Marry Me Chicken Tortellini Recipe

Introduction

Marry Me Chicken Tortellini is a creamy, flavorful dish packed with tender rotisserie chicken, sun-dried tomatoes, and tender tortellini. It’s a comforting meal perfect for weeknights or special occasions, with a rich sauce that’s sure to impress.

Ingredients

• 5 tablespoons unsalted butter (divided)
• 3/4 cup sun-dried tomatoes (plus 1 tbsp oil, see note 1)
• 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
• 1 1/4 cups 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)
• 1 1/2 cups shredded rotisserie chicken
• 2 cups fresh baby spinach, coarsely chopped
• Salt and pepper, to taste

Instructions

1. Step 1: Adjust your oven rack to the middle position and preheat the oven to 425°F.
2. Step 2: Heat 1 tablespoon of the 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. Add the sun-dried tomatoes and cook another 2–3 minutes, then stir in the minced garlic and cook for 30 seconds more. Transfer all to a separate plate.
3. Step 3: In the same pan, melt the remaining 4 tablespoons of butter. Sprinkle the flour over the melted butter and whisk briskly until smooth. Continue whisking and cooking for 1–2 minutes.
4. Step 4: Stir in the Italian seasoning, paprika, red pepper flakes, salt, and pepper. Gradually pour in the milk and chicken broth while whisking constantly until the sauce is smooth.
5. Step 5: Bring the sauce to a boil, then reduce heat to medium and simmer for 3–5 minutes until slightly thickened. Lower heat to low and add the Parmesan cheese in 2 tablespoon increments, stirring until melted after each addition.
6. Step 6: Return the cooked mushrooms and sun-dried tomatoes (with their juices) to the pan. Add the shredded rotisserie chicken, tortellini, and chopped spinach. Stir gently to combine, pressing the tortellini into the sauce to submerge them evenly.
7. Step 7: Place the pan in the preheated oven and bake uncovered for 8 minutes. Remove from the oven, stir well, press everything into an even layer, then sprinkle the remaining 3 tablespoons of Parmesan cheese over the top.
8. Step 8: Bake for an additional 3 minutes until the cheese is melted and slightly browned. Remove from oven, season with extra salt and pepper if needed, and garnish with fresh herbs if desired. Serve immediately for the best texture.

Tips & Variations

• Use fresh spinach instead of baby spinach if preferred; just chop it roughly before adding.
• Substitute shredded rotisserie chicken with cooked and diced chicken breasts or thighs.
• For a spicier version, increase the red pepper flakes to taste or add a pinch of cayenne pepper.
• If you want a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• Try swapping tortellini for ravioli or gnocchi for a fun twist on texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or broth if the sauce has thickened too much. Avoid storing for longer to keep the tortellini tender and the sauce fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, you can use frozen tortellini. You may need to add a few extra minutes to the baking time to ensure they cook through fully.

Is it possible to make this dish dairy-free?

To make a dairy-free version, substitute the butter with a plant-based alternative, use dairy-free milk such as almond or oat milk, and replace Parmesan with a dairy-free cheese or nutritional yeast for flavor.

Marry Me Chicken Tortellini Recipe

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★★★★★

4.6 from 127 reviews

• Author: Ella
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Marry Me Chicken Tortellini is a decadent, creamy one-pan skillet dish loaded with tender rotisserie chicken, sun-dried tomatoes, mushrooms, fresh spinach, and cheesy tortellini baked to perfection. Finished with a rich Parmesan cream sauce seasoned with Italian herbs and a hint of spice, it makes for an elegant yet easy-to-make dinner perfect for any night of the week.

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Ingredients

Scale 1x2x3x

Butter and Oil

• 5 tablespoons unsalted butter (divided)
• 1 tablespoon oil from the sun-dried tomatoes (reserved)

Vegetables

• 3/4 cup sun-dried tomatoes
• 8 ounces mushrooms, thinly sliced (preferably Baby Bella)
• 1 tablespoon minced garlic
• 2 cups fresh baby spinach, coarsely chopped

Dry Ingredients & Seasonings

• 1/4 cup all-purpose flour
• 1 tablespoon Italian seasoning
• 1/4 teaspoon paprika
• 1/8 teaspoon red pepper flakes
• Salt and pepper, to taste

Liquids

• 1 1/4 cups whole milk
• 1 cup chicken broth

Dairy & Cheese

• 7/8 cup grated Parmesan cheese (divided, about 1/2 cup plus 3 tablespoons)

Protein & Pasta

• 9 ounces refrigerated Rana’s tortellini
• 1 1/2 cups shredded rotisserie chicken

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Instructions

1. Prepare Oven and Pan: Adjust your oven rack to the middle position and preheat your oven to 425°F (220°C). Prepare a large (3.5 quart) oven-safe skillet or pan to cook the dish.
2. Cook Vegetables: In the pan over medium-high heat, warm 1 tablespoon of the oil reserved from the sun-dried tomatoes. Add the sliced mushrooms and sauté for 2–3 minutes until softened. Add the sun-dried tomatoes and cook for an additional 2–3 minutes to combine flavors. Stir in the minced garlic and cook for 30 seconds until fragrant. Transfer this vegetable mixture, including any liquid in the pan, to a plate and set aside.
3. Make the Cream Sauce Base: In the same pan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle the flour evenly over the melted butter and whisk vigorously until a smooth paste forms. Continue whisking and cooking for 1–2 minutes to cook out the raw flour flavor. Stir in Italian seasoning, paprika, red pepper flakes, and season with salt and pepper to taste.
4. Finish the Cream Sauce: While whisking constantly, gradually pour in the whole milk and chicken broth, continuing to whisk until the sauce is completely smooth with no lumps. Bring the sauce to a boil, then reduce heat to medium and let it simmer for 3–5 minutes until it thickens. Lower the heat to low and gently stir in the Parmesan cheese 2 tablespoons at a time, allowing each addition to melt fully before adding more.
5. Combine Ingredients: Return the cooked mushrooms, sun-dried tomatoes, and garlic along with their accumulated liquid back to the cream sauce. Add the shredded rotisserie chicken, refrigerated tortellini, and chopped spinach. Gently fold all ingredients together making sure the tortellini are mostly submerged in the sauce, and spread evenly in the pan.
6. Bake: Place the oven-safe pan into the preheated oven and bake for 8 minutes. Remove the pan carefully, stir the ingredients thoroughly, then smooth into an even layer. Sprinkle the remaining 3 tablespoons of Parmesan cheese evenly over the top. Return the pan to the oven and bake for an additional 3 minutes until the cheese is melted and the top is slightly golden.
7. Serve: Remove from the oven, taste and adjust seasoning with extra salt and pepper if needed. Optionally garnish with fresh herbs such as parsley or basil. Serve immediately for the best texture and flavor, as the tortellini will continue absorbing sauce if left to sit.

Notes

• Use the oil packed with the sun-dried tomatoes to enhance the flavor when sautéing mushrooms.
• Reserve some Parmesan cheese to sprinkle on top for a golden, cheesy finish.
• Fresh spinach can be substituted with baby kale or Swiss chard if preferred.
• For a spicier kick, increase red pepper flakes to taste.
• To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free tortellini.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian-American

Keywords: Marry Me Chicken, Tortellini recipe, creamy chicken pasta, sun-dried tomatoes, rotisserie chicken recipe, one-pan dinner