Marry Me Chicken Tortellini Recipe
Introduction
This Marry Me Chicken Tortellini is a creamy, comforting dish loaded with tender rotisserie chicken, baby spinach, and cheese-filled tortellini. Bathed in a flavorful sun-dried tomato and Parmesan cream sauce, it’s perfect for a cozy weeknight dinner that feels a bit special.
Ingredients
- 5 tablespoons unsalted butter (divided)
- 3/4 cup sun-dried tomatoes (plus 1 tbsp 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)
- 9 ounces refrigerated tortellini (e.g., Rana’s)
- 1-1/2 cups shredded rotisserie chicken
- 2 cups fresh baby spinach, coarsely chopped
- Salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 425°F and adjust the oven rack to the middle position.
- Step 2: In a large 3.5-quart oven-safe pan over medium-high heat, heat 1 tablespoon of the oil from the sun-dried tomatoes. Add the sliced mushrooms and cook for 2–3 minutes. Stir in the sun-dried tomatoes and cook for another 2–3 minutes. Add the minced garlic and cook for 30 seconds. Transfer the mixture 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 briskly until smooth. Cook and whisk constantly for 1–2 minutes.
- Step 4: Stir in Italian seasoning, paprika, red pepper flakes, and salt and pepper to taste. While whisking constantly, gradually pour in the milk and chicken broth until the sauce is smooth. Bring to a boil, reduce heat to medium, and simmer until slightly thickened, about 3–5 minutes.
- Step 5: Reduce heat to low and add Parmesan cheese in 2-tablespoon increments, stirring until melted and smooth.
- Step 6: Return the cooked vegetables and their liquid to the pan. Add the shredded rotisserie chicken, tortellini, and chopped spinach. Gently stir to combine, ensuring the tortellini is submerged and the mixture is an even layer.
- Step 7: Place the pan in the oven and bake for 8 minutes. Remove from oven, stir well, and press into an even layer. Sprinkle the remaining 3 tablespoons of Parmesan over the top and bake for an additional 3 minutes.
- Step 8: Remove from oven, season with extra salt and pepper if needed, and garnish with fresh herbs if desired. Serve immediately to enjoy the best texture and flavor.
Tips & Variations
- Use fresh baby Bella mushrooms for a rich, earthy flavor, or substitute with cremini or white button mushrooms.
- For a little extra heat, increase the red pepper flakes slightly or add a dash of cayenne pepper.
- Feel free to swap the rotisserie chicken for cooked Italian sausage or omit the meat for a vegetarian version.
- If refrigerated tortellini isn’t available, frozen tortellini works well—just add a minute or two more to the baking time.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat, adding a splash of milk to loosen the sauce if it has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe dairy-free?
Yes, substitute the butter with a plant-based alternative, use dairy-free milk like almond or oat milk, and replace Parmesan with a vegan cheese or nutritional yeast. The flavor and texture will be slightly different but still delicious.
Is it possible to prepare this dish ahead of time?
You can assemble the dish up to the baking step and refrigerate it for several hours or overnight. When ready, bake as instructed, adding a few extra minutes to ensure it’s heated through.
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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, cheesy tortellini, fresh spinach, and a flavorful sauce with sun-dried tomatoes and mushrooms. Perfect for a quick yet impressive weeknight dinner.
Ingredients
Scale
Butter and Oil
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon oil from the sun-dried tomatoes (see note on sun-dried tomatoes)
Vegetables
- 3/4 cup sun-dried tomatoes (plus 1 tbsp oil, see note)
- 8 ounces mushrooms, thinly sliced (preferably Baby Bella)
- 1 tablespoon minced garlic
- 2 cups fresh baby spinach, coarsely chopped
Dry Ingredients and Seasonings
- 1/4 cup all-purpose flour
- 1 tablespoon Italian seasoning
- 1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes
- Salt and pepper, to taste
Liquids
- 1–1/4 cup whole milk
- 1 cup chicken broth
Dairy
- 7/8 cup grated Parmesan cheese (7/8 cup = 1/2 cup + 3 tbsp; divided)
Main Ingredients
- 9 ounces refrigerated Rana’s tortellini
- 1–1/2 cups shredded rotisserie chicken
Instructions
- Prepare: Preheat your oven by adjusting the oven rack to the middle position and setting the temperature to 425°F to ensure it’s ready for baking later.
- Prepare Veggies: In a large (3.5 quart) oven-safe pan over medium-high heat, warm 1 tablespoon of oil reserved from the sun-dried tomatoes. Add the sliced mushrooms and cook for 2 to 3 minutes until softened. Then, add the sun-dried tomatoes and cook for another 2 to 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Transfer all these cooked veggies to a separate plate to set aside.
- Make Cream Sauce: Using the same pan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle the flour over the melted butter and whisk briskly to combine, ensuring there are no lumps. Continue whisking and cooking for 1 to 2 minutes to create a roux. Add the Italian seasoning, paprika, red pepper flakes, and season with salt and pepper to taste, stirring to incorporate all the flavors.
- Finish Sauce: Slowly pour in the whole milk and chicken broth while whisking constantly to maintain a smooth mixture. Bring the sauce to a boil, then reduce the heat to medium and simmer gently until it slightly thickens, about 3 to 5 minutes. Lower the heat to low and gradually add Parmesan cheese in 2-tablespoon increments, stirring until fully melted and the sauce is creamy.
- Combine Ingredients: Return the cooked mushrooms, sun-dried tomatoes, and garlic along with any accumulated liquid to the sauce in the pan. Add shredded rotisserie chicken, refrigerated tortellini, and chopped spinach. Gently stir to combine everything evenly, making sure the tortellini is submerged in the sauce as much as possible and spread the mixture into an even layer.
- Bake: Place the pan in the preheated oven and bake uncovered for 8 minutes. Remove the pan from the oven, stir well to mix all ingredients again, and press the mixture evenly. Sprinkle the remaining 3 tablespoons of Parmesan cheese on top and return the pan to the oven to bake for an additional 3 minutes until the cheese is melted and slightly golden.
- Serve: Remove from the oven and season with extra salt and pepper if needed. Garnish with fresh herbs of your choice if desired. Serve immediately to enjoy the creamy, cheesy tortellini at its best, as it will continue to absorb the sauce if left to sit.
Notes
- Using the oil packed with the sun-dried tomatoes adds deep flavor to the mushrooms and sauce.
- Grated Parmesan is divided to allow gradual melting into the sauce and for a cheesy topping before baking.
- You can substitute fresh or frozen tortellini, but adjust cook times accordingly.
- If you prefer a spicier dish, increase the red pepper flakes to your taste.
- This dish is best served freshly baked, as the tortellini will continue absorbing sauce if left to sit, potentially drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Keywords: chicken tortellini, creamy pasta bake, sun-dried tomatoes, rotisserie chicken recipe, easy dinner, Italian comfort food
