If you are searching for a soul-soothing, creamy pasta dish that will instantly become a weeknight favorite, look no further than this Marry Me Chicken Tortellini Recipe. It’s packed with tender, juicy chicken pieces, cheese-filled tortellini swimming in a luscious sun-dried tomato and garlic cream sauce, and brightened by fresh spinach—the perfect harmony of flavors that feels both indulgent and comforting. Whether you’re cooking for family, friends, or even a special someone, this dish is a guaranteed crowd-pleaser that will have everyone asking for seconds.
Ingredients You’ll Need
This recipe shines because of its simple yet carefully chosen ingredients that each bring something special to the table—flavor, texture, or color. From the rich cheese tortellini to the vibrant sun-dried tomatoes and aromatic herbs, every component works together to create that unforgettable taste you’ll love.
- Frozen cheese tortellini: The star of the dish, offering a creamy, cheesy center that melts delightfully in the sauce.
- Olive oil: Adds a subtle fruitiness and is perfect for searing the chicken to golden perfection.
- Boneless, skinless chicken breasts: Bite-sized pieces ensure quick cooking and tender bites throughout the dish.
- Black pepper, Italian seasoning, paprika: These seasonings create a balanced, savory flavor profile for the chicken and sauce.
- Butter: Adds richness and helps gently sauté the garlic for a fragrant base.
- Sun-dried tomatoes in oil: Bring a tangy sweetness and vibrant redness that brightens the creamy sauce beautifully.
- Minced garlic: Essential for depth of flavor and that irresistible aroma.
- Low-sodium chicken broth: Helps build the sauce’s body while keeping it light and balanced.
- Heavy cream: Beautifies the sauce into a velvety, rich finish.
- Parmesan cheese: Adds a sharp, nutty tang and helps thicken the sauce to luscious perfection.
- Baby spinach: Offers a pop of color and freshness, slightly wilted to maintain some bite.
- Fresh parsley or basil: Used as a vibrant garnish that adds an herbal brightness to the final dish.
How to Make Marry Me Chicken Tortellini Recipe
Step 1: Season and Cook the Chicken
Begin by seasoning your bite-sized chicken pieces with half a teaspoon each of black pepper, Italian seasoning, and paprika. Heat olive oil in a skillet over medium-high heat until shimmering, then add the chicken. Cook the pieces for about 5 to 7 minutes, stirring occasionally, until browned evenly and cooked through. This step not only seals in moisture but also develops a flavorful crust that elevates every bite. Once done, set the chicken aside to keep warm.
Step 2: Sauté Garlic and Sun-Dried Tomatoes
Using the same skillet to capture those delicious browned bits left by the chicken, melt the butter over medium heat. Toss in the minced garlic and sauté until fragrant—this should take just about a minute but is key for building a rich flavor base. Next, add your thinly sliced sun-dried tomatoes and let them cook with the garlic for two minutes. Their sweet tang melds perfectly with the buttery garlic, preparing the palate for the creamy sauce ahead.
Step 3: Simmer the Creamy Sauce
Pour in the chicken broth to deglaze the skillet, scraping up any browned bits stuck to the pan; this adds incredible depth to your sauce. Stir in the heavy cream, along with the remaining Italian seasoning, black pepper, and paprika. Bring everything to a gentle simmer to thicken slightly, transforming the mixture into a velvety, luscious sauce that will coat the tortellini perfectly.
Step 4: Add Tortellini and Finish Cooking
Stir the frozen cheese tortellini into the skillet, making sure they are well submerged in the sauce. Cover and let them cook for 5 to 7 minutes, or until they are tender and cooked through. Once the tortellini has plumped up with the creamy sauce, fold in the cooked chicken and sprinkle the Parmesan cheese over the top. Stir until the cheese melts smoothly, thickening the sauce deliciously. Finally, toss in the chopped baby spinach and cook for an additional two minutes until just wilted, adding freshness and a beautiful color contrast.
Step 5: Rest and Garnish
Remove your skillet from the heat and allow the dish to rest briefly; this lets the sauce thicken to just the right consistency. Before serving, sprinkle chopped fresh parsley or basil over the top for a burst of herbal brightness and an appealing finish that will impress everyone at your table.
How to Serve Marry Me Chicken Tortellini Recipe
Garnishes
Fresh herbs like parsley or basil are the perfect finishing touch for this creamy pasta masterpiece. They add a light, fragrant note that cuts through some of the richness and brightens every forkful. A little extra grated Parmesan on the side is always a crowd-pleaser as well.
Side Dishes
Keep your sides simple to let the Marry Me Chicken Tortellini Recipe shine. A crisp green salad with a tangy vinaigrette or some garlic bread works wonderfully to complement the creamy texture and soak up every last bit of sauce. Roasted vegetables such as asparagus or Brussels sprouts add a delightful crunch and balance the meal.
Creative Ways to Present
Serve this dish straight from the skillet to your table for a cozy, rustic vibe that invites everyone to dig in family-style. Alternatively, plate individual servings garnished with a fresh herb sprig and a light drizzle of good-quality olive oil for an elegant presentation perfect for a special dinner night.
Make Ahead and Storage
Storing Leftovers
Once your Marry Me Chicken Tortellini Recipe has cooled, transfer any leftovers into an airtight container and refrigerate. It will keep nicely for up to 3 days, making it a fantastic option for tasty next-day lunches or quick dinners.
Freezing
This dish freezes well, though the texture of the tortellini might soften a bit upon thawing. To freeze, place cooled portions in freezer-safe containers or bags and store for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the leftovers gently in a skillet over low heat with a splash of chicken broth or cream to loosen the sauce and prevent it from drying out. Stir occasionally until heated through and creamy once again—almost as good as fresh!
FAQs
Can I use fresh tortellini instead of frozen?
Absolutely! Fresh tortellini cooks quickly and can make the dish even more tender and flavorful. Just reduce the cooking time to avoid overcooking.
Is it possible to make this recipe gluten-free?
Yes, by using gluten-free tortellini and ensuring your chicken broth is gluten-free, you can enjoy this dish without worry. Many stores now offer delicious gluten-free pasta options.
What can I substitute for heavy cream?
If you want a lighter version, half-and-half or whole milk can be used, though the sauce won’t be quite as thick or rich. For a dairy-free alternative, coconut cream works well and adds a subtle hint of sweetness.
Can I prepare parts of this recipe in advance?
You can cook and season the chicken ahead of time and store it in the refrigerator. When ready, make the sauce and toss everything together for a quick assembly meal.
How spicy is this recipe?
This dish has mild warmth from the paprika and black pepper, but it’s very friendly even to those sensitive to spice. You can easily adjust the seasoning to your taste by adding more or less paprika.
Final Thoughts
Trust me, once you whip up this Marry Me Chicken Tortellini Recipe, it will become a staple in your dinner rotation. It’s a magical combination of creamy, cheesy, savory, and vibrant that’s surprisingly easy to pull together on busy nights. I can’t wait for you to savor every bite and maybe even share it with someone special. Bon appétit!
Print
Marry Me Chicken Tortellini Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Marry Me Chicken Tortellini is a creamy, comforting one-pan dish featuring tender chicken breast pieces, cheese tortellini, and a luscious sun-dried tomato cream sauce. Infused with Italian seasoning, garlic, and Parmesan cheese, this easy-to-make recipe is perfect for a flavorful weeknight dinner that comes together in just 35 minutes.
Ingredients
Chicken
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
Sauce and Pasta
- 2 tablespoons butter
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
- 3 teaspoons minced garlic
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 (19 oz) bag frozen cheese tortellini
- 1 cup finely shredded Parmesan cheese
- 2 cups chopped baby spinach
Garnish
- Fresh parsley or basil, chopped
Instructions
- Prepare the Chicken: Season the bite-sized chicken pieces with ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ½ teaspoon paprika. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, melt 2 tablespoons butter over medium heat. Add 3 teaspoons minced garlic and sauté for about 1 minute until fragrant. Stir in ½ cup thinly sliced sun-dried tomatoes and cook for another 2 minutes. Pour in 1 cup low-sodium chicken broth, scraping up any browned bits from the pan. Next, stir in 2 cups heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and 1 teaspoon paprika. Bring the mixture to a gentle simmer.
- Combine and Cook: Add the frozen 19 oz bag of cheese tortellini to the skillet, making sure the tortellini is fully submerged in the cream sauce. Cover the skillet and cook for 5-7 minutes, stirring halfway through, until the tortellini are tender. Return the cooked chicken to the skillet, then stir in 1 cup finely shredded Parmesan cheese until melted and the sauce thickens. Finally, add 2 cups chopped baby spinach and cook for another 2 minutes until the spinach wilts.
- Serve: Remove the skillet from heat and let the dish rest for a couple of minutes to allow the sauce to thicken further. Garnish with chopped fresh parsley or basil before serving warm.
Notes
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- If sun-dried tomatoes in oil are unavailable, rehydrate dry sun-dried tomatoes in warm water for 10 minutes and drain before slicing.
- Try adding crushed red pepper flakes to the sauce for a bit of heat.
- Use part-skim mozzarella tortellini for a lighter cheese option.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
