Marry Me Chicken Tortellini is a beautiful blend of tender chicken pieces, soft cheese-filled tortellini, and a creamy tomato sauce that’s full of flavor but not too heavy. The sauce has just the right touch of garlic, herbs, and a hint of spice that makes it extra special. It’s a meal that feels cozy and fancy all at once, perfect for a weeknight dinner or when you want to impress someone without spending hours in the kitchen.
I love making this dish because it comes together so quickly but tastes like it took a lot more work. The creamy sauce clings to every bit of chicken and pasta, making each bite rich and comforting. I usually add a sprinkle of fresh Parmesan and a handful of fresh basil on top to brighten things up. It’s one of those recipes where you feel like you’re getting a little extra love in every forkful.
When I serve Marry Me Chicken Tortellini, I like to pair it with a simple green salad or some garlic bread to keep things balanced. It’s always a hit with friends and family, and honestly, I get asked to make it over and over again. If you’re looking for a dish that feels special but is easy to make, this one is definitely a winner in my book.
Key Ingredients & Substitutions
Chicken: Using boneless skinless chicken breasts keeps the dish tender and easy to cut into bite-sized pieces. If you prefer, boneless thighs add more flavor and stay juicy.
Tortellini: Cheese-filled refrigerated tortellini melts beautifully into the sauce, but frozen or fresh work just as well. For a lighter dish, try spinach or mushroom tortellini.
Sun-Dried Tomatoes: These add a lovely tangy sweetness and depth to the sauce. If you don’t have sun-dried tomatoes, roasted red peppers can be an excellent substitute.
Heavy Cream & Parmesan: Together they create the creamy, cheesy sauce. If you want a lighter option, use half-and-half instead of heavy cream, and a bit more Parmesan for flavor.
Spinach: Fresh spinach adds color and nutrition. Baby kale or Swiss chard also work well if you want to mix things up.
How Do You Get the Sauce Rich and Creamy Without It Breaking?
Making a smooth creamy sauce can feel tricky, but these tips help keep it perfect.
- After sautéing chicken and garlic, lower the heat before adding cream and broth. This prevents curdling.
- Stir the sauce gently and add Parmesan slowly so it melts evenly.
- Avoid boiling the sauce hard; a gentle simmer thickens it nicely.
- Adding fresh spinach near the end lets it wilt without making the sauce watery.
These simple steps help create that velvety sauce that clings beautifully to chicken and tortellini every time.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and making the creamy sauce all in one pan.
- Wooden spoon or heat-safe spatula – great for stirring the sauce gently without scratching the pan.
- Medium pot – you’ll boil the tortellini here; a pot with tall sides helps prevent spills.
- Colander – to drain the cooked tortellini quickly and easily.
- Knife and cutting board – for chopping chicken, garlic, and sun-dried tomatoes.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage or shrimp for a different protein bite and flavor twist.
- Replace spinach with kale or arugula for a different leafy green texture and taste.
- Add mushrooms or sun-dried tomato pesto to deepen the sauce’s savory notes.
- Use fresh mozzarella cubes or a mix of Parmesan and Asiago cheese for extra creamy, cheesy richness.
How to Make Marry Me Chicken Tortellini?
Ingredients You’ll Need:
- 1 lb (450g) boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- ¼ tsp red pepper flakes (optional, for a bit of heat)
- Salt and black pepper, to taste
- 9 oz (250g) refrigerated cheese tortellini
- 2 cups fresh spinach leaves
- Fresh basil, chopped, for garnish
Time You’ll Need:
This recipe takes about 10 minutes to prep and 20 minutes to cook, making it a quick and satisfying meal ready in around 30 minutes.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
2. Prepare the Sauce:
In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until fragrant. Then pour in heavy cream and chicken broth, stirring to combine. Let it gently simmer.
3. Add Cheese and Spice:
Stir in Parmesan cheese and red pepper flakes. Keep stirring until the cheese melts and the sauce becomes smooth.
4. Cook the Tortellini:
Meanwhile, cook tortellini in boiling salted water following package instructions until al dente. Drain and set aside.
5. Add Greens and Combine:
Stir fresh spinach into the sauce, cooking for 2-3 minutes until wilted. Return cooked chicken to the skillet, then gently fold in the tortellini. Let everything warm through and the sauce thicken slightly, about 2 more minutes.
6. Season and Serve:
Taste the dish and add more salt and pepper if needed. Serve hot, garnished with chopped fresh basil for a fresh touch.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thaw overnight in the fridge or use the quick thaw method by placing the sealed chicken in cold water. This helps ensure even cooking and a juicy result.
Can I Substitute Heavy Cream?
Absolutely! You can use half-and-half or whole milk mixed with a bit of flour to thicken if you want a lighter sauce. Just keep in mind the sauce won’t be as rich and creamy as with heavy cream.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Make This Dish Ahead of Time?
Yes! Prepare the chicken and sauce in advance, refrigerate separately from the tortellini, and combine just before serving. This keeps the pasta from getting soggy and makes reheating easier.