Description
Marry Me Chicken Tortellini is a creamy, comforting one-pan dish featuring tender chunks of seasoned chicken, cheese tortellini, and a luscious tomato-cream sauce infused with sun-dried tomatoes, garlic, and spinach. This easy skillet recipe comes together quickly, making it perfect for a delicious weeknight meal that feels a little special.
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 teaspoon 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 and Pasta
- 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: Cube the chicken into small chunks and place in a medium bowl. Season with kosher salt, black pepper, Italian seasoning, and smoked paprika. Toss to coat evenly. Sprinkle in the all-purpose flour and toss gently until 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. When hot, add the chicken in an even layer. Cook while tossing 2-3 times until the chicken is browned and cooked through. Remove the chicken to a plate or bowl and set aside.
- Build the sauce: Add the remaining tablespoon of olive oil to the same skillet. Add the minced garlic, shallot, and finely chopped sun-dried tomatoes. Sauté for about 3 minutes, stirring frequently, until softened and fragrant. Season with red pepper flakes, and a pinch of salt and pepper. Stir in the tomato paste followed by the chicken broth. Use a spatula to deglaze the pan, scraping up any browned bits stuck to the bottom.
- Add pasta and simmer: Stir in the cheese tortellini and bring the mixture to a gentle simmer. Reduce heat to maintain a low simmer, cover, and cook for 3-4 minutes until the tortellini is tender. Stir once halfway through cooking to ensure even cooking.
- Finish the dish: Remove the lid and return the cooked chicken to the skillet. Add the roughly chopped spinach, heavy cream, and freshly grated Parmesan cheese. Stir gently until everything is well combined and heated through. Serve immediately garnished with fresh basil, extra Parmesan, freshly cracked black pepper, and additional red pepper flakes if desired.
Notes
- When reheating leftovers, the tortellini tends to absorb the sauce. Add a splash of water before reheating in the microwave or on the stovetop to loosen the sauce and maintain its creamy texture.
- Use fresh Parmesan cheese for the best flavor and texture.
- Chicken breast pieces can be cut smaller or larger depending on your preference but ensure even cooking.
- You can adjust the amount of red pepper flakes to control the spice level of the dish.
- If you prefer, substitute fresh baby spinach for frozen, but ensure frozen spinach is well drained.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 479
- Sugar: 3.3 g
- Sodium: 902.6 mg
- Fat: 19.5 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32.6 g
- Cholesterol: 121.1 mg
