Description
Marry Me Chicken Tortellini is a creamy, comforting one-pan baked dish featuring tender rotisserie chicken, cheesy tortellini, sun-dried tomatoes, mushrooms, and fresh spinach in a flavorful Parmesan cream sauce, baked to perfection for an indulgent weeknight dinner.
Ingredients
Scale
Vegetables and Aromatics
- 3/4 cup sun-dried tomatoes (plus 1 tbsp oil from the jar)
- 8 ounces mushrooms, thinly sliced (preferably Baby Bella)
- 1 tablespoon minced garlic
- 2 cups fresh baby spinach, coarsely chopped
Dairy
- 5 tablespoons unsalted butter, divided
- 1–1/4 cup whole milk
- 7/8 cup grated Parmesan cheese, divided (7/8 cup = 1/2 cup + 3 tbsp)
Pantry
- 1/4 cup all-purpose flour
- 1 tablespoon Italian seasoning
- 1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1 cup chicken broth
Protein and Pasta
- 9 ounces refrigerated Rana’s tortellini
- 1–1/2 cups shredded rotisserie chicken
Instructions
- Preheat and Prepare: Adjust your oven rack to the middle position and preheat the oven to 425°F (220°C).
- Cook Vegetables: In a large (3.5 quart) oven-safe pan over medium-high heat, heat 1 tablespoon of the oil from the sun-dried tomatoes jar. Add the sliced mushrooms and cook for 2 to 3 minutes until they start to soften. Add the sun-dried tomatoes and cook an additional 2 to 3 minutes. Stir in minced garlic and cook for 30 seconds to release its aroma. Transfer the cooked veggies to a separate plate.
- Make the Cream Sauce: In the same pan, melt the remaining 4 tablespoons of unsalted butter over medium heat. Sprinkle the flour over the melted butter and whisk briskly to form a smooth roux. Cook and whisk constantly for 1 to 2 minutes to eliminate the raw flour taste. Stir in Italian seasoning, paprika, red pepper flakes (if using), and season with salt and pepper to taste.
- Add Liquids and Thicken: While whisking continuously, gradually pour in the whole milk and chicken broth until the sauce is smooth. Bring the mixture to a boil, then reduce the heat to medium and simmer for about 3 to 5 minutes until the sauce thickens slightly. Lower the heat to low and stir in the Parmesan cheese, adding 2 tablespoons at a time and stirring until fully melted before adding more.
- Combine Ingredients: Return the cooked mushrooms, sun-dried tomatoes, and their accumulated liquid to the pan. Add the shredded rotisserie chicken, refrigerated tortellini, and chopped spinach. Gently stir to combine all ingredients evenly, ensuring the tortellini is submerged as much as possible to allow even cooking and absorption of the sauce.
- Bake the Dish: Place the oven-safe pan into the preheated oven and bake for 8 minutes. Remove from the oven, stir well to ensure even layers, then press the mixture into an even layer. Sprinkle the remaining 3 tablespoons of Parmesan cheese over the top. Return to the oven and bake for an additional 3 minutes until the cheese is melted and slightly golden.
- Serve and Enjoy: Remove from the oven and season with additional salt and pepper if desired. Garnish with fresh herbs like basil or parsley if you wish. Serve immediately for the best texture and flavor, as the tortellini will continue to soak up the sauce if left to sit.
Notes
- Use oil from the sun-dried tomatoes jar for added flavor when sautéing the mushrooms and tomatoes.
- The Parmesan cheese is divided between the sauce and topping to create a rich, creamy texture and a cheesy baked crust.
- If you don’t have rotisserie chicken, cooked shredded chicken breast or thighs work as great substitutes.
- Feel free to substitute spinach with kale or other leafy greens of your choice.
- This dish is best served fresh to maintain the creamy sauce consistency and prevent the tortellini from becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Keywords: Marry Me Chicken, Tortellini recipe, creamy chicken pasta, baked tortellini, sun-dried tomato chicken, easy weeknight dinner
