Creamy Marry Me Chicken Tortellini Recipe – Easy One Pan Meal

Steam curling up from a skillet filled with creamy, cheesy sauce—swirling around golden chicken and plump tortellini. I swear, every time I make this creamy Marry Me Chicken Tortellini, my kitchen smells like a cozy Italian restaurant and my family starts hovering before I even grab the plates. Honestly, this recipe didn’t just earn its “marry me” name for fun. The first time I made it, my partner literally asked if I could make it every single week (and, you know, I wasn’t mad about it).

Let’s face it: weeknights can be tough, and we all crave meals that deliver big flavors without fuss. I stumbled onto the idea for this one pan dinner after a string of failed attempts to “fancy up” tortellini with endless steps. Turns out, simplicity wins. Creamy Marry Me Chicken Tortellini brings together juicy chicken breast, pillowy cheese tortellini, sundried tomatoes, and a dreamy sauce—all in a single pan, with minimal cleanup, and maximum wow factor. It’s the kind of recipe that feels special but is totally doable, even on a busy Tuesday.

Whether you’re cooking for date night, wrangling hungry kids, or just treating yourself after a long day, this is the dish that’ll make you feel like a kitchen rockstar. I’ve tested this creamy Marry Me Chicken Tortellini more than a dozen times—tweaking the sauce, dialing in the seasoning, and making sure it’s foolproof. Trust me, if you’ve ever wanted a recipe that’s comforting, crowd-pleasing, and impressively easy, you’re in the right spot. Let’s get cooking!

Why You’ll Love This Creamy Marry Me Chicken Tortellini

After countless batches, tweaks, and taste-tests, I’m convinced this recipe checks every box for a dreamy dinner (and not just because my family begs for seconds!). Here’s why Creamy Marry Me Chicken Tortellini stands out from the crowd:

• Quick & Easy: Ready in under 40 minutes—no marathon cooking sessions required.
• One Pan Wonder: Less mess, less stress. Everything cooks together, so cleanup’s a breeze.
• Simple Ingredients: No wild goose chases for specialty items. Most are pantry staples or easily grabbed at any grocery store.
• Perfect for All Occasions: It’s fancy enough for date night, but hearty enough for family dinners, potlucks, or Sunday suppers.
• Crowd-Pleaser: Even picky eaters go for seconds (kids love the tortellini, adults swoon over the sauce).
• Unbelievably Delicious: The combination of creamy sauce, juicy chicken, and cheesy tortellini is pure comfort food magic.

What makes this version different? I blend the sundried tomatoes into the sauce so every bite is rich and tangy—no dry bits in sight. The chicken gets a golden sear, locking in juices before simmering gently with the tortellini. Plus, by using store-bought cheese tortellini, you save time without sacrificing flavor. This isn’t just another “throw it together” pasta dish. It’s the kind of meal that makes you linger at the table, savoring every bite, and maybe even sneaking an extra spoonful straight from the pan (I’ve definitely been guilty of that).

Whether you’re wooing someone special or just treating yourself, Creamy Marry Me Chicken Tortellini is comfort food that feels a little fancy—without any drama. Make it once, and you’ll see why it’s a keeper!

Ingredients Needed for Creamy Marry Me Chicken Tortellini

This recipe uses simple, wholesome ingredients to deliver bold flavor and that luscious, creamy texture we all crave. Most items are pantry staples or easy to swap if needed.

• For the Chicken & Tortellini:
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450g, sliced into cutlets or medallions)
  • 1 package (9 oz / 250g) refrigerated cheese tortellini (fresh or frozen works)
  • 2 tbsp olive oil (for searing)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (adds color and a hint of sweetness)
  • 1/2 tsp garlic powder
• For the Creamy Sauce:
  • 3-4 cloves garlic, minced
  • 1/2 cup (60g) sundried tomatoes, drained and chopped (oil-packed preferred for richness)
  • 1 cup (240ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream (or use half-and-half for lighter sauce)
  • 1/2 cup (50g) grated Parmesan cheese (freshly grated is best for melting)
  • 1/2 tsp dried Italian herbs (or a mix of basil, oregano, thyme)
  • 1/4 tsp crushed red pepper flakes (optional, for a gentle kick)
• For Garnish (Optional):
  • Fresh basil or parsley, chopped
  • Extra grated Parmesan

Ingredient Tips & Substitutions:

• Swap chicken breasts for thighs if you prefer juicy, dark meat.
• Use spinach tortellini or mushroom tortellini for a fun twist.
• Substitute dairy-free cream and vegan Parmesan for a lactose-free version.
• Frozen tortellini works—just add 2-3 extra minutes to simmering time.
• If you’re out of sundried tomatoes, try roasted red peppers or chopped cherry tomatoes.

I’ve found DiLuso and Giovanni Rana brands of tortellini are reliably tender and flavorful. If you’re shopping local, ask for small-batch tortellini—they hold their shape better and are less likely to get mushy. For the Parmesan, grating your own makes the sauce silkier (pre-grated sometimes clumps).

Equipment Needed

One of my favorite things about Creamy Marry Me Chicken Tortellini is the minimal equipment required. Here’s what you’ll need:

• Large deep skillet or sauté pan (12-inch preferred): Nonstick or stainless steel both work. I use my trusty cast iron sometimes for extra browning.
• Sharp chef’s knife: For slicing chicken and chopping sundried tomatoes.
• Cutting board: Wooden or plastic—just something sturdy.
• Measuring cups and spoons: For accuracy (don’t eyeball the cream—you’ll regret it).
• Tongs or spatula: For flipping chicken and stirring sauce.
• Grater: For Parmesan (microplane or box grater).

If you don’t have a large skillet, a Dutch oven or wide saucepan does the job. I’ve sometimes used an old nonstick pan and, with gentle heat, it came out great. If you’re missing a grater, just crumble the Parmesan by hand (it won’t melt quite as smooth, but hey, rustic is good!). For those with a small kitchen, a single pan and minimal gear means less washing—always a win in my book.

Preparation Method

Let’s walk through how to make Creamy Marry Me Chicken Tortellini—from prepping the chicken to swirling in the sauce. I’ll share my favorite time-savers and troubleshooting tips along the way.

1. Slice the Chicken: Using a sharp knife, slice chicken breasts into thin cutlets or medallions (about 1/2-inch thick). This helps them cook quickly and evenly.
2. Season Chicken: Sprinkle chicken pieces with kosher salt, black pepper, paprika, and garlic powder. Press spices gently into the meat for extra flavor.
3. Sear Chicken (5-7 minutes): Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken in a single layer (don’t overcrowd!). Sear until golden, about 3 minutes per side. (Chicken should be 165°F/74°C inside.) Remove to a plate and tent loosely with foil.
4. Sauté Garlic & Sundried Tomatoes (2 minutes): Lower heat to medium. In the same pan, add minced garlic and chopped sundried tomatoes. Stir until garlic is fragrant but not browned—trust your nose here! If tomatoes stick, splash in a bit of broth.
5. Deglaze & Build Sauce (2 minutes): Pour in chicken broth, scraping up brown bits from the pan (that’s pure flavor!). Add Italian herbs and red pepper flakes.
6. Add Cream & Cheese (3 minutes): Stir in heavy cream and Parmesan cheese. Simmer gently, stirring until cheese melts and sauce thickens. (If sauce looks thin, simmer an extra 1-2 minutes.)
7. Cook Tortellini (7-8 minutes): Add cheese tortellini directly to the pan. Stir to coat in sauce. Cover and simmer on low for 7-8 minutes, or until tortellini is tender and heated through. (If using frozen tortellini, add 2-3 extra minutes.)
8. Return Chicken & Finish (2 minutes): Nestle the seared chicken back into the sauce. Spoon sauce over chicken pieces. Simmer for 2 minutes to warm everything together. Check for salt—add a pinch if needed.
9. Garnish & Serve: Sprinkle fresh basil or parsley over the top. Add extra Parmesan if you’re feeling fancy.

Preparation Notes:

• If sauce thickens too much, splash in a bit more broth or cream to loosen.
• Chicken sometimes releases juices—don’t worry, that just adds flavor to the sauce.
• For extra golden chicken, let it rest on a wire rack while you finish the sauce.

Sensory cues: Your kitchen should smell like garlic, herbs, and creamy cheese. Sauce will go from pale to a rich golden color, and tortellini should be plump, not mushy. My tip: Taste a tortellini before serving—it should be tender with a bit of bite, not falling apart.

Cooking Tips & Techniques

Here’s what I’ve learned making Creamy Marry Me Chicken Tortellini (sometimes the hard way!).

• Don’t Overcrowd the Pan: Sear chicken in batches if your skillet is small. Crowding causes steaming, which means no golden crust.
• Low & Slow for the Sauce: Once cream is added, keep heat low. Boiling can break the sauce (I’ve had a few split disasters!).
• Simmer, Don’t Boil Tortellini: Gentle simmering keeps tortellini tender. High heat will make them burst or turn mushy—trust me, it’s not pretty.
• Taste as You Go: Cheese tortellini brands vary in saltiness. Taste sauce before adding extra salt.
• Multitasking: While chicken sears, chop garlic and sundried tomatoes. Saves a few minutes and keeps you in rhythm.
• Troubleshooting: If sauce is too thick, add broth. If too thin, simmer uncovered. If chicken is overcooked, slice thinner next time.

One time, I forgot the garlic and tried to add it late—the flavor just wasn’t there. Lesson learned: sauté garlic early for depth. Also, if you use pre-grated Parmesan, expect a slightly grainier sauce. For extra creaminess, blend sundried tomatoes into the cream before adding (it’s a game-changer!). Last but not least, don’t skip the fresh herbs—those little flecks make the dish pop.

Variations & Adaptations

Want to shake things up? Here are my favorite ways to make Creamy Marry Me Chicken Tortellini your own:

• Low-Carb: Swap tortellini for zucchini noodles or cooked cauliflower florets. Use almond flour to dredge chicken for a crispier, gluten-free touch.
• Vegetarian: Skip the chicken and add sautéed mushrooms, spinach, or artichoke hearts. Use veggie broth for extra flavor.
• Seasonal Flavors: In summer, add fresh cherry tomatoes and basil. In autumn, try adding a handful of spinach or roasted butternut squash.
• Dairy-Free: Use coconut cream and vegan cheese. The sauce will be slightly sweeter, but still delicious.
• Spicy: Double the red pepper flakes or add a pinch of cayenne for some heat.

My personal favorite variation is swapping in mushroom tortellini and a handful of baby spinach at the end. The earthy mushrooms and the fresh greens make it feel extra luxurious. If you need allergy-friendly options, look for nut-free, gluten-free tortellini at specialty stores. Cooking method-wise, you can bake everything in a casserole dish after simmering the sauce for a bubbly, golden top. Honestly, this recipe is flexible—try what sounds tasty and make it yours!

Serving & Storage Suggestions

For a picture-perfect presentation, serve Creamy Marry Me Chicken Tortellini straight from the pan, garnished with fresh basil and a shower of Parmesan. The sauce is at its silkiest when piping hot—don’t let it cool too long before digging in!

• Serving Temperature: Hot and creamy is best. Let it rest for 2-3 minutes before serving (so you don’t burn your tongue—learned that the hard way!).
• Pairings: I love serving this with a crisp green salad, roasted asparagus, or garlic bread. A chilled glass of white wine or sparkling water is a nice touch, too.
• Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits—just add a splash of broth or cream when reheating.
• Freezer Friendly?: You can freeze portions for up to 2 months, but tortellini will soften more after thawing. Freeze sauce and chicken separately for best texture.
• Reheating: Warm gently in a skillet over low heat or microwave in short bursts, stirring often. Add cream or broth to refresh the sauce.

Flavor actually gets deeper after a day in the fridge, thanks to the sundried tomatoes and herbs. If you’re meal prepping, make the sauce ahead and add fresh tortellini when you’re ready to serve.

Nutritional Information & Benefits

Here’s a quick overview of what you’re getting in each delicious serving of Creamy Marry Me Chicken Tortellini:

• Calories: About 520 per serving
• Protein: 32g (thanks to chicken and cheese tortellini)
• Carbs: 38g
• Fat: 22g (mostly healthy fats from olive oil and cream)

Sundried tomatoes are packed with antioxidants and add that craveable tang. Chicken provides lean protein, and tortellini brings complex carbs for energy. You can easily adjust this dish to be gluten-free or lower-carb by swapping the pasta. If you have dairy allergies, take note of the cream and cheese—substitute accordingly. I love that this meal feels indulgent but still delivers balanced nutrition. For me, dishes like this make eating well feel like a treat, not a chore!

Conclusion

If you’re searching for a dinner that’s comforting, crave-worthy, and totally doable on a weeknight, Creamy Marry Me Chicken Tortellini is the answer. It’s got everything—creamy sauce, juicy chicken, and pillowy tortellini—all in one pan, and honestly, it never fails to impress.

Don’t be afraid to tweak the recipe to suit your tastes. Add extra veggies, swap the protein, or throw in a splash of white wine for depth. That’s the beauty of recipes like this—make it your own, and it’ll still shine.

I come back to this dish whenever I need a little food hug or want to wow friends without spending hours in the kitchen. So, give it a whirl, and if you love it, share your twist in the comments below! Let’s keep the delicious ideas rolling. Enjoy every creamy, cheesy, soul-soothing bite!

FAQs About Creamy Marry Me Chicken Tortellini

Can I use frozen tortellini instead of fresh?

Yes! Just add 2-3 extra minutes when simmering. Make sure tortellini is tender before serving.

How do I keep the sauce from splitting?

Lower the heat before adding cream and Parmesan, and don’t boil the sauce. Stir gently until everything melds together.

Can I make this recipe ahead of time?

You can make the sauce and chicken ahead. Add tortellini and simmer just before serving for best texture.

Is this recipe gluten-free?

Not as written, since tortellini usually contains wheat. Use gluten-free tortellini and check all ingredient labels if needed.

What can I substitute for sundried tomatoes?

Try chopped roasted red peppers or cherry tomatoes—they add color and tang without overpowering the sauce.

Creamy Marry Me Chicken Tortellini

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• Author: Olivia Grace
• Total Time: 38 minutes
• Yield: 4 servings 1x

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Description

A cozy, one-pan Italian-inspired meal featuring juicy chicken, cheese tortellini, and a rich, creamy sundried tomato-Parmesan sauce. Perfect for busy weeknights or special occasions, this dish is comforting, crowd-pleasing, and easy to make.

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Ingredients

Scale 1x2x3x

• 2 large boneless, skinless chicken breasts (about 1 lb), sliced into cutlets or medallions
• 1 package (9 oz) refrigerated cheese tortellini (fresh or frozen)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 3–4 cloves garlic, minced
• 1/2 cup sundried tomatoes, drained and chopped (oil-packed preferred)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half)
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried Italian herbs (or mix of basil, oregano, thyme)
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh basil or parsley, chopped (for garnish)
• Extra grated Parmesan (for garnish)

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Instructions

1. Slice chicken breasts into thin cutlets or medallions (about 1/2-inch thick).
2. Season chicken pieces with kosher salt, black pepper, paprika, and garlic powder. Press spices gently into the meat.
3. Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and sear until golden, about 3 minutes per side. Remove to a plate and tent loosely with foil.
4. Lower heat to medium. In the same pan, add minced garlic and chopped sundried tomatoes. Stir until garlic is fragrant but not browned.
5. Pour in chicken broth, scraping up brown bits from the pan. Add Italian herbs and red pepper flakes.
6. Stir in heavy cream and Parmesan cheese. Simmer gently, stirring until cheese melts and sauce thickens.
7. Add cheese tortellini directly to the pan. Stir to coat in sauce. Cover and simmer on low for 7-8 minutes, or until tortellini is tender and heated through. (Add 2-3 extra minutes if using frozen tortellini.)
8. Nestle the seared chicken back into the sauce. Spoon sauce over chicken pieces. Simmer for 2 minutes to warm everything together. Taste and adjust salt if needed.
9. Garnish with fresh basil or parsley and extra Parmesan. Serve hot.

Notes

For extra creaminess, blend sundried tomatoes into the cream before adding. If sauce thickens too much, add a splash of broth or cream. Sear chicken in batches if needed for best browning. Taste sauce before adding extra salt, as cheese tortellini brands vary in saltiness. For gluten-free or vegetarian adaptations, use appropriate tortellini and broth. Leftovers keep well in the fridge for up to 3 days; add a splash of cream or broth when reheating.

• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: About 1/4 of the recipe (1 chicken cutlet and 1/4 of tortellini with sauce)
• Calories: 520
• Sugar: 5
• Sodium: 820
• Fat: 22
• Saturated Fat: 10
• Carbohydrates: 38
• Fiber: 3
• Protein: 32

Keywords: marry me chicken, creamy chicken tortellini, one pan dinner, Italian comfort food, easy weeknight meal, chicken pasta, sundried tomato sauce