Description

Marry Me Chicken Tortellini is a rich and flavorful one-pan baked pasta dish combining tender rotisserie chicken, creamy sun-dried tomato sauce, spinach, and cheesy tortellini. Finished with a golden Parmesan crust, this comforting meal is quick to prepare and perfect for an impressive yet easy dinner.

Ingredients

Scale

Sauce and Chicken Mixture

5 tablespoons unsalted butter (divided)
3/4 cup sun-dried tomatoes plus 1 tablespoon sun-dried tomato oil
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 cup whole milk
1 cup chicken broth
7/8 cup grated Parmesan cheese (divided: 2 tablespoons and 3 tablespoons)
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 Veggies: Adjust oven rack to middle and preheat oven to 425°F. In a large 3.5-quart oven-safe pan, heat 1 tablespoon of oil from the sun-dried tomatoes over medium-high heat. Add sliced mushrooms and cook for 2 to 3 minutes until softened. Add sun-dried tomatoes and cook for an additional 2 to 3 minutes. Stir in minced garlic and cook for 30 seconds before transferring the mixture to a separate plate.
Make the Cream Sauce: In the same pan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle flour over the melted butter and whisk continuously until smooth, cooking for 1 to 2 minutes to form a roux. Stir in Italian seasoning, paprika, red pepper flakes, salt, and pepper to taste.
Finish the Sauce: Slowly whisk in whole milk and chicken broth gradually, making sure the mixture stays smooth. Bring the sauce to a boil, then reduce heat to medium and simmer for 3 to 5 minutes until slightly thickened. Lower heat to low, then add Parmesan cheese in small increments of 2 tablespoons, stirring constantly until melted and creamy.
Add Main Ingredients: Return the cooked mushroom and sun-dried tomato mixture with its juices to the sauce pan. Add shredded rotisserie chicken, refrigerated tortellini, and chopped baby spinach. Gently stir to combine, ensuring the tortellini is as submerged as possible in the sauce. Spread the mixture into an even layer.
Bake the Dish: Place the pan into the preheated oven and bake uncovered for 8 minutes. Remove the pan, stir thoroughly, and press the mixture into another even layer. Sprinkle the remaining 3 tablespoons of Parmesan cheese evenly over the top. Bake for an additional 3 minutes until the cheese melts and the top turns golden.
Serve: Remove the pan from the oven, season with extra salt and pepper if desired, and garnish with fresh herbs if preferred. Serve immediately to enjoy the creamy sauce and tender tortellini without it absorbing too much liquid while resting.

Notes

Use the oil packed with the sun-dried tomatoes for added flavor when cooking mushrooms and tomatoes.
The Parmesan cheese is divided to melt into the sauce and create a golden topping when baked.
Rotisserie chicken is a shortcut to save time, but you may also use cooked chicken breast or thighs.
Preferably serve the dish right away to prevent the tortellini from soaking up too much sauce and becoming dry.
This recipe is made all in one oven-safe pan, simplifying cleanup.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-American

Keywords: Marry Me Chicken Tortellini, creamy chicken pasta, baked tortellini, sun-dried tomato sauce, easy chicken dinner, rotisserie chicken recipe