If you ve ever been tempted by a dish with a romantic name and wondered whether it lives up to the hype, let me tell you-this Marry Me Chicken Tortellini Recipe absolutely delivers. It s one of those meals that s rich and comforting, yet surprisingly simple to pull together on a busy weeknight or when you want to impress without the stress. The creamy sauce, tender chicken, sun-dried tomatoes, and melty cheese tortellini all come together in a way that delights every bite.
What really makes this Marry Me Chicken Tortellini Recipe special to me is how versatile it is. Whether you re cooking for family, friends, or just craving a delicious solo dinner, it hits that sweet spot of cozy meets fancy. And I love that it only takes about 25 minutes from start to finish-perfect for when you want a no-fuss meal that feels indulgent.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making weeknight dinners a breeze.
- Flavor-Packed: The blend of sun-dried tomatoes, garlic, and smoked paprika creates layers of savory taste.
- Family Favorite: My loved ones can t get enough of the creamy tortellini and juicy chicken combination.
- Comforting yet Elegant: Perfect for casual dinners or when you want to celebrate something special.
Ingredients You’ll Need
Each ingredient in this Marry Me Chicken Tortellini Recipe plays a role in building that irresistible flavor and creamy texture. Look for quality tortellini and sun-dried tomatoes packed in oil for the best results.
- Chicken breast: Cutting into small chunks helps it cook evenly and soak up all the seasoning.
- Kosher salt: Essential for seasoning – I always taste as I go!
- Black pepper: Freshly cracked if you can – it adds a nice kick.
- Italian seasoning: A convenient mix that brings herbaceous notes with ease.
- Smoked paprika: Adds subtle smokiness without overpowering.
- All-purpose flour: For lightly coating the chicken to get that slightly crispy edge.
- Butter: Gives the sauce a rich, silky mouthfeel.
- Extra-virgin olive oil: Divided use keeps the chicken juicy and infuses the sauce with flavor.
- Shallot: Milder than onion, it blends beautifully into creamy sauces.
- Garlic: Freshly minced, it s a must for that signature savory aroma.
- Red pepper flakes: Just a pinch adds warmth and a touch of heat.
- Sun-dried tomatoes in oil: Their tangy sweetness is a showstopper here.
- Tomato paste: Concentrates flavor and thickens the sauce.
- Chicken broth: The base that ties the sauce all together.
- Cheese tortellini: The star pasta-use fresh or refrigerated for best texture.
- Heavy cream: For that luscious, velvety finish.
- Spinach: Adds a fresh pop of color and nutrition.
- Parmesan cheese: Freshly grated makes all the difference.
- Fresh basil, black pepper, red pepper flakes, parmesan: Optional garnishes that elevate the dish.
Variations
One of the things I really appreciate about the Marry Me Chicken Tortellini Recipe is how easy it is to tweak based on your preferences or what s in your fridge. I ve tried a few different spins and honestly, it s hard to go wrong!
- Vegetarian version: Swap chicken for mushrooms or roasted veggies-creamy tortellini still shines!
- Spice it up: Add extra red pepper flakes or a dash of cayenne if you love heat; my family enjoys a little more kick.
- Cheese swap: Try adding mozzarella or goat cheese along with parmesan for different cheesy dimensions.
- Greens swap: Kale or arugula work well if you don t have spinach on hand.
- Make it gluten-free: Use gluten-free tortellini and a gluten-free flour alternative to coat the chicken.
How to Make Marry Me Chicken Tortellini Recipe
Step 1: Season and Coat the Chicken
Start by cutting your chicken breast into roughly 1-inch chunks-smaller pieces cook faster and are easier to eat in one bite. Toss the chicken with salt, pepper, Italian seasoning, and smoked paprika until coated. Then, add the flour and gently toss again. This step helps the chicken get a nice, slightly crispy outer layer when cooking, and it also thickens the sauce later. I find that taking these extra minutes at the start really pays off in flavor and texture.
Step 2: Sear the Chicken Until Golden
Heat a large skillet over medium heat, then melt the butter with 1 tablespoon of olive oil. Once it s hot and shimmering, add the chicken in a single layer. Resist the urge to crowd the pan or move the chicken around too much; let it brown beautifully on one side before flipping. I usually toss the chicken two or three times during cooking until it s golden and cooked through, about 6-8 minutes. Remove the chicken and set it aside-don t worry, it s not done without the sauce!
Step 3: Build the Flavorful Sauce
Using the same pan, add the remaining tablespoon of olive oil then toss in the garlic, shallot, and sun-dried tomatoes. Sauté for about 3 minutes, stirring frequently until everything smells fragrant and the shallot softens. Sprinkle in red pepper flakes plus a pinch of salt and pepper, then stir in tomato paste. Slowly pour in chicken broth and use your spatula to scrape up all those delicious brown bits stuck to the bottom of the pan-those bits are pure flavor gold!
Step 4: Cook the Tortellini in the Sauce
Add the cheese tortellini to the simmering sauce, then cover and let it cook gently for 3-4 minutes. About halfway through, give it a stir to make sure the tortellini doesn t stick and all pieces cook evenly. You ll notice the tortellini plumps up as it absorbs that luscious sauce, which is exactly what you want. Timing here is key-overcooked tortellini gets mushy, so watch closely!
Step 5: Bring It All Together
Once the tortellini is cooked, remove the lid and stir the chicken back in along with chopped spinach, heavy cream, and grated parmesan. The spinach wilts quickly, which adds freshness and color. Stir gently but thoroughly until the sauce is creamy, cheese is melted, and everything is heated through. At this point, you ll want to taste and adjust any seasoning-sometimes a little extra salt or pepper makes all the difference.
Serve it hot, garnished with fresh basil, a sprinkle of parmesan, and an extra crack of black pepper or a pinch of red pepper flakes if you like.
Pro Tips for Making Marry Me Chicken Tortellini Recipe
- Don t Overcrowd the Pan: Searing the chicken in batches if needed ensures it browns instead of stewing.
- Sun-Dried Tomatoes Matter: Pick those packed in oil for a richer, better texture and flavor.
- Use Freshly Grated Parmesan: Pre-grated sometimes doesn t melt as nicely or have the same punch.
- Timing for Pasta: Watch the tortellini closely – undercooked is crunchy and overcooked is mushy, so testing a piece is key.
How to Serve Marry Me Chicken Tortellini Recipe
Garnishes
I always top this dish with fresh basil leaves because their fragrant sweetness cuts through the richness beautifully. A little extra parmesan and freshly cracked black pepper are a must, too-these simple additions make the dish pop and feel restaurant-worthy.
Side Dishes
My go-to sides include a crisp Caesar salad or roasted asparagus for some green crunch and balance. Garlic bread is also a no-brainer to scoop up every last bit of that creamy sauce. If you want to keep it light, a simple arugula salad with lemon vinaigrette pairs perfectly.
Creative Ways to Present
For a special occasion, I arrange the dish in individual bowls and swirl in a drizzle of basil oil or balsamic glaze for a fancy touch. Serving it family-style with fresh flowers on the table makes it feel like an event. And I ve found that a sprinkle of toasted pine nuts on top adds a fun crunch surprise-totally optional but delicious!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Marry Me Chicken Tortellini Recipe store nicely in an airtight container in the fridge for up to 3 days. I usually add a little splash of water before reheating because the tortellini tends to soak up most of the sauce overnight.
Freezing
I ve frozen this dish once or twice, but I do find the texture of tortellini softens after thawing. If you want to freeze, store separately or freeze only the chicken and sauce, then add fresh tortellini when reheating for best texture.
Reheating
Microwaving works fine if you add a splash of water or broth to loosen the sauce, stirring a few times for even heating. Alternatively, reheat gently on the stove over low heat, adding liquid and stirring until warm and saucy again.
FAQs
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Can I use frozen tortellini for this Marry Me Chicken Tortellini Recipe?
Yes, you can! Just be sure to add a couple more minutes to the simmering time so the tortellini cooks thoroughly. Keep an eye on the texture because frozen pasta can cook faster or slower depending on brand and size.
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What can I substitute for heavy cream in this recipe?
If you want a lighter option, you can use half-and-half or whole milk, but the sauce won t be quite as rich or thick. For dairy-free, consider coconut cream or a cashew cream alternative to maintain creaminess.
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Can I prepare parts of this recipe in advance?
Definitely! You can season and flour the chicken ahead of time or even chop the garlic, shallot, and spinach the day before. This helps speed up the cooking process when you re ready to make the full dish.
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Is it possible to make this recipe spicy?
Yes! Increase the red pepper flakes or add a dash of cayenne pepper with the seasoning to give the dish some heat. Just start with a small amount and adjust to your preference, as the sauce s creaminess mellows spiciness.
Final Thoughts
This Marry Me Chicken Tortellini Recipe holds a special place in my kitchen rotation because it s both party-worthy and everyday-friendly. It s the kind of dish that feels like a warm hug but comes together faster than you might expect. I hope you ll try it soon and maybe even make it your own with the tweaks and tips I ve shared-I m confident you ll love every creamy, savory bite just as much as I do!
Print
Marry Me Chicken Tortellini Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
Marry Me Chicken Tortellini is a creamy, comforting one-pan meal featuring tender seasoned chicken, cheese tortellini, and a rich sauce made with sun-dried tomatoes, garlic, fresh spinach, and parmesan cheese. Perfectly balanced with a hint of spice and packed with flavor, this dish comes together quickly on the stovetop, making it ideal for a weeknight dinner that feels special.
Ingredients
Chicken and Seasoning
- 1lb chicken breast, cut into 1-inch chunks
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
Cooking Fats
- 1 tablespoon butter
- 2 tablespoon extra-virgin olive oil, divided
Vegetables and Aromatics
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup sun-dried tomatoes in oil, finely chopped
Liquids and Pasta
- 1/4 cup (3oz) tomato paste
- 2 cups chicken broth
- 1lb (16oz) cheese tortellini
- 1 cup heavy cream
Greens and Cheese
- 3 cups spinach, roughly chopped
- 1/2 cup parmesan cheese, freshly grated
For Serving
- Fresh basil leaves
- Extra black pepper
- Extra red pepper flakes
- Additional parmesan cheese
Instructions
- Season the chicken: Cube the chicken into 1-inch pieces and place in a medium bowl. Season with kosher salt, black pepper, Italian seasoning, and smoked paprika, then toss to coat evenly. Add the all-purpose flour and gently toss so the chicken pieces are lightly coated.
- Cook the chicken: Heat a large cast iron or ceramic nonstick skillet over medium heat and add the butter and 1 tablespoon of olive oil. When the oil is hot, add the chicken pieces in an even layer. Cook, tossing two or three times until the chicken is browned and cooked through. Remove the chicken to a plate or bowl and set aside.
- Build the sauce: In the same skillet, add the remaining 1 tablespoon olive oil, then add the minced shallot, garlic, and chopped sun-dried tomatoes. Sauté for about 3 minutes, stirring often, until softened and fragrant. Season with red pepper flakes, and a pinch more salt and pepper. Stir in the tomato paste and chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
- Add the pasta: Stir in the cheese tortellini. Bring the mixture to a simmer, then reduce heat to maintain a low simmer. Cover the skillet and cook for 3-4 minutes until the tortellini is tender, stirring halfway through at about 2 minutes to ensure even cooking.
- Finish the dish: Remove the lid and stir in the cooked chicken, chopped spinach, heavy cream, and grated parmesan cheese. Mix until everything is combined and heated through. Serve immediately garnished with fresh basil, additional parmesan cheese, freshly cracked black pepper, and red pepper flakes if desired.
Notes
- Leftover tortellini tends to absorb the sauce. When reheating, add a splash of water and reheat on the stovetop or microwave, stirring occasionally to loosen the sauce and restore creaminess.
- The tortellini package sizes vary from 12 to 20 ounces. This recipe uses 1 lb (16 oz), but you can adjust the amount used and add or reduce the broth accordingly for sauce consistency.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
