Description
A creamy and flavorful one-pan dish featuring tender seared chicken chunks simmered in a rich sauce with sun-dried tomatoes, spinach, and cheese tortellini. This quick and comforting Marry Me Chicken Tortellini combines savory spices, a luscious tomato cream sauce, and hearty pasta for an easy weeknight dinner that will impress anyone.
Ingredients
Scale
Chicken and Seasonings
- 1 lb (454 g) chicken breast, cut into 1-inch chunks
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons (15 g) all-purpose flour
Sauté and Sauce Base
- 1 tablespoon (14 g) butter
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 minced shallot
- 4 cloves garlic, minced
- 1/4 cup (60 ml) sun-dried tomatoes in oil
- 1/4 cup (60 g) tomato paste
- 2 cups (480 ml) chicken broth
- 1/4 teaspoon red pepper flakes
Main Ingredients for Sauce and Pasta
- 1 lb (454 g) cheese tortellini
- 3 cups (about 90 g) chopped fresh spinach
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) freshly grated Parmesan cheese
Instructions
- Prepare and Season Chicken: Cut the chicken into 1-inch chunks and season with kosher salt, black pepper, Italian seasoning, and smoked paprika. Dredge the chicken pieces evenly in all-purpose flour.
- Sear Chicken: Heat a large skillet over medium-high heat and add butter and extra-virgin olive oil. Once hot, place coated chicken pieces in the skillet. Sear without moving until golden brown on one side, then flip and brown the other side until cooked through, about 6-8 minutes total. Remove the chicken from skillet and set aside.
- Sauté Aromatics: In the same skillet, add extra olive oil if needed, then add minced shallot, garlic, and sun-dried tomatoes in oil. Sauté over medium heat for 2-3 minutes until shallots and garlic are soft and fragrant, scraping up any browned bits from the bottom.
- Add Tomato Base and Broth: Stir in tomato paste, then pour in chicken broth. Sprinkle in red pepper flakes and bring to a gentle simmer, scraping the pan for flavorful bits.
- Cook Tortellini: Add cheese tortellini to the simmering sauce. Cook according to package instructions—usually 3-4 minutes—stirring gently to prevent sticking and maintain a gentle simmer.
- Create Creamy Sauce: Stir in heavy cream, chopped spinach, and freshly grated Parmesan cheese. Mix well until spinach wilts and sauce becomes creamy and well combined.
- Adjust Seasonings and Serve: Taste the sauce and adjust seasoning with kosher salt, black pepper, or additional red pepper flakes if desired. Serve hot, optionally garnished with fresh basil leaves and extra Parmesan cheese.
Notes
- Do not overcook the tortellini; follow package instructions for the best texture.
- Sun-dried tomatoes add a sweet and tangy depth; use oil-packed for richer flavor.
- For a lighter version, substitute heavy cream with half-and-half or a lower-fat dairy alternative.
- This dish can be garnished with fresh basil or parsley for enhanced freshness.
