Marry Me Chicken Tortellini: Pressure Cooker Recipe Youll Love
This Marry Me Chicken Tortellini recipe is a rich and comforting pressure cooker dish bursting with sun-dried tomatoes, garlic, tender chicken and creamy Parmesan sauce—ready in just minutes and perfect for weeknight indulgence.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound Chicken breast cut into 1-inch chunks
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon Smoked paprika
- 2 tablespoons All-purpose flour
- 1 tablespoon Butter
- 2 tablespoons Extra-virgin olive oil divided
- 1 Shallot minced
- 4 cloves Garlic minced
- ¼ teaspoon Red pepper flakes
- ¼ cup Sun-dried tomatoes in oil chopped
- ¼ cup Tomato paste
- 2 cups Chicken broth
- 1 pound Cheese tortellini fresh or frozen
- 1 cup Heavy cream
- 3 cups Spinach roughly chopped
- ½ cup Parmesan cheese freshly grated
- Fresh basil, black pepper, red pepper flakes, Parmesan for serving; optional toppings
Instructions
Instructions
- Season chicken with salt, pepper, Italian seasoning, and smoked paprika. Toss with flour to coat lightly.
- Heat 1 tablespoon olive oil and butter in skillet over medium-high. Sear the chicken 5-7 minutes until golden brown, then remove.
- Add remaining olive oil, then minced shallot and garlic. Sauté for 1-2 minutes until soft.
- Add sun-dried tomatoes, tomato paste, chicken broth. Stir and bring to simmer.
- Return chicken to pan with tortellini. Cover and cook for 5-7 minutes until tortellini is tender.
- Stir in cream, spinach, and Parmesan. Simmer 2-3 minutes until spinach wilts and cheese melts. Serve topped with basil, pepper, and extra cheese if desired.
Notes
Store leftovers up to 3 days in the fridge or freeze for up to 2 months. Reheat gently and add splash of broth to loosen sauce.