Marry Me Chicken Tortellini is a creamy, comforting dish that’s full of tender chicken, soft cheese-filled tortellini, and a rich sauce made with sun-dried tomatoes and herbs. It’s one of those meals that feels fancy but comes together pretty quickly, making it perfect for a cozy night in or impressing someone special.
I love making this recipe when I want something a little special but still easy. The sauce is so flavorful and silky, and the cheesy tortellini soak it up just right. I always add a little extra parmesan on top because, well, cheese makes everything better in my book. It’s one of those dishes that feels like a warm hug on a plate.
One of my favorite ways to enjoy Marry Me Chicken Tortellini is with a simple side salad and some crusty bread to scoop up every last bit of that sauce. It’s a meal that brings people together and gets everyone smiling. Honestly, it’s hard not to fall a little bit in love with this comforting dinner every single time I make it.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts work great here for quick cooking and tender bites. You can swap with thighs if you prefer dark meat—it’s juicier but may take a bit longer to cook.
Sun-Dried Tomatoes: These add a tangy, rich flavor that brightens the dish. If you don’t have them, try roasted red peppers for a milder, sweet touch.
Heavy Cream: Key for the silky sauce. For a lighter option, use half-and-half or milk plus a bit of cream cheese to keep creaminess without losing much flavor.
Cheese Tortellini: Cheese-filled tortellini gives great texture and taste, but feel free to swap for spinach or meat-filled tortellini based on your preference or what you have on hand.
Parmesan Cheese: Freshly grated Parmesan enriches the sauce with its salty, nutty flavor. Grated Pecorino Romano works too if you want a sharper taste.
How Do I Get a Creamy, Clump-Free Sauce?
Making the sauce smooth and creamy is the heart of this recipe. Here’s how I do it:
- After cooking the chicken, use the same pan to sauté garlic and sun-dried tomatoes; the flavorful bits left behind add depth.
- When you add heavy cream and broth, stir gently and keep heat medium to low to avoid curdling.
- Gradually stir in the Parmesan cheese off the heat or on very low heat. This helps the cheese melt smoothly without clumping.
- Cook the tortellini in the sauce rather than boiling separately to thicken the sauce and let the pasta soak in all the flavor.
Patience and gentle stirring are key—rushing or high heat can cause the sauce to break. Once you get the hang of it, the sauce turns velvety and perfectly coats every bite!
Equipment You’ll Need
- Large nonstick skillet – perfect for cooking chicken and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – lets you stir without scratching your skillet and helps mix the sauce smoothly.
- Measuring cups and spoons – for accurate ingredient amounts to balance the flavors just right.
- Sharp knife and cutting board – to cut chicken and chop sun-dried tomatoes easily and safely.
Flavor Variations & Add-Ins
- Use Italian sausage instead of chicken for a spicier, meatier twist that adds depth to the sauce.
- Add sautéed mushrooms for extra earthiness and a nice texture contrast.
- Swap spinach for kale or arugula if you want a bit more bite and a peppery flavor.
- Stir in a handful of shredded mozzarella for a melty, gooey finish that kids will love.
Marry Me Chicken Tortellini
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred, drained)
- 1 tsp dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1/4 tsp red pepper flakes (optional, for a slight heat)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh baby spinach
- Fresh thyme or basil, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes from start to finish, including prep and cooking. It’s quick enough for a weeknight dinner but special enough to impress anytime!
Step-by-Step Instructions:
1. Cook the Chicken:
Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside.
2. Make the Sauce Base:
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1-2 minutes while stirring.
3. Add Cream and Cheese:
Pour in heavy cream and chicken broth. Stir well and bring to a gentle simmer. Stir in the Parmesan cheese until it melts and the sauce thickens slightly.
4. Cook Tortellini and Combine:
Add refrigerated tortellini directly to the skillet. Stir and cook according to package instructions, around 3-5 minutes, until tortellini are tender. Return cooked chicken to the skillet, add fresh baby spinach, and stir until the spinach wilts and everything is combined.
5. Final Touches:
Taste the sauce and add salt and pepper as needed. Garnish with fresh thyme or basil and sprinkle extra Parmesan if you like before serving.
Enjoy your rich and creamy Marry Me Chicken Tortellini with some crusty bread or a fresh salad—delicious and comforting!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better browning.
Can I Substitute the Heavy Cream?
Absolutely! For a lighter option, use half-and-half or whole milk combined with a tablespoon of cream cheese to keep the sauce rich without heavy cream.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the sauce creamy.
Can I Use Dry Tortellini Instead of Refrigerated?
Yes! Just cook the dry tortellini separately according to package instructions, then add it to the sauce and chicken at the end. This prevents overcooking the pasta in the sauce.
