Dave's Recipes

Marry Me Chicken Tortellini

A creamy, decadent, yet balanced and nutritious chicken tortellini.

Prep: 10 min Cook: 15 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

This marry me chicken tortellini is exceedingly delicious. The dish is both luxuriously creamy and decadent, but also balanced and nutritious, making it a perfect weeknight meal. Chicken, tortellini, and a rich tomato sauce combine for a dish that's sure to impress anyone.

  • 1 lb (454 g) chicken breasts, cut into 1-inch chunks
  • 1⁄2 tsp kosher salt
  • 1⁄2 tsp black pepper
  • 1 1⁄2 tsp italian seasoning
  • 1 tsp smoked paprika
  • 2 Tbsp (16 g) all-purpose flour
  • 1 lb (454 g) chicken breasts, cut into 1-inch chunks
  • 1⁄2 tsp kosher salt
  • 1⁄2 tsp black pepper
  • 1 1⁄2 tsp italian seasoning
  • 1 tsp smoked paprika
  • 2 Tbsp (16 g) all-purpose flour

Cube the chicken, I like to cut it into pretty small chunks, and place in a medium bowl. Season with salt, pepper, Italian seasoning and smoked paprika and toss to get the chicken coated in the seasonings. Add the flour and gently toss so the chicken is lightly coated.

  • 1 Tbsp (14 g) butter
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp (14 g) butter
  • 1 Tbsp extra-virgin olive oil

Heat a large cast iron skillet or ceramic-coated nonstick skillet over medium heat and add the butter and one tablespoon olive oil. When the oil is hot add the chicken in an even layer. Cook the chicken, tossing two or three times, until browned and cooked through. Remove it to a bowl or plate.

  • 1 Tbsp extra-virgin olive oil
  • 1 large shallot, minced
  • 4 (16 g) cloves garlic, minced
  • 1⁄4 tsp chili pepper flakes
  • 1⁄4 cup sun-dried tomatoes in oil, finely chopped
  • 1 Tbsp extra-virgin olive oil
  • 1 large shallot, minced
  • 4 (16 g) cloves garlic, minced
  • 1⁄4 tsp chili pepper flakes
  • 1⁄4 cup sun-dried tomatoes in oil, finely chopped

Add more olive oil and the garlic, shallot and sun-dried tomatoes. Saute for three minutes, stirring often, until softened and fragrant. Season with the red pepper flakes and another pinch of salt and pepper.

  • 1⁄4 cup tomato paste
  • 2 cups chicken stock (low-sodium)
  • 1⁄4 cup tomato paste
  • 2 cups chicken stock (low-sodium)

Add the tomato paste and broth. Stir to combine, use your spatula to scrape up all those yummy bits on the bottom.

  • 1 lb (454 g) cheese tortellini
  • 1 lb (454 g) cheese tortellini

Stir in the tortellini, bring to a simmer and reduce heat to maintain a low simmer. Cover and let simmer for 3-4 minutes until tortellini is cooked. Stir halfway through, at the 2-minute mark, to make sure tortellini is cooking evenly.

  • 1 cup (238 g) heavy cream
  • 3 cups spinach, roughly chopped
  • 1⁄2 cup grated parmesan cheese
  • 1 cup (238 g) heavy cream
  • 3 cups spinach, roughly chopped
  • 1⁄2 cup grated parmesan cheese

Remove lid and stir in the chicken, spinach, cream and parmesan cheese until everything is well combined.

  • fresh basil
  • black pepper
  • chili pepper flakes
  • grated parmesan cheese
  • fresh basil
  • black pepper
  • chili pepper flakes
  • grated parmesan cheese

Serve hot with fresh basil, more parmesan and freshly cracked black pepper.

Sources:

Category:

Pasta

Notes

A note on reheating: I find that the tortellini soak up the sauce quite a bit. To enjoy leftovers add a splash of water, reheat in the microwave or stovetop, stir, and voila! The water loosens the sauce slightly returning the tortellini to saucy gloriousness.

The package size of tortellini can vary anywhere from 12-20oz. I used exactly 1lb (16oz) for this recipe but honestly, it’s pretty flexible. Use a smaller or larger amount of tortellini and adjust with a splash more or splash less of broth.

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