Marry Me Chicken Tortellini Recipe
Introduction
Marry Me Chicken Tortellini is a creamy, comforting dish loaded with tender chicken, sun-dried tomatoes, and cheesy tortellini baked to perfection. Its rich sauce and vibrant flavors make it a perfect weeknight dinner that feels special.
Ingredients
- 5 tablespoons unsalted butter (divided)
- 3/4 cup sun-dried tomatoes (plus 1 tablespoon 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 cups whole milk
- 1 cup chicken broth
- 7/8 cup grated Parmesan cheese (about 1/2 cup plus 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
- Step 1: Adjust an oven rack to the middle position and preheat your oven to 425°F.
- Step 2: In a large oven-safe pan over medium-high heat, add 1 tablespoon of the oil reserved from the sun-dried tomatoes. Sauté the sliced mushrooms for 2–3 minutes, then add the sun-dried tomatoes and cook another 2–3 minutes. Stir in the minced garlic and cook for 30 seconds. Transfer the cooked vegetables to a separate plate.
- Step 3: In the same pan, melt the remaining 4 tablespoons of butter. Sprinkle the flour over the melted butter and whisk continuously until smooth. Cook for 1–2 minutes while whisking to form a roux. Stir in Italian seasoning, paprika, red pepper flakes, and season with salt and pepper.
- Step 4: Slowly pour in the milk and chicken broth while whisking constantly until the sauce is smooth. Bring to a boil, then lower the heat and simmer until the sauce thickens slightly, about 3–5 minutes. Reduce heat to low and gradually stir in Parmesan cheese two tablespoons at a time until melted.
- Step 5: Return the cooked mushrooms, sun-dried tomatoes, and their juices to the pan. Add shredded chicken, tortellini, and chopped spinach. Gently stir to combine, making sure the tortellini is mostly submerged in the sauce and then smooth everything into an even layer.
- Step 6: Place the pan in the preheated oven and bake for 8 minutes. Remove from the oven, stir well, and press the ingredients into an even layer. Sprinkle the remaining Parmesan cheese over the top and bake for an additional 3 minutes.
- Step 7: Remove from oven, adjust seasoning with salt and pepper if needed, and garnish with fresh herbs if desired. Serve immediately for the best texture and flavor.
Tips & Variations
- Substitute fresh mozzarella or fontina for Parmesan for a different cheese flavor and creamier texture.
- Use fresh tortellini if available for an extra tender bite.
- Add crushed red pepper flakes to taste for more heat.
- If you prefer a vegetarian version, omit the chicken and add extra mushrooms or artichokes.
- Make sure the tortellini is fully submerged in the sauce before baking to prevent it from drying out.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk or broth if the sauce has thickened too much. For best texture, consume within the first day after baking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini will work, but you might need to increase the baking time slightly to ensure they are fully heated through. Check for doneness before serving.
Is this dish spicy?
The recipe includes a small amount of red pepper flakes and paprika, providing a mild warmth. You can omit or increase these spices according to your taste preference.
Print
Marry Me Chicken Tortellini Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Marry Me Chicken Tortellini is a creamy, comforting one-pan baked pasta dish featuring tender rotisserie chicken, sun-dried tomatoes, mushrooms, and fresh spinach in a flavorful Parmesan cream sauce. This cozy recipe combines Italian seasonings with a rich sauce and cheesy tortellini, perfect for a quick yet indulgent weeknight dinner.
Ingredients
Scale
Vegetables and Protein
- 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 and Pantry
- 5 tablespoons unsalted butter (divided)
- 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; 1/2 cup + 3 tbsp)
- 9 ounces refrigerated Rana’s tortellini
- Salt and pepper, to taste
Instructions
- Adjust Oven and Prepare Pan: Preheat your oven to 425°F and position the oven rack in the middle. Use a large (3.5 quart) oven-safe pan for cooking and baking.
- Cook Mushrooms and Sun-Dried Tomatoes: Heat 1 tablespoon of the oil from the sun-dried tomatoes over medium-high heat in the pan. Add the 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 until fragrant. Transfer this mixture to a separate plate to set aside.
- Make the Roux and Season: In the same pan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle flour over the melted butter and whisk vigorously until smooth, cooking for 1 to 2 minutes. Stir in Italian seasoning, paprika, red pepper flakes, and season with salt and pepper to taste.
- Create the Cream Sauce: Gradually whisk in whole milk and chicken broth into the roux until the mixture is completely smooth. Bring to a boil, then reduce to medium heat and simmer for 3 to 5 minutes until slightly thickened. Reduce heat to low and slowly add Parmesan cheese in 2-tablespoon increments, stirring in between until fully melted and the sauce is creamy.
- Combine Ingredients in Pan: Return the cooked mushroom and sun-dried tomato mixture with any accumulated juices to the pan with the sauce. Add shredded rotisserie chicken, refrigerated tortellini, and chopped spinach. Gently stir to combine and evenly distribute, making sure the tortellini is submerged in the sauce.
- Bake the Dish: Place the pan in the preheated oven and bake for 8 minutes. Remove the pan, stir well, and press the mixture into an even layer. Sprinkle the remaining 3 tablespoons of Parmesan cheese evenly over the top and return to the oven to bake for an additional 3 minutes until the cheese is melted and slightly golden.
- Serve: Remove from oven, season with additional salt and pepper if desired, and garnish with fresh herbs such as parsley or basil if you like. Serve immediately to enjoy the creamy texture before the tortellini absorbs more sauce.
Notes
- The oil from the sun-dried tomatoes adds extra flavor and is used for sautéing the mushrooms and tomatoes.
- If you do not have Rana’s tortellini, any refrigerated cheese tortellini will work.
- Using rotisserie chicken saves time and adds a smoky flavor; leftover cooked chicken can substitute.
- For extra spice, add a pinch more red pepper flakes or garnish with crushed red pepper.
- To make this gluten-free, substitute the flour with a gluten-free flour blend and use gluten-free tortellini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Keywords: Marry Me Chicken, Tortellini, Creamy Chicken Pasta, Baked Pasta, One-Pan Dinner, Italian Chicken Recipe
