Chicken Tortellini with Creamy Sauce

This creamy Marry Me Chicken Tortellini has become my go-to dish when I want to impress without spending hours in the kitchen. The combination of tender chicken pieces, pillowy cheese tortellini, and a luxurious sun-dried tomato cream sauce creates a restaurant-quality meal that always leaves everyone asking for seconds.

I first made this dish for my husband on our anniversary when our dinner reservation fell through. The moment he tasted it, he jokingly said he'd marry me all over again just for this recipe. Hence, it became our special "Marry Me" chicken tortellini.

Ingredients

• Cheese tortellini: Provides the perfect pillowy pasta base that holds the sauce beautifully in all its folds
• Boneless skinless chicken breasts: Offer lean protein that becomes incredibly tender when properly seasoned and cooked
• Sun-dried tomatoes: Add intense sweet-tart flavor that makes this dish special; look for oil-packed ones for the best flavor
• Heavy cream: Creates the luxurious base for our sauce; use full-fat for proper thickening
• Parmesan cheese: Brings nutty depth and helps thicken the sauce; always grate it fresh for best melting
• Baby spinach: Incorporates a subtle veggie element while taking on the flavors of the sauce
• Italian seasoning: Infuses the dish with herb flavors in one simple ingredient
• Paprika: Adds a gentle warmth and beautiful color to both the chicken and sauce

Step-by-Step Instructions

Season the Chicken:

Toss your chicken pieces thoroughly with the pepper, Italian seasoning, and paprika. This initial seasoning layer is crucial for flavor development. Let the seasoned chicken sit while you prep other ingredients this rest time allows the spices to permeate the meat for deeper flavor.

Sear the Chicken:

Heat your olive oil until it shimmers but doesn't smoke. Arrange the chicken pieces in a single layer with space between each piece to ensure proper browning rather than steaming. Let them cook undisturbed for the first few minutes to develop a golden crust before turning. The chicken should have a beautiful caramelized exterior while remaining juicy inside.

Build the Flavor Base:

Reduce heat to medium-low to protect the delicate flavors we're about to develop. The butter adds richness while the sun-dried tomatoes release their concentrated flavor into the fat. When adding the garlic, stir constantly as it can burn in seconds. You'll know it's ready when the kitchen fills with an intoxicating aroma.

Create the Sauce:

Pour liquids in slowly while whisking to prevent lumps. Maintain a gentle bubble not a boil to protect the cream from separating. When adding the Parmesan, sprinkle it gradually while continuously whisking in a figure-eight motion to ensure it melts evenly into a silky sauce without clumping or sticking to the bottom.

Combine and Simmer:

Return the chicken to reabsorb sauce flavors. Add frozen tortellini directly no need to thaw. Fold in the spinach gently to keep the tortellini intact. Maintain a gentle simmer where small bubbles barely break the surface. The tortellini will plump up while absorbing the flavorful sauce.

Rest and Serve:

This brief resting period is crucial for the sauce to reach its perfect consistency as it cools slightly. The residual heat continues cooking the tortellini to al dente perfection while the sauce coats each element more effectively as it thickens.

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The sun-dried tomatoes are truly the secret star of this dish. I once made it without them when I ran out, and while still good, it lacked that special something. My daughter now specifically asks for "the chicken pasta with the red bits" whenever she wants to celebrate something special.

Make-Ahead Options

This dish reheats beautifully, making it perfect for meal prep. Store in airtight containers in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream to loosen the sauce, as it thickens considerably when chilled. Warm gently over medium-low heat until just heated through to prevent the cream from separating or the tortellini from becoming mushy.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Replace the tortellini with any pasta shape you prefer ravioli works beautifully as does regular penne or fettuccine. Chicken thighs can substitute for breasts for even juicier results. No sun-dried tomatoes? Roasted red peppers provide a different but equally delicious flavor profile. For a lighter version, half-and-half can replace some of the heavy cream, though the sauce won't be quite as rich.

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Serving Suggestions

While this dish stands perfectly on its own, a simple green salad dressed with lemon vinaigrette provides a bright contrast to the creamy pasta. Garlic bread or a crusty baguette makes an excellent accompaniment for soaking up every last bit of the delicious sauce. For wine pairing, choose a medium-bodied white like Chardonnay or a light red such as Pinot Noir to complement the creamy richness without overwhelming the flavors.

Recipe FAQs

→ Can I use fresh tortellini instead of frozen?

Yes, you can substitute fresh tortellini for frozen. Fresh pasta cooks faster, so add it to the sauce about 2-3 minutes later than you would the frozen variety to prevent overcooking. The cooking time will be reduced to approximately 2-3 minutes or according to package instructions.

→ What can I substitute for sun-dried tomatoes?

If you don't have sun-dried tomatoes, you can use roasted red peppers, fresh cherry tomatoes (halved and sautéed until slightly softened), or even a tablespoon of tomato paste mixed with a teaspoon of honey for sweetness. Each will provide a different but complementary flavor profile.

→ How can I make this dish lighter?

To make a lighter version, replace the heavy cream with half-and-half or a mixture of equal parts milk and Greek yogurt. You can also reduce the amount of Parmesan cheese and increase the vegetables by adding more spinach or including other quick-cooking vegetables like zucchini or bell peppers.

→ Can I prepare any components ahead of time?

Yes, you can season and cook the chicken up to a day in advance and refrigerate it. The sauce can also be prepared ahead and stored separately. When ready to serve, warm the sauce, add the pre-cooked chicken, fresh tortellini, and spinach, then finish cooking as directed.

→ What sides pair well with this dish?

This rich and creamy dish pairs beautifully with light sides like a simple green salad with lemon vinaigrette, steamed or roasted asparagus, garlic bread for soaking up extra sauce, or a light Italian antipasto platter with marinated vegetables.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to revitalize the sauce, as it will thicken considerably when cold. Warm gently on the stovetop over medium-low heat or microwave in short intervals, stirring between each.