We all love Marry Me Chicken, and now you can enjoy that same amazing flavor with tortellini! I love taking my family’s favorite meals and giving them a fun twist. This easy recipe can be ready in 30 minutes or less, making it perfect for busy nights.
Serve it with a big salad, roasted veggies, and some garlic bread for a complete meal. If you’re a fan of Marry Me Chicken, you’ll definitely want to add this tortellini version to your weekly dinners. Everyone will love it!
Store any leftovers in an airtight container in the fridge for up to five days. The tortellini will soak up some of the sauce, so when you reheat it, just add a splash of water to get the sauce back to the right consistency. Enjoy!
Marry Me Chicken Tortellini Recipe
Ingredients
- 1 lb Chicken breast cut into 1-inch chunks
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 1 1/2 tsp Italian seasoning
- 1 tsp Smoked paprika
- 2 tbsp All-purpose flour
- 1 tbsp Butter
- 2 tbsp Extra-virgin olive oil divided
- 1 Shallots minced
- 4 cloves Garlic minced
- 1/4 tsp Red pepper flakes
- 1/4 cup Sun-dried tomatoes in oil finely chopped
- 1/4 cup 3oz Tomato paste
- 2 cups Chicken broth
- 1 lb 16oz 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, extra parmesan
Instructions
- Cut chicken into small chunks and place in a medium bowl.
- Season with salt, pepper, Italian seasoning, and smoked paprika.
- Toss to coat the chicken evenly with the seasonings.
- Add flour and gently toss again to lightly coat the chicken.
- Heat a large skillet over medium heat and add butter and 1 tablespoon of olive oil.
- Once hot, add the chicken in an even layer.
- Cook, stirring occasionally, until the chicken is browned and cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil.
- Add garlic, shallot, and sun-dried tomatoes.
- Sauté for about 3 minutes until softened and fragrant, stirring often.
- Season with red pepper flakes, salt, and pepper.
- Add tomato paste and chicken broth, stirring to combine and scraping up any browned bits from the bottom.
- Stir in the tortellini.
- Bring to a simmer, then reduce the heat to maintain a low simmer.
- Cover and cook for 3-4 minutes, stirring halfway through to ensure even cooking.
- Remove the lid and stir in the cooked chicken, spinach, cream, and parmesan cheese.
- Mix until everything is well combined and heated through.
- Serve hot, garnished with fresh basil, extra parmesan, and freshly cracked black pepper.
Notes
- Reheating: Tortellini absorb sauce when stored. Add a splash of water before reheating and stir to regain the saucy texture.
- Tortellini Amount: This recipe uses 1 pound (16 oz), but you can use 12-20 oz and adjust the broth as needed.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 475kcal |
| Sugar | 4g |
| Sodium | 900mg |
| Fat | 20g |
| Carbohydrates | 42g |
| Fibre | 2g |
| Protein | 34g |
Can I Use Frozen Tortellini?
Yes, you can use frozen tortellini in this recipe. Just add a couple of extra minutes to the cooking time to ensure they are fully cooked. Make sure to stir occasionally so they cook evenly.
What Can I Substitute For Heavy Cream?
You can use half-and-half or whole milk as a lighter alternative to heavy cream. The sauce might be a bit less creamy, but it will still be delicious and flavorful.
Can I Make This Dish Ahead of Time?
Yes, you can make this dish ahead of time. Store it in the fridge in an airtight container. When reheating, add a splash of water to the dish and stir well. This helps to loosen the sauce and bring back its creamy texture.