Marry Me Chicken Tortellini: Creamy, cheesy pasta with juicy chicken, herby sun-dried tomatoes, and spinach—all in one pan for a deliciously easy meal.
The Best Marry Me Chicken Tortellini
Two of my all-time favorite comfort food dishes are Marry Me Chicken and Chicken Tortellini. I knew I had to combine the two, and the result surpassed all my expectations. This dish has everything you love about a creamy tortellini, with the insanely delicious flavor of Marry Me Chicken.
Plus, it’s creamy and satisfying, but lighter than traditional creamy pasta dishes—no heavy cream or half-and-half needed, and you won’t even miss them!
Ingredients
- Butter: Go with unsalted to make sure you can control the saltiness.
- Sun-dried tomatoes: I use the oil for extra flavor. Buy pre-chopped to save time.
- Mushrooms: Baby Bella mushrooms are a favorite.
- Minced garlic: Use jarred garlic to save time.
- Flour: Helps thicken the sauce. Whisk until smooth to keep sauce smooth.
- Seasonings: Bring out bold flavors.
- Milk: I recommend using whole milk.
- Chicken broth: Use a good-quality brand for the best flavor.
- Parmesan cheese: Adds saltiness and rich flavor.
- Cheese-filled tortellini: Rana® is my favorite.
- Rotisserie chicken: You can also use leftover baked or grilled chicken.
- Baby spinach: Brings color and freshness.
How To Make Marry Me Chicken Tortellini
- Heat oven to 425°F; place rack in the middle.
- Sauté butter, oil, mushrooms, sun-dried tomatoes, and garlic.
- Melt butter and stir in flour.
- Add milk and broth; stir until the sauce has thickened. Mix in Parmesan.
- Stir in chicken, tortellini, mushroom-tomato mix, and spinach.
- Bake with Parmesan on top for 8 minutes, stir, bake 3 more, and broil until browned.
- Season, garnish, and enjoy right away.
Recipe Shortcuts
- Use store-bought rotisserie chicken or, even better, pre-shredded rotisserie chicken.
- Buy sliced mushrooms to skip chopping.
- Get ready-to-eat baby spinach to skip washing and drying.
- Buy grated Parmesan at the deli so you don’t have to grate it yourself.
What To Serve With Marry Me Chicken Tortellini
- Italian Salad: Fresh greens with a light dressing.
- Roasted Vegetables: A mix of asparagus, Brussels sprouts, or broccoli.
- Foccacia: For soaking up the sauce.
- Green Beans: With almonds and garlic.
- Caprese Salad: Fresh mozzarella, tomatoes, basil, and balsamic glaze.
- Quinoa Salad: With lemon, herbs, and veggies.
Storage
Leftovers?
Marry Me Chicken Tortellini is best served hot, straight from the oven!
As it cools, the tortellini soaks up the sauce, making it less saucy.
Store leftovers in an airtight container in the fridge for up to three days.
When reheating, add a splash of broth to bring the sauce back to its original texture.
More Easy One-Pan Dinners:
- One-Pan Tikka Masala comforting and delicious
- One-Pot Spaghetti pasta bakes in the dish
- Baked Ravioli Lasagna with store-bought short-cuts
- Sausage Tortellini Bake resturant quality
- One Pan Italian Sausage and Veggies readers favorite
Marry Me Chicken Tortellini
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!
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 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/diced rotisserie chicken see note 4
- 2 cups fresh baby spinach coarsely chopped
- Salt and pepper to taste
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
Recipe 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
Serving: 1serving | Calories: 652kcal | Carbohydrates: 57g | Protein: 41g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1135mg | Potassium: 1385mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2449IU | Vitamin C: 13mg | Calcium: 478mg | Iron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Maybe artichoke hearts in place of mushrooms.
Really good but it does NOT take 30 minutes to made!!!! More like an hour . . .
Do you think this can be made with frozen tortellini??Should I cook them before?
I’d just thaw them out in the fridge 🙂
We are snowed in and this recipe looks delicious! Can I use dried uncooked tortellini and do I cook it first ?
Yes I’d cook it first 🙂 A few minutes shy of when the package says so it doesn’t get mushy in the bake
This recipe has become one of our favorites. It is easy to make and very tasty!
So glad to hear that! Thanks for the comment Amy 🙂
I made this last night and it was Ahhhhmazing! Simple, easy to find ingredients and…only one pan!! My family loved it and I will definitely be adding it to my rotation! Thank you for a WONDERFUL recipe that hit all my requirements!
Yay!! So happy to hear that 🙂 Thanks so much for the comment Regan!
That is some good choice of ingredients! The dish looks so vibrant, I am definitely making this for the weekend.
A great way to kick-start your brunch I’d say!
Thank you for sharing, Chelsea!
hey girl- this looks oh so yummy! Y’all have a great weekend!
Any idea what veggie would be a good substitution for mushrioms?
Maybe try sliced summer squash or zucchini?
I made this recipe and have to say, it’s ridiculously good! I’m going to Pin this recipe (in case I already haven’t) so I remember to make it again, SOON!
will it mess up the recipe by taking out the mushrooms?
Nope that will be fine! 🙂
I absolutely LOVE this dish. We served this with a side of bread sticks and a salad. You’re recipes are wonderful, thank you so much.
You’re so welcome! 🙂