Marry Me Chicken Tortellini
This Marry Me Chicken Tortellini recipe combines cheese-filled tortellini with a creamy sun-dried tomato sauce and juicy seasoned chicken, creating a rich and irresistible dish. This easy 30-minute meal is perfect for a romantic dinner or a cozy weeknight treat.
Servings: 4
Calories: 720kcal
Equipment
- Sauce pot
- strainer
- deep skillet
- knife & cutting board
- measuring cups / spoons
- Rubber Spatula
- Whisk
- cheese grater
Ingredients
- 1 package cheese tortellini 9 oz
Chicken
- 1 tbsp olive oil
- 1 lbs thinly pounded chicken breasts ~ 2 large chicken breasts
- ½ tsp Salt
- ½ tsp ground pepper
Pasta Sauce
- 1 tsp olive oil
- 1 small white onion diced
- 2 tsp minced garlic
- 4 tbsp butter
- ¼ cup all purpose flour
- 2 cups chicken broth
- 1 cup whole milk I used Fairlife for extra protein
- 1 tbsp tomato paste
- ½ tbsp italian seasoning
- ½ tsp paprika
- 1 cup freshly shredded parmesan cheese
- 1 cup spinach chopped
- 1 cup sun-dried tomatoes diced, oil removed
- ½ teaspoon red pepper flakes
Instructions
- In a sauce pot, cook tortellini according to package instructions. Remove promptly to avoid over boiling & the tortellini’s expanding. Strain from pasta water and set aside.
- While the tortellini cook, dice chicken breasts into small strips of even thickness. Heat a deep skillet to medium heat and heat olive oil. Once warm, add the chicken strips and sprinkle with salt and pepper. Cook for 3-4 minutes per side or until the chicken is no longer pink.
- Remove the tender chicken from the pan. Heat olive oil in the same pan and add the diced onion. Sauté for a few minutes then add the minced fresh garlic and butter.
- As the butter starts to melt, stir. Add the flour and continue to stir until it forms a paste.
- Pour the chicken broth, milk, and tomato paste into the pan. Allow the mixture to come to a boil while whisking. Stir in the Italian seasoning and paprika and stir.
- Fold in the freshly shredded cup of parmesan cheese. Continue to whisk and allow the heat to thicken.
- Then add the diced spinach & sun-dried tomatoes and add cooked chicken pieces back into the pan with the parmesan cream sauce. Stir everything together.
- Turn off the heat and fold in the cooked tortellini. Top with red pepper flakes (as many as desired), season with salt + pepper as desired and enjoy!
Video
Notes
Store in the refrigerator for up to 3 days in an airtight container. Add a splash of milk or cream to your bowl and stir before reheating as the noodles will absorb some of the sauce as it sits.
Nutrition
Serving: 1serving | Calories: 720kcal | Carbohydrates: 46g | Protein: 55g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 189mg | Sodium: 2087mg | Potassium: 1194mg | Fiber: 4g | Sugar: 9g