Marry Me Chicken Tortellini combines two beloved comfort foods into one irresistible dish that’s guaranteed to impress. This creamy, flavor-packed meal features tender cheese tortellini swimming in a rich sun-dried tomato cream sauce, topped with juicy chicken and a sprinkle of fresh basil. The name isn’t just cute—this dish has truly earned its reputation for inspiring marriage proposals!
Perfect for date nights, family dinners, or when you simply want to treat yourself to something special, this restaurant-quality meal comes together in just 45 minutes. The combination of savory chicken, pillowy pasta, and that unforgettable sauce creates a dish that’s both elegant and comforting at the same time.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for weeknight dinners that still feel special
- One-pot preparation means less cleanup and more time enjoying your meal
- The creamy sun-dried tomato sauce is absolutely addictive and soaks perfectly into the tortellini
- Easily customizable with different proteins or pasta shapes based on what you have on hand
- Impressive enough for guests but simple enough for beginners to master
Ingredients
- 1 package (19 oz) frozen cheese tortellini
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons butter
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
- 3 teaspoons minced garlic (about 3 cloves)
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup Parmesan cheese, finely shredded
- 2 cups baby spinach, roughly chopped
Instructions
- In a bowl, toss the chicken pieces with ½ teaspoon each of black pepper, Italian seasoning, and paprika until evenly coated. Set aside while you prepare other ingredients.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken pieces in a single layer (work in batches if needed) and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Transfer the cooked chicken to a clean plate and set aside.
- Reduce the heat to medium-low and add butter to the same skillet. Once melted, add the sliced sun-dried tomatoes and minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in the chicken broth and heavy cream. Add 1 teaspoon each of Italian seasoning, black pepper, and paprika. Whisk continuously until the mixture starts to bubble gently. Gradually whisk in the grated Parmesan cheese until completely melted and the sauce is smooth.
- Add the cooked chicken back to the skillet along with the frozen tortellini and chopped spinach. Gently stir to coat everything in the sauce. Let the mixture simmer for about 5 minutes, stirring occasionally, until the tortellini is tender and the spinach has wilted.
- Remove from heat and let stand for 2 minutes to allow the sauce to thicken slightly. Serve in bowls, garnished with additional Parmesan cheese and chopped fresh parsley if desired.
Tips & Variations
- For a lighter version, substitute half-and-half for the heavy cream (though the sauce won’t be quite as rich).
- Add baby spinach in the last 2 minutes of cooking for extra color and nutrition.
- Use shrimp or Italian sausage instead of chicken for a different protein option.
- If you prefer a stronger sun-dried tomato flavor, add an extra tablespoon of the oil from the jar.
- Make it spicier by doubling the red pepper flakes or adding a dash of cayenne pepper.
- For meal prep, prepare the sauce ahead of time and cook the tortellini fresh when ready to serve.
Serving Suggestions
This rich dish pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the creaminess. A side of garlic bread is perfect for sopping up any extra sauce, while roasted asparagus or broccolini adds a nice textural contrast and freshness to the meal.
For a complete dinner experience, serve with a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc. The acidity in these wines helps balance the richness of the cream sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of cream or milk to revive the sauce as it tends to thicken when chilled.
- The chicken is done when it reaches an internal temperature of 165°F (74°C).
- For best results, use refrigerated tortellini rather than dried for a more tender texture.
FAQs
Can I use frozen tortellini instead of refrigerated?
Yes! Frozen tortellini works great in this recipe. Just add 2-3 minutes to the cooking time or follow the package instructions.
Can I make this dish ahead of time?
You can prepare the chicken and sauce up to a day ahead, but I recommend cooking the tortellini fresh when you’re ready to serve for the best texture.
Is there a dairy-free alternative for this recipe?
While it won’t have the same richness, you can substitute coconut cream for the heavy cream and use a dairy-free Parmesan alternative. The flavor profile will change slightly but still be delicious.
Why is it called “Marry Me Chicken”?
The original Marry Me Chicken earned its name because it’s supposedly so delicious that serving it might prompt a marriage proposal! This tortellini version takes that legendary dish to the next level with the addition of pasta.
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