The pot lid rattles and you know dinner is almost ready. You catch that little hiss from the valve and your tummy kinda does a happy dance. It’s the sound of pressure build, locking in all those good flavors you’ve been waiting for all day.
You peek inside the pot just enough to see that super creamy sauce bubbling gently with chunks of tender chicken nestled in cheese-filled tortellini. The smell already drags you close like you’re miles from the busy city and right in your cozy kitchen.
This one’s gonna hit the spot hard.
It’s the kinda meal that makes you wanna ditch other dinner plans, 'cause once you try it, you’ll be hooked. You recall the way the creamy broth hits just right with sun-dried tomatoes and spinach waiting for you to scoop up warmth with every bite.
That rattling lid? It’s your best friend tonight.
The Truth About Fast Tender Results
- Pressure cooking locks in moisture so chicken gets super tender without drying out.
- The quick release pressure method helps keep the tortellini from overcooking and turning mushy.
- That valve hiss is your timer—gonna tell you when the pot reached just the right pressure.
- Using broth gives your dish serious depth, making the sauce rich and flavorful.
- Flour dusted on chicken pieces helps thicken sauce naturally inside the pot.
- Sun-dried tomatoes add tang and sweetness in just the right way with minimal prep.
- Slow release isn’t always your friend here since tortellini might get too soft—keep an eye on that step.
Pressure cooking is a game changer for quick meals. Unlike slow cooker options, you lock in flavors fast while still keeping chicken tender. Remember our Classic Crockpot Pierogi Casserole with Kielbasa is great for slow simmer but here pressure cooker speeds up the magic. Using broth boosts the richness, similar to what we do in Cheesy Hamburger Rice Casserole Recipe, adding layers to your sauce.
All the Pieces for This Meal
- 1lb chicken breast cut into 1-inch chunks seasoned with salt, pepper, Italian seasoning, and smoked paprika
- 2 tablespoons all-purpose flour for coating chicken to help thicken sauce
- 1 tablespoon butter and 2 tablespoons extra-virgin olive oil, split for cooking
- 1 shallot minced for a gentle onion flavor
- 4 cloves garlic minced for that classic aroma
- ¼ teaspoon red pepper flakes that add a little heat kick
- ¼ cup sun-dried tomatoes in oil, finely chopped for tangy bursts
- ¼ cup tomato paste to boost the depth of red tomato flavor
- 2 cups chicken broth, plus 1 cup heavy cream for creamy sauce body
- 1lb (16oz) cheese tortellini, the star pasta that soaks up sauce perfectly
- 3 cups chopped spinach for freshness and color
- ½ cup freshly grated parmesan cheese to make everything cheesy and yum
- Fresh basil, cracked black pepper, and extra red pepper flakes for garnishing and adding little pops of flavor as you eat
If you love cheesy pasta, try pairing it with our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for a snack or starter that’s perfectly cheesy and savory. For a side, nothing beats soft Amish Dinner Rolls found in our Amish Dinner Rolls Recipe, which soak up any leftover sauce beautifully.
Walking Through Every Single Move
First things first, season your chicken well with salt, pepper, Italian seasoning, and smoked paprika. Toss it in flour so every piece gets a thin coating—this helps with sauce thickness later.
Heat your pot with 1 tablespoon olive oil and the butter over medium-high. Add the chicken in batches so it browns nicely, about 6-8 minutes, then set aside. Don’t crowd the pan or you’ll miss that golden color.
Now add the rest of your olive oil and toss in minced shallot. Cook it for 2 minutes till it softens, then stir in garlic and cook another minute till smells pop in your kitchen.
Pour in chicken broth and use a wooden spoon to scrape up browned bits stuck on the pot bottom. This stuff packs flavor into your sauce.
Give the sauce a good stir and mix in sun-dried tomatoes, tomato paste, and parmesan cheese. Let it simmer on low for 3 to 5 minutes so sauce thickens, watching it close so it won’t burn.
Drop the refrigerated tortellini into your saucy pot, stir gently and cook following package instructions, usually 3-5 minutes. You want tender but firm because it’ll keep cooking once mixed with chicken.
Return your golden chicken pieces back to the pot and fold everything together. Let it simmer 2-3 minutes so flavors mingle and spinach wilts nicely. Watch as creamy sauce hugs every bite.
Grab fresh basil and sprinkle on top before serving, add cracked black pepper or red pepper flakes if you wanna boost that heat. It’s ready and perfect to dive into.
Easy Tweaks That Make Life Simple
- You can swap chicken breasts for thighs if you like them juicier, just adjust cooking time a little.
- If you’re in a rush, use pre-minced garlic or garlic powder instead of fresh—still works pretty good.
- Frozen spinach works too, just squeeze excess water before adding so sauce doesn’t get watery.
- Buy refrigerated tortellini pre-packed so you don’t gotta boil water separately.
- Use grated Parmesan from a bag if you ain't got fresh on hand; just sprinkle more on top right before eating.
For a different comfort dish that also features hearty protein, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe—it’s perfect when you want a filling and cheesy meal without fuss.
That First Bite Moment
When you scoop a forkful, you notice that tender chicken chunk covered in creamy rich sauce that coats your tongue with gentle spice and Parmesan tang.
It pulls you in deeper after each bite.
The tortellini's cheesy pillows burst with flavor you didn’t think you needed until now. You feel that sun-dried tomato sweetness teasing your taste buds with just enough tang.
Spinach adds a bright pop of green freshness so you don’t feel all heavy. It’s like a little garden growing in your bowl, balancing things out real nice.
Every bite feels like a warm hug after a long day. You catch the blend of smoke paprika and Italian herbs mingling perfectly, making you wanna slow down and savor this meal the whole night.
Smart Storage That Actually Works
After dinner if you got leftovers, let everything cool down at room temp but no longer than two hours so food stays safe. Transfer into airtight containers to avoid drying out.
Store your Marry Me Chicken Tortellini in the fridge up to 3 days. When reheating, add a splash of chicken broth or water to loosen up the sauce so it’s creamy again, not clumpy.
You can freeze leftovers in a freezer-safe container for up to 2 months. Thaw in fridge overnight before reheating and add extra cream or broth if sauce looks thick.
Your Most Asked Questions Answered
- Can I use frozen tortellini? Yeah you can, but cook time might be a little longer, just keep an eye on texture so it doesn’t get mushy.
- What if I don’t have Italian seasoning? No worries, use a mix of dried basil, oregano, and thyme instead—works just fine.
- Can I skip sun-dried tomatoes? Sure but they do add a little sweetness and tang that makes the sauce shine.
- How do I make sauce thicker? Stir in a little extra flour or let it simmer longer uncovered to reduce.
- Is it okay to use chicken thighs? Yup, they stay juicy and work great, but cook a bit longer to get tender.
- How do I avoid overcooking tortellini? Use quick release on your pressure cooker right after timed cooking to stop it fast.
Marry Me Chicken Tortellini: Your Next Pressure Cooker Favorite
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 lb chicken breast cut into 1-inch chunks, seasoned
- 2 tablespoons all-purpose flour for coating chicken
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil split for cooking
- 1 shallot minced
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ¼ cup sun-dried tomatoes in oil, finely chopped
- ¼ cup tomato paste
- 2 cups chicken broth
- 1 cup heavy cream
- 1 lb cheese tortellini refrigerated
- 3 cups spinach chopped
- ½ cup parmesan cheese freshly grated
- fresh basil for garnish
- cracked black pepper for garnish
- extra red pepper flakes optional garnish
- Italian seasoning for chicken
- smoked paprika for chicken
Instructions
Instructions
- Season chicken with salt, pepper, Italian seasoning, and smoked paprika. Coat with flour.
- Heat 1 tablespoon olive oil and butter in pressure cooker on medium-high, brown chicken in batches, then remove.
- Add remaining olive oil, cook minced shallot 2 minutes, add garlic, cook another minute.
- Pour in broth, scrape browned bits, add sun-dried tomatoes, tomato paste, and parmesan. Simmer 3-5 min.
- Add cheese tortellini, stir and cook per package (3-5 min). Cook until just tender.
- Return chicken to pot with spinach. Simmer 2-3 minutes to blend flavors and wilt greens.
- Garnish with fresh basil, cracked black pepper, and red pepper flakes if desired.
- Serve hot and creamy straight from the pot.
