Print

Marry Me Chicken Tortellini

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful dish of creamy tortellini and tender chicken, perfect for impressing family or guests.

Ingredients

Scale
  • 12 oz cheese tortellini (fresh or frozen)
  • 1.5 lb boneless skinless chicken breasts (cut into bite-size pieces)
  • 1.5 tsp kosher salt (divided)
  • 1 tsp black pepper (divided)
  • 1.5 tsp Italian seasoning (divided)
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic (minced)
  • 0.25 cup sun-dried tomatoes in oil (drained and finely chopped)
  • 2 tbsp tomato paste
  • 1.5 cup low-sodium chicken broth
  • 1.5 cup heavy cream
  • 0.25 tsp red pepper flakes (optional)
  • 1 cup freshly grated Parmesan cheese (plus more for serving)
  • 2 cups baby spinach (loosely packed)
  • 1 tbsp fresh lemon juice (plus more to taste)
  • 2 tbsp chopped fresh basil or parsley (for serving)

Instructions

  1. Cook the tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini just until al dente, according to package directions. Drain and toss with a little olive oil so they don’t stick together.
  2. Prepare the chicken: Pat the chicken pieces dry. Season them with 1 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of Italian seasoning, and the paprika. Toss to ensure each piece is well-coated.
  3. Sear the chicken: In a large, deep skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer and sear for 3–4 minutes on each side until golden and cooked through. Transfer the chicken to a bowl and keep it warm.
  4. Make the sauce: Lower the heat to medium and add butter to the same skillet. Stir in the minced garlic and sun-dried tomatoes, cooking for about 30 seconds or until fragrant.
  5. Incorporate the tomato paste: Add the tomato paste and cook it for 1 minute. Then whisk in the chicken broth, making sure to scrape any browned bits off the skillet for extra flavor.
  6. Add the cream and seasonings: Pour in the heavy cream and add the remaining salt, pepper, Italian seasoning, and optional red pepper flakes. Let it simmer for 3–4 minutes, stirring until the sauce begins to thicken.
  7. Finish the sauce: Reduce the heat to medium-low and whisk in the Parmesan cheese gradually until it’s fully melted and the sauce is smooth.
  8. Combine everything: Stir in the baby spinach until wilted, then add the cooked tortellini and seared chicken. Gently mix to coat everything in the luscious sauce.
  9. Serve: Turn off the heat and stir in the lemon juice. Taste, and adjust the seasoning if necessary. Let it rest for 3–5 minutes to allow the sauce to thicken slightly. Garnish with more Parmesan and herbs before serving.

Notes

Great to serve from the skillet. Pairs well with a fresh salad or garlic bread.

Nutrition

Find it online: https://topchoicerecipes.com/marry-me-chicken-tortellini-3/