Marry Me Chicken Tortellini: Creamy, cheesy pasta with juicy chicken, herby sun-dried tomatoes, and spinach—all in one pan for a deliciously easy meal.
The Best Marry Me Chicken Tortellini
Two of my all-time favorite comfort food dishes are Marry Me Chicken and Chicken Tortellini. I knew I had to combine the two, and the result surpassed all my expectations. This dish has everything you love about a creamy tortellini, with the insanely delicious flavor of Marry Me Chicken.
Plus, it’s creamy and satisfying, but lighter than traditional creamy pasta dishes—no heavy cream or half-and-half needed, and you won’t even miss them!
Ingredients
- Butter: Go with unsalted to make sure you can control the saltiness.
- Sun-dried tomatoes: I use the oil for extra flavor. Buy pre-chopped to save time.
- Mushrooms: Baby Bella mushrooms are a favorite.
- Minced garlic: Use jarred garlic to save time.
- Flour: Helps thicken the sauce. Whisk until smooth to keep sauce smooth.
- Seasonings: Bring out bold flavors.
- Milk: I recommend using whole milk.
- Chicken broth: Use a good-quality brand for the best flavor.
- Parmesan cheese: Adds saltiness and rich flavor.
- Cheese-filled tortellini: Rana® is my favorite.
- Rotisserie chicken: You can also use leftover baked or grilled chicken.
- Baby spinach: Brings color and freshness.
How To Make Marry Me Chicken Tortellini
- Heat oven to 425°F; place rack in the middle.
- Sauté butter, oil, mushrooms, sun-dried tomatoes, and garlic.
- Melt butter and stir in flour.
- Add milk and broth; stir until the sauce has thickened. Mix in Parmesan.
- Stir in chicken, tortellini, mushroom-tomato mix, and spinach.
- Bake with Parmesan on top for 8 minutes, stir, bake 3 more, and broil until browned.
- Season, garnish, and enjoy right away.
Recipe Shortcuts
- Use store-bought rotisserie chicken or, even better, pre-shredded rotisserie chicken.
- Buy sliced mushrooms to skip chopping.
- Get ready-to-eat baby spinach to skip washing and drying.
- Buy grated Parmesan at the deli so you don’t have to grate it yourself.
What To Serve With Marry Me Chicken Tortellini
- Italian Salad: Fresh greens with a light dressing.
- Roasted Vegetables: A mix of asparagus, Brussels sprouts, or broccoli.
- Foccacia: For soaking up the sauce.
- Green Beans: With almonds and garlic.
- Caprese Salad: Fresh mozzarella, tomatoes, basil, and balsamic glaze.
- Quinoa Salad: With lemon, herbs, and veggies.
Storage
Leftovers?
Marry Me Chicken Tortellini is best served hot, straight from the oven!
As it cools, the tortellini soaks up the sauce, making it less saucy.
Store leftovers in an airtight container in the fridge for up to three days.
When reheating, add a splash of broth to bring the sauce back to its original texture.
More Easy One-Pan Dinners:
- One-Pan Tikka Masala comforting and delicious
- One-Pot Spaghetti pasta bakes in the dish
- Baked Ravioli Lasagna with store-bought short-cuts
- Sausage Tortellini Bake resturant quality
- One Pan Italian Sausage and Veggies readers favorite
Marry Me Chicken Tortellini
Marry Me Chicken Tortellini features creamy, cheesy pasta with tender chicken, sun-dried tomatoes, and spinach—all in one pan for and easy, irresistible meal!
Equipment
- Oven-safe pan 3.5-quart
Ingredients
- 5 tablespoons unsalted butter divided
- 3/4 cup sun-dried tomatoes plus 1 tbsp oil, see note 1
- 8 ounces mushrooms thinly sliced, I love Baby Bella
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 1 tablespoon Italian seasoning
- 1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes optional, add to heat preference, up to 1/2 tsp
- 1-1/4 cup whole milk
- 1 cup chicken broth
- 7/8 cup grated Parmesan 7/8 cup = 1/2 cup + 3 tbsp; divided, see note 2
- 9 ounces refrigerated Rana’s tortellini 2-1/2 cups, see note 3
- 1-1/2 cups shredded/diced rotisserie chicken see note 4
- 2 cups fresh baby spinach coarsely chopped
- Salt and pepper to taste
Instructions
- Adjust oven rack to middle and preheat to 425°F.
- In a large (3.5 quart) oven-safe pan over medium-high heat, heat 1 tbsp oil from the sun-dried tomatoes. Add mushrooms and cook for 2–3 minutes. Then add sun-dried tomatoes and cook another 2–3 minutes. Add minced garlic and cook for 30 seconds. Transfer everything to a separate plate.
- In the same pan, melt remaining 4 tbsp butter. Sprinkle flour over the melted butter and whisk briskly until smooth. Continue cooking and whisking constantly for 1–2 minutes. Stir in Italian seasoning, paprika, red pepper flakes (if using), plus salt and pepper to taste.
- While whisking constantly, very gradually pour in the milk and chicken broth until the mixture is smooth. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, about 3–5 minutes. Reduce heat to low and gradually add 2 tablespoons of Parmesan cheese at a time, stirring until melted.
- Return the cooked veggies (along with accumulated liquid) to the pan. Add rotisserie chicken, tortellini, and chopped spinach. Gently stir to combine, ensuring the tortellini is submerged in the liquid as much as possible and smooth into an even layer.
- Place pan in oven and bake for 8 minutes. Remove from oven, stir everything well, and press into an even layer. Sprinkle the remaining 3 tablespoons of Parmesan over the top and bake for an additional 3 minutes.
- Remove from oven, season with additional salt and pepper if needed, and garnish with fresh herbs if desired. Serve immediately for best results, as the tortellini will continue to absorb the sauce if left to sit.
Video
Recipe Notes
Note 1: Use oil-packed sun-dried tomatoes, preferably julienne cut and packed in herbs for extra flavor.
Note 2: Use fresh Parmesan from the deli section or grate from a block of Parmesan using the small holes of a cheese grater.
Note 3: Fresh refrigerated tortellini that cooks in boiling water within 4–5 minutes is recommended for accurate timing and liquid quantities.
Note 4: Any leftover cooked chicken, particularly herbed rotisserie chicken, works well in this recipe.
Storage: Best served immediately! Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth to bring the sauce back to its original texture.
Nutrition
Serving: 1serving | Calories: 652kcal | Carbohydrates: 57g | Protein: 41g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1135mg | Potassium: 1385mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2449IU | Vitamin C: 13mg | Calcium: 478mg | Iron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a question, I can’t find sun-dried tomatoes in oil anywhere but I did find sun dried tomato pesto – Would that work for this recipe? Thanks
I haven’t had a chance to test this with sun-dried tomato pesto yet! While I imagine it would pair beautifully with this dish, I can’t say for sure!
Do you cook the tortellini before adding?
Not if you’re using the refrigerated tortellini!
Can you make this ahead and leave overnight and bake the next night?
I haven’t tested that but I think it would work, my only concern would be if the tortellini bloats a little while sitting. Let me know if you give it a try!
Delicious! This was so flavorful. My husband loved it.
I used rotisserie chicken as suggested. I did add extra oil when sautéing the mushrooms otherwise followed recipe as written.
Will definitely make again. May use a penne pasta next time. I think that would be delicious too.
I am so thrilled to hear this! The rotisserie chicken makes it go so quick! Thanks for your comment Lynn! 🙂
We loved it!! Great taste!
Yay! So happy this was a hit! Thanks Julie! 🙂
Hello, what would be a good alternative for
milk in this recipe?
I haven’t tested this recipe with any alternatives to the milk; sorry!
Awesome dish, making it again tonight!
Thank You!
Yay!! So thrilled to hear this! Thanks Deron! 🙂
Would like to make this recipe but you don’t
have a metric conversion on your site. It becomes too frustrating to have to convert all
your ingredients. I just wish Americans
would think there are other places than
USA that would like to use their recipes and would have the option of a metric
converter on the site. Some sites do have it, so it can’t be hard to put on.
Hey Sandi! I have worked hard to get accurate metric conversions on hundreds of my recipes; there is a toggle switch in the recipe card you can use. Unfortunately I haven’t made it through all of them and haven’t gotten to this one yet. Instead of doing an automatic conversion I have been weighing every ingredient when re-making every recipe to ensure total accuracy.
You can do metric conversions online with
online converters, search like ‘ ml to cups’ or vise versa a converter will come up just type in the numbers to get a conversion. Simple!
Wow… you are rude.
Delicious! The sun dried tomatoes and baby Bella mushrooms make this dish so flavorful.
Yay! So thrilled you enjoyed! 🙂