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
