This one-pan Marry Me Tortellini Chicken is an easy 30-minute dinner recipe made with tender chicken and cheesy tortellini in a creamy sun-dried tomato sauce. It's perfect for weeknight dinners, special occasions, and even date nights.
If you like this recipe, try my One-Pan Tuscan Chicken and Olive Garden Asiago Tortelloni Alfredo next.
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Marry Me Chicken Tortellini
The name "Marry Me Chicken" has been floating around the internet for a while. The idea is that this chicken is so good it might just inspire a proposal. My version adds tortellini to the mix because why stop at chicken when you can have cheesy pasta, too?
Ingredients You'll Need
The picture below shows all the ingredients for this recipe, and special notes are included below the picture in a bulleted list to assist you.
- Chicken. I used boneless, skinless chicken breasts, but you can also use chicken tenderloins or boneless, skinless chicken thighs. Dice into bite-sized pieces.
- Tortellini: 1 pound of fresh or frozen tortellini. If frozen, there is no need to thaw! My go-to is cheese tortellini, but you can use your favorite filled pasta.
- Vegetables. I love the combination of sun-dried tomatoes and fresh spinach. You could also add mushrooms or artichoke hearts.
- Chicken Broth: Low-sodium broth lets you control the salt content.
- Cream. Heavy cream gives the sauce its creamy texture. You can use half-and-half for a lighter version, but the sauce may be less thick.
- Sun-dried Tomatoes: They are packed in oil, so I remove them from the jar with a fork and let the oil drip off.
- Spinach: Fresh baby spinach is best, but well-drained frozen spinach works too.
See the recipe card below for all the information on ingredients and quantities.
How to Make It
Each number in the photo below corresponds to the numbered written steps below.
- Dice 1 pound of boneless, skinless chicken breast into 1-inch cubes. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken to the hot skillet and season with ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken turns golden brown. Using a slotted spoon, transfer the chicken to a clean plate and set aside. Note: Don't worry if the chicken isn't cooked through at this point; it will finish cooking later in the sauce.
- In the same skillet, add four cloves of minced garlic and sauté for 60 seconds or until the aroma becomes noticeable. Pour in 1 cup of low-sodium chicken broth and use a wooden spoon to scrape the browned bits from the bottom of the pan.
- Pour 1 cup of heavy whipping cream into the skillet, then ½ cup of freshly grated Parmigiano cheese, one tablespoon of dried Italian seasoning, and the remaining salt and pepper. Using a whisk, stir the mixture continuously until smooth. Reduce the heat to medium to medium-low and let the sauce gently simmer for 2-3 minutes or until it coats the back of a spoon. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
- Add 1 pound of cheese tortellini (fresh or frozen) to the skillet, along with the reserved chicken pieces. Gently fold them into the sauce until evenly coated. Cover the skillet with a tight-fitting lid and simmer for 5-6 minutes if using fresh tortellini or 7-9 minutes if frozen. Stir gently halfway through to prevent sticking. Test a tortellini for doneness; it should be tender but still have a slight bite (al dente). Also, check that the largest chicken piece has reached an internal temperature of 165°F using a meat thermometer. Cook in 1-minute increments until both the tortellini and chicken are properly cooked.
- Add ½ cup of oil-packed sun-dried tomatoes, drained and roughly chopped, to the simmering sauce. Stir in 2 cups (about 2 ounces) of fresh baby spinach leaves. Cook the mixture, stirring gently, for 2-3 minutes or until the spinach has wilted and turned bright green.
- Taste and adjust seasoning with salt and pepper if needed and garnish with additional grated Parmesan cheese. Tear 10-12 fresh basil leaves into small pieces and scatter them over top just before serving. Enjoy!
How to Serve Marry Me Tortellini Chicken
This dish is excellent with a crisp green salad, air-fried green beans, and garlic bread to soak up every last bit of the yummy sauce.
It's also delicious served over twice-baked mashed potatoes or Instant Pot jasmine rice.
Variations
- Add a bit of spice with a pinch of red pepper flakes.
- Add some garlic powder for more garlic flavor.
Storage and Freezing Tips
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
While you can freeze it, the texture of the tortellini may change. If you plan to freeze it, consider slightly undercooking the tortellini. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
To reheat, warm gently on the stovetop over low heat, stirring occasionally. Add a splash of cream or chicken broth if needed to revive the sauce.
Top Tips
- Don't overcook the chicken in the first step - it will continue to cook when added back to the sauce.
- If the sauce seems too thick after adding the tortellini, add a splash of chicken broth to thin it out.
- For an extra cheesy dinner, top with shredded mozzarella.
- This recipe works best in a large, deep skillet or a Dutch oven to comfortably fit all ingredients.
Recipe FAQs
Yes, but you'll need to adjust the cooking time according to the package instructions.
Yes, you can substitute other pasta shapes like ravioli, farfalle, penne, or fusilli. Adjust cooking times according to the pasta package instructions.
To thicken, simmer longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoon cold water). To thin, gradually stir in a small amount of chicken broth until the desired consistency is reached.
You can use half-and-half instead.
You can use halved cherry tomatoes, chopped roasted red peppers, or caramelized onions.
More Romantic Dinner Recipes
If you love Marry Me Tortellini Chicken, be sure to try these other great date night recipes:
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- Jeri
Printable Recipe
Marry Me Tortellini Chicken
Ingredients
- 2 tablespoons olive oil
- 4 chicken breasts boneless, skinless
- 4 cloves garlic minced
- 1 cup chicken broth low sodium
- 1 cup heavy cream 35% MF
- ½ cup Parmesan cheese
- 1 tablespoon Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 pound tortellini fresh or frozen
- ½ cup sun-dried tomatoes drained
- 2 cups fresh spinach
Instructions
- Dice 1 pound of boneless, skinless chicken breast into 1-inch cubes. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken to the hot skillet and season with ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken turns golden brown. Using a slotted spoon, transfer the chicken to a clean plate and set aside.
- In the same skillet, add the minced garlic and sauté for 60 seconds. Pour in the chicken broth and use a wooden spoon to scrape the browned bits from the bottom of the pan.
- Add the heavy cream, grated Parmesan cheese, Italian seasoning, and remaining salt and pepper. Whisk until smooth. Reduce heat to medium-low and simmer for 2-3 minutes or until the sauce coats the back of a spoon, stirring occasionally.
- Add the tortellini and reserved chicken to the skillet. Gently fold into the sauce. Cover and simmer for 5-6 minutes (fresh tortellini) or 7-9 minutes (frozen). Stir halfway through. Test tortellini for doneness and ensure chicken reaches 165°F internally.
- Add the drained, chopped sun-dried tomatoes and fresh spinach. Cook for 2-3 minutes until the spinach wilts.
- Taste and adjust seasoning with remaining salt and pepper if needed. Garnish with additional grated Parmesan cheese and torn fresh basil leaves before serving. Enjoy!
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Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Fresh tortellini cooks faster than frozen, so adjust cooking time accordingly.
- If the sauce is too thick, thin it with additional chicken broth.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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