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.

Marry Me Chicken Tortellini fresh out of the oven.

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!

All the ingredients in this recipe prepped out for easy assembly.

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.
Oil, mushrooms, tomatoes, and garlic being sautéed and transferred to a plate for this Marry Me Chicken Tortellini.

How To Make Marry Me Chicken Tortellini

  1. Heat oven to 425°F; place rack in the middle.
  2. Sauté butter, oil, mushrooms, sun-dried tomatoes, and garlic.
  3. Melt butter and stir in flour.
  4. Add milk and broth; stir until the sauce has thickened. Mix in Parmesan.
  5. Stir in chicken, tortellini, mushroom-tomato mix, and spinach.
  6. Bake with Parmesan on top for 8 minutes, stir, bake 3 more, and broil until browned.
  7. Season, garnish, and enjoy right away.
Melting butter, whisking in flour, seasonings, broth, and Parmesan in a pot.

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.
Adding all the ingredients into the pot for this Marry Me Chicken Tortellini.

What To Serve With Marry Me Chicken Tortellini

The complete dish in a pot ready to be served.

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:

4.98 from 43 votes

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!
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 servings

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 Ranas 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.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.98 from 43 votes (14 ratings without comment)

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117 Comments

  1. Penny Stubbs says:

    Delicious!

    1. Chelsea Lords says:

      So glad you enjoyed! ๐Ÿ™‚

  2. Linda Hapner says:

    I have not made this yet, but I am planning to make it soon. There is just two of us and we donโ€™t mind having leftovers. My question is can this be frozen after it us cooked?

    1. Chelsea Lords says:

      I don’t imagine this would thaw particularly well. I think the tortellini would bloat and the cream sauce could curdle or become watery

  3. Kelly says:

    Can I use chicken bone broth powder? And if so how to I use it in there

    1. Chelsea Lords says:

      I’d just replace the chicken stock with that powder + 1 cup water ๐Ÿ™‚

  4. Cheer B Kosak says:

    Do you not have a link on your site to pin the recipes?

    1. Chelsea Lords says:

      Yes! At the top of each post there is a pin button right under the title! ๐Ÿ™‚

  5. Chris says:

    5 stars
    Add this recipe to my book ages ago. Wanted something different so gave it a try. My husband said โ€œyou can make this again, itโ€™s got just the right amount of heat and the flavors are really good. Takes longer to pep than cook so it would be great to prep the ingredients in the morning, go out for the day and cook when you return home. Served with good hot crusty bread. Thanks for a great recipe.

    1. Chelsea Lords says:

      I am so thrilled to hear this! Thanks Chris! ๐Ÿ™‚

  6. Cynthia says:

    5 stars
    I tried this recipe tonight and I loved it. Since I only had skim milk, I substituted sour cream instead. I had to add a little more chicken broth to thin out the sauce. But the end product was delicious.

    1. Chelsea Lords says:

      I am so thrilled to hear this! Thanks Cynthia! ๐Ÿ™‚

  7. Patricia Parsons says:

    What size jar of sun-dried tomatoes?

    1. Chelsea Lords says:

      You’ll need 3/4 cup tomatoes and some of the oil

  8. Claudia Parker says:

    5 stars
    I am always looking for recipes to use Costco rotisserie chicken for a quick meal. Wow! This is a recipe full of flavors! Very tasty! Definitely making it again!

    1. Chelsea Lords says:

      I am so happy to hear you loved this! Thanks Claudia! ๐Ÿ™‚

  9. Lisa says:

    5 stars
    This is one of my favorites. Iโ€™d call it restaurant quality. I do typically have to add a little more broth and milk to cover the tortellini. Delicious!

    1. Chelsea Lords says:

      I am thrilled to hear this! Thanks Lisa! ๐Ÿ™‚

  10. Merima Mesanovic says:

    Easy to make and delicious!