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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 minutes
Cook Time20 minutes
Total Time35 minutes
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.