Marry Me Chicken Tortellini Recipe
Introduction
Marry Me Chicken Tortellini is a creamy, comforting one-pan meal that combines tender rotisserie chicken, cheese-filled tortellini, and a rich sun-dried tomato cream sauce. This easy-to-make dish bakes in the oven to meld all the flavors beautifully, perfect for busy weeknights or special dinners.
Ingredients
- 5 tablespoons unsalted butter (divided)
- 3/4 cup sun-dried tomatoes (plus 1 tbsp oil)
- 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
- 1¼ cups whole milk
- 1 cup chicken broth
- 7/8 cup grated Parmesan cheese (divided; 7/8 cup = 1/2 cup + 3 tbsp)
- 9 ounces refrigerated tortellini (such as Rana’s)
- 1½ cups shredded rotisserie chicken
- 2 cups fresh baby spinach, coarsely chopped
- Salt and pepper, to taste
Instructions
- Step 1: Preheat your oven to 425°F and adjust the rack to the middle position.
- Step 2: In a large (3.5 quart) oven-safe pan over medium-high heat, warm 1 tablespoon of the sun-dried tomato oil. Add the mushrooms and cook for 2–3 minutes until softened. Stir in the sun-dried tomatoes and cook for another 2–3 minutes. Add the minced garlic and cook for 30 seconds more, then transfer the mixture to a plate.
- Step 3: In the same pan, melt the remaining 4 tablespoons of butter. Sprinkle the flour over the melted butter and whisk quickly to create a smooth paste. Cook, whisking constantly, for 1–2 minutes to remove the raw flour taste.
- Step 4: Stir in the Italian seasoning, paprika, red pepper flakes, salt, and pepper. Gradually pour in the milk and chicken broth while whisking constantly to keep the sauce smooth. Bring the mixture to a boil, then reduce to medium heat and simmer until slightly thickened, about 3–5 minutes.
- Step 5: Lower the heat to low and add the Parmesan cheese in 2-tablespoon increments, stirring until melted and smooth.
- Step 6: Return the cooked mushroom, tomato, and garlic mixture (including any juices) to the pan. Add the shredded chicken, tortellini, and chopped spinach. Gently stir everything to combine, making sure the tortellini is mostly submerged in the sauce and spread out evenly.
- Step 7: Place the pan in the preheated oven and bake for 8 minutes. Remove, stir well, press the mixture into an even layer, and sprinkle the remaining 3 tablespoons of Parmesan cheese over the top.
- Step 8: Return to the oven and bake for an additional 3 minutes until the cheese is melted and slightly golden.
- Step 9: Remove from oven, adjust seasoning with salt and pepper if needed, and garnish with fresh herbs if desired. Serve immediately for the best texture and flavor.
Tips & Variations
- Swap rotisserie chicken for cooked sausage or chickpeas for a different protein twist.
- Use fresh spinach or kale depending on your preference; add heartier greens earlier to ensure they soften well.
- For extra richness, stir in a splash of heavy cream before baking.
- If you like it spicy, increase the red pepper flakes or add a dash of cayenne pepper.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce has thickened too much. It’s best enjoyed fresh as the tortellini absorbs more sauce over time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried tortellini instead of refrigerated?
Yes, but cook the dried tortellini according to package instructions before adding to the sauce to ensure they are tender.
Is this dish freezer-friendly?
It can be frozen, but cream-based sauces may separate slightly upon thawing. For best results, store leftovers in the fridge and consume within a few days.
Print
Marry Me Chicken Tortellini Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Marry Me Chicken Tortellini is a comforting and flavorful one-pan baked pasta dish featuring tender rotisserie chicken, cheesy tortellini, sun-dried tomatoes, mushrooms, and fresh spinach all smothered in a creamy Parmesan sauce. This recipe is easy to prepare and perfect for a cozy weeknight dinner.
Ingredients
Scale
Butter and Oil
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon sun-dried tomato oil (reserved from 3/4 cup sun-dried tomatoes packed in oil)
Vegetables
- 3/4 cup sun-dried tomatoes (plus 1 tbsp oil)
- 8 ounces Baby Bella mushrooms, thinly sliced
- 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 (optional)
- Salt and pepper, to taste
Liquids
- 1–1/4 cups whole milk
- 1 cup chicken broth
Cheese
- 7/8 cup grated Parmesan cheese (divided: 2 tablespoons for sauce, remaining 3 tablespoons for topping)
Pasta and Protein
- 9 ounces refrigerated Rana’s tortellini
- 1–1/2 cups shredded rotisserie chicken
Instructions
- Prepare: Adjust the oven rack to the middle position and preheat your 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 oil reserved from the sun-dried tomatoes. Add the sliced mushrooms and sauté for 2 to 3 minutes until they start to soften. Add sun-dried tomatoes and cook for an additional 2 to 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Transfer the cooked vegetables and any accumulated liquid to a separate plate to set aside.
- Make Cream Sauce: In the same pan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle the flour over the melted butter and whisk briskly until the mixture is smooth, cooking and whisking constantly for 1 to 2 minutes to form a roux. Stir in Italian seasoning, paprika, red pepper flakes (if using), and season with salt and pepper to taste.
- Add Liquids: While whisking constantly, slowly pour in the whole milk and chicken broth to prevent lumps, creating a smooth sauce. Bring the mixture to a boil, then reduce heat to medium and let it simmer for 3 to 5 minutes until the sauce thickens slightly.
- Incorporate Cheese: Lower the heat to low and gradually add the Parmesan cheese in 2-tablespoon increments, stirring until each addition melts fully into the sauce and creates a creamy texture.
- Combine Ingredients: Return the cooked mushrooms, sun-dried tomatoes, and any liquid to the pan. Add the shredded rotisserie chicken, refrigerated tortellini, and chopped spinach. Gently stir to combine, making sure the tortellini is mostly submerged in the sauce. Smooth the mixture into an even layer in the pan.
- Bake: Place the pan in the preheated oven and bake for 8 minutes. Remove the pan from the oven, stir well to mix everything evenly, and press the mixture again into a smooth even layer.
- Add Cheese Topping and Finish Baking: Sprinkle the remaining 3 tablespoons of Parmesan cheese evenly over the top. Return the pan to the oven and bake for an additional 3 minutes until the cheese melts and the dish is bubbly.
- Serve: Remove from the oven, taste and season with extra salt and pepper if needed. Garnish with fresh herbs like basil or parsley if desired. Serve immediately for best texture and flavor, as the tortellini will continue absorbing the sauce if left to sit.
Notes
- Use the oil from the sun-dried tomato jar to add extra flavor when sautéing the vegetables.
- For best results, use refrigerated tortellini rather than frozen.
- Ensure the pan used for cooking is oven-safe, preferably about 3.5 quarts in size.
- If you prefer spice, do not omit the red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of broth or milk to loosen the sauce.
- 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 dinner recipe
