Marry Me Chicken Tortellini
Marry Me Chicken Tortellini is a creamy, flavorful dish featuring tender chicken, cheese tortellini, sundried tomatoes, and fresh greens. Perfect for both casual dinners and special occasions.
6 Servings
Ingredients
For the Chicken Seasoning:
- 2 tablespoons cornstarch
- 1 teaspoon sweet paprika
- ¼ teaspoon coarse sea salt
For the Chicken and Sauce:
- 2 tablespoons extra-virgin olive oil plus additional as needed
- 3 boneless chicken breasts 6.5 ounces each, cut into bite-sized pieces
- 3 cloves garlic finely minced
- 1 tablespoon tomato paste
- ¼ cup passata
- 1 cup unsalted chicken broth
- 1 cup 35% cooking cream
- ½ cup sundried tomatoes roughly chopped
- 1 teaspoon dried oregano
- ¼ teaspoon coarse sea salt
- ¼ teaspoon red chili flakes
For the Tortellini and Greens:
- 21 ounces fresh cheese tortellini
- 2 cups fresh spinach washed and roughly chopped
- ¼ cup fresh basil washed and roughly chopped
Instructions
Prepare the Chicken Seasoning
- In a small bowl, combine the cornstarch, paprika, and salt. Mix thoroughly.
Season the Chicken
- Place the chicken pieces in a medium mixing bowl. Sprinkle the prepared seasoning over the chicken and toss to ensure each piece is evenly coated.
Cook the Chicken
- In a 3.5-quart braiser or large pan, heat the olive oil over medium heat for 2 minutes. Add the seasoned chicken and sauté, stirring occasionally, until fully cooked and golden brown, approximately 8–10 minutes. The chicken should reach an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside.
Sauté 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. Be cautious not to burn the garlic.
Deglaze the Pan
- Increase the heat to medium and pour in the chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the pan.
Prepare the Sauce
- Stir in the tomato paste, passata, cooking cream, sundried tomatoes, oregano, sea salt, and red chili flakes. Mix until well combined. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 5–8 minutes, stirring occasionally. The sauce should thicken slightly.
Cook the Tortellini
- While the sauce simmers, bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Drain and set aside.
Combine Chicken and Sauce
- Return the cooked chicken to the pan, stirring to coat it in the sauce.
Add Tortellini and Greens
- Gently fold the cooked tortellini into the sauce, ensuring each piece is evenly coated. Stir in the chopped spinach and basil, cooking just until the greens are wilted.
Serve
- Transfer the dish to a serving platter or individual plates and serve immediately. Garnish with additional basil, if desired.
Notes
To make this dish gluten-free, substitute the cheese tortellini with a gluten-free alternative available in most grocery stores. Additionally, ensure the cornstarch, passata, and all other ingredients are certified gluten-free to avoid cross-contamination.