Go Back
–+ servings
Marry Me Chicken Tortellini

Marry Me Chicken Tortellini

Indulge in the delightful blend of juicy chicken, creamy cheese tortellini, and vibrant herbs with our Marry Me Chicken Tortellini recipe. This heartwarming dish combines tender chicken, rich cooking cream, sundried tomatoes, and fresh greens for a meal that's both comforting and elegant. Perfect for a special evening or a cozy dinner at home.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: Italian
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6

Ingredients
  

For the Chicken Seasoning:

  • 2 tablespoons of cornstarch
  • 1 teaspoon of sweet paprika
  • ¼ teaspoon of coarse sea salt

For the Chicken and Sauce:

  • 2 tablespoons of extra-virgin olive oil plus additional as needed for sautéeing garlic
  • 3 boneless chicken breasts 6.5 ounces each, cut into bite-sized pieces
  • 3 cloves of garlic finely minced
  • 1 tablespoon of tomato paste
  • ¼ cup of passata
  • 1 cup of unsalted chicken broth
  • 1 cup of 35% cooking cream
  • ½ cup of sundried tomatoes roughly chopped
  • 1 teaspoon of dried oregano
  • ¼ teaspoon of coarse sea salt
  • ¼ teaspoon of red chili flakes

For the Tortellini and Greens:

  • 21 ounces of fresh cheese tortellini typically found in the refrigerated section of the grocery store
  • 2 cups of fresh spinach washed and roughly chopped
  • ¼ cup of fresh basil washed and roughly chopped

Instructions

  • Prepare the Chicken Seasoning: In a small mixing bowl, combine cornstarch, paprika, and salt. Stir until evenly mixed.
  • Season the Chicken: Place chicken pieces in a medium-sized mixing bowl. Sprinkle the prepared seasoning over the chicken and toss to ensure each piece is thoroughly coated. Set aside.
  • Heat the Oil: In a 3.5-quart braiser or equivalent pan, heat the olive oil over medium heat. Allow the oil to warm for 2 minutes to ensure optimal cooking temperature.
  • Sauté the Chicken: Add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is fully cooked and reaches an internal temperature of 165 degrees Fahrenheit, approximately 8-10 minutes. Once cooked, transfer the chicken to a separate plate and keep warm.
  • Prepare the Garlic: Reduce the heat to medium-low. If necessary, add a small amount of olive oil to the pan. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
  • Deglaze the Pan: Increase the heat to medium and add the chicken broth to the pan. Use a wooden spoon to scrape the bottom of the pan to release all the cooked-on bits, which add flavor to the sauce.
  • Cook the Tortellini: Meanwhile, bring a large pot of water to a boil. Add tortellini and cook according to the package directions until al dente. Drain and set aside.
  • Add Sauce Ingredients: To the pan with the garlic, add the tomato paste, passata, cooking cream, sundried tomatoes, oregano, salt, and chili flakes. Stir well to combine. Bring the mixture to a boil.
  • Simmer the Sauce: Once boiling, reduce the heat to low and let the sauce simmer for 5-8 minutes, stirring occasionally to prevent sticking.
  • Combine Chicken and Sauce: Add the cooked chicken back into the sauce, stirring to coat the chicken evenly.
  • Add Cooked Tortellini: Incorporate the cooked tortellini into the pan, mixing gently to coat the pasta thoroughly with the sauce.
  • Incorporate Greens: Add the chopped spinach and basil to the pan. Stir until the greens are just wilted and well integrated into the dish.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!