstarch and water.
Q: Can I freeze leftovers?
A: Freezing is not ideal. The cream and pasta can change texture. If you must, freeze in a tight container for up to 1 month and thaw slowly before reheating.
Conclusion
For another take and extra tips, read this linked recipe for Marry Me Chicken Tortellini (a creamy one pan wonder!) which shows a similar creamy method. You can also compare notes with a different version at Marry Me Chicken Tortellini – Cooking in the Midwest.
Marry Me Chicken Tortellini
Ingredients
Main Ingredients
- 1 19 oz bag frozen cheese tortellini
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 0.5 teaspoon black pepper
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon paprika
- 2 tablespoons butter
- 0.5 cup sun-dried tomatoes in oil (drained and sliced thin)
- 3 teaspoons garlic (minced)
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup parmesan cheese (finely shredded)
- 2 cups baby spinach (chopped)
Instructions
Preparation
- Season the chicken pieces with black pepper, Italian seasoning, and paprika. Set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove cooked chicken and set aside.
- Reduce heat to medium-low and melt butter.
- Sauté garlic and sun-dried tomatoes for 30 seconds.
- Add chicken broth, heavy cream, Italian seasoning, black pepper, and paprika. Whisk continuously until the sauce starts to bubble.
- Slowly whisk in Parmesan until completely melted.
- Place the chicken, spinach, and tortellini in the skillet.
- Stir occasionally until the spinach starts to wilt, and let simmer for 5 minutes.
- Garnish with fresh parsley and parmesan cheese. Enjoy!
