Marry Me Chicken Tortellini Recipe – Easy Creamy Pasta Dinner

The first time I tried “Marry Me Chicken Tortellini,” the aroma in my kitchen was so good, my neighbor knocked to ask what was cooking. Seriously, this dish is that magnetic! Imagine juicy chicken, pillowy tortellini, all swimming in a velvety, garlicky cream sauce—it’s the kind of meal people talk about for days after.

I stumbled on Marry Me Chicken (the original), years ago while scrolling recipes late at night. It was the name that hooked me—so bold and cheeky, right? But it wasn’t until I decided to toss in fresh cheese tortellini that the magic really happened. The sauce clings to every bite, those sun-dried tomatoes pop with flavor, and dinner goes from basic to “how did you make this?!” in under an hour.

This recipe is my go-to for date nights at home or when I want something special but fuss-free. The creamy sauce is what brings everyone to the table (and keeps them there). If you’ve got picky eaters, hungry teens, or just want a dinner that makes you feel like a kitchen superstar, you’re in the right place. Plus, you know, the name alone makes folks smile—who wouldn’t want a dish that promises romance?

I’ve tested this Marry Me Chicken Tortellini at least a dozen times (and probably a dozen more). It’s always the same: empty plates, requests for seconds, and not a single strand of pasta left behind. As someone who’s cooked for crowds and solo nights, I can confidently say—this is comfort food with a little wow factor. Ready to make some kitchen magic?

Why You’ll Love This Recipe

This Marry Me Chicken Tortellini recipe has earned a spot in my “never-fail” dinner rotation. Here’s why I think you’ll absolutely fall for it:

• One-Pan Wonder: Everything comes together in a single skillet—less mess, less stress, more flavor.
• Ready in Under 45 Minutes: Perfect for busy weeknights or unexpected dinner guests. You can whip this up fast, and it tastes like you spent hours.
• Simple, Familiar Ingredients: Most of what you need is probably already in your fridge or pantry. No wild goose chases at the store.
• Rich, Creamy Sauce: The sauce is what dreams are made of—garlicky, a little tangy from sun-dried tomatoes, and so smooth you’ll want to lick the pan (I may have…)
• Family & Kid Approved: Even my pickiest eater goes back for seconds. Kids love the pasta, adults love the flavors, and everyone leaves happy.
• Customizable: You can easily tweak the protein, switch up the pasta, or toss in extra veggies. The recipe is forgiving and flexible.
• Perfect for Special Occasions: Yes, it’s got “marry me” in the name, but it’s just as good for weeknight comfort or impressing company.

What sets this apart from typical creamy pasta dishes? It’s all about the seasoning and the way the tortellini soaks up every drop of sauce. Blending the chicken with Italian herbs, then simmering everything with sun-dried tomatoes, makes for deep flavor (not just salty cream). I always blend the sauce a bit at the end for a super silky finish—that’s my little secret.

This recipe is more than just food. It’s the kind of meal that makes you pause after the first bite, maybe close your eyes, and just savor. It’s cozy, indulgent, and honestly, it feels like a hug in a bowl. Whether you’re feeding a crowd or just yourself, this is the dish you’ll want to make again and again.

Ingredients Needed

This Marry Me Chicken Tortellini recipe uses everyday ingredients—nothing fancy, just pure flavor. Here’s what you’ll need:

• For the Chicken:
  • 2 large boneless, skinless chicken breasts (about 500g / 1.1 lbs)
  • 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (for pan-searing)
• For the Sauce:
  • 3 cloves garlic, minced
  • 1/2 cup (70g) sun-dried tomatoes, drained and chopped (packed in oil—adds tang and richness)
  • 1 cup (240ml) chicken broth (low sodium preferred)
  • 1 cup (240ml) heavy cream (or half-and-half for lighter sauce)
  • 1/2 cup (50g) grated parmesan cheese (freshly grated, not pre-shredded—it melts better)
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little kick)
  • 1 tablespoon unsalted butter (for extra richness)
• For the Tortellini:
  • 18oz (500g) fresh cheese tortellini (refrigerated section—brands like Rana or Trader Joe’s work well)
• Optional Garnishes:
  • Fresh basil leaves, chopped
  • Extra parmesan cheese, for serving
  • Cracked black pepper

Ingredient Tips & Substitutions:

• Use small, juicy chicken breasts for the most tender result. If you only have chicken thighs, that works too (just adjust cooking time).
• If you can’t find sun-dried tomatoes in oil, use dry ones and soak them in hot water for 10 minutes.
• For a gluten-free version, swap tortellini for gluten-free pasta; for dairy-free, use coconut cream and a vegan cheese substitute.
• No heavy cream? Half-and-half or full-fat milk works, though the sauce will be thinner (still tasty!).
• Make it vegetarian by skipping chicken and doubling tortellini—add sautéed mushrooms for extra flavor.

I like using the Rana brand tortellini, but any fresh variety will do (frozen tortellini needs a few extra minutes in the sauce). Parmesan cheese is best freshly grated—pre-shredded just doesn’t melt as smoothly. If you want a burst of color, toss in a handful of baby spinach at the end.

Equipment Needed

Let’s talk kitchen gear for Marry Me Chicken Tortellini. Luckily, you don’t need much:

• Large skillet or sauté pan: A 12-inch nonstick or stainless steel pan works best. I use my trusty cast iron for extra browning (totally worth the arm workout!).
• Tongs: For flipping chicken easily and safely.
• Wooden spoon or spatula: For stirring the sauce and pasta.
• Chef’s knife and cutting board: For chopping garlic, tomatoes, and chicken.
• Measuring cups and spoons: Precise measuring means perfect sauce texture every time.
• Colander: For draining tortellini, if you cook it separately.

If you don’t have a large skillet, a Dutch oven works perfectly—just make sure it’s wide enough to fit everything. No tongs? Use a fork and a spatula (just be careful of splatters). I’ve used budget pans from Target and higher-end ones, and honestly, as long as you keep an eye on the heat, either works. For maintenance, always soak pans with stuck-on bits before scrubbing, and keep wooden spoons dry between uses.

Preparation Method

Ready to make Marry Me Chicken Tortellini? Here’s how to get that creamy, dreamy pasta on the table:

1. Prep the Chicken: Pat chicken breasts dry, then season both sides with Italian seasoning, garlic powder, salt, and pepper. (This sets up that classic savory vibe.)
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side, until golden and cooked through (internal temp should hit 165°F / 74°C). Remove chicken to a plate and cover loosely with foil.
3. Sauté Garlic & Tomatoes: Lower heat to medium. Add butter, then stir in minced garlic and sun-dried tomatoes. Cook for 1-2 minutes, until fragrant (don’t let the garlic burn!).
4. Build the Sauce: Pour in chicken broth, scraping the brown bits from the pan (that’s flavor gold!). Stir in heavy cream, parmesan cheese, and crushed red pepper flakes. Bring to a gentle simmer and cook 3-5 minutes, stirring often, until sauce thickens.
5. Slice & Return Chicken: Slice chicken breasts into strips or cubes. Add back to the sauce, plus any juices from the plate. Simmer for 2-3 minutes, letting the flavors meld.
6. Add Tortellini: If using fresh tortellini, add directly to the skillet with 1/4 cup water. Cover and cook 3-5 minutes (until tender and heated through). For frozen tortellini, boil separately per package directions, then add to the skillet.
7. Taste & Adjust: Taste the sauce—add extra salt, pepper, or parmesan if needed. (If too thick, splash in a bit more broth.)
8. Finish & Serve: Sprinkle with chopped basil and more parmesan. Serve hot, garnished with cracked black pepper. The sauce should be creamy and coat every piece (if it’s too runny, let simmer uncovered for 2 more minutes).

Prep Notes: If chicken seems dry, don’t worry—the sauce will fix it. If the tortellini starts sticking, add a splash of broth and stir gently. Watch the garlic closely (burnt garlic = bitter sauce). I like to let the sauce rest for 2 minutes before serving—it thickens a bit and deepens in flavor.

Efficiency Tips: Chop garlic and tomatoes while chicken cooks. Clean as you go—trust me, it makes the final step way more satisfying. If the sauce separates, whisk vigorously or blend for 10 seconds (I’ve had to do this once or twice!).

Cooking Tips & Techniques

I’ve made Marry Me Chicken Tortellini more times than I can count. Here’s what I’ve learned—sometimes the hard way:

• Sear for Flavor: Don’t rush the chicken! Browning adds a ton of flavor. If it sticks a little, that’s okay—those bits make your sauce amazing.
• Low & Slow for Sauce: Simmer the sauce gently. If you boil cream too fast, it can split. Keep it on medium and stir often.
• Fresh Parmesan is Key: Pre-shredded cheese doesn’t melt smoothly. Grate your own if you can—it’s worth the extra minute.
• Stagger Cooking Times: If you multitask, chop ingredients while things cook. Just watch the garlic so it doesn’t burn while you’re distracted!
• Chicken Thickness: If your breasts are thick, butterfly them or pound to an even thickness for quicker, more even cooking.
• Troubleshooting Sauce: If your sauce is too thin, simmer uncovered for a few extra minutes. If it’s too thick, splash in broth or cream. If it’s grainy, blend with an immersion blender for 20 seconds.
• Don’t Overcook Pasta: Tortellini needs just a few minutes in the sauce. Overcooked pasta turns mushy, so taste-test after 2 minutes.
• Lessons Learned: The first time, I cooked everything on high—my sauce split and chicken was tough. Now, I keep the heat moderate and my sauce is always silky.

Consistency is all about timing. Have everything ready before you start—mise en place saves you from scrambling. And honestly, if you mess up, the sauce usually hides it! This recipe is forgiving, so don’t stress about perfection.

Variations & Adaptations

Want to make Marry Me Chicken Tortellini your own? Here are some fun twists and swaps:

• Vegetarian Version: Skip the chicken and add sautéed mushrooms or spinach. Double the tortellini for plenty of protein.
• Low-Carb Adaptation: Substitute tortellini with zucchini noodles or cauliflower gnocchi. The sauce works perfectly with veggie pasta!
• Spicy Kick: Add extra red pepper flakes or a dash of hot sauce to the sauce for a bolder flavor profile.
• Dairy-Free: Use coconut cream and vegan parmesan. Swap chicken for grilled tofu if you want plant-based protein.
• Seasonal Additions: Stir in fresh peas or asparagus in spring, roasted red peppers in summer, or kale in fall. The sauce is flexible and pairs well with most veggies.
• Cooking Method: If you don’t have a stovetop, bake everything in an oven-safe skillet at 375°F (190°C) for 20 minutes, covered, then finish uncovered for 5 minutes to thicken the sauce.
• Personal Favorite: Sometimes I swap chicken for shrimp—just sauté shrimp for 2-3 minutes, toss in with tortellini, and wow, it’s a whole new dish.

Allergen note: For nut allergies, check tortellini packaging for potential cross-contamination. For gluten-free, use gluten-free tortellini (available at specialty stores) or substitute with gluten-free penne. If you’re cooking for a crowd, let everyone choose their own add-ins—makes dinner fun and interactive!

Serving & Storage Suggestions

Marry Me Chicken Tortellini is best served piping hot, straight from the skillet. I like to garnish with fresh basil and a dusting of extra parmesan—makes it look restaurant-worthy (even if you’re just in sweatpants).

• Serving: Serve with crusty garlic bread or a simple green salad for balance. A glass of chilled white wine pairs perfectly if you’re feeling fancy.
• Temperature: Hot is best, but leftovers make a great cold pasta salad the next day.
• Storage: Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight—so don’t be surprised if it tastes even better tomorrow!
• Freezer: You can freeze for up to 1 month, but be aware the sauce may separate a bit on thawing. Reheat gently and stir in a splash of cream to revive the texture.
• Reheating: Microwave individual servings for 1-2 minutes, or reheat in a skillet over low heat with a splash of broth to loosen the sauce. Stir frequently to avoid sticking.

If you want to make ahead for parties, prep the sauce and chicken, then add tortellini just before serving. The dish travels well—just keep it in a thermos or insulated container.

Nutritional Information & Benefits

Here’s a general breakdown for one serving (makes about 4 servings):

• Calories: ~620
• Protein: ~35g
• Fat: ~32g
• Carbohydrates: ~45g
• Fiber: ~3g
• Sodium: ~850mg

Health Benefits: Chicken provides lean protein, and sun-dried tomatoes bring antioxidants. The dish is satisfying, filling, and easy to adapt for lower carb or gluten-free diets. Dairy and wheat are present, so check tortellini labels for allergens if needed.

I love this recipe as part of a balanced week—pair it with veggies and you’re giving yourself a hearty, comforting meal without going overboard. It’s rich, yes, but it’s also packed with flavor and real ingredients. If you’re watching calories, use half-and-half instead of cream and load up on greens as a side.

Conclusion

This Marry Me Chicken Tortellini recipe is more than just an easy creamy pasta dinner—it’s a weeknight hero, a comfort food classic, and a dish that will have everyone asking for seconds (or even the recipe!). From the juicy chicken to the pillowy tortellini and that irresistible sauce, it’s got everything you want in a cozy meal.

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If you try this Marry Me Chicken Tortellini, let me know in the comments below—share your twists, your wins, and even your kitchen mishaps! Save the recipe, pin it, and tag me if you share on Pinterest (I love seeing your creations). Remember, the best recipes are the ones you make your own. Happy cooking, friends!

FAQs

Can I use frozen tortellini instead of fresh?

Yes! Just boil the frozen tortellini per package instructions, then toss in the sauce with the chicken. It works just fine and tastes great.

How do I make this gluten-free?

Swap the tortellini for a gluten-free pasta or use gluten-free tortellini if you can find it (check specialty stores). The sauce and chicken are naturally gluten-free.

What can I substitute for sun-dried tomatoes?

Try roasted red peppers or a handful of cherry tomatoes. Both add sweetness and color—just chop them before adding to the sauce.

Can I prep this ahead for meal planning?

Absolutely! Make the sauce and chicken ahead, refrigerate, then heat and add tortellini just before serving. It’s a lifesaver for busy nights.

Is Marry Me Chicken Tortellini kid-friendly?

Definitely. It’s creamy, cheesy, and mild in flavor. If your kids don’t like sun-dried tomatoes, you can leave them out or chop them super fine.

Marry Me Chicken Tortellini

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• Author: Sofia Garcia
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A creamy, one-pan pasta dinner featuring juicy chicken, cheese tortellini, and a garlicky sun-dried tomato cream sauce. Perfect for date nights, family meals, or whenever you want a comforting, crowd-pleasing dish in under an hour.

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Ingredients

Scale 1x2x3x

• 2 large boneless, skinless chicken breasts (about 1.1 lbs)
• 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, drained and chopped (packed in oil)
• 1 cup chicken broth (low sodium preferred)
• 1 cup heavy cream (or half-and-half for lighter sauce)
• 1/2 cup grated parmesan cheese (freshly grated)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon unsalted butter
• 18 oz fresh cheese tortellini
• Fresh basil leaves, chopped (optional garnish)
• Extra parmesan cheese, for serving (optional garnish)
• Cracked black pepper (optional garnish)

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Instructions

1. Pat chicken breasts dry and season both sides with Italian seasoning, garlic powder, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side, until golden and cooked through (internal temp 165°F). Remove chicken to a plate and cover loosely with foil.
3. Lower heat to medium. Add butter, then stir in minced garlic and sun-dried tomatoes. Cook for 1-2 minutes, until fragrant.
4. Pour in chicken broth, scraping brown bits from the pan. Stir in heavy cream, parmesan cheese, and crushed red pepper flakes. Bring to a gentle simmer and cook 3-5 minutes, stirring often, until sauce thickens.
5. Slice chicken breasts into strips or cubes. Add back to the sauce with any juices from the plate. Simmer for 2-3 minutes.
6. Add fresh tortellini directly to the skillet with 1/4 cup water. Cover and cook 3-5 minutes, until tender and heated through. (If using frozen tortellini, boil separately per package directions, then add to skillet.)
7. Taste the sauce and adjust salt, pepper, or parmesan as needed. If too thick, add more broth.
8. Sprinkle with chopped basil and more parmesan. Serve hot, garnished with cracked black pepper. If sauce is too runny, simmer uncovered for 2 more minutes.

Notes

Use freshly grated parmesan for the smoothest sauce. If using frozen tortellini, boil separately before adding. For gluten-free, substitute with gluten-free pasta. For vegetarian, skip chicken and double tortellini, adding mushrooms or spinach. Sauce can be blended for extra silkiness. Let sauce rest 2 minutes before serving for best texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Italian-American

Nutrition

• Serving Size: About 1/4 of recipe (1 generous bowl)
• Calories: 620
• Sugar: 5
• Sodium: 850
• Fat: 32
• Saturated Fat: 16
• Carbohydrates: 45
• Fiber: 3
• Protein: 35

Keywords: marry me chicken, tortellini, creamy pasta, chicken dinner, easy skillet meal, weeknight dinner, comfort food, Italian pasta, sun-dried tomato, parmesan sauce