Name: The Ultimate Marry Me Chicken Tortellini: A Recipe You'll Adore
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb (450 g) boneless skinless chicken breasts, cut into bite-size pieces; 1 tbsp olive oil (use oil from the sun-dried tomatoes if possible); 1 tbsp unsalted butter; 3 cloves garlic, minced; ½ cup (80 g) oil-packed sun-dried tomatoes, drained and sliced; 1 tsp Italian seasoning; ¼–½ tsp red pepper flakes (to taste); ½ tsp kosher salt, plus more to taste; ¼ tsp black pepper; 1 cup (240 ml) low-sodium chicken broth; 1 cup (240 ml) heavy cream; ½ cup (45 g) freshly grated Parmesan cheese; 9–10 oz (250–280 g) refrigerated cheese tortellini; 1 tsp cornstarch mixed with 1 tsp water (optional, for thicker sauce); ¼ cup (5 g) fresh basil, sliced (plus more for garnish)

Picture this: tender chicken bathed in a luscious, creamy sauce studded with sun-dried tomatoes, fresh spinach, and pillowy cheese tortellini. One bite, and you’ll understand why this dish earned its romantic name. This marry me chicken tortellini recipe takes the viral sensation to new heights, transforming a simple weeknight dinner into a restaurant-quality meal that’s guaranteed to impress. Whether you’re cooking for someone special or treating yourself to comfort food perfection, this creamy chicken tortellini delivers bold flavors with minimal effort.

Table of Contents

What is Marry Me Chicken Tortellini?

Marry me chicken originated as a viral recipe featuring pan-seared chicken breasts in a rich, creamy sun-dried tomato sauce—so delicious it supposedly inspires marriage proposals. The magic lies in its perfectly balanced sauce: tangy sun-dried tomatoes, aromatic garlic, fresh herbs, and a velvety Parmesan cream base.

The tortellini addition elevates this classic to extraordinary status. These soft, cheese-filled pasta pillows soak up every drop of that irresistible sauce, adding delightful texture and transforming the dish into a complete one-pot meal. Unlike the traditional version served over rice or with crusty bread, this marry me chicken recipe with tortellini offers built-in carbs and an extra layer of cheesy indulgence that makes each bite pure comfort food heaven.

Why You’ll Absolutely Love This Recipe

✨ Quick & Easy: Ready in just 30-35 minutes—perfect for busy weeknights
🍝 One-Pot Wonder: Minimal cleanup with maximum flavor
👨‍👩‍👧‍👦 Crowd-Pleaser: Appeals to kids and adults alike
💪 Versatile: Easily customizable with your favorite proteins or vegetables
🥡 Meal Prep Friendly: Stores beautifully and tastes even better the next day
🌟 Restaurant-Quality: Impress dinner guests without the stress

Ingredients You’ll Need

For the Chicken & Base:

2 large chicken breasts (boneless, skinless, about 1-1.5 lbs) – Tip: Chicken thighs work beautifully for richer flavor
2 tablespoons olive oil – For searing to golden perfection
Salt and pepper – Season generously
3 cloves garlic, minced – Fresh garlic is essential for aromatic depth
1/2 cup sun-dried tomatoes (oil-packed, drained, and chopped) – Oil-packed varieties offer superior flavor

For the Creamy Sauce:

1 cup heavy cream – For that signature velvety texture
1/2 cup chicken broth – Low-sodium recommended for better control
1/2 cup grated Parmesan cheese – Freshly grated melts smoothly
1 teaspoon Italian seasoning – Or mix dried basil, oregano, and thyme
1/4 teaspoon red pepper flakes (optional) – For a subtle kick

For the Tortellini & Finish:

1 package (19-20 oz) cheese tortellini – Fresh or frozen both work; spinach & ricotta filling is divine
2 cups fresh spinach – Baby spinach wilts beautifully; frozen works too (thawed and drained)
Fresh basil for garnish – Elevates presentation and adds fresh flavor

Step-by-Step Instructions

Step 1: Prepare the Chicken

Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper. If breasts are thick (over 1 inch), butterfly or pound them to even thickness for consistent cooking.

Pro Tip: Room temperature chicken sears better—let it sit out for 15 minutes before cooking.

Step 2: Sear the Chicken

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken to a plate and tent with foil.

Pro Tip: Don’t overcrowd the pan! Cook in batches if needed for that perfect golden crust.

Step 3: Build the Aromatic Base

Reduce heat to medium. In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant, scraping up those flavorful browned bits from the bottom.

Step 4: Create the Creamy Sauce

Pour in chicken broth to deglaze the pan, stirring well. Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Whisk until smooth and bring to a gentle simmer. Let it bubble for 2-3 minutes to thicken slightly.

Pro Tip: Reserve 1/2 cup pasta water before draining tortellini—it’s your secret weapon for adjusting sauce consistency.

Step 5: Cook the Tortellini

Add tortellini directly to the creamy sauce. If using frozen, no need to thaw! Stir gently and cook according to package directions (usually 3-5 minutes for fresh, 5-7 for frozen) until tender and floating.

Step 6: Add Spinach & Chicken

Slice the rested chicken into strips. Stir fresh spinach into the sauce—it will wilt in seconds. Return sliced chicken to the pan, nestling it into the tortellini mixture. Simmer for 2 minutes to marry all the flavors.

Pro Tip: Taste and adjust! Add more Parmesan for richness, cream for extra sauce, or chicken broth if it’s too thick.

Step 7: Serve & Garnish

Plate your creamy chicken tortellini immediately, garnishing with torn fresh basil, extra Parmesan, and a crack of black pepper. Serve piping hot with crusty garlic bread for soaking up every drop of that incredible sauce.

Expert Tips for Perfection & Troubleshooting

Achieving Perfectly Seared Chicken

Dry is key: Moisture prevents browning—always pat chicken completely dry
Hot pan: Let your skillet heat fully before adding chicken
Don’t move it: Resist flipping too early; let it develop that golden crust
Even thickness: Pounding ensures uniform cooking without dry edges

Mastering Sauce Consistency

Too thin? Simmer uncovered for 2-3 more minutes or add 1 tablespoon flour mixed with water
Too thick? Splash in reserved pasta water or extra chicken broth, stirring until silky
Cheese clumping? Remove from heat before adding Parmesan; stir in gradually while off heat

Preventing Dry Chicken

Use a thermometer: Pull chicken at exactly 165°F—it will continue cooking while resting
Rest before slicing: 5 minutes allows juices to redistribute
Consider thighs: Dark meat is more forgiving and stays juicier

Perfect Cheese Integration

Add Parmesan off heat and stir continuously. High heat can cause separation. For ultra-smooth sauce, use freshly grated cheese—pre-shredded contains anti-caking agents that affect texture.

Marry Me Chicken Tortellini: Variations & Customizations

Variation Type	Options	Notes
Protein Swaps	Shrimp, Italian sausage, meatballs, chickpeas	Shrimp cooks in 3-4 minutes; add at the end
Vegetables	Mushrooms, bell peppers, asparagus, kale, roasted red peppers	Sauté before adding cream
Spice Level	Extra red pepper flakes, cayenne, smoked paprika	Start small—you can always add more
Cheese Varieties	Mozzarella, Gruyère, provolone, Asiago	Mix with Parmesan for complex flavor
Pasta Alternatives	Penne, rigatoni, gnocchi, fettuccine	Tortellini’s cheese filling is special, though!

Dietary Modifications

Dairy-Free: Substitute coconut cream or cashew cream for heavy cream; use nutritional yeast instead of Parmesan.

Gluten-Free: Use gluten-free tortellini or pasta; ensure chicken broth is certified gluten-free.

Lower Calorie: Use half-and-half instead of heavy cream; reduce cheese; add more vegetables.

Vegetarian: Replace chicken with roasted cauliflower, portobello mushrooms, or white beans.

Serving Suggestions

This sun-dried tomato chicken pasta pairs beautifully with:

Garlic bread or focaccia – Essential for sauce-soaking
Simple arugula salad – Peppery greens cut through richness
Roasted vegetables – Brussels sprouts or broccolini add color
Crusty sourdough – Another fantastic vehicle for that sauce
White wine – A crisp Pinot Grigio or Sauvignon Blanc complements perfectly

Storage, Reheating, and Freezing Instructions

Refrigeration

Store cooled leftovers in an airtight container for up to 3-4 days. The sauce may thicken in the fridge—perfectly normal!

Reheating

Stovetop (best method): Add a splash of cream or broth, heat over medium-low, stirring gently
Microwave: Use 50% power in 1-minute intervals, stirring between, adding liquid as needed
Oven: Cover with foil at 350°F for 15-20 minutes, adding liquid to prevent drying

Freezing

This easy marry me chicken freezes well for up to 2 months. Cool completely, portion into freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator, then reheat on the stovetop for best results. Note: Cream sauces may separate slightly when frozen—whisk vigorously while reheating to re-emulsify.

Frequently Asked Questions

Q: What kind of tortellini is best for Marry Me Chicken?
A: Cheese tortellini is the classic choice, but spinach & ricotta, mushroom, or even lobster tortellini all work beautifully. Fresh pasta cooks faster (3-4 minutes) while frozen takes 5-7 minutes. Both yield excellent results!

Q: Can I make Marry Me Chicken Tortellini ahead of time?
A: Yes! Prepare through Step 4 (making the sauce), then refrigerate up to 24 hours. When ready to serve, reheat the sauce, cook tortellini fresh, and add chicken/spinach. This prevents pasta from becoming mushy.

Q: Is Marry Me Chicken spicy?
A: Not inherently! The base recipe is mild and creamy. Red pepper flakes add optional warmth—start with 1/4 teaspoon and adjust to taste.

Q: How do I prevent my chicken from drying out?
A: Use a meat thermometer and remove chicken at exactly 165°F. Let it rest 5 minutes before slicing. Cutting too soon releases precious juices. Chicken thighs are also a fail-safe option.

Q: Can I use fresh spinach instead of frozen?
A: Absolutely! Fresh spinach is actually preferable—it wilts quickly and doesn’t release excess moisture. Use 2-3 cups as it reduces significantly. If using frozen, thaw completely and squeeze out all liquid.

Q: What if my sauce is too thin or too thick?
A: Too thin? Simmer uncovered for 2-3 minutes or whisk in a slurry (1 tablespoon flour + 2 tablespoons water). Too thick? Stir in reserved pasta water, chicken broth, or extra cream until desired consistency.

Q: Can I omit the sun-dried tomatoes?
A: While they provide signature tangy sweetness, you can substitute with fresh cherry tomatoes (halved) or roasted red peppers. The flavor profile will change but remain delicious.

Conclusion

This best chicken tortellini recipe proves that restaurant-quality meals don’t require complicated techniques or obscure ingredients. With tender chicken, pillowy tortellini, and that swoon-worthy creamy sun-dried tomato sauce, this one-pot chicken tortellini delivers comfort food perfection every single time. Whether you’re planning a romantic dinner, need a reliable weeknight meal, or want to impress dinner guests, this dish never disappoints.

Ready to create your own proposal-worthy meal? Grab your ingredients and give this recipe a try tonight! Don’t forget to share your results in the comments below—I’d love to hear about your variations and what made you fall in love with this dish. For more irresistible pasta recipes, explore our collection of weeknight dinner favorites and subscribe to never miss a delicious update!