Marry Me Chicken Tortellini

This homemade marry me chicken tortellini blends tender chicken, creamy Parmesan sauce, and sun-dried tomatoes into an irresistible one-pan meal that is perfect for both weeknights and special occasions. The cheesy tortellini soaks up all the bold Mediterranean flavors, making every bite comforting and craveworthy.

I served this at a girls’ night in, and everybody asked for the recipe before dessert even hit the table. It has quickly become my go-to for friends and family—there are never leftovers.

Gather Your Ingredients

• Boneless skinless chicken breasts: choose the thinnest cut for quick cooking and tender texture
• Olive oil: brings a rich foundation and prevents sticking use extra-virgin for the best flavor
• Garlic powder and onion powder: add savory depth and round out the sauce any good quality dried spice works
• Salt and black pepper: season the chicken and boost overall flavors always use fresh ground black pepper if possible
• Fresh garlic: infuses the sauce with that prized aroma mince finely for even distribution
• Chicken broth: low sodium is best so you can control the saltiness adds body and ties the chicken flavor in
• Heavy cream: delivers that luscious silky texture and rich taste use fresh heavy cream for the smoothest result
• Grated Parmesan cheese: gives big savory punch real Parmigiano Reggiano will make it extra special
• Sun-dried tomatoes: packed in oil drained and chopped for tangy brightness ensure they are soft and pliable
• Red pepper flakes: for a little heat totally optional but recommended for balance
• Cheese tortellini: refrigerated or frozen work just fine look for plump pasta with no cracks in the dough
• Dried Italian seasoning: a medley of herbs that ties everything together try to choose a blend with oregano basil and thyme

How to Make It

Prepare the Chicken:

Season thinly sliced chicken breasts with garlic powder onion powder salt and black pepper on both sides. Heat olive oil in a large skillet over medium heat. Lay chicken slices in a single layer and cook about seven minutes turning once until golden brown with no pink spots remaining. Transfer chicken to a plate and set aside.

Build the Flavor Base:

In the same skillet add minced garlic and cook for about one minute until it smells deeply fragrant but is not brown. Be sure to scrape up any cooked chicken bits with your spoon.

Create the Creamy Sauce:

Pour chicken broth into the skillet. Bring the mixture to a gentle simmer while scraping up any browned bits from the pan bottom as these contain loads of flavor. Stir in the heavy cream grated Parmesan chopped sun-dried tomatoes Italian seasoning and red pepper flakes if using. Cook for about three minutes letting sauce bubble until slightly thickened.

Combine Ingredients and Simmer:

Return the cooked chicken to the skillet along with any juices on the plate. Stir thoroughly so the chicken is coated in the sauce and tomatoes are distributed. Let the pan simmer for an additional three minutes to meld the flavors and finish heating the chicken through.

Add Cheese Tortellini:

Fold refrigerated or frozen cheese tortellini gently into the sauce. Cook according to package instructions until they are tender and pillows of cheese begin to float. If sauce thickens too much add a splash of chicken broth to loosen.

Serve and Garnish:

Turn off the heat and taste the sauce for salt adjusting if needed. Sprinkle extra Parmesan and fresh parsley on top. Serve the tortellini and chicken hot right from the skillet for maximum comfort and flavor.

The sun-dried tomatoes are really what make this dish special for me. They add tangy depth I have loved since childhood and my family now considers them essential. This recipe often shows up at birthday dinners and gatherings where we know comfort is key.

Flavor Boosters

If using dried tortellini increase simmer time and be sure to check for doneness before serving. Always taste and adjust seasoning before adding cooked chicken back to the pan. For extra flavor throw in a parmesan rind with the simmering sauce and remove before serving.

Serving Suggestions

This creamy chicken tortellini pairs well with a crisp green salad or garlic bread for soaking up the sauce. For a little color on your plate, serve steamed broccoli or roasted asparagus alongside. If making for company, top each bowl with a scattering of fresh basil.

Creative Twists

You can swap out chicken breasts for boneless thighs if you like a richer flavor. Spinach or kale can be stirred into the sauce for added greens. Try swapping sun-dried tomatoes for roasted red peppers for a milder twist.

Do not rush simmering the sauce those three minutes make all the difference. This dish will quickly win over your family and guests alike.

Common Questions About This Recipe

→ Can I use frozen tortellini?

Yes, both refrigerated and frozen tortellini work well. Just adjust cooking time as needed for tenderness.

→ What can I substitute for sun-dried tomatoes?

You can use roasted red peppers or fresh cherry tomatoes for a slightly different flavor profile.

→ How can I make the dish spicier?

Add extra red pepper flakes or a pinch of cayenne to the sauce for more heat.

→ Is there a dairy-free alternative for the cream?

Coconut cream, cashew cream, or a plant-based alternative can replace heavy cream if needed.

→ Can I prepare this in advance?

Yes, prepare the chicken and sauce ahead. Cook tortellini just before serving for best texture.