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
