Marry Me Chicken Tortellini
Tender chicken in a creamy sun-dried tomato sauce with garlic, tomato paste, and parmesan — with cheese tortellini cooked directly in the sauce so it absorbs every bit of flavor. One pan, 30 minutes, and it tastes like you actually tried.
Ingredients
Meat & Protein
- 1.25 lbs boneless skinless chicken thighs cut into 1-inch pieces
Produce
- 5 garlic cloves minced
- 2 cups baby spinach packed
- 3 fresh basil roughly chopped, for garnish
Dairy
- ¾ cup heavy cream
- ½ cup parmesan cheese freshly grated, plus more for serving
- 2 tbsp unsalted butter divided
Pantry & Canned Goods
- 18 oz refrigerated cheese tortellini one standard 9 oz package
- ½ cup sun-dried tomatoes oil-packed, drained and roughly chopped — reserve 1 tbsp of the oil
- 2 tbsp tomato paste
- 1.5 cups chicken broth low sodium
- 1 tbsp olive oil
Seasonings & Spices
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- ¾ tsp kosher salt divided
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes optional — adjust to heat preference
Instructions
- Heat the olive oil and 1 tbsp reserved sun-dried tomato oil in a large deep-sided skillet over medium-high heat. Season the chicken pieces with ½ tsp kosher salt and the black pepper. Add the chicken in a single layer and cook for 4 to 5 minutes, turning once, until golden and cooked through. Remove to a plate and set aside — do not wipe the pan.
- Reduce heat to medium. Add 2 tbsp butter to the same skillet. Add the minced garlic and cook for 30 seconds until fragrant. Add the sun-dried tomatoes and tomato paste and stir to combine, cooking for 1 to 2 minutes — the paste will darken slightly and coat the pan. This step builds the flavor backbone of the sauce.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add the Italian seasoning, smoked paprika, remaining ¼ tsp kosher salt, and crushed red pepper flakes if using. Stir to combine and bring to a gentle simmer.
- Add the tortellini directly to the simmering sauce. Stir to coat and cook for 3 to 5 minutes, stirring occasionally, until the tortellini is tender and has absorbed some of the sauce. The liquid will reduce and thicken as the tortellini cooks.
- Reduce heat to low. Pour in the heavy cream and stir to combine. Add the grated parmesan and stir until melted into the sauce. Add the spinach and stir until wilted — about 1 minute. Return the cooked chicken to the skillet and stir to coat everything in the sauce.
- Taste and adjust salt. Serve immediately, topped with fresh basil and extra parmesan. The sauce will continue to thicken as it sits — add a splash of chicken broth to loosen if needed.
Notes
Cooking the tortellini directly in the sauce instead of separately in boiling water is the move that makes this dish. The pasta releases starch into the sauce as it cooks, which thickens it naturally, and it absorbs the sun-dried tomato and garlic flavor instead of just being coated by it at the end.
Tomato paste cooked for 1 to 2 minutes before the liquid goes in is what separates this sauce from a flat cream sauce. That step caramelizes the sugars in the paste and builds a depth that raw tomato paste stirred in at the end cannot replicate.
Chicken thighs stay juicy and tender here. If you prefer chicken breasts, cut them thin or pound them to even thickness before cubing — they cook faster and dry out if overcooked.
Leftovers keep for 3 days in the fridge. The tortellini absorbs more sauce as it sits — add a splash of chicken broth and a small pour of cream when reheating and stir over low heat until warm.
Tried this recipe?Let us know how it was!