Description
Marry Me Chicken Tortellini is a creamy, savory skillet dish featuring tender chunks of seasoned chicken cooked with cheese tortellini, sun-dried tomatoes, garlic, and spinach in a luscious tomato-cream sauce. This comforting and flavorful pasta meal is easy to prepare and perfect for a weeknight dinner.
Ingredients
Units
Scale
Chicken and Seasoning
- 1 lb 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 all-purpose flour
Cooking Fats
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil, divided
Sauce Ingredients
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup sun-dried tomatoes in oil, finely chopped
- 1/4 cup (3 oz) tomato paste
- 2 cups chicken broth
Pasta and Finishing Ingredients
- 1 lb (16 oz) cheese tortellini
- 1 cup heavy cream
- 3 cups spinach, roughly chopped
- 1/2 cup freshly grated parmesan cheese
For Serving
- Fresh basil
- Black pepper
- Red pepper flakes
- Parmesan cheese
Instructions
- Season the chicken: Cube the chicken into small 1-inch chunks. In a medium bowl, season the chicken with kosher salt, black pepper, Italian seasoning, and smoked paprika. Toss well to coat evenly. Add the all-purpose flour and gently toss again until the chicken pieces are lightly coated.
- Cook chicken: Heat a large cast iron skillet or a ceramic-coated nonstick skillet over medium heat. Add the butter and 1 tablespoon of olive oil. Once the oil is hot, add the chicken in an even layer. Cook, tossing two or three times, until the chicken is browned on all sides and cooked through. Remove the cooked chicken to a bowl or plate and set aside.
- Build the sauce: Add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic, shallot, and chopped sun-dried tomatoes. Sauté for about 3 minutes, stirring often, until softened and fragrant. Season with red pepper flakes, and add a pinch of salt and black pepper. Stir in the tomato paste and chicken broth, scraping the bottom of the pan to release all flavorful bits.
- Add pasta: Stir in the cheese tortellini. Bring the mixture to a simmer, then reduce heat to maintain a low simmer. Cover the skillet and cook for 3 to 4 minutes until the tortellini is cooked through. Stir halfway through at 2 minutes to ensure even cooking.
- Finish it up: Remove the lid and stir in the cooked chicken, chopped spinach, heavy cream, and grated parmesan cheese. Combine everything until the spinach wilts and the sauce is creamy and smooth. Serve hot, garnished with fresh basil, extra parmesan, freshly cracked black pepper, and additional red pepper flakes if desired.
Notes
- Use a large skillet with a lid to ensure proper simmering and even cooking of the tortellini.
- Adjust the amount of red pepper flakes based on your preferred spice level.
- Fresh spinach can be substituted with baby kale or swiss chard if desired.
- For a lighter option, substitute heavy cream with half-and-half or a creamy dairy-free alternative.
- Freshly grated parmesan provides best flavor, but pre-grated can be used in a pinch.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg
