Description
Marry Me Chicken Tortellini is a creamy, comforting one-pan Italian-inspired dish featuring tender seasoned chicken breasts, cheesy tortellini, sun-dried tomatoes, and baby spinach all simmered in a rich parmesan cream sauce. Ready in just 30 minutes, this hearty meal combines savory herbs and spices with decadent creaminess for a quick gourmet dinner.
Ingredients
Scale
Chicken and Seasoning
- 1½ lbs boneless, skinless chicken breasts
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
Sauce and Add-ins
- 3 teaspoons minced garlic
- ½ cup sun-dried tomatoes in oil
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 cup shredded parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups baby spinach, chopped
- 19 oz frozen cheese tortellini
Instructions
- Season the chicken: Pat the boneless, skinless chicken breasts dry and season evenly on all sides with ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ½ teaspoon paprika to infuse flavor.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 6-8 minutes until golden brown on each side and cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic and sun-dried tomatoes: In the same skillet, melt 2 tablespoons of butter over medium heat. Add 3 teaspoons of minced garlic and ½ cup sun-dried tomatoes in oil, cooking for about 30 seconds until fragrant.
- Make the cream sauce: Pour in 1 cup low-sodium chicken broth and 2 cups heavy cream. Add 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and 1 teaspoon paprika. Whisk the mixture continuously until it starts bubbling and slightly thickens.
- Add parmesan cheese: Stir in 1 cup shredded parmesan cheese until it completely melts into the sauce, creating a rich, creamy texture.
- Combine and simmer: Return the cooked chicken to the skillet. Add 2 cups chopped baby spinach and 19 oz frozen cheese tortellini directly into the sauce. Reduce heat to a gentle simmer and cook for about 5 minutes, until the spinach wilts and the tortellini is tender.
Notes
- Use low-sodium chicken broth to keep sodium levels moderate.
- The sun-dried tomatoes in oil add depth and richness; drain excess oil if preferred.
- Ensure chicken is cooked through by checking for an internal temperature of 165°F (74°C).
- Frozen tortellini can be substituted with fresh or refrigerated tortellini; adjust cooking time accordingly.
- For a thicker sauce, simmer a bit longer before adding the cheese.
- Spinach can be substituted with kale or arugula as preferred.
