If you’re craving a cozy dinner, marry me chicken tortellini is just the recipe you need. It’s creamy, hearty, and filled with tender chicken and cheesy tortellini that everyone in my family loves.
This Marry Me Chicken Tortellini recipe addresses unclear instructions, lacks background, misses diet variations, and omits troubleshooting plus make-ahead and serving guidance.
This dish tackled my usual dinner challenges on hectic nights. I’d often struggle with figuring out what to cook that felt special yet was quick. With this recipe, I can whip up a warm, satisfying meal in around 30 minutes, which is a lifesaver with my busy schedule.
The combination of flavors, like garlic and sun-dried tomatoes, creates a comforting aroma that fills the kitchen. Plus, the spinach adds a nice pop of color and nutrition. If you enjoy warm, comforting meals like this, make sure to check out my Broccolini Frittata.
Table of contents
Dietary Considerations
- This recipe is not gluten-free because the tortellini contains wheat-based flour in its ingredients.
- The recipe contains heavy cream, so it is unsuitable for dairy-free diets without an alternative cream substitute.
- This recipe is not vegan or vegetarian because it uses chicken thighs and heavy cream from animal sources.
- This recipe does not meet keto or low-carb diets due to tortellini’s high carbohydrate content.
- The recipe is nut-free since none of the ingredients include nuts or nut-based products.
Why You Will Love This Recipe
- A Creamy, Rich Sauce The sauce made with heavy cream and chicken broth wraps the cheese tortellini in a comforting layer of flavor. It’s thick enough to cling to every piece, ensuring a luscious bite every time.
- Bold Flavor Combinations Thanks to garlic, shallots, and smoked paprika, this dish features a flavor profile that’s both aromatic and savory. Plus, sun-dried tomatoes add a unique twist, making it so much more than just pasta with sauce.
- Quick to Prepare In just about 25-30 minutes, you’ll have a hearty meal on the table. This dish is ideal for busy weeknights when you crave something satisfying but haven’t got much time to cook.
- Versatile for All Occasions Whether it’s a cozy family dinner or an easy gathering with friends, this meal fits right in. Its comforting flavors make it a go-to for any occasion without feeling out of place.
How to Make Marry Me Chicken Tortellini
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian
- Diet: Kosher
Description
A creamy and flavorful Marry Me Chicken Tortellini dish that combines chicken, cheese tortellini, and fresh spinach in a rich sauce.
Ingredients
Scale
- 1 lb (454 g) chicken breast, cut into 1-inch chunks
- 1 lb (454 g) cheese tortellini
- 3 cups (about 90 g) chopped fresh spinach
- 1 cup (240 ml) heavy cream
- 2 cups (480 ml) chicken broth
- 1/4 cup (60 ml) sun-dried tomatoes in oil
- 1/4 cup (60 g) tomato paste
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 tablespoon (14 g) butter
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 minced shallot
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 2 tablespoons (15 g) all-purpose flour
Instructions
- Step 1: Cut the chicken into 1-inch chunks. Season the chicken with kosher salt (1/2 teaspoon), black pepper (1/2 teaspoon), Italian seasoning (1 1/2 teaspoons), smoked paprika (1 teaspoon), and dredge evenly in all-purpose flour (2 tablespoons). Heat a large skillet over medium-high heat and add butter (1 tablespoon) with extra-virgin olive oil (2 tablespoons). When hot, place the coated chicken pieces into the skillet. Sear without moving until golden brown on one side, then turn and brown on the other side until cooked through, about 6-8 minutes total. Remove the chicken and set aside.
- Step 2: In the same skillet, add extra-virgin olive oil (if needed), then add the minced shallot (1), minced garlic (4 cloves), and sun-dried tomatoes in oil (1/4 cup). Sauté over medium heat, stirring frequently, until the shallots and garlic are soft and fragrant, about 2-3 minutes. Scrape up the browned bits from the bottom of the skillet to enhance flavor.
- Step 3: Add tomato paste (1/4 cup) to the skillet and stir to combine. Pour in chicken broth (2 cups) and sprinkle in red pepper flakes (1/4 teaspoon). Bring the mixture to a gentle simmer over medium heat, scraping up any remaining browned bits from the pan bottom.
- Step 4: Add the cheese tortellini (1 lb) to the simmering sauce. Cook according to package instructions, usually about 3-4 minutes, stirring gently every minute to ensure even cooking. Maintain a gentle simmer and avoid overcooking the tortellini.
- Step 5: Stir in the heavy cream (1 cup), chopped spinach (3 cups), and freshly grated Parmesan cheese (1/2 cup). Mix thoroughly until the spinach wilts down and the sauce turns creamy and well combined.
- Step 6: Taste the sauce and adjust with additional kosher salt, black pepper, or red pepper flakes as preferred to suit your palate.
- Step 7: Serve the Marry Me Chicken Tortellini hot, garnished with fresh basil leaves and extra Parmesan cheese if desired.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days. Keep covered to retain moisture and prevent contamination.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on low heat to maintain texture.
- Freezing: Wrap tightly in plastic wrap, place inside a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Ensure chicken pieces are patted dry before seasoning to promote proper browning. Excess moisture can inhibit a golden sear.
- If the sauce thickens too quickly, add chicken broth one tablespoon at a time to adjust to the desired consistency.
- Stir the tortellini gently every minute while simmering to cook them evenly.
- For a sauce that is too thick at the end, add an additional 1/4 cup of heavy cream to achieve the right creamy texture.
- If the spinach does not wilt sufficiently, add it about two minutes before finishing the sauce to ensure proper softening.
- Reheat leftovers gently over low heat to preserve the creamy texture and prevent the sauce from breaking.
- Serve with garlic bread or a fresh arugula salad for a contrast of textures and flavors. Roasted asparagus or sautéed green beans also complement this meal well. For variety, the dish can be transformed into a hearty tortellini soup or used in a pasta bake with additional vegetables and cheese. Sprinkle extra Parmesan or fresh basil on top for enhancement. A drizzle of balsamic glaze adds depth if desired.
- Swap chicken breasts for skin-on, bone-in chicken thighs if preferred for juiciness and flavor. Note that thighs stay tender and hold up better to cooking.
- Use fresh tomatoes if sun-dried tomatoes are unavailable, though flavor will differ slightly.
- Substitute half-and-half for heavy cream for a lighter sauce, though richness will be reduced.
- Select sun-dried tomatoes packed in oil for better flavor and sweetness.
- Use fresh minced garlic rather than pre-minced for optimal aroma and flavor depth.
- Fresh spinach is recommended for wilting, but frozen spinach can be used after thawing and draining excess water.
- Choose fresh cheese or spinach tortellini for best texture. If using dried tortellini, adjust cooking time according to package directions.
- Use high-quality Parmesan cheese freshly grated for enhanced richness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Chicken thighs: I prefer skin-on, bone-in thighs for juiciness and flavor. They stay tender and hold up well to cooking. You can swap with breasts, but they may dry out.
- Sun-dried tomatoes: Look for good quality, ideally packed in oil for better flavor. They add sweetness and depth to the sauce. If unavailable, fresh tomatoes can work in a pinch.
- Garlic: Freshly minced garlic is a must. It infuses the dish with aromatic flavor. Avoid pre-minced versions; they lack freshness and can taste off.
- Heavy cream: Use full-fat heavy cream for rich, creamy sauce. It creates a luscious texture that balances the flavors. For lighter options, half-and-half can substitute, but it won’t be as rich.
- Spinach: Fresh spinach is best for wilting into the sauce. Look for vibrant, dark green leaves. If you have frozen, use it; just thaw and squeeze out excess moisture.
- Pesto: A good quality basil pesto enhances the dish’s flavor profile. Store-bought works fine, but homemade is even better. Make sure it’s fresh; old pesto can taste flat.
- Tortellini: Choose fresh tortellini for a delightful chew. Cheese or spinach varieties work well. Dried tortellini can also be used; just adjust cooking time accordingly.
- Chicken thighs: I prefer skin-on, bone-in thighs for juiciness and flavor. They stay tender and hold up well to cooking. You can swap with breasts, but they may dry out.
- Sun-dried tomatoes: Look for good quality, ideally packed in oil for better flavor. They add sweetness and depth to the sauce. If unavailable, fresh tomatoes can work in a pinch.
- Garlic: Freshly minced garlic is a must. It infuses the dish with aromatic flavor. Avoid pre-minced versions; they lack freshness and can taste off.
- Heavy cream: Use full-fat heavy cream for rich, creamy sauce. It creates a luscious texture that balances the flavors. For lighter options, half-and-half can substitute, but it won’t be as rich.
- Spinach: Fresh spinach is best for wilting into the sauce. Look for vibrant, dark green leaves. If you have frozen, use it; just thaw and squeeze out excess moisture.
- Pesto: A good quality basil pesto enhances the dish’s flavor profile. Store-bought works fine, but homemade is even better. Make sure it’s fresh; old pesto can taste flat.
- Tortellini: Choose fresh tortellini for a delightful chew. Cheese or spinach varieties work well. Dried tortellini can also be used; just adjust cooking time accordingly.
Recipe Tips
- If your chicken isn’t browning, make sure to pat the pieces dry with paper towels before seasoning, as excess moisture can prevent proper browning.
- When your sauce thickens too quickly, add chicken broth one tablespoon at a time while simmering, adjusting until you achieve your desired consistency.
- If the tortellini cooks unevenly, stir gently every minute while simmering for three to four minutes, ensuring even exposure to the heat.
- For a too-thick sauce, mix in an additional 1/4 cup of heavy cream during the final step for the right creamy texture.
- If spinach isn’t wilting well, add it to the heated sauce about two minutes before finishing to allow it adequate time to soften.
Serving Suggestions
Serve with a side of garlic bread or a fresh arugula salad for a refreshing contrast. Roasted asparagus or sautéed green beans also complement well.
Use to make a hearty tortellini soup or a pasta bake with added veggies and cheese. Add to a mixed greens salad for a filling option.
Top with a sprinkle of extra parmesan or fresh basil for a flavorful finish. Drizzle with balsamic glaze for added depth.
Recipe variations
- You can use boneless thighs instead of chicken breast for Marry Me Chicken Tortellini. Season with 1 1/2 teaspoons Italian seasoning and 1 teaspoon smoked paprika for a tender, flavorful dish.
- Add 1/4 teaspoon red pepper flakes for mild heat. Either fresh or oil-packed sun-dried tomatoes work well in the sauce to adjust tang and richness.
- Either fresh or frozen cheese tortellini can be used for convenience. If using frozen, follow package boiling instructions. Increase broth by 1/2 cup if doubling tortellini.
- Add 3 cups chopped spinach for color and nutrition. You can double the spinach for a larger batch serving 12 while keeping the rest of the ingredients scaled properly.
Save This Recipe!
How to Store?
To keep your marry me chicken tortellini fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep covered to retain moisture and prevent contamination.
Refrigeration: Place in an airtight container in the refrigerator and keep up to 5 days. Reheat gently on low heat to maintain texture.
Freezing: Wrap tightly in plastic wrap, place inside a freezer container, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
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If you enjoyed this Marry Me Chicken Tortellini or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
