Marry Me Chicken Tortellini is a dish that’s rich, creamy, and bursting with comforting flavors. It features tender chicken, soft cheese-filled tortellini, and a luscious tomato cream sauce that just wraps everything together perfectly. There’s something so inviting about the way the sauce clings to each bite of pasta, making this a meal that feels both fancy and homey at the same time.
I love making this recipe when I want something special but don’t want to spend all day in the kitchen. It’s surprisingly easy to pull together, and the creamy sauce feels indulgent without being complicated. Plus, the combination of tender chicken and cheesy tortellini never fails to bring smiles around the table—everybody seems to agree it’s a winner!
One of my favorite ways to serve Marry Me Chicken Tortellini is simply with a side of steamed veggies or a fresh green salad. The dish itself is so rich and satisfying that fresh greens balance everything out beautifully. Whenever I make this meal, it instantly feels like a cozy dinner with friends or family, the kind of dish that keeps everyone chatting and reaching for seconds.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts because they cook quickly and stay tender. If you prefer, chicken thighs work great too and add extra flavor.
Cheese Tortellini: Fresh refrigerated tortellini gives a tender, creamy bite. You can swap for frozen or dried tortellini—just adjust cooking time.
Sun-Dried Tomatoes: These add a lovely tang and depth. If you can’t find oil-packed ones, dry-packed works; just soak them in warm water first.
Heavy Cream & Parmesan: They make the sauce rich and cheesy. For a lighter option, use half-and-half or milk with a bit more cheese.
Fresh Spinach & Basil: They brighten the dish with fresh color and flavor. If you don’t have fresh, frozen spinach can work—just squeeze out excess water after thawing.
How Do You Make the Creamy Sauce Rich and Smooth Without It Splitting?
Getting the sauce silky is key. Here’s my approach:
- Use medium heat when adding cream and broth to avoid sudden boiling that can cause curdling.
- Stir often to blend the Parmesan into the sauce fully. This helps it thicken without lumps.
- Add the cheese gradually, and remove the pan from heat if it’s getting too hot while stirring.
- Finishing the sauce by tossing cooked pasta and chicken in it off the heat keeps it creamy and prevents breaking.
Following these steps keeps your sauce smooth and velvety every time!
Equipment You’ll Need
- Large pot – to boil the tortellini easily without crowding.
- Large skillet or sauté pan – perfect for cooking the chicken and making the sauce all in one pan.
- Wooden spoon or silicone spatula – for stirring the sauce gently without scratching your pan.
- Knife and cutting board – to chop chicken, garlic, sun-dried tomatoes, and fresh herbs.
- Measuring cups and spoons – to get the sauce ingredients just right.
Flavor Variations & Add-Ins
- Substitute chicken with sausage or shrimp for a different protein that still pairs well with creamy sauce.
- Add mushrooms or bell peppers for extra veggies and a slight earthiness.
- Use spinach alternatives like kale or arugula for a peppery or more robust green.
- Stir in a pinch of smoked paprika or Italian seasoning to boost herbal depth and warmth.
How to Make Marry Me Chicken Tortellini
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 package (about 9 oz/250g) refrigerated cheese tortellini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 1 cup fresh spinach, chopped
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, sliced (for garnish)
How Much Time Will You Need?
This dish takes about 30 minutes total — roughly 10 minutes to prep and cook the chicken and veggies, 7-8 minutes to boil the tortellini, and another 10-12 minutes to make and finish the creamy sauce. It’s a quick and satisfying meal perfect for weeknights or special dinners.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a big pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually around 3-5 minutes for fresh tortellini. Once tender, drain the pasta and set it aside.
2. Cook the Chicken:
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook them for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Sauce:
In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant. Then stir in the chopped sun-dried tomatoes, cooking for another 1 to 2 minutes. Pour in the chicken broth and heavy cream and bring the mixture to a gentle simmer. Stir in the Parmesan cheese and keep stirring until the sauce thickens, about 2-3 minutes. Add the chopped spinach and cook until wilted, about 1 minute.
4. Combine and Serve:
Add the cooked chicken and drained tortellini back into the skillet. Toss gently to coat everything evenly in the creamy sauce. Heat for another 1-2 minutes until warmed through. Taste and season with salt and pepper if needed. Serve hot topped with freshly sliced basil and extra Parmesan if you like.
Enjoy this creamy, comforting dish that’s sure to impress anyone lucky enough to share your table!
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 any excess moisture for better browning.
Can I Substitute the Cheese Tortellini?
Absolutely! You can use frozen tortellini or even ravioli if you prefer. Just adjust the cooking time according to the package instructions to ensure they’re cooked perfectly.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth if the sauce has thickened too much.
Is There a Way to Make This Recipe Dairy-Free?
Yes! Swap the heavy cream for canned coconut milk or a dairy-free cream alternative, and use a dairy-free Parmesan-style cheese or nutritional yeast to keep that cheesy flavor.
