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Soft cheese-filled tortellini, juicy bites of chicken, and a gorgeous creamy sun-dried tomato sauce come together for a soul-hugging meal that'll have even picky eaters asking for seconds. The way the tang from sun-dried tomatoes and dreamy creaminess blends together? It's something special. Folks always want this dish at get-togethers, and it's just as great for chill weeknights when you want to treat yourself.
I first whipped this up on an anniversary for a cozy, impressive dinner. Now my husband asks for it whenever he wants something extra comforting and special.
Creamy Ingredients List
- Baby spinach: Gives a pop of green and a gentle earthy feel. Look for crisp, fresh leaves for the best bite.
- Cheese tortellini: You get soft pasta stuffed with creamy cheese. Frozen tortellini holds up well and is easy to work with.
- Boneless skinless chicken breasts: They cook up juicy if you don't overdo it. Go for ones that feel moist and plump.
- Olive oil: Locks in all the chicken’s juices. Good extra virgin shines here flavor-wise.
- Paprika: Gives the dish a lovely warm color and subtle spice. Fresh deep-red paprika packs the most flavor.
- Black pepper and Italian seasoning: Brings out layers of herby goodness. Cracked black pepper with quality Italian herbs is a boost.
- Butter: Makes the sauce rich. Using unsalted helps you control the flavor better.
- Sun-dried tomatoes: Sweet, chewy, and tangy all at once. Those packed in oil have great taste and texture.
- Garlic: Loads everything up with flavor. Pick plump, heavy cloves that feel solid.
- Low-sodium chicken broth: Bumps up the flavor without getting too salty. You want one that smells savory and looks clear.
- Heavy cream: Turns the sauce thick and ultra-smooth. Get pure stuff without funky additives for the best result.
- Parmesan cheese: Melts in, thickens the sauce, and tastes nutty. Buy a chunk and grate it fresh for max flavor.
- Extra parmesan and fresh parsley: Toss these on at the end for extra herby kick and cheesy bite.
Simple How-To Guide
- Get Ready to Serve:
- Chop parsley and sprinkle on top while it's still hot, then dust with more parmesan if you’re feeling fancy. Let everything chill for a minute so the flavors come out, then pass it around—don't let it cool too much!
- Mix and Heat:
- Pop your chicken back in the pan, along with your tortellini and a generous handful of spinach. Stir it gently so the pasta warms up, chicken stays juicy, and spinach softens. Keep it on a gentle simmer, mixing now and then for about five minutes so the sauce gets nice and silky all over.
- Pour on the Creaminess:
- Pour in chicken broth and cream slowly. Shake in some Italian herbs, more pepper, and a dash of paprika. Keep mixing as it heats so the sauce stays together. When it just starts to bubble, sprinkle in parmesan cheese in small amounts, whisking until it’s all melted and smooth.
- Add the Flavor Makers:
- Drop your butter into the same pan, letting it melt over low. Add in slivered sun-dried tomatoes and crushed garlic. Move them around for about thirty seconds till the garlic smells amazing and the tomatoes soften slightly.
- Sear Chicken:
- Warm olive oil in a big pan over medium-high. Toss in your seasoned chicken, stirring every other minute so every bit gets browned and stays juicy. Aim for a golden crust in around six to eight minutes, then pull the chicken out.
- Toss with Seasoning:
- Mix paprika, Italian herbs, and black pepper all over the chicken pieces. Make sure everything's evenly coated so each bite will pop with flavor and color.
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The tang in those sun-dried tomatoes is what makes me come back for seconds. When that ultra-creamy sauce meets their brightness? That’s my favorite part. My cousin last holiday couldn’t help but dunk bread in every last drop—truth is, I’m guilty too.
Keep It Fresh
Let the dish cool, put whatever's left in a container with a good seal, and tuck it in the fridge. You’ll have about three days to finish it off. Warm it slow on the stove and splash a bit of broth or milk in if the sauce went thick. The tortellini soaks up sauce but still tastes just as rich.
Swap Options
Want something different? Try chicken thighs if you’re a fan of dark meat—just cook until there’s no pink left. If you’d rather skip the chicken, double up both the tortellini and spinach for a meatless meal. No heavy cream? Half and half will do the trick, just simmer it longer so the sauce stays thick.
Easy Pairings
I always have a basket of crispy bread ready for scooping up extra sauce, plus a basic green salad. Want a kick? Toss roasted cherry tomatoes on top or scatter a few chili flakes for some heat. This is also tasty even after it cools, perfect for a picnic.
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Fun Backstory
The name Marry Me Chicken comes from the story that it's so good, it could spark a proposal. Adding tortellini means it's even cozier and extra hearty—a little tribute to classic Italian comfort food. I see this combo as the best of Italian and American home-style cooking rolled into one.
Recipe FAQs
- → What’s the trick to keep tortellini from getting mushy?
Toss in the frozen tortellini at the very end and just heat it through. Then take it off the heat so it stays nice and firm.
- → Is it cool to swap in fresh tortellini for frozen?
Definitely! Just remember fresh tortellini needs less cook time, so keep an eye on it and cut back the simmering a bit.
- → Don’t want sun-dried tomatoes? What can I use?
Try roasted red peppers or halved cherry tomatoes for that sweet and tangy pop in your sauce.
- → What’s the easiest way to warm up leftovers?
Warm it slowly in a pan on low. Stir in a splash of broth or milk so the sauce gets creamy again.
- → Can I get things ready ahead of time?
For sure. Cook the chicken and make the sauce earlier, then toss in the tortellini and spinach just before serving.
- → How do I add more heat to this dish?
Drop in some red pepper flakes when you cook the garlic and sun-dried tomatoes and you’ll get a nice warm kick.