Marry Me Chicken Tortellini Recipe
If you’re on the hunt for a comforting, show-stopping dish that’s bursting with creamy, savory goodness, then let me introduce you to the magic of Marry Me Chicken Tortellini. This recipe combines tender shredded rotisserie chicken, pillowy tortellini, and a luscious sun-dried tomato cream sauce all baked to bubbly perfection. It’s one of those dishes that feels both indulgent and effortless, making it perfect for date nights, family dinners, or anytime you want to impress without the stress. The balance of flavors and textures here truly makes Marry Me Chicken Tortellini a new favorite you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, essential ingredients that come together in perfect harmony. Each item is carefully chosen to add layers of flavor, creaminess, and a touch of brightness, ensuring this dish hits all of the right notes both on the palate and the plate.
- Unsalted butter (5 tablespoons, divided): Provides richness and helps create that silky smooth sauce every bite needs.
- Sun-dried tomatoes (3/4 cup plus 1 tablespoon oil): Bring concentrated tomato flavor and a lovely tang that brightens the creamy sauce.
- Mushrooms (8 ounces, thinly sliced): Add earthiness and a meaty texture that complement the chicken perfectly.
- Minced garlic (1 tablespoon): Offers that essential aromatic punch that wakes up every mouthful.
- All-purpose flour (1/4 cup): Thickens the sauce for that velvety consistency you can’t get enough of.
- Italian seasoning (1 tablespoon): Infuses the dish with classic Mediterranean herbs for that comforting familiarity.
- Paprika (1/4 teaspoon): Adds a gentle smoky hint and warming color to the sauce.
- Red pepper flakes (1/8 teaspoon): Gives just a touch of heat to balance the creaminess without overpowering.
- Whole milk (1 1/4 cups): Creates the rich, creamy base that coats every ingredient beautifully.
- Chicken broth (1 cup): Enhances savory depth and keeps the sauce perfectly balanced.
- Grated Parmesan cheese (7/8 cup, divided): Adds umami richness and helps thicken the sauce for that decadent finish.
- Refrigerated tortellini (9 ounces): These cheese-filled gems soak up the sauce and bring irresistible softness to the dish.
- Shredded rotisserie chicken (1 1/2 cups): Saves time and contributes tender, flavorful protein that makes this meal truly satisfying.
- Fresh baby spinach (2 cups, coarsely chopped): Introduces freshness and a vibrant green contrast to the creamy, baked components.
- Salt and pepper: To season and elevate all the flavors harmoniously.
How to Make Marry Me Chicken Tortellini
Step 1: Prepare Your Space and Ingredients
Before you dive in, adjust your oven rack to the middle position and preheat to 425°F. Make sure your ingredients are prepped: thinly slice mushrooms, finely mince garlic, chop spinach, and have your sun-dried tomatoes ready with their flavorful oil separated for cooking. Getting organized here makes the rest of the cooking a breeze.
Step 2: Sauté the Veggies
In a large, oven-safe pan over medium-high heat, warm 1 tablespoon of that sun-dried tomato oil. Toss in the mushrooms and cook them until they start releasing their juices and soften, about 2 to 3 minutes. Then add your sun-dried tomatoes, letting them mingle and slightly caramelize with the mushrooms for another few minutes. Finally, add the minced garlic, cooking it just until fragrant – a delicate 30 seconds. Then, transfer this flavorful saute to a plate to keep the pan ready for your sauce.
Step 3: Create the Creamy Sauce Base
With the same pan, melt the remaining 4 tablespoons of butter, then sprinkle the flour evenly over it. Whisk energetically to form a smooth roux and cook this mixture for 1 to 2 minutes without letting it brown; this step adds a subtle nuttiness and builds the sauce’s thickness. Stir in Italian seasoning, paprika, and red pepper flakes, seasoning the base with salt and pepper to taste, making sure every element has a chance to shine.
Step 4: Bring the Sauce to Life
Slowly pour in the milk and chicken broth in a steady stream while whisking constantly; this prevents lumps and encourages a luscious, silky texture. Bring the mixture to a boil, then reduce the heat to medium and let it simmer until it thickens slightly, around 3 to 5 minutes. Reduce the heat to low and gradually incorporate the Parmesan cheese two tablespoons at a time, stirring after each addition until melted and rich.
Step 5: Combine All Components and Prepare to Bake
Return the sautéd mushroom, sun-dried tomato, and garlic mixture to the pan, along with any accumulated juices. Add your shredded rotisserie chicken, refrigerated tortellini, and chopped spinach to the creamy sauce. Gently stir to combine, making sure the tortellini is submerged in the sauce for even cooking. Smooth out the mixture into an even layer, preparing it perfectly for the oven’s magic.
Step 6: Bake to Perfection
Place the pan in the preheated oven and bake for 8 minutes, allowing the tortellini to cook through and the sauce to bubble. Remove the pan, give everything a good stir, and press it down to even out the surface. Sprinkle the remaining Parmesan cheese on top and pop it back in the oven for an additional 3 minutes to create that irresistible golden crust.
Step 7: Enjoy Your Marry Me Chicken Tortellini
Once out of the oven, season with extra salt and pepper if desired and garnish with fresh herbs to add a burst of color and brightness. Serve immediately for the best experience, as the tortellini will continue to soak up the sauce if left too long. Each bite is a creamy, flavorful hug that’s totally worth savoring right away.
How to Serve Marry Me Chicken Tortellini
Garnishes
A sprinkle of fresh chopped parsley or basil adds a lovely pop of color and an herbaceous freshness that balances the creamy, cheesy richness. A little extra grated Parmesan on top can also enhance the flavor and provide a slightly crunchy texture that’s delightful.
Side Dishes
Light sides like a crisp Caesar salad or mixed greens with a tangy vinaigrette complement the richness of Marry Me Chicken Tortellini beautifully. Garlic bread or crusty Italian bread is also a fantastic choice for sopping up every last bit of that luscious sauce.
Creative Ways to Present
Serve it straight from the oven-safe pan for a rustic, family-style vibe, or plate it neatly with a delicate spin of the tortellini for a more elegant presentation. You can even add a drizzle of good-quality olive oil or a few caramelized sun-dried tomatoes on top for an extra visual and flavor boost.
Make Ahead and Storage
Storing Leftovers
After cooling to room temperature, store any leftovers in an airtight container in the refrigerator. The flavors marry even more overnight, making this dish just as delightful the next day. Consume within 3 to 4 days for best quality.
Freezing
Marry Me Chicken Tortellini freezes well, making it ideal for meal prep. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve texture and avoid sogginess.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure even warmth. Add a splash of milk or broth if the sauce thickens too much after refrigeration. Avoid overheating to keep the tortellini tender and the sauce silky smooth.
FAQs
Can I use fresh tortellini instead of refrigerated?
Absolutely! Fresh tortellini works beautifully in this recipe and may even cook a bit faster in the oven. Just keep an eye on the baking time to avoid overcooking.
What type of chicken is best for this dish?
Rotisserie chicken is perfect here because it’s already cooked, flavorful, and effortlessly shredded. If you don’t have rotisserie, cooked chicken breast or thigh meat works just as well.
Can I make this recipe dairy-free?
You can substitute the butter with a dairy-free alternative and use unsweetened plant-based milk, plus a dairy-free cheese substitute, but the sauce may be less rich and creamy than the original.
Is it possible to add more vegetables?
Definitely! Feel free to toss in extras like roasted red peppers, zucchini slices, or cherry tomatoes for additional color, texture, and nutrients.
How spicy is this dish? Can I adjust the heat?
The recipe has just a mild kick from the red pepper flakes. You can easily omit or add more depending on your preference—making it just right for your taste.
Final Thoughts
Marry Me Chicken Tortellini is a dish that effortlessly combines comfort food vibes with a touch of elegance, perfect for any occasion where you want to impress with minimal effort. Its creamy, vibrant sauce coated over tender tortellini and succulent chicken makes every bite a celebration. I can’t recommend enough giving this recipe a try—you might just find yourself “marrying” it as a new go-to favorite too!
Print
Marry Me Chicken Tortellini Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
Marry Me Chicken Tortellini is a creamy, comforting Italian-inspired dish featuring tender rotisserie chicken, cheese-filled tortellini, sun-dried tomatoes, mushrooms, and a rich Parmesan cream sauce baked to perfection. This one-pan meal combines savory flavors with a hint of spice and fresh spinach for a hearty dinner that’s easy to prepare and sure to impress.
Ingredients
Vegetables and Aromatics
- 8 ounces mushrooms, thinly sliced (preferably Baby Bella)
- 3/4 cup sun-dried tomatoes
- 1 tablespoon oil from sun-dried tomatoes (reserve from jar)
- 1 tablespoon minced garlic
- 2 cups fresh baby spinach, coarsely chopped
Dairy and Butter
- 5 tablespoons unsalted butter, divided
- 1–1/4 cup whole milk
- 7/8 cup grated Parmesan cheese (equivalent to 1/2 cup plus 3 tablespoons), divided
Pantry Staples 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 and Broth
- 1 cup chicken broth
Protein and Pasta
- 1–1/2 cups shredded rotisserie chicken
- 9 ounces refrigerated Rana’s tortellini
Instructions
- Prepare
Adjust the oven rack to the middle position and preheat your oven to 425°F (220°C). - Cook Vegetables
In a large, oven-safe 3.5-quart pan over medium-high heat, warm 1 tablespoon of sun-dried tomato oil. Add the sliced mushrooms and sauté for 2–3 minutes until they begin to soften. Add the sun-dried tomatoes and cook for another 2–3 minutes to develop flavor. Stir in the minced garlic and cook for 30 seconds until fragrant. Transfer the mixture to a separate plate to set aside. - Make the 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 smooth, cooking for 1–2 minutes to remove the raw flour taste. Stir in Italian seasoning, paprika, red pepper flakes if using, and salt and pepper to taste. - Finish the Sauce
While continuously whisking, gradually pour in the whole milk and chicken broth, ensuring the mixture stays smooth. Bring the sauce to a boil, then reduce heat to medium and simmer until slightly thickened, about 3–5 minutes. Lower the heat to low and gradually stir in 2 tablespoons of Parmesan cheese at a time until fully melted into the sauce. - Combine Ingredients
Return the cooked mushroom and tomato mixture along with any accumulated liquid to the pan. Add the shredded rotisserie chicken, fresh spinach, and refrigerated tortellini. Gently stir to combine, making sure the tortellini is mostly submerged under the sauce and spread into an even layer. - Bake Initially
Place the pan in the preheated oven and bake uncovered for 8 minutes to allow the tortellini to cook through and the flavors to meld. - Add Cheese and Bake Again
Remove the pan from the oven, stir the mixture well, and spread it evenly. Sprinkle the remaining 3 tablespoons of Parmesan cheese over the top, then return the pan to the oven and bake for an additional 3 minutes until the cheese is melted and lightly golden. - Serve
Remove from the oven. Taste and adjust the seasoning with additional salt and pepper if needed. Optionally garnish with fresh herbs like basil or parsley. Serve immediately to enjoy the creamy sauce before the tortellini absorbs too much liquid.
Notes
- Use the oil packed with the sun-dried tomatoes for added flavor when sautéing the mushrooms.
- The Parmesan cheese is divided to be melted gradually in the sauce and then sprinkled on top before the final bake for a cheesy crust.
- If you don’t have refrigerated tortellini, frozen tortellini can be used but may require a slight adjustment in baking time.
- Leftovers should be stored in an airtight container and can be reheated gently on the stovetop with a splash of milk to loosen the sauce.
- Feel free to swap rotisserie chicken for cooked chicken breast or thighs if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: Marry Me Chicken Tortellini, creamy tortellini recipe, chicken tortellini bake, sun-dried tomatoes, Parmesan cream sauce, easy Italian dinner
