Marry Me Chicken Tortellini Recipe
Looking for a quick, balanced, and super tasty meal? This one-pan creamy tomato chicken tortellini is just the thing! It's packed with juicy chicken, tender tortellini, loads of spinach, and a rich, creamy tomato sauce. Plus, it’s easy to make and ready in just about 30 minutes.
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.