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Marry Me Chicken Tortellini is a delightful dish that brings comfort and flavor to the table. It’s one of those meals that not only impresses but also warms the heart. I stumbled upon this recipe while searching for something quick yet fulfilling for a weeknight dinner. The combination of cheesy tortellini, tender chicken, and a creamy sauce had me hooked from the first bite, and I couldn’t wait to share it with my loved ones. This dish certainly lives up to its name—you might find yourself proposing to your dinner guests after just one taste!
Why You’ll Love This Dish
This recipe strikes the perfect balance between being simple enough for a weeknight meal and luxurious enough for special occasions. It’s budget-friendly, making it easy to whip up without breaking the bank, yet it feels indulgent with its creamy, savory sauce and tender chicken. Ideal for family dinner nights or when entertaining guests, this hearty dish is sure to bring smiles around the table.
“I made this for a dinner party, and everyone went back for seconds! It’s rich, flavorful, and so easy to prepare. Definitely a keeper!”
Preparing Marry Me Chicken Tortellini
The preparation for this dish flows seamlessly from start to finish, making it a fantastic option for busy cooks. You’ll start by seasoning and browning the chicken, followed by sautéing garlic and shallots to add depth of flavor. Once everything is combined, the magic happens when you add tender cheese tortellini, allowing it to soak up all that delicious sauce. In less than 30 minutes, you’ll have a mouthwatering dish ready to serve!
What You’ll Need
Gather these items to create your Marry Me Chicken Tortellini:
- 1lb chicken breast, cut into 1-inch chunks
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 2 tablespoon extra-virgin olive oil, divided
- 1 shallot, minced
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ¼ cup sun-dried tomatoes in oil, finely chopped
- 1/4 cup (3oz) tomato paste
- 2 cups chicken broth
- 1lb (16oz) cheese tortellini
- 1 cup heavy cream
- 3 cups spinach, roughly chopped
- ½ cup parmesan cheese, freshly grated
- For serving: Fresh basil, black pepper, red pepper flakes, parmesan
Directions to Follow
Begin by cubing the chicken into 1-inch chunks. Place it in a medium bowl and season with kosher salt, black pepper, Italian seasoning, and smoked paprika. Toss to coat evenly, then add the flour and toss gently to provide a light coating.
Heat a large cast-iron skillet or a ceramic-coated nonstick skillet over medium heat. Melt the butter and add 1 tablespoon of olive oil. Once hot, add the chicken in an even layer. Cook, tossing occasionally, until browned and cooked through, then remove from pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil, garlic, shallot, and sun-dried tomatoes. Sauté for about three minutes until softened and fragrant. Season with red pepper flakes, plus a pinch of salt and pepper.
Stir in the tomato paste and chicken broth. Mix well, scraping up any browned bits from the bottom of the pan for extra flavor.
Add the tortellini to the skillet, bringing the mixture to a gentle simmer. Cover and allow to simmer for 3-4 minutes, stirring halfway through for even cooking.
After the tortellini has cooked, remove the lid and stir in the cooked chicken, spinach, heavy cream, and freshly grated parmesan until everything is well combined.
Serve hot, garnished with fresh basil, extra parmesan, and freshly cracked black pepper. Are you ready to propose?
Best Ways to Enjoy It
For a perfect presentation, serve your Marry Me Chicken Tortellini in shallow bowls, allowing its creamy sauce and vibrant colors to shine. Pair it with a crisp side salad or garlic bread to soak up the delicious sauce. For beverages, consider a light white wine or a sparkling water with fresh lemon for a refreshing contrast.
How to Store
If you find yourself with leftovers (although it’s hard to believe anyone could resist!), allow the dish to cool completely before transferring it to an airtight container. It will keep in the fridge for up to three days. To reheat, simply warm it gently on the stovetop, adding a splash of chicken broth or cream to revive its creamy texture.
Helpful Cooking Tips
- Slice the chicken into smaller pieces for quicker cooking and enhanced flavor absorption.
- If you’re pressed for time, pre-cooked rotisserie chicken can be a great shortcut.
- For a spicy kick, increase the amount of red pepper flakes or add a dash of hot sauce to the sauce.
Recipe Variations
Feel free to switch things up! Consider using different proteins, like shrimp or turkey, or even a plant-based alternative for a vegetarian option. You could also substitute the tortellini with a different pasta shape or add roasted vegetables for extra nutrition.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes! You can prep the chicken and sauce in advance, then combine them with the tortellini when ready to eat.
Q: What if I don’t have sun-dried tomatoes?
A: You can omit them or substitute them with diced fresh tomatoes or even a spoonful of pesto for a different flavor profile.
Q: How long does the dish last in the fridge?
A: It should be good for up to 3 days in the refrigerator when stored properly.
This Marry Me Chicken Tortellini recipe is not just a meal; it’s an experience that brings people together. With its rich flavors and comforting ingredients, it’s bound to become a favorite in your household! Happy cooking!
PrintMarry Me Chicken Tortellini
A delightful dish combining cheesy tortellini, tender chicken, and a creamy sauce, perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Ingredients
- 1 lb chicken breast, cut into 1-inch chunks
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil, divided
- 1 shallot, minced
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ¼ cup sun-dried tomatoes in oil, finely chopped
- ¼ cup (3oz) tomato paste
- 2 cups chicken broth
- 1 lb (16oz) cheese tortellini
- 1 cup heavy cream
- 3 cups spinach, roughly chopped
- ½ cup parmesan cheese, freshly grated
- For serving: Fresh basil, black pepper, red pepper flakes, parmesan
Instructions
- Begin by cubing the chicken into 1-inch chunks. Place it in a medium bowl and season with kosher salt, black pepper, Italian seasoning, and smoked paprika. Toss to coat evenly, then add the flour and toss gently to provide a light coating.
- Heat a large cast-iron skillet or a ceramic-coated nonstick skillet over medium heat. Melt the butter and add 1 tablespoon of olive oil. Once hot, add the chicken in an even layer. Cook, tossing occasionally, until browned and cooked through, then remove from pan and set aside.
- In the same skillet, add the remaining tablespoon of olive oil, garlic, shallot, and sun-dried tomatoes. Sauté for about three minutes until softened and fragrant. Season with red pepper flakes, plus a pinch of salt and pepper.
- Stir in the tomato paste and chicken broth. Mix well, scraping up any browned bits from the bottom of the pan for extra flavor.
- Add the tortellini to the skillet, bringing the mixture to a gentle simmer. Cover and allow to simmer for 3-4 minutes, stirring halfway through for even cooking.
- After the tortellini has cooked, remove the lid and stir in the cooked chicken, spinach, heavy cream, and freshly grated parmesan until everything is well combined.
- Serve hot, garnished with fresh basil, extra parmesan, and freshly cracked black pepper.
Notes
For a spicy kick, increase the amount of red pepper flakes or add a dash of hot sauce.