Marry Me Chicken Tortellini
A creamy and delicious dish featuring tender chicken, cheesy tortellini, and sun-dried tomatoes that's perfect for a cozy dinner.
Ingredients
Main Ingredients
- 1 bag frozen cheese tortellini (19 oz) Use frozen for convenience
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1/2 teaspoon black pepper Divided into two portions for seasoning
- 1/2 teaspoon Italian seasoning Divided into two portions for seasoning
- 1/2 teaspoon paprika Divided into two portions for seasoning
- 2 tablespoons butter
- 1/2 cup sun-dried tomatoes in oil (drained and sliced thin)
- 3 teaspoons garlic (minced)
- 1 cup low-sodium chicken broth
- 2 cups heavy cream Can substitute with half-and-half
- 1 teaspoon Italian seasoning Extra for the sauce
- 1 teaspoon black pepper Extra for the sauce
- 1 teaspoon paprika Extra for the sauce
- 1 cup parmesan cheese (finely shredded) For the creamy sauce
- 2 cups baby spinach (chopped) Fresh spinach for nutrition and color
Instructions
Preparation
- Season the chicken pieces with black pepper, Italian seasoning, and paprika. Set aside.
Cooking
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the cooked chicken and set aside.
- Reduce heat to medium-low and melt butter in the same skillet.
- Sauté garlic and sun-dried tomatoes for 30 seconds.
- Add chicken broth, heavy cream, Italian seasoning, black pepper, and paprika. Whisk continuously until the sauce starts to bubble.
- Slowly whisk in parmesan until completely melted.
- Place the chicken, spinach, and tortellini in the skillet. Stir occasionally until the spinach starts to wilt, and let simmer for 5 minutes.
Serving
- Garnish with fresh parsley and parmesan cheese. Enjoy!
Notes
This dish is best served hot. Pair with a simple salad or crusty bread for a complete meal. Store any leftovers in an airtight container in the refrigerator for up to 3 days.