Marry Me Chicken Tortellini Pasta Recipe # chicken # recipes

Ingredients

• 12 oz Three Cheese Tortellini (small, cheese‑filled)
• 1 lb Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 2 tbsp Olive Oil (for browning the chicken)
• 1 tsp Salt (for pasta water and seasoning)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tbsp Unsalted Butter (adds richness to the sauce)
• 1 tsp Fresh Oregano (chopped)
• 2 cloves Garlic (minced)
• 1 cup Chicken Broth (low‑sodium)
• 1/2 cup Heavy Cream (for a silky sauce)
• 1/4 cup Sun‑Dried Tomatoes (chopped; do not substitute with fresh tomatoes)
• 2 cups Fresh Spinach (washed and trimmed)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1/4 tsp Red Chili Flakes (optional, for heat)

Instructions

1. Cook the Tortellini

   Bring a large pot of salted water to a boil, add the three‑cheese tortellini and cook according to package directions until al dente, about 5 minutes. Drain in a colander and set aside.

   Time: PT5M

   Temperature: 100°C

2. Season the Chicken

   Place the bite‑size chicken pieces in a bowl, drizzle with olive oil, and season with a pinch of salt and black pepper. Toss to coat evenly.

   Time: PT1M

3. Brown the Chicken

   Heat the skillet over medium‑high heat, add a little more olive oil if needed, and brown the chicken pieces for about 5 minutes total, turning once, until golden on each side.

   Time: PT5M

   Temperature: medium-high

4. Add Butter, Oregano & Garlic

   Reduce heat to medium, add the butter, chopped fresh oregano, and minced garlic. Sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

5. Deglaze with Chicken Broth

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

   Time: PT2M

   Temperature: medium

6. Incorporate Heavy Cream

   Stir in the heavy cream and let the mixture come back to a low simmer.

   Time: PT1M

   Temperature: medium

7. Add Sun‑Dried Tomatoes and Reduce

   Add the chopped sun‑dried tomatoes and let the sauce reduce by half, about 3 minutes, stirring occasionally.

   Time: PT3M

   Temperature: medium

8. Wilt the Spinach

   Add the fresh spinach leaves and toss until just wilted, about 2 minutes.

   Time: PT2M

   Temperature: medium

9. Combine All Components

   Return the browned chicken to the pan, add the cooked tortellini, sprinkle with grated Parmesan and red chili flakes, and toss everything together for 3 minutes to heat through and coat evenly.

   Time: PT3M

   Temperature: medium

10. Serve

    Plate the creamy chicken tortellini, garnish with a little extra Parmesan if desired, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

45g

Fat

18g

Fiber

3g

Ingredient Substitutions

• Instead of Three Cheese Tortellini: Cheese tortellini, any filled pasta, regular pasta
• Instead of Chicken Breast: Turkey breast, tofu, tempeh
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Salt: kosher salt, sea salt
• Instead of Black Pepper: white pepper
• Instead of Unsalted Butter: olive oil, ghee
• Instead of Fresh Oregano: dried oregano (1/3 tsp)
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Heavy Cream: half‑and‑half, full‑fat coconut milk
• Instead of Sun‑Dried Tomatoes: reconstituted sun‑dried tomatoes
• Instead of Fresh Spinach: baby kale, arugula (will taste different)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Red Chili Flakes: cayenne pepper (pinch)

Equipment Needed

• Large Pot
• Colander
• Large Skillet or Sauté Pan
• Wooden Spoon or Spatula
• Measuring Cups
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Cooking the tortellini al dente
• Browning the chicken for flavor
• Reducing the sauce by half to concentrate taste
• Ensuring the spinach is just wilted, not overcooked

Chef Tips from the Video

• Use freshly grated Parmesan for the best flavor and texture.
• If you like extra smokiness, finish the dish with a drizzle of smoked paprika.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can freeze for up to 2 months; thaw overnight and reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the tortellini a few minutes early, rinse with cold water, and toss with a little oil to prevent sticking.
• The sauce can be made up to 2 hours ahead; keep warm on low heat and add spinach just before serving.

Frequently Asked Questions