Marry Me Chicken Tortellini

This Marry Me Chicken Tortellini combines juicy pan-seared chicken, tender cheese tortellini, spinach, and sun-dried tomatoes in a rich, creamy garlic Parmesan sauce. Made in one skillet and ready in just 35 minutes, it's an easy, restaurant-worthy dinner that's perfect for busy weeknights.

Course Chicken Dinner, Main Course

Cuisine American

Keyword Chicken Pasta Recipes, tortellini recipes

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 1059kcal

Author Kathleen

Ingredients

2 large boneless skinless chicken breasts, sliced into 1/2 cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Italian seasoning
1/2 teaspoon smoked paprika
2 tablespoons olive oil
3 tablespoons butter
5-6 large cloves garlic, minced
1 large shallots minced
1 tablespoon tomato paste
1/4 cup white wine
1/2 cup sun-dried tomatoes in oil chopped
1 cup chicken broth
1 cup heavy cream
1 cup grated parmesan cheese
1 teaspoon red pepper flakes, optional
3 cups spinach, roughly chopped
1 (19 ounces) bag frozen tortellini
1 teaspoon chicken flavor “Better Than Bouillon”
1/4 cup fresh basil, thinly julienned + divided

US Customary - Metric

Instructions

Season the chicken: Pat the chicken dry with paper towels, then season evenly with the salt and black pepper.
Sear the chicken: Heat the olive oil and butter in a large, deep skillet over medium-high heat. Once the butter is melted and foaming, add the chicken in a single layer.
Cook for 5–7 minutes, turning occasionally, until golden brown and cooked through to 165°F. Transfer the chicken to a plate.
Cook the aromatics: Reduce the heat to medium. Add the shallot and sun-dried tomatoes to the same skillet and cook for 2–3 minutes, stirring occasionally, until softened.
Stir in the garlic, Italian seasoning, smoked paprika, and red pepper flakes, cooking for about 30 seconds until fragrant.
Build the sauce: Stir in the tomato paste and cook for 1 minute. Pour in the white wine and simmer for 1-2 minutes, stirring and scraping up any browned bits from the bottom of the skillet, until the wine has reduced slightly.
Add the chicken broth and Better Than Bouillon, stirring until the bouillon dissolves.
Make the cream sauce: Stir in the heavy cream and Parmesan cheese. Bring to a gentle simmer, stirring frequently until the cheese melts and the sauce is smooth. Do not let the sauce boil.
Cook the tortellini: Add the frozen tortellini directly to the skillet. Simmer gently for 4-5 minutes, stirring occasionally, until the tortellini are tender.
Finish the dish: Return the chicken and any accumulated juices to the skillet. Fold in the spinach and cook just until wilted.
Remove the skillet from the heat and stir in half of the basil, allowing its fresh flavor to infuse the sauce.
Serve: Divide among serving bowls and top with the remaining basil, freshly grated Parmesan, and freshly cracked black pepper.

Notes

Frozen or Fresh Tortellini: Frozen tortellini holds its shape well and cooks in just a few minutes. Refrigerated tortellini also works beautifully and usually needs only 2-3 minutes to heat through.
Fresh Parmesan: Freshly grated Parmesan melts much more smoothly than pre-shredded cheese and creates the creamiest sauce.
White Wine: A dry white wine like Pinot Grigio or Sauvignon Blanc adds wonderful depth to the sauce. If you prefer not to cook with wine, simply substitute an equal amount of chicken broth.
Don't Boil the Sauce: Keep the sauce at a gentle simmer after adding the cream and Parmesan to prevent it from separating.
Thin the Sauce: If the sauce thickens as it sits, stir in a splash of heavy cream, half-and-half, or chicken broth until it reaches your desired consistency.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini will continue to absorb some of the sauce as it sits.

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