Print

Marry Me Chicken Tortellini Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

Marry Me Chicken Tortellini is a creamy, comforting one-pan dinner featuring tender rotisserie chicken, sun-dried tomatoes, mushrooms, and spinach combined with cheese-filled tortellini. The dish is cooked on the stovetop to create a rich cream sauce, then finished by baking in the oven to meld the flavors and develop a golden cheese topping. Ready in under 30 minutes, it's perfect for a satisfying weeknight meal with gourmet flavors.

Ingredients

Butter and Oil

  • 5 tablespoons unsalted butter (divided)
  • 1 tablespoon sun-dried tomato oil (from sun-dried tomatoes)

Vegetables

  • 3/4 cup sun-dried tomatoes
  • 8 ounces mushrooms, thinly sliced (preferably Baby Bella)
  • 1 tablespoon minced garlic
  • 2 cups fresh baby spinach, coarsely chopped

Dairy

  • 1-1/4 cups whole milk
  • 7/8 cup grated Parmesan cheese (divided, about 1/2 cup + 3 tbsp)

Pantry

  • 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
  • 1 cup chicken broth

Proteins and Pasta

  • 1-1/2 cups shredded rotisserie chicken
  • 9 ounces refrigerated tortellini (such as Rana’s cheese-filled tortellini)

Instructions

  1. Prepare the oven and ingredients: Preheat the oven to 425°F and adjust the rack to the middle position. Gather and prepare all ingredients including slicing mushrooms and chopping spinach.
  2. Cook mushrooms and sun-dried tomatoes: In a large (3.5 quart) oven-safe pan over medium-high heat, heat 1 tablespoon of the oil from sun-dried tomatoes. Add mushrooms and cook, stirring occasionally, for 2–3 minutes until softened. Add sun-dried tomatoes and cook another 2–3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Transfer vegetables and any released juices to a separate plate.
  3. Make the cream sauce base: In the same pan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle the flour evenly over the melted butter and whisk briskly to form a roux, cooking for 1–2 minutes while whisking constantly to prevent lumps and to cook out the raw flour taste.
  4. Add seasonings and liquids: Stir in the Italian seasoning, paprika, red pepper flakes (if using), and season with salt and pepper. While whisking constantly, gradually pour in the milk and chicken broth to create a smooth sauce. Bring to a boil, then lower the heat to medium and simmer for 3–5 minutes until the sauce thickens slightly.
  5. Incorporate Parmesan cheese: Reduce heat to low and add the Parmesan cheese in small increments (about 2 tablespoons at a time), stirring until each addition melts and the sauce is smooth and creamy.
  6. Combine veggies, chicken, tortellini, and spinach: Return the cooked mushrooms and sun-dried tomatoes along with any juices to the pan. Add the shredded rotisserie chicken, refrigerated tortellini, and chopped spinach. Gently stir everything together, making sure the tortellini is mostly submerged in the sauce and the mixture is distributed evenly.
  7. Bake the casserole: Place the oven-safe pan in the preheated oven and bake for 8 minutes. Remove from the oven, stir well, and press the mixture into an even layer.
  8. Add final cheese and finish baking: Sprinkle the remaining 3 tablespoons of Parmesan cheese evenly over the top. Return the pan to the oven and bake for another 3 minutes until the cheese is melted and lightly golden.
  9. Serve: Remove from the oven, taste and adjust seasoning with additional salt and pepper if needed. Optionally garnish with fresh herbs. Serve immediately to enjoy the dish at its best, as the tortellini will absorb more sauce if left to sit.

Notes

  • Use oil packed with the sun-dried tomatoes for added flavor when sautéing the mushrooms and tomatoes.
  • The Parmesan cheese addition is split—part goes into the sauce and part is used as a topping for baking, enhancing the creamy texture and creating a crispy cheesy top.
  • Leftover tortellini will continue to absorb sauce as it cools, so it's best served fresh from the oven.
  • Use a 3.5 quart oven-safe pan or skillet to cook and bake for convenience and fewer dishes.
  • Rotisserie chicken helps keep the dish quick and easy but shredded cooked chicken breast can be substituted.

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