Marry Me Chicken Tortellini is a creamy, comforting pasta dish that brings together tender chicken, cheesy tortellini, and a deliciously rich sun-dried tomato cream sauce. It’s the kind of meal that feels fancy but is actually easy to make, with flavors that blend perfectly to create something really special.
I love making this dish when I want to impress without spending hours in the kitchen. The sauce is silky and thick, and the sun-dried tomatoes add just the right touch of tangy sweetness. I often find myself sneaking bites of the sauce straight from the pan, which might explain why this recipe never lasts long at my house!
My favorite way to serve this is with a simple green salad and some crusty bread to soak up every last drop of the sauce. It feels like a cozy meal that’s perfect for a weeknight dinner but also great for when friends come over. You might just find it becoming a go-to that everyone asks for again and again.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts keeps the dish lean and tender. If you prefer, thighs are juicier and add more flavor. Either works well here!
Tortellini: Cheese-filled tortellini is classic for this recipe. If you can’t find it, ravioli or even regular filled pasta will do. Fresh pasta cooks faster, so adjust times accordingly.
Sun-Dried Tomatoes: These add a tangy, slightly sweet flavor that brightens the sauce. Use the ones packed in oil for extra richness. If unavailable, roasted red peppers can be a tasty substitute.
Heavy Cream: This gives the sauce its creamy texture. For a lighter option, use half-and-half or a mix of cream and milk, but the sauce won’t be as thick.
Parmesan Cheese: Freshly grated Parmesan melts smoothly and adds sharpness. Pre-grated cheese often contains anti-caking agents, which can affect texture.
Spinach: Fresh baby spinach is best for a gentle leafy note. Frozen spinach works but should be thawed and drained well to avoid watery sauce.
How Can You Make a Creamy Sauce Without It Breaking or Getting Grainy?
Making a creamy sauce smooth and thick without it breaking can seem tricky. Here’s how I keep it perfect every time:
- Cook garlic and sun-dried tomatoes first to build flavor, then add liquids.
- Simmer cream and broth gently—avoid boiling to prevent curdling.
- Add Parmesan gradually and stir well to melt it smoothly into the sauce.
- If the sauce feels too thick, a splash of broth or cream thins it; too thin, let it simmer a bit longer to reduce.
- Adding spinach and cooked chicken last keeps the sauce creamy without extra cooking time that can break it.
Equipment You’ll Need
- Large skillet – perfect for cooking the chicken and making the sauce all in one pan, saving you time and cleanup.
- Wooden spoon or silicone spatula – great for stirring the sauce gently without scratching your skillet.
- Measuring cups and spoons – handy to get the cream, broth, and spices just right for a balanced sauce.
- Chef’s knife and cutting board – essential for dicing chicken, garlic, and sun-dried tomatoes safely and quickly.
- Colander – useful for draining pasta if needed and rinsing spinach.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, richer flavor that pairs beautifully with the creamy sauce.
- Use roasted red peppers instead of sun-dried tomatoes for a sweeter, milder taste that adds color and depth.
- Add mushrooms sautéed with garlic to introduce an earthy note and extra texture.
- Stir in fresh basil or oregano at the end for a bright, herbaceous twist that complements tomato and cream flavors.
How to Make Marry Me Chicken Tortellini?
Ingredients You’ll Need:
For The Chicken and Sauce:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (preferably packed in oil, drained)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese
- ¼ tsp red pepper flakes (optional, for a slight kick)
- Fresh parsley, chopped (for garnish)
For The Pasta and Veggies:
- 1 package (about 9 oz/250g) refrigerated cheese tortellini
- 2 cups fresh baby spinach
How Much Time Will You Need?
This dish takes about 25 to 30 minutes total. You’ll spend around 10 minutes prepping the chicken and ingredients, then about 15-20 minutes cooking the chicken, sauce, and tortellini together. It’s a quick, comforting meal perfect for busy evenings!
Step-by-Step Instructions:
1. Cook the Chicken:
Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Take the chicken out of the pan and set it aside for now.
2. Make the Sauce:
In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté about 1 minute until you can smell the garlic. Pour in the chicken broth and heavy cream, then bring it to a gentle simmer. Stir in the Parmesan cheese until the sauce becomes smooth and creamy.
3. Cook Tortellini and Finish:
Add the refrigerated tortellini to the sauce and cook according to the package instructions, usually 3-5 minutes, until tender. Stir in fresh spinach and the cooked chicken, and warm everything through for another 1-2 minutes until the spinach wilts. Add red pepper flakes if you like a little heat, and adjust salt and pepper to taste.
4. Serve:
Sprinkle chopped fresh parsley on top for a fresh finish. Serve the creamy Marry Me Chicken Tortellini hot, with your favorite side like crusty bread or a simple green salad. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water until thawed. Pat dry to avoid excess moisture when cooking.
Can I Substitute the Cheese Tortellini?
Absolutely! You can use ravioli, gnocchi, or even regular pasta if you prefer. Just adjust the cooking time according to the package instructions to ensure the pasta is tender.
How Can I Make This Dish Dairy-Free?
Try using coconut cream or another dairy-free cream alternative, and substitute nutritional yeast or a vegan Parmesan-style cheese for the Parmesan. The texture and flavor may vary slightly but it will still be delicious!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much.
