This Marry Me Chicken Tortellini is comfort food elevated: a creamy, tangy, and savory skillet supper studded with tender tortellini, juicy shredded rotisserie chicken, mushrooms, and sun-dried tomatoes. It’s one-pan friendly, comes together quickly, and finishes with a peppery scatter of spinach and Parmesan. The sauce is luscious without being heavy, and it’s a great weeknight recipe when you want something that feels special but is simple to pull off.

Why you’ll love this recipe

Speed: Ready in about 30 minutes from start to finish.
Flavor: Sun-dried tomatoes and Parmesan build a bright, savory sauce; Italian seasoning and paprika add depth.
Texture: Soft tortellini, meaty mushrooms, and silky sauce make every bite satisfying.
Versatile: Use pre-shredded cooked chicken (rotisserie-style) and refrigerated tortellini to save time.

Ingredients

Follow the list exactly for best results. Quantities and names are taken from the recipe source and preserved as written.

5 tablespoons unsalted butter, divided
3/4 cup sun-dried tomatoes plus 1 tbsp oil, see note 1
8 ounces mushrooms, thinly sliced, I love Baby Bella
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 heat preference, up to 1/2 tsp
1-1/4 cup whole milk
1 cup chicken broth
7/8 cup grated Parmesan cheese (7/8 cup = 1/2 cup + 3 tbsp); divided, see note 2
9 ounces refrigerated Rana’s tortellini (2-1/2 cups, see note 3)
1-1/2 cups shredded rotisserie chicken or diced, see note 4
2 cups fresh baby spinach, coarsely chopped
Salt and pepper to taste

Notes before you begin

Sun-dried tomatoes: Use the jarred variety packed in oil and reserve 1 tablespoon of that oil for the recipe. If you have dry-packed tomatoes, rehydrate them in warm water first and add a tablespoon of olive oil.
Parmesan: The recipe calls for 7/8 cup grated Parmesan, split between cooking and finishing. Measure as 1/2 cup plus 3 tablespoons.
Tortellini: Refrigerated tortellini cooks quickly and keeps the filling tender. The package weight here is 9 ounces, which equals about 2-1/2 cups when plumped.
Chicken: Use pre-cooked shredded chicken from a rotisserie-style bird or any pre-cooked white meat you prefer. Ensure the meat aligns with any dietary needs you follow.

Equipment

Large sauté pan or skillet with lid
Wooden spoon or silicone spatula
Measuring cups and spoons
Knife and cutting board

Step-by-step Instructions

The directions below follow the original sequence but are rewritten into clearer, stepwise instructions. Keep the ingredient amounts as listed above for consistent results.

Prep the ingredients. Thinly slice 8 ounces mushrooms, mince 1 tablespoon garlic, coarsely chop 2 cups fresh baby spinach, and drain the 3/4 cup sun-dried tomatoes, reserving 1 tablespoon of the jar oil. Grate the Parmesan and measure 7/8 cup (1/2 cup + 3 tbsp). Have the refrigerated 9 ounces tortellini and 1-1/2 cups shredded rotisserie chicken ready.
Melt butter and cook mushrooms. In a large sauté pan over medium heat, add 2 tablespoons of the 5 tablespoons unsalted butter. When the butter is melted and foaming, add the thinly sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 4–6 minutes.
Add the sun-dried tomatoes and garlic. Stir in the 3/4 cup sun-dried tomatoes and the reserved 1 tablespoon oil from the jar, then add 1 tablespoon minced garlic. Cook for 30–60 seconds, just until fragrant, taking care not to burn the garlic.
Create a roux for the sauce. Push the vegetables to one side of the pan (or remove briefly to a small bowl). Add the remaining 3 tablespoons unsalted butter to the pan and let it melt. Sprinkle in 1/4 cup all-purpose flour and whisk constantly for about 1 minute to cook the raw flour taste. The mixture should be smooth and bubbling lightly.
Season the roux. Whisk in 1 tablespoon Italian seasoning, 1/4 teaspoon paprika, and 1/8 teaspoon red pepper flakes (use more up to 1/2 teaspoon if you like extra heat). Stir so the spices bloom in the butter-flour mixture.
Add liquids and build the sauce. Gradually pour in 1-1/4 cups whole milk while whisking to prevent lumps. Then add 1 cup chicken broth and continue whisking until the sauce is smooth. Bring the sauce to a gentle simmer over medium heat; it will begin to thicken after a couple of minutes.
Stir in Parmesan and adjust seasoning. Lower the heat to medium-low. Stir in 1/2 cup of the grated Parmesan (from the 7/8 cup measured earlier) until melted and fully incorporated. Taste and season with salt and pepper to your liking.
Add tortellini and chicken. Gently fold in the refrigerated 9 ounces tortellini (about 2-1/2 cups) and 1-1/2 cups shredded rotisserie chicken. If the tortellini are very cold, allow 3–5 minutes for the sauce to return to a simmer and warm the pasta through. Stir occasionally so the tortellini cook evenly and absorb sauce flavor.
Finish with spinach and the remaining Parmesan. Stir in the 2 cups coarsely chopped fresh baby spinach and the remaining 3 tablespoons Parmesan. Cook for 1–2 minutes more until the spinach wilts and the cheese blends into the sauce.
Final taste and serve. Give the skillet a final stir, then taste and adjust salt and pepper as needed. Serve the Marry Me Chicken Tortellini immediately, spooning generous portions of tortellini, chicken, mushrooms, and sauce into bowls. Sprinkle extra Parmesan at the table if desired.

Serving suggestions

Serve with crusty bread to mop up the sauce.
Pair with a simple green salad dressed in lemon vinaigrette to cut through the richness.
Leftovers reheat well—warm gently on the stovetop with a splash of milk to loosen the sauce.

Make-ahead and storage

Cooked and cooled, this dish stores in an airtight container in the refrigerator for up to 3 days.
To reheat: warm over low heat on the stovetop, adding 1–2 tablespoons milk if the sauce has thickened too much.
Do not freeze the finished dish—dairy sauces can separate when frozen and thawed. Instead, freeze components (sauce base without tortellini, or shredded cooked chicken) and combine fresh when ready to serve.

Tips for success

Use pre-cooked shredded chicken for speed; if you prefer to poach chicken breasts, cook them gently and shred while still warm for best texture.
Keep the heat moderate when melting the butter and making the roux. Too high heat can scorch the butter or garlic and give a bitter flavor.
If the sauce seems thin after adding tortellini, simmer gently for a few minutes without the lid to reduce and thicken. If it gets too thick, stir in a splash of milk or broth to loosen it.
Freshly grated Parmesan integrates into the sauce better than pre-grated kinds that contain anti-caking agents.

Frequently asked questions

Can I swap out the tortellini? You can use another filled pasta or small shapes, but cooking times will vary. Fresh or refrigerated tortellini is recommended for the best texture.

Can I make this vegetarian? Omit the shredded chicken and add extra mushrooms, roasted vegetables, or a can of drained white beans for protein. Use vegetable broth instead of chicken broth.

What if I don’t have sun-dried tomatoes? Roasted red peppers can impart a similar sweet-tangy flavor. Use about 1/2 cup chopped and drain any excess liquid.

Final thoughts

This Marry Me Chicken Tortellini recipe brings together quick convenience and restaurant-style flavors. It’s creamy but balanced, full of texture, and endlessly comforting. Whether you’re cooking for a weeknight family meal or a cozy date night at home, it delivers big on flavor with minimal fuss. Give the steps above a follow and enjoy a gorgeous skillet meal that will likely become a repeat in your dinner rotation.

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Marry Me Chicken Tortellini

A creamy, cheesy baked tortellini with sun-dried tomatoes, mushrooms, and rotisserie chicken that comes together quickly for a comforting weeknight meal.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Ingredients

5 tablespoons unsalted butter divided
3/4 cup sun-dried tomatoes oil-packed; reserve 1 tablespoon oil for cooking
8 ounces mushrooms thinly sliced (Baby Bella recommended)
1 tablespoon garlic minced
1/4 cup all-purpose flour
1 tablespoon Italian seasoning
1/4 teaspoon paprika
1/8 teaspoon red pepper flakes optional; adjust up to 1/2 tsp to taste
1-1/4 cup whole milk
1 cup chicken broth
7/8 cup Parmesan cheese grated; divided (7/8 cup = 1/2 cup + 3 tbsp)
9 ounces refrigerated tortellini fresh refrigerated (about 2-1/2 cups)
1-1/2 cups rotisserie chicken shredded or diced
2 cups fresh baby spinach coarsely chopped
Salt and pepper to taste

Instructions

Adjust oven rack to the middle position and preheat the oven to 425°F (218°C).
In a large 3.5‑quart oven‑safe skillet over medium-high heat, add 1 tablespoon oil reserved from the sun-dried tomatoes and heat until shimmering.
Add the sliced mushrooms and cook 2–3 minutes until they begin to brown, then add the sun-dried tomatoes and cook another 2–3 minutes.
Stir in the minced garlic and cook about 30 seconds until fragrant, then transfer the cooked vegetables and any accumulated juices to a small plate and set aside.
Reduce heat to medium and melt the remaining 4 tablespoons butter in the same skillet. Sprinkle the flour over the melted butter and whisk briskly until smooth, cooking 1–2 minutes while whisking constantly.
Add the Italian seasoning, paprika, red pepper flakes (if using), and salt and pepper to taste, stirring to combine.
While whisking constantly, slowly pour in the milk and chicken broth until smooth. Bring the mixture to a boil, then reduce heat to medium and simmer 3–5 minutes until slightly thickened.
Reduce heat to low and gradually stir in the Parmesan cheese, about 2 tablespoons at a time, stirring until each addition melts and the sauce is smooth.
Return the cooked mushrooms and sun-dried tomatoes (with any juices) to the skillet. Add the shredded rotisserie chicken, refrigerated tortellini, and chopped spinach; gently stir to combine and ensure the tortellini is submerged in the sauce.
Place the skillet in the preheated oven and bake 8 minutes. Remove, stir well and press into an even layer, then sprinkle the remaining 3 tablespoons Parmesan over the top.
Return to the oven and bake an additional 3 minutes until the top is lightly browned and the sauce is bubbly. Remove, adjust seasoning with salt and pepper if needed, and serve immediately.

Equipment

3.5-quart oven-safe skillet or pan
Whisk
Spatula or Wooden Spoon
Measuring Cups and Spoons
small plate

Notes

Use oil-packed sun-dried tomatoes for best flavor.
Grate Parmesan from a block for the best melting and flavor.
Fresh refrigerated tortellini that cooks in 4–5 minutes is recommended.
Leftover rotisserie chicken works well in this recipe.
Serve immediately, as the tortellini will continue to absorb sauce if left to sit.