This easy Marry Me Chicken Tortellini recipe combines tender chicken breast in a rich sun-dried tomato and parmesan sauce with cheesy tortellini, creating a perfect balance of textures and flavors. Enjoy it at a special gathering or as a delicious weeknight dinner!
Tuscan food is all about tossing simple, fresh stuff together for crazy good dishes! If you're into marry-me chicken and tortellini, mix things up with Creamy Tuscan Ravioli, Tuscan Garlic Chicken, and Tuscan Sausage Pasta. Loads of yummy flavors for your dinner lineup!
- Marry Me Chicken Tortellini
- Creamy, Comforting, One Pan Pasta Dinner
- Ingredients For Marry Me Chicken with Tortellini
- How To Make Marry Me Chicken Tortellini
- Cooking Tips
- Flavor Variations and Substitutions
- How To Store & Freeze
- More Chicken Pasta Dinner Recipes
- SHARE IT & RATE IT
- Marry Me Chicken Tortellini
Marry Me Chicken Tortellini
Marry me chicken and tortellini is a savory dish known for its rich, creamy flavor and charming name, suggesting it's good enough to get a marriage proposal after serving! It is made with juicy chicken breasts simmered in a creamy sauce of sun-dried tomatoes, garlic, heavy cream, and parmesan; it gives a blend of tangy and cheesy tastes that go well together.
While this flavorful chicken can be served in a variety of different ways, this recipe pairs it with cheesy tortellini for an even richer and indulgent, comforting flavor, making this pairing Tiktok viral!
Simply season bite-sized chicken pieces and brown them in a skillet. Then, in the same skillet, create the sauce with garlic, sun-dried tomatoes, chicken broth, cream, and spices. Toss in tortellini and spinach, cooking until everything's perfectly tender and the spinach wilts. With just a sprinkle of parsley and extra parmesan on top, you’ve got a restaurant-quality meal right at home.
Marry Me chicken tortellini has the ability to be a quick weeknight dinner but also a more indulgent meal for an anniversary or even Valentine's Day. Pair it with a fresh green salad or some Sheet Pan Breadsticks to round out the experience!
Creamy, Comforting, One Pan Pasta Dinner
- It has a classic Italian flavor coming from the sun-dried tomato and salty parmesan cheese.
- The chicken and sauce are both made in the same pan, making for easier cleanup.
- This dish has a restaurant-quality flavor and look, making it perfect for a special occasion.
- The use of frozen tortellini makes it quick and easy to whip up in just 30 minutes or less.
Ingredients For Marry Me Chicken with Tortellini
- Frozen Cheese Tortellini - Acts as the hearty base of the dish, providing a cheesy and satisfying texture that pairs well with the creamy sauce.
- Olive Oil - Used for cooking the chicken, adds a subtle richness and helps to brown the meat perfectly.
- Chicken Breast - Serves as the protein base, offering a tender and lean meat that absorbs the flavors of the sauce.
- Seasonings (black pepper, Italian seasoning, paprika) - These spices enhance the chicken breast and the sauce with warmth, depth, and a hint of Italian flair.
- Sun-Dried Tomatoes in Oil - Offer a tangy, concentrated tomato flavor that deepens the overall taste profile of the sun-dried tomato sauce.
- Minced Garlic - Brings the dish with a pungent and aromatic Italian garlic flavor.
- Low Sodium Chicken Broth - Provides a flavorful liquid base for the sauce, enhancing the other ingredients without making the dish too salty.
- Heavy Cream - The key to the sauce's creamy texture, it adds a rich and velvety smoothness.
- Parmesan Cheese - Introduces a salty, nutty flavor to the sauce, contributing to its thickness and taste.
- Baby Spinach - Adds a pop of color, a slight earthy flavor, wilting perfectly into the hot sauce.
How To Make Marry Me Chicken Tortellini
Prepare the chicken breast: Remove any excess fat from the chicken breast. Pat dry on all sides with paper towels, then cut into pieces. Season with black pepper, Italian seasoning, and paprika. Set aside.
Cook the chicken: Add the olive oil to a large skillet over medium-high heat. Once the oil is hot, cook the seasoned chicken pieces until golden brown, flipping as needed. This will take about 6-8 minutes. Remove the chicken pieces and set aside while you make the sauce.
Assemble the marry me sauce: Reduce the heat to medium-low on the stovetop, then melt the butter. Saute the garlic and sundried tomatoes in the oil for 30 seconds, then add the chicken broth, heavy cream, Italian seasoning, black pepper, and paprika. Whisk continuously until the sauce starts to bubble. Slowly whisk in parmesan until completely melted and thickened.
Add remaining ingredients: Place the spinach, cooked chicken pieces, and tortellini in the skillet. Stir occasionally until the spinach starts to wilt. Simmer for 5 minutes.
Garnish and serve: Plate while hot and sprinkle with a garnish of freshly chopped parsley and parmesan cheese. Enjoy!
- Cut the chicken breast into uniform bite-sized pieces for even cooking and to ensure every piece soaks up the flavorful sauce.
- When browning the chicken, cook in batches if necessary to avoid overcrowding the skillet, which can lead to uneven cooking and steaming instead of browning.
- Keep the heat medium-low when making the sauce to prevent the heavy cream from separating and to allow the flavors to mix together properly.
- Use freshly minced garlic instead of garlic powder for a more robust and aromatic flavor in the sun-dried tomato sauce.
- When adding the parmesan cheese to the sauce, do it gradually while continuously stirring to make sure it melts smoothly and doesn't clump.
- Allow the completed dish to rest for a few minutes off the heat before serving; this lets the sauce thicken slightly and flavors to settle.
Flavor Variations and Substitutions
- Replace chicken breast with boneless chicken thighs for a juicier, flavorful meat option in the dish.
- Swap out the parmesan cheese with grated Asiago or Pecorino Romano for a different cheese profile.
- Incorporate chopped mushrooms when sautéing the garlic and sun-dried tomatoes for an earthy flavor boost.
- Add a splash of white wine to the sauce after sautéing the garlic for an extra layer of complexity.
- Stir in a pinch of red pepper flakes to the sauce for a subtle, spicy kick.
- Substitute spinach with kale or arugula with a more pronounced flavor for a different green.
- Add a handful of olives or capers to the sauce for a briny, savory flavor.
- Garnish with toasted pine nuts or slivered almonds for a nutty crunch that complements the creamy texture.
How To Store & Freeze
Storing: Place any leftovers in an airtight container and store it in the refrigerator. It will keep well for up to 4-5 days.
Freezing: Allow the dish to cool completely, then transfer it into freezer-safe bags or containers. It can be frozen for up to 2 months.
Reheating: To reheat, thaw in the refrigerator if frozen, then warm it gently on the stove over medium heat, stirring occasionally. You might need to add a splash of broth or water to loosen the sauce. For smaller portions, reheat in the microwave until hot.
Yes, you can use fresh tortellini, but adjust the cooking time accordingly, as fresh pasta cooks faster than frozen. Add it to the sauce towards the end of the cooking process to prevent it from becoming overcooked and mushy.
Substitute the chicken with other meats like turkey, pork, or even Italian sausage. Just make sure that the meat is thoroughly cooked before incorporating it into the sauce.
To make a vegetarian version, omit the chicken and add more vegetables like bell peppers, zucchini, and mushrooms. You can also use a meat substitute or increase the amount of cheese and spinach for added protein.
The chicken is done when it's no longer pink inside and reaches an internal temperature of 165°F. Be careful not to overcook it, as it can become dry; removing it from the heat as soon as it's done will keep it juicy.
More Chicken Pasta Dinner Recipes
- Chicken Broccoli Alfredo
- Creamy Chicken Fajita Pasta
- Chicken Noodle Casserole
- The Best Chicken Spaghetti
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Marry Me Chicken Tortellini
- 1 (19 oz) bag frozen cheese tortellini
- Season the chicken pieces with black pepper, Italian seasoning, and paprika. Set aside
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through. About 6-8 minutes. Remove cooked chicken and set aside.
- Reduce heat to medium-low and melt butter. Saute garlic and sun-dried tomatoes for 30 seconds.
- Add chicken broth, heavy cream, Italian seasoning, black pepper, and paprika. Whisk continuously until the sauce starts to bubble. Slowly whisk in parmesan until completely melted.
- Place the chicken, spinach, and tortellini in the skillet. Stir occasionally until the spinach starts to wilt, and let simmer for 5 minutes.
- Garnish with fresh parsley and parmesan cheese. Enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.