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.

Ingredients

Scale

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

Instructions

Preheat Oven: Adjust your oven rack to the middle position and preheat the oven to 425°F (220°C) for baking the final dish.
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.
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.
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.
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.
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.
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.
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