Marry Me Chicken Tortellini
If you’re in the mood for a dish that’s sure to impress, look no further than Marry Me Chicken Tortellini! This creamy, savory delight brings together tender chicken, hearty tortellini, and sun-dried tomatoes, all enveloped in a rich sauce that might just sweep you off your feet. Perfect for a cozy dinner or a romantic evening, this recipe is destined to make your taste buds dance and leave you craving more.
Why Make This Recipe
- Elevate Dinner Dates: Whether it’s a special occasion or just a dinner for two, this dish will surely impress your partner.
- Quick Preparation: With a cooking time of under 30 minutes, you can whip up a gourmet meal without spending hours in the kitchen.
- Comfort Food Classic: Combining cheese tortellini with a creamy sauce, this dish wraps you in a warm embrace and offers the ultimate comfort.
Imagine sitting down for an intimate dinner, the scent of rich creamy sauce dancing in the air, as you and your loved one dive into bowls of Marry Me Chicken Tortellini. Not only is it quick and easy to make, but its delectable flavor profile and beautiful presentation make it a go-to meal for any occasion.
Easy Method for Marry Me Chicken Tortellini
Ingredients
- 1 (19 oz) bag frozen cheese tortellini
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons butter
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
- 3 teaspoons minced garlic
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup finely shredded Parmesan cheese
- 2 cups chopped baby spinach
- Fresh parsley or basil, chopped (for garnish)
Directions
Prepare the Chicken
- Season the chicken pieces with ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ½ teaspoon paprika.
- Heat the olive oil in a skillet over medium-high heat.
- Add the chicken and cook for about 5-7 minutes, or until it’s browned and cooked through. Once done, remove from the skillet and set aside.
Prepare the Sauce
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
- Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits. This adds flavor!
- Stir in the heavy cream, followed by the remaining Italian seasoning, black pepper, and paprika. Bring the mixture to a simmer.
Combine and Cook
- Add the frozen tortellini to the skillet, ensuring it’s submerged in the sauce.
- Cover and cook for about 5-7 minutes, or until the tortellini is tender.
- Stir in the cooked chicken and the Parmesan cheese until melted and the sauce thickens.
- Add in the chopped spinach and cook for another 2 minutes, or until wilted.
Serve
- Remove the skillet from heat and let it rest for a few minutes to thicken.
- Garnish the dish with fresh parsley or basil before serving.
Storage Tips for Marry Me Chicken Tortellini
- Refrigeration: Store leftovers in an airtight container in the refrigerator.
- Freezing: You can freeze the dish for up to 2-3 months, but it’s best consumed fresh for optimal flavor.
- Reheating: Reheat in a skillet over low heat, adding a splash of cream or broth to loosen the sauce.
How to Serve Marry Me Chicken Tortellini
- With a Side Salad: Pair it with a refreshing mixed greens salad for a balanced meal.
- Garlic Bread: Serve with warm garlic bread to scoop up the creamy sauce.
- Wine Pairing: A glass of Chardonnay or a light Pinot Noir complements the rich flavors beautifully.
Tips to Make Marry Me Chicken Tortellini
- Use Fresh Spinach: Fresh spinach wilts down beautifully; however, you can also use frozen spinach if needed.
- Adjusting Creaminess: For a lighter option, substitute half of the heavy cream with low-fat milk or broth.
- Sundried Tomatoes: Don’t skip the sun-dried tomatoes. They add a unique flavor that enhances the overall depth of the dish.
Variations
- Vegetarian Option: Substitute the chicken with sautéed mushrooms or extra veggies such as zucchini and bell peppers to create a delicious vegetarian version.
- Pasta Swap: While tortellini shines in this recipe, you can swap it with other pasta types like penne or fettuccine for variety.
FAQs
Q: Can I use fresh tortellini instead of frozen?
- A: Absolutely! Fresh tortellini will require less cooking time, so adjust according to package instructions.
Q: What can I use if I don’t have heavy cream?
- A: You can substitute with a combination of whole milk and butter, though the final dish may not be as rich.
Q: How long will leftovers last?
- A: Properly stored, leftovers will last 3-4 days in the refrigerator.
Marry Me Chicken Tortellini
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
This creamy, savory delight brings together tender chicken, hearty tortellini, and sun-dried tomatoes in a rich sauce perfect for a romantic dinner.
Ingredients
- 1 (19 oz) bag frozen cheese tortellini
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons butter
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
- 3 teaspoons minced garlic
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup finely shredded Parmesan cheese
- 2 cups chopped baby spinach
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Season the chicken pieces with black pepper, Italian seasoning, and paprika.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat, add minced garlic and sauté for 1 minute.
- Stir in sun-dried tomatoes and cook for an additional 2 minutes.
- Pour in chicken broth and scrape the bottom of the skillet to release browned bits. Stir in heavy cream, remaining Italian seasoning, black pepper, and paprika. Bring to a simmer.
- Add the frozen tortellini to the skillet, ensuring it’s submerged in the sauce. Cover and cook for about 5-7 minutes until tender.
- Stir in the cooked chicken and Parmesan cheese until melted and the sauce thickens. Add in chopped spinach and cook for another 2 minutes until wilted.
- Remove from heat and let rest for a few minutes to thicken. Garnish with fresh parsley or basil before serving.
Notes
For a lighter option, substitute half of the heavy cream with low-fat milk or broth. Store leftovers in an airtight container in the refrigerator.