Dinner | Main Dishes | One-Pot
Marry Me Chicken Tortellini
Comforting, creamy, and just a little bit decadent, this Marry Me Chicken Tortellini brings together tender tortellini, savory mushrooms, sun-dried tomatoes, and shredded chicken in a silky Parmesan sauce. It’s the kind of weeknight dinner that feels special enough for company yet simple enough for a weekday. Follow the step-by-step directions below for straightforward success and a crowd-pleasing plate.
Why you’ll love this recipe
This version of Marry Me Chicken Tortellini is quick to assemble, uses pantry-friendly ingredients, and yields a rich sauce that clings to every pasta pillow. Bright sun-dried tomatoes and earthy mushrooms add layers of flavor while shredded rotisserie chicken keeps prep time minimal. The sauce is thickened with a touch of flour and enriched with grated Parmesan for a luscious finish.
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
Notes before you start
- Note 1: The sun-dried tomatoes listed include a tablespoon of oil—reserve the oil when measuring to add extra flavor to the pan. If your sun-dried tomatoes are dry-packed, rehydrate them in warm water for 10 minutes and drain, or add 1 tbsp olive oil as instructed.
- Note 2: Grated Parmesan is divided: reserve a portion to stir into the sauce and sprinkle over the finished dish for texture and flavor.
- Note 3: The tortellini amount is 9 ounces refrigerated (about 2-1/2 cups cooked volume). Follow package instructions for cooking time if boiling separately; however, this recipe simmers the tortellini briefly in the sauce for maximum flavor.
- Note 4: Use shredded cooked chicken from a pre-cooked source such as a rotisserie; be sure the meat comes from a suitable supplier for your dietary choices.
Equipment
- Large skillet or sauté pan with lid
- Measuring cups and spoons
- Wooden spoon or spatula
- Chef’s knife and cutting board
Directions
- Prep first: Thinly slice 8 ounces mushrooms, coarsely chop 2 cups baby spinach, mince 1 tablespoon garlic (if not pre-minced), and shred or dice 1-1/2 cups rotisserie chicken. Measure out the sun-dried tomatoes (3/4 cup + 1 tbsp oil reserved) and grate the Parmesan so 7/8 cup is ready, divided.
- Melt butter and warm oil: In a large skillet set over medium heat, melt 3 tablespoons of the unsalted butter with the 1 tablespoon oil reserved from the sun-dried tomatoes. Swirl to coat the pan.
- Sauté mushrooms and sun-dried tomatoes: Add the 8 ounces thinly sliced mushrooms to the skillet and cook 4–5 minutes, stirring occasionally, until they release moisture and begin to brown. Stir in the 3/4 cup sun-dried tomatoes and cook another 1–2 minutes to blend flavors.
- Add garlic and seasonings: Stir in 1 tablespoon minced garlic and cook for 30–45 seconds until fragrant. Sprinkle in 1 tablespoon Italian seasoning, 1/4 teaspoon paprika, and 1/8 teaspoon red pepper flakes (or up to 1/2 tsp to increase heat). Stir to coat mushrooms and tomatoes evenly with the spices.
- Make a roux: Push the sautéed vegetables to one side of the skillet or create a shallow well in the center. Add the remaining 2 tablespoons unsalted butter to the empty area and melt. Sprinkle 1/4 cup all-purpose flour evenly over the melted butter and whisk or stir constantly for 1–2 minutes; this cooks the flour and forms a light roux that will thicken the sauce.
- Slowly add liquids: Gradually pour in 1-1/4 cups whole milk, whisking or stirring continuously to break up any lumps, then add 1 cup chicken broth. Continue stirring until the mixture is smooth and begins to thicken, about 2–3 minutes over medium heat.
- Incorporate Parmesan: Reduce the heat to low and stir in 5/8 cup of the grated Parmesan (this is the larger portion of the 7/8 cup; reserve the rest for serving). Stir until the cheese melts into the sauce and it becomes creamy. Taste and add salt and pepper as needed.
- Add tortellini and chicken: Gently stir in 9 ounces refrigerated Rana’s tortellini and 1-1/2 cups shredded rotisserie chicken so they’re submerged in the sauce. If the tortellini are tightly packed together, separate them before stirring to prevent tearing.
- Simmer to heat through: Cover the skillet and let everything simmer on low for 4–6 minutes, stirring gently once or twice, until the tortellini are tender and heated through and the chicken is hot. If the sauce becomes too thick, add up to 2 tablespoons extra chicken broth or milk to reach your preferred consistency.
- Finish with spinach: Remove the lid, stir in 2 cups coarsely chopped fresh baby spinach, and cook 1–2 minutes more until the spinach wilts into the sauce. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes to suit your preference.
- Serve: Sprinkle the reserved 3/8 cup Parmesan (this is the remaining portion of the 7/8 cup) over individual portions or stir it in for an extra cheesy finish. Plate the Marry Me Chicken Tortellini immediately while hot.
Serving suggestions
Pair this Marry Me Chicken Tortellini with a crisp green salad or garlic-roasted vegetables for contrast. A sprinkle of extra Parmesan and a grind of fresh black pepper right before serving adds brightness. Leftovers keep well in an airtight container in the refrigerator for up to 3 days—reheat gently over low heat so the sauce stays silky.
Tips for the best results
- Use the oil from the sun-dried tomatoes for an extra flavor boost when sautéing mushrooms.
- Do not overcook the tortellini; they should be tender but still plump. If you prefer, cook them separately according to package directions and fold them into the sauce at the end.
- Shred the cooked chicken finely so it mixes evenly through the sauce and warms quickly.
- If the sauce separates when reheating, whisk in a splash of milk and warm slowly to bring it back together.
Variations
- Vegetarian: Replace the shredded chicken with an equal amount of roasted chickpeas or sautéed tempeh for protein, and use vegetable broth in place of chicken broth.
- Spicy: Increase the red pepper flakes up to 1/2 teaspoon or add a pinch of cayenne for more heat.
- Herb-forward: Finish with a tablespoon of chopped fresh basil or parsley for a bright herbal note.
How to make this ahead
You can prepare the sauce and fillings up to a day in advance, refrigerate in an airtight container, and gently rewarm on the stovetop. Add cooked tortellini just before serving to prevent them from absorbing too much sauce and becoming overly soft.
Final words
This Marry Me Chicken Tortellini balances creamy richness and savory depth while staying straightforward enough for weeknight cooking. It hits the comforting notes you want from a one-pan pasta dinner and delivers plenty of flavor with minimal fuss. Serve it when you want a meal that feels a little extra special without the extra effort.
Marry Me Chicken Tortellini
Creamy sun-dried tomato and mushroom sauce baked with tortellini and rotisserie chicken for a comforting weeknight dinner.
Ingredients
Equipment
Method
- Adjust the oven rack to the middle position and preheat the oven to 425°F (218°C).
- Heat 1 tablespoon of the oil reserved from the sun-dried tomato jar in a large 3.5‑quart oven-safe skillet over medium-high heat.
- Add the sliced mushrooms and cook 2–3 minutes until they begin to soften, then add the sun-dried tomatoes and cook another 2–3 minutes.
- Add the minced garlic and cook 30 seconds until fragrant, then transfer the vegetables and any accumulated liquid to a plate and set aside.
- In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook, whisking constantly, 1–2 minutes until smooth and slightly bubbly.
- Stir in the Italian seasoning, paprika, red pepper flakes (if using), and salt and pepper to taste.
- While whisking constantly, slowly pour in the milk and chicken broth until the sauce is smooth. Bring to a gentle boil, then reduce heat to medium and simmer 3–5 minutes until slightly thickened.
- Reduce heat to low and gradually stir in the Parmesan cheese, adding about 2 tablespoons at a time and stirring until melted before adding more.
- Return the cooked mushrooms and sun-dried tomatoes (with any juices) to the sauce. Add the shredded rotisserie chicken, refrigerated tortellini, and chopped spinach. Gently stir to combine and press the tortellini into the sauce so they are mostly submerged.
- Transfer the skillet to the preheated oven and bake for 8 minutes.
- Remove from the oven, stir to even out the mixture, press into an even layer, sprinkle the remaining 3 tablespoons Parmesan over the top, and return to the oven for an additional 3 minutes.
- Remove from the oven, taste and adjust salt and pepper as needed, and serve immediately.
Notes
- Use oil-packed sun-dried tomatoes for best flavor.
- Grate Parmesan from a block for better melting and flavor.
- Use fresh refrigerated tortellini that cooks in 4–5 minutes for accurate timing.
- Leftover rotisserie chicken works well in this recipe.
- Serve immediately because the tortellini will absorb sauce as it sits.
