Marry Me Chicken Tortellini
A delightful dish combining tender chicken, creamy sauce, and cheesy tortellini, perfect for any occasion.
Ingredients
Main Ingredients
- 1 bag 19 oz frozen cheese tortellini
- 1.5 lbs boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 2 cups heavy cream Substitutions include half-and-half or dairy-free cream.
- 1 cup low-sodium chicken broth
- 1 cup parmesan cheese (finely shredded) Use freshly grated for best flavor.
- 2 cups baby spinach (chopped) Can add more vegetables like bell peppers or mushrooms.
Seasonings
- 0.5 teaspoon black pepper Divided usage in recipe.
- 1 teaspoon Italian seasoning Divided usage in recipe.
- 1 teaspoon paprika Divided usage in recipe.
- 0.5 cup sun-dried tomatoes in oil (drained and sliced thin)
- 3 teaspoons garlic (minced)
- 2 tablespoons butter
Instructions
Preparation
- Season the chicken pieces with black pepper, Italian seasoning, and paprika. Set aside.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove cooked chicken and set aside.
- Reduce heat to medium-low and melt butter. Sauté garlic and sun-dried tomatoes for 30 seconds.
- Add chicken broth, heavy cream, Italian seasoning, black pepper, and paprika. Whisk continuously until the sauce starts to bubble.
- Slowly whisk in parmesan until completely melted.
- Place the chicken, spinach, and tortellini in the skillet. Stir occasionally until the spinach starts to wilt, and let simmer for 5 minutes.
Serving
- Garnish with fresh parsley and parmesan cheese. Serve in warm bowls.
Notes
Leftover Marry Me Chicken Tortellini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat until heated through, adding a splash of chicken broth or cream to loosen the sauce if needed. Make sure to cut the chicken into even, bite-sized pieces for even cooking. For spice, add red pepper flakes to the sauce.