Description
This creamy Marry Me Chicken Tortellini is a quick one-pan dinner ready in 20 minutes. Tender chicken, sun-dried tomatoes, and spinach create a rich, savory meal.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1 teaspoon dried oregano or Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 (19 oz) package refrigerated cheese tortellini
- 2 cups fresh baby spinach
Instructions
- Pat the chicken pieces dry with a paper towel and toss them in a bowl with salt, pepper, and garlic powder until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken in a single layer and sear for 3–4 minutes per side until golden brown, then remove to a plate (it will finish cooking later).
- Reduce heat to medium, add the butter to the same skillet, and sauté the minced garlic and sun-dried tomatoes for 1 minute until fragrant.
- Pour in the chicken broth, scraping the bottom of the pan to release any flavorful browned bits.
- Stir in the heavy cream, Parmesan cheese, oregano, and red pepper flakes, bringing the mixture to a gentle simmer.
- Add the refrigerated tortellini directly into the sauce, cover, and cook for 3–4 minutes or until the pasta is tender.
- Stir in the fresh spinach and the cooked chicken (along with any juices from the plate).
- Simmer for another 2–3 minutes until the spinach wilts and the sauce thickens slightly.
- Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C).
- Taste and adjust salt if needed, then serve immediately.
Notes
- For the smoothest sauce, grate Parmesan cheese fresh from a block instead of using pre-shredded.
- Substitute one tablespoon of olive oil with seasoned oil from the sun-dried tomato jar for extra flavor.
- Do not overcook the refrigerated tortellini.
- Let heavy cream warm slightly at room temperature before adding to the hot pan to prevent curdling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Avoid freezing, as the cream sauce may separate and the pasta can become mushy.
- Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce thickens too much.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: One-Pan Skillet
- Cuisine: American