Marry Me Chicken Tortellini Recipe
Introduction
Marry Me Chicken Tortellini is a creamy, comforting dish packed with tender rotisserie chicken, savory mushrooms, and cheesy tortellini. Baked in a flavorful sun-dried tomato cream sauce, it’s perfect for an easy weeknight dinner that feels special.
Ingredients
- 5 tablespoons unsalted butter (divided)
- 3/4 cup sun-dried tomatoes plus 1 tablespoon oil (from the jar)
- 8 ounces mushrooms, thinly sliced (Baby Bella recommended)
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 1 tablespoon Italian seasoning
- 1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes
- 1¼ cup whole milk
- 1 cup chicken broth
- 7/8 cup grated Parmesan cheese (about 1/2 cup + 3 tablespoons, divided)
- 9 ounces refrigerated tortellini (such as Rana’s)
- 1½ cups shredded rotisserie chicken
- 2 cups fresh baby spinach, coarsely chopped
- Salt and pepper, to taste
Instructions
- Step 1: Adjust your oven rack to the middle position and preheat to 425°F.
- Step 2: In a large (3.5 quart) oven-safe pan over medium-high heat, warm 1 tablespoon of the sun-dried tomato oil. Add the sliced mushrooms and cook for 2 to 3 minutes.
- Step 3: Add the sun-dried tomatoes to the pan and cook another 2 to 3 minutes, then stir in the minced garlic and cook for 30 seconds. Transfer this mixture to a separate plate.
- Step 4: In the same pan, melt the remaining 4 tablespoons of butter. Sprinkle the flour over the melted butter and whisk quickly until smooth. Cook while whisking constantly for 1 to 2 minutes.
- Step 5: Stir in Italian seasoning, paprika, red pepper flakes, salt, and pepper to taste.
- Step 6: Gradually pour in the milk and chicken broth while whisking continuously until the mixture is smooth.
- Step 7: Bring the sauce to a boil, then reduce heat to medium and simmer until slightly thickened, about 3 to 5 minutes.
- Step 8: Reduce heat to low, then add Parmesan cheese in 2 tablespoon increments, stirring until melted each time.
- Step 9: Return the cooked mushroom and sun-dried tomato mixture along with its juices to the pan. Add rotisserie chicken, tortellini, and chopped spinach. Gently stir to combine and press the mixture into an even layer, making sure the tortellini is mostly submerged in the sauce.
- Step 10: Place the pan in the oven and bake for 8 minutes. Remove and stir thoroughly, then press into an even layer again.
- Step 11: Sprinkle the remaining 3 tablespoons of Parmesan evenly over the top and bake for an additional 3 minutes.
- Step 12: Remove from the oven, season with extra salt and pepper if desired, and garnish with fresh herbs if you like. Serve immediately, as the tortellini will continue to absorb the sauce if left to sit.
Tips & Variations
- Use fresh baby Bella mushrooms for a richer, earthier flavor.
- Swap rotisserie chicken for cooked sausage or turkey for a different protein twist.
- Add a pinch more red pepper flakes for extra heat if desired.
- Try using dried tortellini, but increase cooking time accordingly and add extra liquid if needed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth to loosen the sauce if it thickens too much. For best texture, consume within two days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
You can prepare the sauce and chicken mixture ahead and refrigerate it separately from the tortellini. Assemble and bake just before serving for best results.
Can I use frozen tortellini?
Yes, but cook frozen tortellini briefly before adding to the dish to ensure even cooking. Adjust sauce liquid if needed, since frozen pasta can release extra moisture.
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Marry Me Chicken Tortellini Recipe
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
Marry Me Chicken Tortellini is a rich, creamy, and comforting one-pan baked pasta dish featuring tender rotisserie chicken, sun-dried tomatoes, mushrooms, and fresh spinach in a luscious Parmesan cream sauce. It combines the ease of a quick stovetop sauté with a brief bake to meld flavors and create a satisfying meal perfect for dinner.
Ingredients
Scale
Sautéed Vegetables
- 1 tablespoon oil from 3/4 cup sun-dried tomatoes
- 3/4 cup sun-dried tomatoes
- 8 ounces thinly sliced Baby Bella mushrooms
- 1 tablespoon minced garlic
Cream Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 tablespoon Italian seasoning
- 1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes
- 1–1/4 cup whole milk
- 1 cup chicken broth
- 7/8 cup grated Parmesan cheese (divided: 2 tablespoons, then 3 tablespoons)
Main Ingredients
- 5 tablespoons unsalted butter (total, divided)
- 9 ounces refrigerated Rana’s tortellini
- 1–1/2 cups shredded rotisserie chicken
- 2 cups fresh baby spinach, coarsely chopped
- Salt and pepper, to taste
Instructions
- Prepare: Preheat your oven to 425°F and adjust the oven rack to the middle position to ensure even baking.
- Cook Vegetables: Heat 1 tablespoon of oil from the sun-dried tomatoes in a large 3.5-quart oven-safe pan over medium-high heat. Add the sliced mushrooms and cook for 2–3 minutes until they begin softening. Add the sun-dried tomatoes and cook for another 2–3 minutes, followed by the minced garlic, cooking for 30 seconds until fragrant. Transfer the cooked vegetables, along with any liquid, to a plate.
- Make Cream Sauce: In the same pan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle the flour over the melted butter and whisk briskly until smooth. Continue whisking and cooking for 1–2 minutes to cook out the raw flour taste. Stir in the Italian seasoning, paprika, red pepper flakes, salt, and pepper.
- Finish Sauce: Gradually add the milk and chicken broth while whisking constantly to prevent lumps. Bring the mixture to a boil, then reduce heat to medium and simmer for 3–5 minutes until the sauce thickens slightly. Lower the heat to low and stir in the Parmesan cheese 2 tablespoons at a time, allowing it to melt completely before adding more.
- Combine Ingredients: Return the cooked mushrooms, sun-dried tomatoes, and garlic with their juices to the sauce in the pan. Add the shredded rotisserie chicken, refrigerated tortellini, and chopped spinach. Gently stir to combine everything evenly, making sure the tortellini is mostly submerged in the sauce.
- Bake: Place the oven-safe pan into the preheated oven and bake for 8 minutes. Remove the pan and stir thoroughly, pressing the ingredients into a uniform layer. Sprinkle the remaining 3 tablespoons of Parmesan cheese over the top and bake for an additional 3 minutes until the cheese melts and forms a slight crust.
- Serve: Remove from the oven and season with additional salt and pepper if desired. Garnish with fresh herbs if you like, and serve immediately to enjoy the creamy sauce with perfectly cooked tortellini.
Notes
- Using the oil-packed sun-dried tomatoes’ oil enhances the flavor, so retain and use it for sautéing.
- Be sure to use refrigerated tortellini for optimal texture and cooking time.
- Use an oven-safe pan to avoid transferring the mixture to a baking dish.
- Leftovers may sit for a few minutes but note that the tortellini will absorb more sauce over time and thicken the dish.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Keywords: Marry Me Chicken, Tortellini, Creamy Chicken Pasta, Sun-Dried Tomatoes, One-Pan Dinner, Italian Pasta Bake
