Picture this: tender chicken simmered in a creamy, dreamy sauce filled with sun-dried tomatoes, spinach, and cheese tortellini. I love how every bite feels indulgent yet comforting—a restaurant-quality meal made right in my kitchen. This marry me chicken tortellini has everything I crave: juicy chicken, rich Parmesan cream, and pillowy pasta that soaks up every drop of flavor.
Why You’ll Love This Recipe
I love that this recipe comes together in under 40 minutes and only uses one pan. It’s perfect for busy nights or romantic dinners. The sauce is silky and full of depth from garlic, Italian herbs, and sun-dried tomatoes, and the tortellini adds a cheesy surprise in every bite. It’s one of those dishes that feels fancy but takes almost no effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1 tbsp olive oil (or oil from the sun-dried tomatoes)
1 tbsp unsalted butter
3 cloves garlic, minced
½ cup 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 low-sodium chicken broth
1 cup heavy cream
½ cup freshly grated Parmesan cheese
9–10 oz refrigerated cheese tortellini
1 tsp cornstarch mixed with 1 tsp water (optional, for thicker sauce)
¼ cup fresh basil, sliced (plus extra for garnish)
Directions
I start by patting the chicken dry and seasoning it with salt and pepper. I heat olive oil and butter in a large skillet over medium-high heat, then sear the chicken in a single layer for 3–4 minutes until golden and just cooked through. I transfer it to a plate.
I reduce the heat to medium, then sauté garlic and sun-dried tomatoes until fragrant—about 30 seconds. I stir in Italian seasoning, red pepper flakes, salt, and pepper.
I pour in the chicken broth, scraping up any brown bits from the pan, and let it simmer for 2 minutes. Then, I stir in the heavy cream and bring everything to a gentle simmer.
I whisk in the Parmesan cheese until smooth and creamy. If I want a thicker sauce, I add the cornstarch slurry and simmer for another minute.
I add the tortellini directly to the sauce, stirring often for 3–5 minutes (depending on the pasta package) until it’s tender and coated.
I return the cooked chicken and any juices to the pan and stir in fresh basil. I taste and adjust seasoning as needed.
I serve it right away, topped with extra basil and a sprinkle of Parmesan.
Servings and Timing
This recipe serves 4 and takes about 15 minutes to prep and 25 minutes to cook—a total of 40 minutes from start to finish.
Variations
Sometimes I like to switch things up. I use chicken thighs for extra juiciness or shrimp for a seafood twist. When I want more veggies, I toss in mushrooms, bell peppers, or baby spinach. For a bit of spice, I add extra red pepper flakes. I’ve also tried swapping the tortellini for gnocchi—it’s heavenly.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3–4 days. When reheating on the stovetop, I add a splash of cream or broth to loosen the sauce. The microwave works too—just heat it gently in short intervals and stir often. I’ve also frozen this dish successfully for up to 2 months; I just thaw it overnight and whisk the sauce as it reheats to bring it back together.
FAQs
Can I make this ahead of time?
Yes, I often prepare the sauce ahead of time and store it in the fridge. When I’m ready, I just cook the tortellini fresh and toss everything together before serving.
Can I use frozen tortellini?
Absolutely. I add it straight to the sauce and simmer for 5–7 minutes until it’s tender.
Is it spicy?
It’s mild as written, but I sometimes add extra red pepper flakes for a gentle heat.
What can I serve with this dish?
I love pairing it with garlic bread, a crisp green salad, or roasted vegetables.
Can I make it dairy-free?
Yes. I replace the heavy cream with coconut cream and use nutritional yeast instead of Parmesan. The result is still rich and flavorful.
Conclusion
This marry me chicken tortellini is pure comfort food magic. It’s creamy, cheesy, and full of flavor—everything I want in a quick, impressive meal. Whether I’m cooking for a cozy night in or serving guests, it always earns rave reviews. I can see why they call it “marry me” chicken—one bite, and I’m in love every time.
Marry Me Chicken Tortellini is a creamy, one-pan pasta dish featuring tender chicken, cheese tortellini, sun-dried tomatoes, and fresh basil in a rich Parmesan cream sauce. Perfect for a romantic dinner or a comforting weeknight meal.
Total Time:40 minutes
Yield:4 servings
Ingredients
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1 tbsp olive oil (or oil from sun-dried tomatoes)
1 tbsp unsalted butter
3 cloves garlic, minced
½ cup 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 low-sodium chicken broth
1 cup heavy cream
½ cup freshly grated Parmesan cheese
9–10 oz refrigerated cheese tortellini
1 tsp cornstarch mixed with 1 tsp water (optional)
¼ cup fresh basil, sliced (plus extra for garnish)
Instructions
Pat chicken dry and season with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Sear chicken for 3–4 minutes until golden and cooked through. Transfer to a plate.
Reduce heat to medium. Add garlic and sun-dried tomatoes; sauté for 30 seconds.
Stir in Italian seasoning, red pepper flakes, salt, and pepper. Pour in chicken broth, scraping the pan, and simmer for 2 minutes.
Add heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese until melted and smooth.
If using, stir in cornstarch slurry and simmer another minute for a thicker sauce.
Add tortellini to the pan and cook 3–5 minutes, stirring, until tender and coated.
Return chicken and juices to the skillet. Stir in basil. Adjust seasoning as needed.
Serve immediately, garnished with more basil and Parmesan.
Notes
Substitute chicken with thighs or shrimp for variation.
Add mushrooms, bell peppers, or spinach for more veggies.
Use gnocchi instead of tortellini for a delicious twist.
Frozen tortellini can be added directly to the sauce.
For dairy-free: use coconut cream and nutritional yeast instead of cream and Parmesan.
