Follow Me On Social Media!
Marry Me Chicken with Tortellini
This Marry Me Chicken with Tortellini is a delightful dish that brings comfort and joy to your dining table. With creamy textures and a burst of flavor, it’s perfect for cozy dinners or impressing guests. Once you try it, you might just find yourself wanting to marry the recipe itself!
Why make this recipe
This recipe combines tender chicken, rich creamy sauce, and cheesy tortellini, all cooked in one skillet for easy preparation and clean-up. It’s hearty, satisfying, and quick enough for a weeknight dinner yet fancy enough for date night. The blend of sun-dried tomatoes and spinach adds a nice touch of freshness and color, making it a visually appealing dish.
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)
How to make it
- 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, allowing it to simmer for 5 minutes.
- Garnish with fresh parsley and parmesan cheese. Enjoy!
How to serve it
Serve this dish warm, garnished with fresh parsley and extra parmesan if desired. It pairs beautifully with a simple side salad or crusty bread for dipping into the creamy sauce.
How to store it
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave. You may need to add a splash of chicken broth to regain creaminess.
Helpful tips
- For added flavor, consider seasoning the chicken with garlic powder or onion powder.
- Make sure not to overcook the chicken to keep it tender.
- Stir the sauce frequently while adding the cheese to prevent it from clumping.
Optional variations
- Swap the cheese tortellini for a different pasta shape like fettuccine or penne if you prefer.
- Add veggies like bell peppers or zucchini for extra nutrition and color.
- Try using grilled chicken instead of skillet-cooked for a smoky flavor.
Frequently asked questions
Can I use fresh tortellini instead of frozen?
Yes, you can use fresh tortellini, but keep an eye on cooking times as fresh pasta cooks more quickly.
Can I substitute the heavy cream?
If you want a lighter option, you can use half-and-half or a dairy-free alternative, but the texture may be less creamy.
Can I freeze leftovers?
Yes, you can freeze leftovers, but keep in mind that the cream may change texture upon thawing. It’s best to consume within 2 months for optimal taste.
Marry Me Chicken with Tortellini
A delightful dish featuring tender chicken, creamy sauce, and cheesy tortellini, perfect for cozy dinners or impressing 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.
Cooking
- 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, allowing it to simmer for 5 minutes.
- Garnish with fresh parsley and parmesan cheese. Enjoy!
Notes
For added flavor, consider seasoning the chicken with garlic powder or onion powder. Make sure not to overcook the chicken to keep it tender. Stir the sauce frequently while adding the cheese to prevent it from clumping.
