Marry Me Chicken Tortellini
A creamy, one-pan dish made with tender chicken, cheese tortellini, sun-dried tomatoes, and a flavorful parmesan sauce, perfect for family meals or entertaining guests.
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!
Notes
Let the dish cool to room temperature for no more than two hours. Store leftovers in an airtight container in the refrigerator 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. For best results, cut chicken into even pieces for even cooking and use fresh-grated parmesan for better flavor.