Marry Me Chicken Tortellini Recipe

I have a confession: I’m kind of a sucker for anything that involves pasta, creamy sauces, and chicken. There’s just something about that trifecta that screams comfort, without fail. And this Marry Me Chicken Tortellini recipe? Well, let’s just say that it might be the ultimate love language in food form. It’s creamy, hearty, and loaded with flavor thanks to the magic of sun-dried tomatoes and parmesan. Honestly, if you’re looking to impress someone—or just want a cozy meal for yourself—you’ve found the dish. This is the kind of meal that makes you feel like a professional chef (with very minimal effort, of course).

Now, if you’ve ever made traditional “Marry Me Chicken,” you’ll know the sauce is the real hero. It’s got that perfect balance of rich and tangy flavors, with just enough heat from the paprika to keep things interesting. But when you throw in cheese-stuffed tortellini? Oh, it’s next-level indulgence. The tortellini soaks up all the goodness of the sauce, becoming little pillows of deliciousness. Trust me, one bite and you might be tempted to propose…to the cook or the meal, your choice!

this RECIPE

A little backstory on the name

Okay, you might be wondering: why the name “Marry Me Chicken”? Well, legend has it that this creamy, garlicky chicken dish is so good, it’ll have your dinner guests (or significant other) proposing on the spot. While I can’t promise an engagement ring, I can say this recipe has a way of winning people over. The original version is usually served with chicken breasts and a luscious sauce over mashed potatoes or pasta. But I’ve found that adding tortellini brings a fun twist—there’s just something about cheese-filled pasta that takes it to new heights.

Why this recipe holds a special place in my heart

I remember the first time I made this dish—my friends were coming over for a casual dinner, and I wanted something that looked like I’d spent hours in the kitchen, but in reality, didn’t take more than 30 minutes. After some scrolling through Pinterest, I stumbled across a version of Marry Me Chicken, but I wanted to amp it up a bit. Tortellini was my sneaky addition. As soon as I brought the skillet to the table, my friends’ faces lit up. The best part? Watching them go back for seconds and thirds. There’s a special kind of joy that comes from serving a meal that brings people together, and this one does just that.

The magic of sun-dried tomatoes and cream

The sauce for this dish is everything. If you haven’t worked with sun-dried tomatoes before, you’re in for a treat. They add a tangy-sweet punch to the creamy sauce, cutting through the richness of the heavy cream. Plus, that pop of red color makes the whole dish look extra fancy, like you’ve just stepped out of an Italian trattoria. Fun fact: sun-dried tomatoes were initially a way to preserve fresh tomatoes for winter, and now they’re a pantry staple for adding a burst of flavor to pasta dishes, salads, or even sandwiches.

Let’s talk ingredients: why they matter

• Tortellini: These little pockets of cheesy goodness soak up the creamy sauce like no other pasta can. If you can’t find cheese tortellini, spinach or mushroom-stuffed tortellini are great alternatives.
• Chicken: The chicken breasts are bite-sized, ensuring they cook quickly and evenly. If you prefer, you can substitute with boneless, skinless thighs for a juicier bite or even some rotisserie chicken if you’re short on time.
• Sun-dried tomatoes: These beauties add a sweet and tangy depth to the dish. If you’re out of sun-dried tomatoes, roasted red peppers or even a handful of cherry tomatoes will bring some brightness to the sauce.
• Spinach: This green is the perfect healthy addition, adding color and a mild earthy flavor. If you don’t have spinach on hand, kale or arugula will work just as well.
• Parmesan cheese: Freshly shredded parmesan melts beautifully into the sauce, giving it that salty, nutty finish. Pecorino Romano or Grana Padano are excellent substitutes if you’re looking to change things up.

Essential kitchen gear: what’s a must, and what’s optional

A large skillet is your best friend for this recipe. You want something big enough to hold the chicken, sauce, and pasta without overcrowding. A cast-iron skillet works perfectly for getting a good sear on the chicken. If you don’t have one, a non-stick or stainless steel skillet will do the trick too. As for a whisk—don’t skip it! You’ll need it to whisk the sauce and melt the parmesan seamlessly into that creamy goodness.

If you’re in a pinch and don’t have a whisk, a good old fork can save the day. Trust me, I’ve been there when all my whisks were mysteriously missing (thanks, dishwasher!).

Step-by-step: making Marry Me Chicken Tortellini

1. Season and cook the chicken: Start by seasoning your chicken pieces with a good dose of black pepper, Italian seasoning, and paprika. These spices give the chicken a warm, earthy flavor. Heat your olive oil in a large skillet over medium-high heat and add the chicken in a single layer. Let it cook undisturbed for about 6-8 minutes, until golden brown. Flip the pieces over to cook the other side. Once done, remove the chicken from the pan and set it aside.
2. Make the sauce: In the same skillet, reduce the heat to medium-low. Add your butter and let it melt. Toss in the garlic and sun-dried tomatoes, and sauté them for about 30 seconds. You want the garlic to be fragrant but not burned (a mistake I’ve made more than once!). Then, pour in the chicken broth and heavy cream. Whisk everything together, letting it come to a gentle bubble. Now’s the time to slowly whisk in the parmesan, making sure it melts completely into the sauce.
3. Bring it all together: Once your sauce is looking creamy and delicious, add the chicken back into the skillet along with your chopped spinach and tortellini. Stir everything together, and let it simmer for about 5 minutes. The spinach will wilt, and the tortellini will warm through. This is when the magic happens—the tortellini soaks up all that flavorful sauce.
4. Finish and garnish: After simmering, remove the skillet from heat and get ready to garnish! Sprinkle fresh parsley and a bit of extra parmesan over the top. And just like that, dinner is served.

Fun ways to adapt this dish

One of my favorite things about this recipe is how versatile it is. You can easily adapt it to suit your dietary needs or what you have on hand:

• Vegetarian version: Skip the chicken and add extra veggies. Mushrooms, zucchini, or bell peppers would be fantastic additions.
• Vegan option: Swap the chicken for tofu or a plant-based chicken substitute, and use coconut cream instead of heavy cream. Nutritional yeast can replace the parmesan for that cheesy flavor.
• Low-carb twist: If you’re cutting back on carbs, you can swap the tortellini for zucchini noodles or spaghetti squash. It still pairs perfectly with the rich sauce!
• Spicy kick: Want to up the heat? Add a pinch of red pepper flakes to the sauce for a bit of spice.

How to serve and present it

This dish shines on its own, but if you’re hosting and want to make it a full spread, pair it with a crisp side salad and some garlic bread to mop up all that glorious sauce. For a pop of color, garnish the tortellini with fresh basil or parsley, and maybe a drizzle of extra olive oil. A few lemon wedges on the side can add a zesty contrast to the creamy sauce. If you’re serving this for a special occasion, plating the tortellini in shallow bowls with a dusting of parmesan and cracked black pepper makes it look restaurant-worthy.

Drinks to pair with your tortellini

I like to pair this dish with a glass of light white wine—something crisp like a Pinot Grigio or Sauvignon Blanc. The acidity of the wine cuts through the creaminess of the sauce beautifully. If you’re more of a red wine fan, a Chianti or a light Pinot Noir also works well. And for those who prefer non-alcoholic options, a sparkling water with lemon or even a lightly sweetened iced tea would be a refreshing contrast to the richness of the dish.

Storing and reheating tips

Got leftovers? Lucky you! Store any leftover Marry Me Chicken Tortellini in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or cream to the skillet to loosen up the sauce, and warm over medium heat until heated through. You can also microwave it, but just be sure to stir it halfway through to heat evenly. If the sauce gets too thick, adding a bit of broth will help revive it.

Scaling the recipe for more (or fewer) servings

This recipe serves about four people, but it’s super easy to scale. If you’re cooking for a crowd, simply double the ingredients. Just make sure you have a big enough skillet to hold everything! On the flip side, if you’re cooking for two, you can halve the recipe without any issues. One thing I’ve noticed when doubling this dish is that you might need to cook the chicken in batches to avoid overcrowding the skillet. You want that golden sear on the chicken, and crowding the pan will cause it to steam instead.

FAQs about Marry Me Chicken Tortellini

1. Can I use fresh tortellini instead of frozen?
Absolutely! Fresh tortellini works just as well and might even cook a little faster, so keep an eye on it while simmering.

2. What if I don’t have sun-dried tomatoes?
You can swap them for roasted red peppers or even cherry tomatoes. The flavor will be slightly different, but still delicious!

3. Can I freeze this dish?
I wouldn’t recommend freezing this one, as the creamy sauce can separate when reheated. But if you must, freeze it in an airtight container and thaw overnight in the fridge before reheating gently.

4. How can I make the sauce thicker?
If your sauce is too thin, let it simmer for a few extra minutes to reduce, or add a bit more parmesan to thicken it up.

5. What can I serve with this dish?
Garlic bread, a side salad, or roasted veggies are great options to round out the meal.

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