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
