I make this Marry Me Chicken Tortellini when I want a 30-minute dinner that feels rich, creamy, and completely irresistible. One skillet lands on the table packed with tender chicken, cheesy tortellini, and a sun-dried tomato sauce that always gets people asking for seconds.
I’m obsessed with Marry Me Chicken Tortellini because it hits that rich, creamy, slightly tangy spot without asking for my whole evening. I get tender chicken, pillowy cheese tortellini, and a sauce that clings to every bite like it knows exactly what I wanted after a long day.
But the real pull? It tastes like something I’d order at a little pasta place, then immediately think about on the drive home.
And yes, it’s fast enough for a chaotic weeknight. Big flavor.
Minimal drama. I love that it feels special, but still totally doable when my brain is fried too.
Ingredients
- Chicken makes it hearty, filling, and totally dinner-worthy without feeling too fancy.
- Salt and pepper wake everything up.
Boring chicken? Not happening.
- Italian seasoning brings that cozy, herby vibe you expect in creamy pasta.
- Olive oil helps brown the chicken and adds a little richness.
- Butter makes the sauce taste silky, warm, and kind of restaurant-like.
- Garlic is the flavor starter.
You’ll smell it and get hungry fast.
- Sun-dried tomatoes add tangy, chewy bites that make the sauce pop.
- Red pepper flakes give a tiny kick, but it’s not scary spicy.
- Chicken broth keeps the sauce savory without making it feel too heavy.
- Heavy cream is why it’s creamy, dreamy, and very not diet food.
- Parmesan melts in salty and nutty, basically tying the whole thing together.
- Cheese tortellini makes this extra cozy.
Plus, it’s pasta stuffed with cheese.
- Fresh basil adds a bright little finish so it doesn’t taste flat.
Ingredient Quantities
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 9 to 12 ounces refrigerated cheese tortellini
- 2 tablespoons fresh basil, chopped
How to Make this
1. Season the 1 pound chicken pieces with salt, black pepper, and 1 teaspoon Italian seasoning.
2. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until butter is melted and foamy.
3. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes; remove chicken to a plate and set aside.
4. Reduce heat to medium, add 3 cloves minced garlic and 1/2 cup chopped sun-dried tomatoes, and cook 1 minute until fragrant. Stir in 1/4 teaspoon crushed red pepper flakes.
5. Pour in 1 cup low-sodium chicken broth and 1 cup heavy cream, scraping up any browned bits from the pan. Bring to a gentle simmer.
6. Stir in 3/4 cup freshly grated Parmesan cheese until melted and sauce is smooth; season with additional salt and pepper to taste.
7. Add 9 to 12 ounces refrigerated cheese tortellini to the skillet and simmer according to package timing, usually 4 to 6 minutes, stirring occasionally so tortellini cook through and absorb sauce.
8. Return the cooked chicken to the skillet and simmer 1 to 2 minutes more to heat through and meld flavors; if sauce is too thin, simmer a bit longer to thicken.
9. Remove from heat and stir in 2 tablespoons chopped fresh basil. Serve immediately, spooning extra sauce over the tortellini and chicken.
Equipment Needed
1. Large heavy skillet (10 to 12 inch)
2. Chef knife
3. Cutting board
4. Measuring cups and spoons
5. Box grater or microplane for Parmesan
6. Wooden spoon or heatproof silicone spatula
7. Tongs or slotted spoon
8. Colander and a plate for resting the chicken
FAQ
Marry Me Chicken Tortellini Recipe Substitutions and Variations
- Chicken breasts: substitute boneless skinless chicken thighs for more flavor and juiciness or cubed turkey breast for a lighter option
- Heavy cream: substitute half-and-half plus 2 tablespoons butter for richness or full-fat coconut milk for a dairy-free, slightly sweet twist
- Sun-dried tomatoes (oil-packed): substitute chopped roasted red peppers for milder sweetness or rehydrated dry sun-dried tomatoes soaked in warm water if oil-packed are unavailable
- Cheese tortellini: substitute refrigerated ravioli (cheese or spinach) for similar texture or cooked gemelli or farfalle pasta if stuffed pasta is not on hand
Pro Tips
1. Pat the chicken dry and cut uniform pieces so they brown evenly; don’t crowd the pan when searing or the bits will steam instead of getting a flavorful crust.
2. Use a splash of the oil from the sun-dried tomatoes when heating the garlic for an extra layer of flavor, but add it briefly so the garlic does not burn.
3. Keep the cream at a gentle simmer, not a rolling boil, to prevent the sauce from separating; if it seems too thin, reduce it slowly while stirring.
4. Save a couple tablespoons of the tortellini cooking liquid and add it to the sauce if you need to loosen it; the starchy water helps the sauce cling to the pasta.
5. Stir in the basil and any delicate finishings, like a little lemon zest or extra grated Parmesan, off the heat so the herbs stay bright and the cheese does not become grainy.
Marry Me Chicken Tortellini Recipe
I make this Marry Me Chicken Tortellini when I want a 30-minute dinner that feels rich, creamy, and completely irresistible. One skillet lands on the table packed with tender chicken, cheesy tortellini, and a sun-dried tomato sauce that always gets people asking for seconds.
4
servings
840
kcal
Equipment: 1. Large heavy skillet (10 to 12 inch)
2. Chef knife
3. Cutting board
4. Measuring cups and spoons
5. Box grater or microplane for Parmesan
6. Wooden spoon or heatproof silicone spatula
7. Tongs or slotted spoon
8. Colander and a plate for resting the chicken
Ingredients
-
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
-
Salt and black pepper, to taste
-
1 teaspoon Italian seasoning
-
2 tablespoons olive oil
-
2 tablespoons butter
-
3 cloves garlic, minced
-
1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
-
1/4 teaspoon crushed red pepper flakes, or to taste
-
1 cup low-sodium chicken broth
-
1 cup heavy cream
-
3/4 cup freshly grated Parmesan cheese
-
9 to 12 ounces refrigerated cheese tortellini
-
2 tablespoons fresh basil, chopped
Directions
- Season the 1 pound chicken pieces with salt, black pepper, and 1 teaspoon Italian seasoning.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until butter is melted and foamy.
- Add the chicken and cook until browned and cooked through, about 5 to 7 minutes; remove chicken to a plate and set aside.
- Reduce heat to medium, add 3 cloves minced garlic and 1/2 cup chopped sun-dried tomatoes, and cook 1 minute until fragrant. Stir in 1/4 teaspoon crushed red pepper flakes.
- Pour in 1 cup low-sodium chicken broth and 1 cup heavy cream, scraping up any browned bits from the pan. Bring to a gentle simmer.
- Stir in 3/4 cup freshly grated Parmesan cheese until melted and sauce is smooth; season with additional salt and pepper to taste.
- Add 9 to 12 ounces refrigerated cheese tortellini to the skillet and simmer according to package timing, usually 4 to 6 minutes, stirring occasionally so tortellini cook through and absorb sauce.
- Return the cooked chicken to the skillet and simmer 1 to 2 minutes more to heat through and meld flavors; if sauce is too thin, simmer a bit longer to thicken.
- Remove from heat and stir in 2 tablespoons chopped fresh basil. Serve immediately, spooning extra sauce over the tortellini and chicken.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 425g
- Total number of serves: 4
- Calories: 840kcal
- Fat: 51.9g
- Saturated Fat: 24g
- Trans Fat: 0.18g
- Polyunsaturated: 4.6g
- Monounsaturated: 19.2g
- Cholesterol: 232mg
- Sodium: 990mg
- Potassium: 885mg
- Carbohydrates: 42.3g
- Fiber: 4.3g
- Sugar: 7.8g
- Protein: 51.6g
- Vitamin A: 900IU
- Vitamin C: 2mg
- Calcium: 289mg
- Iron: 3.9mg