Marry Me Chicken Tortellini
A creamy and flavorful dish featuring chicken, cheese tortellini, and sun-dried tomatoes, perfect for weeknight dinners or cozy date nights.
Ingredients
For the Tortellini Dish
- 1 bag (19 oz) frozen cheese tortellini
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 0.5 teaspoon black pepper
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon paprika
- 2 tablespoons butter
- 0.5 cup sun-dried tomatoes in oil, drained and sliced thin
- 3 teaspoons garlic, minced
- 1 cup low-sodium chicken broth
- 2 cups heavy cream or a lighter alternative
- 1 teaspoon parmesan cheese, finely shredded
- 2 cups baby spinach, chopped
Instructions
Preparation
- Season cut chicken pieces with black pepper, Italian seasoning, and paprika. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
- Lower the heat to medium-low and melt butter in the skillet. Add minced garlic and sliced sun-dried tomatoes, sautéing for about 30 seconds until aromatic.
- Pour in chicken broth and heavy cream, then add Italian seasoning, black pepper, and paprika. Whisk until the sauce comes to a gentle bubble.
- Gradually whisk in parmesan cheese until melted and smooth.
- Return chicken to the skillet along with spinach and frozen tortellini. Stir occasionally until spinach wilts and everything simmers together for about 5 minutes.
- Garnish with fresh parsley and extra parmesan before serving.
Notes
To store leftovers, keep in an airtight container in the refrigerator for up to 4 days. For freezing, note that the cream may change texture but it's still safe to eat. Can last up to 2 months in the freezer.