Marry Me Chicken Tortellini – A Creamy, Romantic One-Pot Dinner

Marry Me Chicken Tortellini is the kind of meal that feels indulgent, cozy, and utterly irresistible — the kind of dish that, legend says, is so delicious it might just inspire a proposal. This creamy pasta recipe takes the beloved flavors of the classic Marry Me Chicken and wraps them into a comforting, cheesy tortellini dish that’s perfect for special dinners, date nights, or whenever you’re craving something truly satisfying.

With tender chicken, sun-dried tomatoes, garlic, and a luscious parmesan cream sauce folded into pillowy cheese tortellini, this recipe is a flavorful one-pot wonder. It comes together in under 40 minutes and balances elegance with weeknight practicality.

If you’re looking for a pasta dish that’s rich, romantic, and unforgettable — Marry Me Chicken Tortellini is the one.

Ingredients Overview

Chicken Breasts

Boneless, skinless chicken breasts are the base of this dish. Slice them thinly or cut into bite-sized pieces for quick cooking. Chicken thighs can be used instead for a juicier texture.

Cheese Tortellini

Refrigerated or frozen cheese tortellini brings comforting pasta texture and cheesy richness. Choose a three-cheese or ricotta-spinach variety for added flavor depth. Dried tortellini can work too — just adjust cooking time and liquid accordingly.

Sun-Dried Tomatoes

These are the secret to the dish’s bold, tangy-sweet undertone. Oil-packed sun-dried tomatoes offer more flavor and richness, but dry-packed can be used if rehydrated first.

Garlic & Shallots

Minced garlic and finely diced shallots create a deeply aromatic base that enhances the savory notes of the dish. Shallots add subtle sweetness; substitute with yellow onion if needed.

Chicken Broth

Used to simmer the tortellini and deglaze the pan. Low-sodium broth lets you control salt levels more easily.

Heavy Cream

This gives the sauce its luxurious body and rich mouthfeel. You can use half-and-half or whole milk in lighter versions, but the texture will be thinner.

Parmesan Cheese

Freshly grated parmesan melts into the sauce, adding depth, umami, and that signature cheesy finish. Avoid pre-grated cheese for best results.

Seasonings

Salt, cracked black pepper, red pepper flakes, dried oregano, and thyme bring warmth and flavor balance. A touch of paprika or basil is also welcome for aroma.

Olive Oil & Butter

For searing the chicken and starting the aromatics, the combo of oil and butter adds richness and prevents burning.

Step-by-Step Instructions

1. Sear the Chicken

Start by seasoning the chicken pieces with salt, pepper, and a pinch of paprika. Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken and cook until golden brown and cooked through — about 4–5 minutes per side. Remove and set aside.

2. Build the Aromatic Base

In the same skillet, add a little more butter if needed, then sauté the shallots until soft, about 2 minutes. Add minced garlic and cook another 30 seconds until fragrant. Scrape up any browned bits for extra flavor.

3. Add Sun-Dried Tomatoes and Broth

Stir in chopped sun-dried tomatoes, letting them soften slightly. Pour in chicken broth and bring to a simmer to blend the flavors.

4. Stir in the Cream

Reduce heat to medium-low and slowly stir in the heavy cream. Let it simmer gently for 3–4 minutes to thicken slightly.

5. Cook the Tortellini

Add cheese tortellini directly to the sauce. Cover and let simmer for about 5–7 minutes (longer if using frozen), stirring occasionally, until tender and fully cooked.

6. Melt in the Cheese

Lower the heat and stir in grated parmesan cheese. Let it melt into the sauce until smooth and velvety. If the sauce gets too thick, thin it with a splash of broth or cream.

7. Return Chicken to the Pan

Nestle the cooked chicken pieces back into the sauce. Let them heat through for 2–3 minutes. Finish with a sprinkle of crushed red pepper flakes or fresh parsley for color.

Tips, Variations & Substitutions

• Make it Spicy: Add more red pepper flakes or a pinch of cayenne for a spicier version.

• Add Greens: Baby spinach or chopped kale wilts beautifully into the sauce.

• Herb Switches: Fresh basil or rosemary can be used in place of oregano or thyme for a different flavor profile.

• Use Leftover Chicken: Shredded rotisserie chicken works great — just skip the searing step and add it during the final simmer.

• Lighten It Up: Swap heavy cream with evaporated milk or half-and-half for a leaner sauce.

• Gluten-Free Option: Use gluten-free tortellini or pasta and double-check all packaged ingredients.

Serving Ideas & Occasions

This dish is made for cozy dinners — and not just romantic ones. Serve Marry Me Chicken Tortellini on:

• Date night at home, with a glass of chilled white wine.

• Valentine’s Day or anniversary dinners, when you want to impress without stress.

• Family dinners, because it’s kid-friendly and hearty.

• Dinner parties, paired with crusty bread and a fresh green salad.

• Meal prep for the week — it reheats beautifully.

The sauce is creamy and rich, so it pairs well with light sides like roasted asparagus, sautéed green beans, or a citrus-dressed arugula salad.

Nutritional & Health Notes

Marry Me Chicken Tortellini is a comfort food dish — rich in protein, carbs, and fats — perfect for an indulgent dinner. Here’s a breakdown of its key nutritional highlights:

• Protein: From chicken and cheese filling in the tortellini.

• Calcium: Thanks to cream and parmesan.

• Fiber: Boost this by adding spinach, broccoli, or peas.

To make it more balanced:

• Use light cream or half-and-half.

• Add steamed vegetables or side salad.

• Serve smaller portions alongside a broth-based soup for a lighter meal.

One serving provides enough fuel for an active day, especially if paired with veggies or whole grains.

FAQs

Q1: Can I use frozen tortellini in this recipe?

A1: Yes! Frozen tortellini works well — just increase the simmering time by a few minutes and check for doneness. No need to thaw beforehand.

Q2: How do I store leftovers?

A2: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to keep the sauce smooth.

Q3: Can I use another pasta instead of tortellini?

A3: Yes, but tortellini adds that signature cheesy bite. If substituting, try penne or farfalle, and stir in extra parmesan to maintain richness.

Q4: What kind of cream is best?

A4: Heavy cream gives the richest result, but half-and-half or full-fat coconut milk can be used for lighter or dairy-free versions.

Q5: How can I make this vegetarian?

A5: Omit the chicken and use cheese tortellini as the star. Add mushrooms or white beans for protein and texture. Use vegetable broth instead of chicken broth.

Q6: Can I prepare this in advance?

A6: Yes! Make the dish up to 2 days ahead and store in the fridge. Reheat gently and add a splash of cream before serving to refresh the sauce.

Q7: What wine pairs well with this dish?

A7: A crisp Chardonnay, Sauvignon Blanc, or a lightly oaked Pinot Grigio balances the creamy richness perfectly. For red lovers, go with a soft Pinot Noir.

Print