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