Description
Marry Me Chicken Tortellini is a comforting and creamy baked pasta dish featuring tender rotisserie chicken, baby spinach, sun-dried tomatoes, mushrooms, and cheese-filled tortellini all simmered in a flavorful Parmesan cream sauce and baked to perfection.
Ingredients
Scale
Butter and Oil
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon oil from sun-dried tomatoes
Vegetables and Seasonings
- 3/4 cup sun-dried tomatoes
- 8 ounces mushrooms, thinly sliced (Baby Bella recommended)
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes
- Salt and pepper to taste
Liquids and Dairy
- 1 1/4 cup whole milk
- 1 cup chicken broth
- 7/8 cup grated Parmesan cheese (divided: 2 tablespoons for the sauce, 3 tablespoons for topping)
Main Ingredients
- 9 ounces refrigerated Rana’s tortellini
- 1 1/2 cups shredded rotisserie chicken
- 2 cups fresh baby spinach, coarsely chopped
Instructions
- Prepare: Adjust oven rack to middle and preheat the oven to 425°F (218°C) to prepare for baking the final dish.
- Cook Vegetables and Sun-Dried Tomatoes: In a large (3.5 quart) oven-safe pan over medium-high heat, warm 1 tablespoon oil from the sun-dried tomatoes. Add sliced mushrooms and cook for 2–3 minutes until softened. Add sun-dried tomatoes and cook for another 2–3 minutes to release their flavor. Stir in minced garlic and cook for 30 seconds to infuse the aroma. Transfer cooked vegetables to a separate plate to prevent overcooking.
- Make Cream Sauce: 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 1–2 minutes to remove raw flour taste.
- Season Sauce: Stir in Italian seasoning, paprika, red pepper flakes, salt, and pepper for depth of flavor.
- Add Liquids: Gradually pour in whole milk and chicken broth while whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce heat to medium and simmer for 3–5 minutes until it thickens slightly.
- Incorporate Cheese: Lower heat to low. Add Parmesan cheese in small portions (2 tablespoons at a time), stirring continuously until melted and the sauce is smooth.
- Combine Ingredients: Return the cooked mushrooms, sun-dried tomatoes, and garlic (with any accumulated liquid) to the pan. Add shredded rotisserie chicken, refrigerated tortellini, and chopped baby spinach. Gently stir to combine all ingredients evenly, ensuring the tortellini is immersed in the sauce.
- Bake (First Stage): Place the oven-safe pan in the preheated oven. Bake uncovered for 8 minutes to cook the tortellini and meld flavors.
- Stir and Top: Remove the pan from the oven and stir the mixture thoroughly, pressing it into an even layer. Sprinkle the remaining 3 tablespoons of grated Parmesan cheese evenly over the top.
- Bake (Second Stage): Return the pan to the oven and bake for an additional 3 minutes to melt and lightly brown the cheese topping.
- Serve: Remove from oven, season with extra salt and pepper if needed. Garnish with fresh herbs if desired. Serve immediately for the best texture, as the tortellini will continue absorbing the sauce if left to sit.
Notes
- Use the oil packed with sun-dried tomatoes to cook mushrooms for added flavor.
- Grate or measure Parmesan cheese carefully; 7/8 cup equals about 1/2 cup plus 3 tablespoons.
- If fresh tortellini is unavailable, use refrigerated or frozen tortellini and adjust baking time slightly as needed.
- For a spicier dish, increase red pepper flakes according to taste.
- Leftovers can be refrigerated and gently reheated; add a splash of broth or milk to loosen the sauce if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Keywords: Marry Me Chicken, Tortellini, Creamy Chicken Pasta, Baked Pasta, Easy Dinner Recipe
