Description
Marry Me Chicken Tortellini is a creamy, flavorful one-pan dish featuring tender chicken breast chunks seared to perfection, simmered in a rich tomato and cream sauce with sun-dried tomatoes, garlic, shallots, and fresh spinach. The cheese-filled tortellini cooks right in the sauce, making a comforting and easy Italian-inspired meal perfect for weeknights.
Ingredients
Scale
Chicken
- 1 lb (454 g) 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 (15 g) all-purpose flour
- 1 tablespoon (14 g) butter
- 2 tablespoons (30 ml) extra-virgin olive oil
Sauce and Pasta
- 1 lb (454 g) cheese tortellini
- 1 cup (240 ml) heavy cream
- 2 cups (480 ml) chicken broth
- 1/4 cup (60 ml) sun-dried tomatoes in oil
- 1/4 cup (60 g) tomato paste
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 minced shallot
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 3 cups (about 90 g) chopped fresh spinach
Instructions
- Prepare and Season Chicken: Cut the chicken into 1-inch chunks. Season with kosher salt, black pepper, Italian seasoning, and smoked paprika. Dredge the pieces evenly in all-purpose flour to coat.
- Sear Chicken: Heat a large skillet over medium-high heat. Add butter and olive oil. When hot, place the coated chicken pieces in the skillet. Sear without moving until golden brown on one side, then flip and cook until cooked through, about 6-8 minutes total. Remove chicken and set aside.
- Sauté Aromatics: In the same skillet, add more olive oil if needed. Add minced shallot, minced garlic, and sun-dried tomatoes. Sauté over medium heat stirring frequently until shallots and garlic are soft and fragrant, about 2-3 minutes, scraping up browned bits from the skillet.
- Add Tomato Paste and Broth: Stir in tomato paste, then pour in chicken broth and sprinkle red pepper flakes. Bring to a gentle simmer over medium heat, scraping any remaining browned bits from the pan.
- Cook Tortellini: Add cheese tortellini to the simmering sauce. Cook according to package instructions, about 3-4 minutes, stirring gently every minute to ensure even cooking. Maintain a gentle simmer to avoid overcooking.
- Finish with Cream, Spinach, and Cheese: Stir in heavy cream, chopped spinach, and freshly grated Parmesan cheese until the spinach wilts and the sauce is creamy and well combined.
- Season to Taste and Serve: Taste the sauce and adjust seasoning with additional kosher salt, black pepper, or red pepper flakes as desired. Serve hot, garnished with fresh basil leaves and extra Parmesan if preferred.
Notes
- Use fresh cheese tortellini for best texture and flavor.
- If sun-dried tomatoes are packed in oil, include some of the oil for extra flavor when sautéing.
- Maintain a gentle simmer to prevent tortellini from overcooking and becoming mushy.
- Adjust red pepper flakes according to desired spice level.
- Fresh basil garnish adds a bright, fresh finish but is optional.
- Can substitute chicken breast with thighs for a juicier result.
