This Marry Me Chicken Tortellini is pure comfort food magic — tender bites of juicy chicken, pillowy cheese tortellini, and a creamy tomato sauce with sun-dried tomatoes, spinach, and parmesan. All made in one skillet in about 30 minutes! It’s rich, flavorful, and the kind of dish that makes everyone at the table fall in love with dinner again.
If you’ve been obsessed with Marry Me Chicken, get ready to meet its pasta soulmate.
Why You’ll Love This Marry Me Chicken Tortellini
This dish is like a hug in a bowl — creamy, cozy, and bursting with flavor. It’s also:
- A one-pan wonder (less cleanup, more flavor!)
- Impressive enough for guests but simple enough for a weeknight
- Balanced with protein, carbs, and greens
- Perfect for meal trains or bringing to a friend
It’s no wonder people call it “Marry Me” — one bite and you’ll understand the hype.
What Is a “Marry Me” Recipe, Anyway?
“Marry Me” recipes have taken over the internet lately, and it’s not hard to see why. The concept? A dish so delicious, it’s supposedly proposal-worthy. From Marry Me Chicken to Marry Me Salmon and even Marry Me Pasta, the idea is simple — one forkful and you’re head over heels.
The signature move? A creamy, savory sauce often featuring sun-dried tomatoes, garlic, cream, and parmesan. It’s the kind of flavor that makes people swoon.
My Thoughts on This Dish
I’ve been on a bit of a sun-dried tomato kick lately, and this recipe sealed the deal. That combination of rich cream, tangy tomatoes, and parmesan just hits every time.
Even my picky eater (a certain 4-year-old with very strong opinions) gave it a hesitant thumbs-up. My husband and toddler? They went back for seconds.
This is the kind of meal I love making for friends who just had a baby — hearty, comforting, and full of good-for-you ingredients. Plus, it reheats beautifully and travels well.
Serve it with a green salad, roasted broccoli, and a loaf of garlic bread for the ultimate cozy dinner spread. You’ll be hooked.
Ingredients You’ll Need for Marry Me Chicken Tortellini
Here’s everything that makes this dish a creamy dream:
- Chicken breast: Boneless, skinless chicken breast cut into bite-sized chunks. Chicken thighs or tenderloins also work great.
- Seasonings: Italian seasoning, smoked paprika, salt, pepper, and a pinch of red pepper flakes for gentle heat.
- Flour: Lightly coats the chicken to help it brown and thicken the sauce later.
- Butter + Olive oil: The perfect combo for golden, flavorful chicken.
- Shallot: Mild and sweet — it adds depth without overpowering the sauce.
- Garlic: Four cloves because garlic makes everything better.
- Sun-dried tomatoes: Choose the ones packed in oil; they melt into the sauce beautifully.
- Tomato paste: Adds that deep, tomato richness that makes the sauce restaurant-worthy.
- Chicken broth: The base of the sauce — you can use veggie broth for a lighter version.
- Cheese tortellini: Fresh, cheese-stuffed tortellini cook quickly and soak up all that creamy sauce.
- Heavy cream: Because creamy pasta dreams are made of this.
- Spinach: Adds color, nutrients, and freshness.
- Parmesan cheese: Freshly grated is non-negotiable. It melts better and tastes richer.
Optional garnishes: fresh basil, cracked black pepper, extra parmesan, or red pepper flakes.
How to Make Marry Me Chicken Tortellini
This dish looks fancy but is super simple. Here’s how it all comes together:
1. Season and Dredge the Chicken
Cut the chicken into small chunks and season generously with salt, pepper, Italian seasoning, and smoked paprika. Toss with flour until lightly coated — this helps the chicken brown beautifully and gives the sauce a silky texture.
2. Cook the Chicken
Heat butter and olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden and cooked through. Remove and set aside.
3. Sauté the Aromatics
In the same skillet, add another drizzle of olive oil. Sauté the shallot, garlic, and sun-dried tomatoes for a few minutes until fragrant. Sprinkle with red pepper flakes, then stir in tomato paste and chicken broth. Scrape up the flavorful bits stuck to the bottom — that’s where all the magic is.
4. Simmer the Tortellini
Add the uncooked tortellini right into the sauce. Bring to a gentle simmer, cover, and cook for about 3–4 minutes until tender. Give it a stir halfway through to make sure it cooks evenly.
5. Finish and Serve
Stir the cooked chicken back into the skillet along with spinach, heavy cream, and parmesan. Mix until everything is coated in that dreamy, creamy sauce.
Serve immediately topped with basil, extra cheese, and a few cracks of black pepper. Pure perfection.
Expert Tips and Variations
- Cut the chicken small: You’ll get more even bites and better sauce coverage.
- Use fresh parmesan: Pre-grated just can’t compare.
- Don’t skip the tomato paste: It gives the sauce depth and richness.
- Make it vegetarian: Skip the chicken, use veggie broth, and add mushrooms or white beans.
- Make it gluten-free: Use gluten-free flour and pasta.
- Add extra veggies: Zucchini, peas, or roasted peppers fit right in.
FAQs
Can I make this ahead of time?
Absolutely! It reheats well — just add a splash of broth or water to loosen the sauce.
Can I use frozen tortellini?
Yes! Just adjust the simmer time according to package directions.
How should I store leftovers?
Store in an airtight container in the fridge for up to 5 days. Add a splash of water when reheating to restore creaminess.
Can I use chicken thighs?
Yes, boneless, skinless thighs stay juicy and add extra flavor.
Irresistible Marry Me Chicken Tortellini (One-Pan Creamy Dinner Magic)
- Total Time: 30 min
Description
This Marry Me Chicken Tortellini is creamy, dreamy, and ready in under 30 minutes. Tender chicken bites, cheese-filled tortellini, and a sun-dried tomato cream sauce come together in one skillet for the ultimate comforting dinner. Simple enough for a weeknight, impressive enough for date night!
Ingredients
For the Chicken:
1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch cubes
½ tsp kosher salt
½ tsp black pepper
1 ½ tsp Italian seasoning
1 tsp smoked paprika
2 tbsp all-purpose flour
For the Sauce:
1 tbsp butter
2 tbsp olive oil, divided
1 small shallot, finely minced
4 cloves garlic, minced
¼ tsp red pepper flakes (optional, for a little heat)
¼ cup sun-dried tomatoes in oil, finely chopped
¼ cup (3 oz) tomato paste
2 cups chicken broth (or vegetable broth)
1 lb (16 oz) cheese tortellini (fresh or refrigerated)
1 cup heavy cream
3 cups baby spinach, roughly chopped
½ cup freshly grated parmesan cheese
For Serving:
Fresh basil, extra parmesan, cracked black pepper, red pepper flakes (optional)
Instructions
1. Season the Chicken
In a medium bowl, toss cubed chicken with salt, pepper, Italian seasoning, and smoked paprika. Add the flour and gently toss again until evenly coated.
2. Brown the Chicken
Heat a large skillet over medium-high heat and add the butter with 1 tablespoon of olive oil. Once hot, add the chicken in a single layer. Cook for 5–7 minutes, stirring a few times, until golden and cooked through. Remove to a plate.
3. Sauté Aromatics
Add the remaining tablespoon of olive oil to the same pan. Add minced shallot, garlic, and sun-dried tomatoes. Cook for 2–3 minutes until softened and fragrant. Stir in red pepper flakes, tomato paste, and chicken broth. Scrape up any browned bits from the bottom of the pan — that’s pure flavor.
4. Cook the Tortellini
Add the tortellini directly to the sauce. Stir to coat, bring to a simmer, then reduce the heat slightly. Cover and simmer for 3–4 minutes, stirring halfway through, until tortellini are tender and cooked through.
5. Make It Creamy
Remove the lid and stir in the cooked chicken, spinach, heavy cream, and parmesan cheese. Let everything simmer for another minute until the spinach wilts and the sauce thickens slightly.
6. Serve and Enjoy
Serve immediately topped with fresh basil, extra parmesan, and cracked black pepper. Get ready to fall in love!
Notes
- Reheating: The tortellini will absorb some sauce as it sits. Add a splash of broth or water when reheating to loosen it up.
- Protein swaps: Chicken thighs, turkey, or even mild Italian sausage work beautifully.
- Make it vegetarian: Skip the chicken, use vegetable broth, and toss in mushrooms or zucchini for a hearty twist.
- Storage: Keeps in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 min
- Cook Time: 20 min
