Marry Me Chicken Tortellini

4.98 from 42 votes

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!

Prep Time15

Cook Time12

Total Time27

Course: Dinner

Cuisine: American

Keyword: Marry Me Chicken Tortellini

Servings: servings

Author: Chelsea Lords

Cost: $13.12

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 cheese 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 rotisserie chicken or diced, see note 4
2 cups fresh baby spinach coarsely chopped
Salt and pepper to taste

US - Metric

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

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