Description

Marry Me Chicken Tortellini is a creamy, comforting one-pan dish featuring tender tortellini, shredded rotisserie chicken, sautéed mushrooms, sun-dried tomatoes, and fresh spinach all baked in a rich Parmesan cream sauce. This easy-to-make recipe combines savory Italian flavors with a satisfying texture perfect for a weeknight dinner or cozy meal any day of the week.

Ingredients

Scale

Main Ingredients

5 tablespoons unsalted butter (divided)
3/4 cup sun-dried tomatoes (plus 1 tbsp oil from tomatoes)
8 ounces mushrooms (thinly sliced, preferably Baby Bella)
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 (1/2 cup + 3 tbsp, divided)
9 ounces refrigerated Rana’s tortellini
1–1/2 cups shredded rotisserie chicken
2 cups fresh baby spinach (coarsely chopped)
Salt and pepper to taste

Instructions

Prepare: Adjust the oven rack to the middle position and preheat your oven to 425°F (220°C).
Prepare Veggies: In a large (3.5 quart) oven-safe pan over medium-high heat, heat 1 tablespoon of the oil reserved from the sun-dried tomatoes. Add the thinly sliced mushrooms and cook for 2–3 minutes until they start to soften. Add the sun-dried tomatoes and continue cooking for another 2–3 minutes. Stir in the minced garlic and sauté for 30 seconds until fragrant. Transfer the cooked veggies to a separate plate and set aside.
Make 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 until the mixture is smooth. Continue cooking and whisking constantly for 1–2 minutes to cook the flour without browning.
Finish Sauce: While whisking, gradually pour in the whole milk and chicken broth to avoid lumps and achieve a smooth consistency. Bring the mixture to a boil, then reduce the heat to medium and let it simmer for 3–5 minutes until it thickens slightly. Lower the heat to low and slowly add the Parmesan cheese in 2-tablespoon increments, stirring until fully melted and the sauce is creamy.
Combine Ingredients: Return the cooked mushrooms and sun-dried tomatoes (including any accumulated liquid) to the pan. Add the shredded rotisserie chicken, refrigerated tortellini, and coarsely chopped spinach. Gently stir everything together to combine, making sure the tortellini is mostly submerged in the sauce and well distributed in an even layer.
Bake: Place the oven-safe pan in the preheated oven and bake for 8 minutes. Remove from the oven and stir the mixture well, pressing it into an even layer. Sprinkle the remaining 3 tablespoons of Parmesan cheese evenly over the top and return the pan to the oven for an additional 3 minutes of baking.
Serve: Remove from the oven and season with extra salt and pepper if desired. Garnish with fresh herbs like basil or parsley for an added touch. Serve immediately for best results, as the tortellini will absorb more sauce if left to sit.

Notes

Use the oil from the sun-dried tomato jar to add extra flavor to the mushrooms.
Grate Parmesan cheese freshly if possible for optimum flavor and melting quality.
Ensure to use an oven-safe pan to bake the recipe directly after stovetop cooking to save cleanup and retain flavors.
This recipe works perfectly with pre-cooked rotisserie chicken, but leftover or freshly cooked chicken breast can also be used.
Adjust red pepper flakes to your preferred spice level or omit if sensitive to heat.
Serve this dish fresh; leftovers can be reheated gently on the stovetop with a splash of milk to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-American

Keywords: Marry Me Chicken, Creamy Chicken Tortellini, One-Pan Italian Dinner, Rotisserie Chicken Recipe, Sun-Dried Tomato Pasta