Marry Me Chicken Tortellini Recipe

Introduction

Marry Me Chicken Tortellini is a creamy, comforting dish loaded with tender chicken, savory sun-dried tomatoes, and cheesy tortellini. Baked to perfection with a luscious Parmesan sauce, it’s perfect for a satisfying weeknight meal that feels special.

Ingredients

• 5 tablespoons unsalted butter (divided)
• 3/4 cup sun-dried tomatoes (plus 1 tbsp oil from the jar)
• 8 ounces mushrooms (thinly sliced, such as Baby Bella)
• 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 (divided)
• 9 ounces refrigerated tortellini
• 1 1/2 cups shredded rotisserie chicken
• 2 cups fresh baby spinach (coarsely chopped)
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 425°F and adjust the oven rack to the middle position.
2. Step 2: In a large oven-safe pan over medium-high heat, heat 1 tablespoon of oil reserved from the sun-dried tomatoes. Add the sliced mushrooms and cook for 2–3 minutes. Then add the sun-dried tomatoes and cook for another 2–3 minutes. Stir in minced garlic and cook for 30 seconds. Transfer the mixture 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 constantly until the mixture is smooth and bubbly, about 1–2 minutes.
4. Step 4: Stir in the Italian seasoning, paprika, red pepper flakes, and season with salt and pepper to taste.
5. Step 5: Gradually whisk in the milk and chicken broth to prevent lumps, continuing until the sauce is smooth. Bring to a boil, then reduce heat to medium and simmer for 3–5 minutes until slightly thickened.
6. Step 6: Lower the heat to low and add Parmesan cheese in small increments, stirring each addition until melted and incorporated.
7. Step 7: Return the cooked mushrooms and sun-dried tomatoes (including any liquid) to the pan. Add the shredded chicken, tortellini, and chopped spinach. Gently stir to combine, making sure the tortellini is mostly submerged in the sauce and spread evenly.
8. Step 8: Bake uncovered in the preheated oven for 8 minutes. Remove and stir the mixture to distribute evenly, pressing it into an even layer.
9. Step 9: Sprinkle the remaining Parmesan cheese over the top and bake for an additional 3 minutes until bubbly and golden on top.
10. Step 10: Remove from the oven, adjust seasoning with salt and pepper if needed, and garnish with fresh herbs if desired. Serve immediately for best flavor and texture.

Tips & Variations

• Use fresh or frozen tortellini if refrigerated is unavailable, adjusting cooking time accordingly.
• Swap rotisserie chicken with cooked, diced chicken breast or thighs for a homemade touch.
• Add a splash of white wine to the sauce for extra depth of flavor.
• Use baby kale or arugula instead of spinach for a different leafy green option.
• To make it spicier, increase the red pepper flakes or add a pinch of cayenne pepper.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat, adding a splash of milk to loosen the sauce if it becomes too thick. For best texture, consume within a day or two.

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; just add a couple of extra minutes to the baking time to ensure they cook through properly.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute butter with a plant-based alternative, use unsweetened almond or oat milk, and replace Parmesan with a dairy-free cheese alternative. The flavor will change slightly but it will still be delicious.

Marry Me Chicken Tortellini Recipe

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★★★★★

4.6 from 86 reviews

• Author: Ella
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Marry Me Chicken Tortellini is a creamy, comforting one-pan baked pasta dish featuring tender rotisserie chicken, sun-dried tomatoes, mushrooms, spinach, and cheese in a flavorful parmesan cream sauce. Ready in under an hour, it combines sautéed veggies and tortellini baked to perfection for an easy yet impressive meal.

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Ingredients

Scale 1x2x3x

Veggies & Proteins

• 5 tablespoons unsalted butter (divided)
• 3/4 cup sun-dried tomatoes (plus 1 tbsp oil)
• 8 ounces mushrooms, thinly sliced (Baby Bella recommended)
• 1 tablespoon minced garlic
• 1–1/2 cups shredded rotisserie chicken
• 2 cups fresh baby spinach, coarsely chopped

Dairy & Cheese

• 1–1/4 cup whole milk
• 7/8 cup grated Parmesan cheese (divided as 2 tablespoons and 3 tablespoons)

Dry Ingredients & Seasonings

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

Pasta

• 9 ounces refrigerated Rana’s tortellini

Liquids

• 1 cup chicken broth

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Instructions

1. Preheat Oven: Adjust your oven rack to the middle position and preheat the oven to 425°F (220°C) for baking the final dish.
2. Prepare Veggies: In a large 3.5-quart oven-safe pan over medium-high heat, warm 1 tablespoon of oil from the sun-dried tomatoes. Add the sliced mushrooms and cook for 2–3 minutes until starting to soften. Add the sun-dried tomatoes and cook for another 2–3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Transfer all cooked veggies and any accumulated liquid to a separate plate.
3. 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, cooking the roux for 1–2 minutes. Stir in Italian seasoning, paprika, red pepper flakes (if using), and salt and pepper to taste.
4. Finish Sauce: While whisking constantly, gradually pour in the milk and chicken broth until the mixture is smooth. Bring to a boil, then reduce heat to medium and simmer for 3–5 minutes, stirring occasionally until the sauce thickens slightly. Lower the heat and add Parmesan cheese in 2-tablespoon increments, stirring until fully melted and the sauce is creamy.
5. Combine Ingredients: Return the cooked vegetables with their juices to the pan. Add the shredded rotisserie chicken, refrigerated tortellini, and chopped spinach. Gently stir to combine, making sure the tortellini is submerged in the sauce and the mixture is even.
6. Bake: Place the pan in the preheated oven and bake uncovered for 8 minutes. Remove from the oven, stir well, and press the mixture into an even layer. Sprinkle the remaining 3 tablespoons of Parmesan cheese over the top.
7. Final Bake: Return the pan to the oven and bake for an additional 3 minutes until the cheese melts and the top is slightly golden.
8. Serve: Remove from oven and season with extra salt and pepper if needed. Optionally garnish with fresh herbs. Serve immediately to enjoy the creamy texture before the tortellini absorbs too much sauce.

Notes

• Using the oil packed with the sun-dried tomatoes adds extra flavor to the dish; if your sun-dried tomatoes aren’t packed in oil, you can substitute with olive oil.
• Grated Parmesan cheese is divided between mixing in the sauce and sprinkling over the top for a cheesy crust.
• Ensure the pan is oven-safe as the dish is cooked partly on the stovetop and finished in the oven.
• Rotisserie chicken is a convenient, flavorful shortcut; leftover cooked chicken works well too.
• Pressing the mixture into an even layer before the final bake helps the tortellini cook evenly and cheese to brown nicely.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian-American

Keywords: Marry Me Chicken Tortellini, baked pasta, creamy tortellini, sun-dried tomatoes, rotisserie chicken, Italian comfort food