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
Scale
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
