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Marry Me Chicken Tortellini

A creamy and delightful dish featuring tender chicken, cheese tortellini, and a rich sauce, perfect for weeknight dinners or date nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 19 oz bag frozen cheese tortellini
  • 1½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ cup sun-dried tomatoes in oil (drained and sliced thin)
  • 3 teaspoons garlic (minced)
  • 1 cup low-sodium chicken broth
  • 2 cups heavy cream
  • 1 cup parmesan cheese (finely shredded)
  • 2 cups baby spinach (chopped)
Seasonings
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning Used twice, once for seasoning the chicken and once for the sauce
  • ½ teaspoon paprika Used twice, once for seasoning the chicken and once for the sauce

Method
 

Preparation
  1. In a bowl, season the cut chicken pieces with black pepper, Italian seasoning, and paprika. Set this aside.
Cooking
  1. In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken and set aside.
  2. Lower the heat to medium-low, and melt the butter in the same skillet. Add the minced garlic and sun-dried tomatoes, sautéing for about 30 seconds until fragrant.
  3. Pour in the chicken broth and heavy cream. Sprinkle in the Italian seasoning, black pepper, and paprika. Whisk until the mixture begins to bubble.
  4. Gradually whisk in the parmesan cheese until it melts and forms a creamy sauce.
  5. Return the chicken to the skillet along with the chopped spinach and the cheese tortellini. Stir until the spinach wilts, letting it simmer for about 5 minutes.
  6. Garnish with fresh parsley and additional parmesan before serving.

Notes

To lighten the dish, swap half and half for the heavy cream or use grilled chicken instead of sautéed. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.