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Homemade Marry Me Chicken Tortellini photo

Marry Me Chicken Tortellini

A creamy, cheesy tortellini bake with sun-dried tomatoes, mushrooms, and tender chicken.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Oven
  • 3.5-quart oven-safe skillet or pan
  • Measuring cups and spoons
  • Whisk
  • Spatula or spoon

Ingredients
  

  • 5 tablespoons unsalted butter divided
  • 3/4 cup sun-dried tomatoes oil-packed, plus 1 tablespoon oil reserved from jar
  • 8 ounces mushrooms thinly sliced (Baby Bella recommended)
  • 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 taste, up to 1/2 teaspoon
  • 1.25 cup whole milk
  • 1 cup chicken broth
  • 7/8 cup grated Parmesan cheese divided (7/8 cup = 1/2 cup + 3 tbsp)
  • 9 ounces refrigerated tortellini fresh refrigerated (about 2 1/2 cups)
  • 1.5 cups shredded rotisserie chicken or diced cooked chicken
  • 2 cups fresh baby spinach coarsely chopped
  • salt and pepper to taste

Instructions
 

  • Adjust the oven rack to the middle position and preheat oven to 425°F.
  • In a large (3.5‑quart) oven-safe skillet over medium-high heat, add 1 tablespoon oil reserved from the sun-dried tomato jar. Sauté the sliced mushrooms 2–3 minutes until they begin to soften.
  • Add the sun-dried tomatoes to the pan and cook 2–3 minutes more, then stir in the minced garlic and cook 30 seconds; transfer the vegetables and any accumulated liquid to a plate.
  • Lower heat to medium and melt the remaining 4 tablespoons butter in the same pan. Sprinkle the flour over the melted butter and whisk continuously until smooth, 1–2 minutes.
  • Whisk in the Italian seasoning, paprika, red pepper flakes (if using), and season with salt and pepper.
  • While whisking constantly, slowly pour in the milk and chicken broth until the sauce is smooth. Bring to a boil, then reduce to medium and simmer 3–5 minutes until slightly thickened.
  • Reduce heat to low and add the grated Parmesan in 2-tablespoon increments, stirring until melted and smooth before adding more.
  • Return the cooked mushrooms, sun-dried tomatoes, and any juices to the sauce. Add the shredded chicken, refrigerated tortellini, and chopped spinach; gently stir to combine and press the tortellini into an even layer so it is mostly submerged in the sauce.
  • Transfer the skillet to the preheated oven and bake 8 minutes. Remove, stir and press into an even layer, then sprinkle the remaining Parmesan over the top and bake 3 more minutes.
  • Remove from oven, taste and adjust salt and pepper as needed, then serve immediately.

Notes

  • Use oil-packed julienne sun-dried tomatoes for best flavor.
  • Grate Parmesan from a block for best melting and flavor.
  • Use fresh refrigerated tortellini that cooks in 4–5 minutes for timing accuracy.
  • Leftover rotisserie chicken works well in this dish.
  • Serve immediately to prevent the tortellini from absorbing too much sauce.