Marry Me Chicken Tortellini (Print-Friendly Version)

Creamy sauce envelopes chicken and tortellini, paired with spinach and sun-dried tomatoes for a satisfying meal.

# What You’ll Need to Make This:

01 - 1 (540 g) bag frozen cheese tortellini
02 - 2 tablespoons olive oil
03 - 680 g boneless, skinless chicken breasts, cut into bite-sized pieces
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon Italian seasoning
06 - ½ teaspoon sweet paprika
07 - 2 tablespoons unsalted butter
08 - 120 g sun-dried tomatoes in oil, drained and thinly sliced
09 - 3 teaspoons minced garlic
10 - 240 ml low-sodium chicken broth
11 - 480 ml heavy cream
12 - 1 teaspoon Italian seasoning
13 - 1 teaspoon freshly ground black pepper
14 - 1 teaspoon sweet paprika
15 - 100 g finely shredded Parmesan cheese
16 - 2 cups (60 g) baby spinach, chopped
17 - Fresh parsley or basil, chopped, for garnish

# How to Prepare:

01 - Toss chicken pieces with ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ½ teaspoon paprika. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and set aside.
02 - Using the same skillet, melt the butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
03 - Pour in chicken broth and deglaze the pan, scraping up any browned bits. Stir in heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and 1 teaspoon paprika. Bring the sauce to a gentle simmer.
04 - Add the frozen cheese tortellini, ensuring all pieces are submerged in the sauce. Cover the skillet and cook for 5–7 minutes, stirring occasionally, until tortellini are tender.
05 - Return the cooked chicken to the skillet along with the Parmesan cheese. Stir to combine until the cheese melts and the sauce thickens. Add baby spinach and cook for 2 minutes until wilted.
06 - Remove from heat and allow to rest briefly for the sauce to settle. Garnish with freshly chopped parsley or basil before serving.

# Extra Tips:

01 - Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or milk to loosen the sauce if needed.
02 - For a vegetarian adaptation, substitute mushrooms for chicken. To add heat, include a pinch of red pepper flakes.
03 - Gluten-free tortellini can be used to accommodate dietary preferences.

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