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Marry Me Chicken Tortellini Recipe

★★★★★

4.4 from 71 reviews
  • Author: Sarah
  • 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

  1. Prepare: Adjust the oven rack to the middle position and preheat your oven to 425°F (220°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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Find it online: https://everydaytastes.com/marry-me-chicken-tortellini-recipe/