The first time I made Marry Me Chicken Tortellini, the kitchen smelled like a wedding proposal waiting to happen. Creamy sun-dried tomato sauce bubbling away, cheesy tortellini peeking through, and juicy chicken sizzling in the skillet—honestly, it’s a recipe that feels like pure romance on a plate. If you’re anything like me, you know how those “viral” recipes pop up everywhere, but this one? It totally deserves the hype. I first tried a classic Marry Me Chicken during a chaotic weeknight dinner, and it was a hit. But adding pillowy cheese tortellini and that rich, tangy tomato sauce turned it into my go-to comfort meal for when I want something special (without a ton of effort).
I’ve tested this Marry Me Chicken Tortellini recipe at least eight times (maybe more, but who’s counting when you’re enjoying every bite?). It’s become a staple for Sunday dinners and even last-minute date nights. The creamy sauce is loaded with flavor—thanks to sun-dried tomatoes and a touch of parmesan—and the chicken stays tender, never dry. This dish is perfect for busy families, picky eaters, or anyone on the hunt for a crowd-pleasing pasta that feels a little fancy but comes together in under an hour. Trust me, once you’ve tasted this creamy, dreamy combo, you’ll want to make it again and again.
Whether you’re new to Marry Me Chicken recipes or looking for a fresh twist, this version with tortellini and sun-dried tomato sauce is proof that comfort food can be exciting (and yes, even a little romantic!). Let’s dig into the details and see why this is the pasta dish that everyone is raving about.
Why You’ll Love This Marry Me Chicken Tortellini Recipe
After cooking and tweaking this Marry Me Chicken Tortellini recipe more times than I can count, I promise it’s worth every minute you spend in the kitchen. Here’s why it’s a favorite in my house (and with everyone who tries it):
- Quick & Easy: Ready in about 40 minutes—ideal for weeknights, cozy date nights, or when you just need a little comfort food, fast.
- Simple Ingredients: Most items are pantry staples or easy to grab at any grocery store. No wild goose chases for obscure ingredients.
- Perfect for Any Occasion: Whether you’re hosting friends, feeding picky kids, or impressing a special someone, this recipe fits the bill.
- Crowd-Pleaser: I haven’t met a person who didn’t ask for seconds. The creamy sauce and cheese tortellini win over even the toughest critics.
- Unbelievably Delicious: The combo of tender chicken, cheesy pasta, and tangy sun-dried tomatoes is pure comfort. Sometimes I close my eyes after the first bite—it’s that good.
What sets this apart from other Marry Me Chicken recipes? Blending the sun-dried tomatoes right into the sauce gives it a rich, almost smoky flavor (seriously, don’t skip this step). Using fresh tortellini instead of regular pasta makes every bite melt-in-your-mouth soft. And if you want to dial up the flavor, add a sprinkle of fresh basil or a squeeze of lemon at the end—it’s my little secret for a pop of brightness.
This recipe isn’t just about good food—it’s about making memories. Whether you’re celebrating something special or just need a meal that makes you feel hugged from the inside, Marry Me Chicken Tortellini delivers every time. I’ve had friends text me for the recipe, coworkers ask for it at potlucks, and my family requests it at least once a month. It’s the kind of dish that brings people together, and honestly, isn’t that what food is all about?
Ingredients Needed
This recipe relies on simple, flavorful ingredients that come together for a creamy, comforting pasta dish. I usually have most of these in my kitchen (especially the tortellini—never hurts to have a bag in the freezer for emergencies!). Here’s what you’ll need:
- For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (or dried oregano/basil mix)
- 2 tablespoons olive oil (for searing)
- For the Creamy Sun-Dried Tomato Sauce:
- 3/4 cup sun-dried tomatoes in oil, drained and chopped (about 90 g)
- 2-3 garlic cloves, minced
- 1 cup chicken broth (240 ml, low-sodium preferred)
- 1 cup heavy cream (240 ml; can swap for half & half for lighter sauce)
- 1/2 cup grated parmesan cheese (50 g; fresh is best for melting)
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- For the Tortellini:
- 18 oz (500 g) cheese tortellini (refrigerated or frozen)
- For Garnish & Finishing:
- Fresh basil leaves, chopped (optional, for serving)
- Extra parmesan cheese, grated (for topping)
- Lemon wedges (my secret for a fresh finish)
Ingredient Tips & Substitutions:
- Chicken: Swap for thighs if you prefer dark meat; both work great.
- Tortellini: Use spinach or mushroom tortellini for a twist, or swap for gluten-free pasta if needed.
- Sun-Dried Tomatoes: Oil-packed are best for flavor, but dry ones work—just soak them in warm water before chopping.
- Parmesan: Pre-grated is okay, but fresh block parmesan melts better (I use the Trader Joe’s block when I can).
- Dairy-Free Option: Sub coconut cream for the heavy cream and use vegan parmesan.
If you’re short on time, rotisserie chicken works in a pinch—just shred and add to the sauce before the tortellini. I’ve tried this with frozen tortellini and it’s just as good (maybe a little softer, but still delicious). Feel free to get creative with the herbs and spices depending on what you love or have handy!
Equipment Needed
One thing I love about Marry Me Chicken Tortellini? You don’t need fancy gear. Here’s what I grab every time:
- Large skillet or sauté pan: I use a 12-inch nonstick or stainless steel pan—enough room for chicken and sauce.
- Medium saucepan: For boiling the tortellini. If your skillet is deep enough, you can cook pasta right in the sauce (saves dishes!).
- Sharp chef’s knife: Slicing chicken and chopping sun-dried tomatoes is easier with a good blade.
- Wooden spoon or silicone spatula: For stirring (I’ve melted a few plastic ones over the years—silicone is safer).
- Tongs: Flipping chicken or tossing pasta in sauce.
- Measuring cups and spoons: Accuracy makes the sauce just right.
- Cutting board: Preferably plastic for easy cleaning after chicken prep.
If you don’t have a skillet big enough, split the recipe into two batches—done it before, still tastes amazing! For budget-friendly options, I like the IKEA frying pan (holds up surprisingly well) and a simple wooden spoon from Target. Just make sure to clean pans right after so the tomato sauce doesn’t stain. Trust me, learned that the hard way.
Preparation Method
Ready to cook? Here’s the step-by-step breakdown for Ultimate Marry Me Chicken Tortellini:
- Prep the Chicken:
- Pat chicken breasts dry with paper towels.
- Season both sides evenly with salt, pepper, and Italian seasoning.
- Let rest for 5 minutes (this helps seasoning stick).
- Cook the Chicken (10 minutes):
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts and cook 4-5 minutes per side until golden brown and just cooked through (internal temp: 165°F/74°C).
- Remove chicken to a plate and cover loosely with foil to keep warm.
- Tip: If chicken browns too fast, lower the heat slightly—don’t rush this part!
- Boil the Tortellini (while chicken cooks):
- Bring a medium saucepan of salted water to a boil.
- Add cheese tortellini and cook according to package directions—usually 3-5 minutes for refrigerated, 6-7 for frozen.
- Drain and set aside (toss with a splash of olive oil to prevent sticking).
- Make the Creamy Sun-Dried Tomato Sauce (12 minutes):
- In the same skillet (don’t wipe—those chicken bits add flavor!), add garlic and chopped sun-dried tomatoes.
- Sauté for 1-2 minutes until fragrant but not burned.
- Pour in chicken broth and heavy cream, scraping up any browned bits.
- Simmer for 5-6 minutes, stirring often, until slightly thickened.
- Stir in parmesan cheese and red pepper flakes (if using); continue simmering until cheese melts and sauce is creamy.
- Sensory cue: Sauce should cling to the spoon and smell rich and tangy.
- Slice and Return Chicken (3 minutes):
- Slice chicken breasts into strips or cubes.
- Return to skillet, coating with sauce. Simmer together for 2-3 minutes to let flavors mingle.
- Prep note: If sauce thickens too much, add a splash of broth or cream.
- Add Tortellini (2 minutes):
- Gently fold cooked tortellini into the skillet, tossing with chicken and sauce until everything is coated and heated through.
- Warning: Don’t over-stir or tortellini can break apart.
- Finish and Serve:
- Taste and adjust seasoning—add extra salt, pepper, or a squeeze of lemon if needed.
- Sprinkle with fresh basil and more parmesan.
- Serve hot, straight from the pan!
Troubleshooting tips: If the sauce separates, whisk vigorously or add a spoonful of pasta water. If chicken turns out dry, try slicing thinner next time for quicker, juicier cooking. I sometimes prep everything ahead except the tortellini, then throw it all together just before serving. It’s a lifesaver when guests arrive early (speaking from experience!).
Cooking Tips & Techniques
Making Marry Me Chicken Tortellini is pretty straightforward, but there are a few tricks I’ve learned over the years that make a big difference:
- Brown the Chicken Well: Let it sit in the hot pan without moving for the first few minutes. You’ll get that deep, savory flavor (don’t be afraid of a little color!).
- Don’t Overcook Tortellini: Fresh tortellini cooks fast—check a minute early. Overcooked tortellini turns mushy, and nobody wants that.
- Use Pasta Water: If the sauce gets too thick, a splash of reserved pasta water brings it back to silky perfection (learned this from Italian friends).
- Balance the Flavors: Sun-dried tomatoes are bold, so taste as you go. If it’s too tangy, add a bit more cream or cheese.
- Multitasking: Boil tortellini while the chicken sears to save time. Keep an eye on both, though—I’ve burned garlic while distracted more than once!
- Consistency: Always shred parmesan yourself if you can—it melts better and gives the sauce that smooth finish.
- Personal Lesson: The first time I made this, I forgot to drain the tomatoes well. Oily sauce is not ideal! Pat those tomatoes dry for best results.
Common mistakes? Rushing the chicken, overcooking pasta, or dumping everything in at once. Take it step by step, taste as you go, and don’t stress if it’s not perfect. Some of my best batches were a little “rustic”—that’s real home cooking!
Variations & Adaptations
One of the best things about Marry Me Chicken Tortellini is how flexible it is. Here’s how you can mix things up to suit different tastes, diets, or seasons:
- Gluten-Free: Use gluten-free tortellini or swap in gluten-free penne. The sauce works beautifully with any pasta.
- Vegetarian Option: Skip the chicken and double up on tortellini. Add sautéed mushrooms for a meaty bite (my go-to when hosting vegetarian friends).
- Low-Carb: Replace tortellini with zucchini noodles or steamed cauliflower. The creamy sauce still shines!
- Seasonal Twist: In summer, toss in fresh cherry tomatoes and baby spinach for color and freshness.
- Spicy Version: Add more red pepper flakes or a dash of hot sauce. My husband’s favorite!
- Allergen Substitutions: Use coconut cream instead of heavy cream for dairy-free, and vegan parmesan if needed.
I’ve tried swapping chicken for turkey breast and even shrimp—both delicious. For a richer sauce, stir in a spoonful of mascarpone cheese or crème fraîche at the end. Kids love when I top it with crispy bacon bits, and for adults, a handful of arugula adds a peppery kick. Honestly, don’t be afraid to personalize this dish—it’s forgiving and always tasty.
Serving & Storage Suggestions
This Marry Me Chicken Tortellini is best served hot, straight out of the skillet. I love piling it high in a wide pasta bowl, topping with basil and extra parmesan. If you’re making it for a special dinner, pair with a crisp green salad and garlic bread—total restaurant vibes at home.
Leftovers keep well in the fridge for 2-3 days. Store in an airtight container and reheat gently on the stove or in the microwave (add a splash of cream or milk to loosen the sauce). You can freeze portions in freezer-safe containers for up to 2 months, though tortellini may soften a bit after thawing—still delicious, just a tad less firm.
When reheating, stir often and add a little liquid if needed. The flavors deepen overnight, so leftovers taste even better! Sometimes I add fresh spinach or peas before reheating for a veggie boost. Trust me, lunch the next day is something to look forward to.
Nutritional Information & Benefits
Here’s an approximate nutritional breakdown per serving (based on 4 servings):
- Calories: 600-650
- Protein: 35 g
- Carbohydrates: 45 g
- Fat: 33 g
- Fiber: 4 g
Health Highlights: Chicken adds lean protein, sun-dried tomatoes pack antioxidants, and tortellini gives satisfying carbs. If you use lighter cream or swap for low-fat options, you’ll cut calories and fat. Parmesan provides calcium, while basil and tomatoes offer vitamins and a tangy kick.
Dietary notes: Can be made gluten-free, vegetarian, or dairy-free with simple swaps. Contains wheat, dairy, and egg (in tortellini)—always check labels if allergies are a concern. For me, this recipe fits perfectly into my “treat yourself but balance it out” approach—a little indulgence, a lot of comfort!
Conclusion
If you’re searching for a pasta dish that’s cozy, crave-worthy, and guaranteed to impress, Marry Me Chicken Tortellini is the answer. Creamy sun-dried tomato sauce, tender chicken, and cheesy tortellini—what’s not to love? It’s easy enough for weeknights, special enough for celebrations, and always leaves you wanting one more bite.
Don’t be shy about making this recipe your own. Try different tortellini flavors, add a veggie or two, or play with the herbs—whatever fits your mood. Cooking should be fun and a little messy, right? I make this dish when I want to show someone I care (or just want to treat myself to something delicious).
If you try this Marry Me Chicken Tortellini, please leave a comment below! Share your tweaks, tag me if you post on Pinterest, and let’s swap notes on the best pasta dinners. Happy cooking—and may your kitchen always be filled with good smells and good company!
Frequently Asked Questions (FAQs)
Can I use frozen tortellini for Marry Me Chicken Tortellini?
Absolutely! Just add a minute or two to the boiling time. The texture may be a bit softer, but the flavor stays awesome.
What’s the best substitute for heavy cream in the sauce?
You can use half & half for a lighter sauce or coconut cream for a dairy-free option. Both work well and keep the sauce creamy.
Can I make Marry Me Chicken Tortellini ahead of time?
Yes, prep the chicken and sauce ahead, but cook tortellini fresh for best texture. Combine everything and reheat gently when ready to serve.
Is this recipe gluten-free?
It isn’t by default, but you can use gluten-free tortellini and double-check all other ingredients to make it gluten-free.
How can I add more vegetables to this dish?
Toss in spinach, mushrooms, or peas with the sauce for extra color and nutrition. I sometimes add roasted red peppers for a little sweetness.
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Marry Me Chicken Tortellini
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This easy, creamy sun-dried tomato pasta combines tender chicken, cheesy tortellini, and a rich tomato-parmesan sauce for a comforting, crowd-pleasing meal. Perfect for weeknights, date nights, or special occasions, it comes together in under an hour and is sure to impress.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (or dried oregano/basil mix)
- 2 tablespoons olive oil
- 3/4 cup sun-dried tomatoes in oil, drained and chopped
- 2–3 garlic cloves, minced
- 1 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream (or half & half for lighter sauce)
- 1/2 cup grated parmesan cheese (fresh preferred)
- 1/2 teaspoon red pepper flakes (optional)
- 18 oz cheese tortellini (refrigerated or frozen)
- Fresh basil leaves, chopped (optional, for serving)
- Extra parmesan cheese, grated (for topping)
- Lemon wedges (for serving)
Instructions
- Pat chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, and Italian seasoning. Let rest for 5 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 4-5 minutes per side until golden brown and just cooked through (internal temp: 165°F). Remove chicken to a plate and cover loosely with foil to keep warm.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add cheese tortellini and cook according to package directions—usually 3-5 minutes for refrigerated, 6-7 for frozen. Drain and set aside (toss with a splash of olive oil to prevent sticking).
- In the same skillet, add garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant but not burned.
- Pour in chicken broth and heavy cream, scraping up any browned bits. Simmer for 5-6 minutes, stirring often, until slightly thickened.
- Stir in parmesan cheese and red pepper flakes (if using); continue simmering until cheese melts and sauce is creamy.
- Slice chicken breasts into strips or cubes. Return to skillet, coating with sauce. Simmer together for 2-3 minutes to let flavors mingle. If sauce thickens too much, add a splash of broth or cream.
- Gently fold cooked tortellini into the skillet, tossing with chicken and sauce until everything is coated and heated through. Don’t over-stir or tortellini can break apart.
- Taste and adjust seasoning—add extra salt, pepper, or a squeeze of lemon if needed. Sprinkle with fresh basil and more parmesan. Serve hot, straight from the pan.
Notes
For best results, brown the chicken well and don’t overcook the tortellini. Use pasta water to adjust sauce consistency if needed. Can be made gluten-free, vegetarian, or dairy-free with simple swaps. Leftovers keep well for 2-3 days and taste even better after flavors meld overnight.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1/4 of the recipe (1 generous bowl)
- Calories: 625
- Sugar: 5
- Sodium: 900
- Fat: 33
- Saturated Fat: 16
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
Keywords: marry me chicken, tortellini, creamy pasta, sun-dried tomato, chicken pasta, comfort food, easy dinner, weeknight meal, date night, parmesan sauce
