Marry Me Chicken Tortellini Recipe

Introduction

Marry Me Chicken Tortellini is a rich and creamy dish that combines tender chicken, cheesy tortellini, and a flavorful sun-dried tomato sauce. It’s a comforting meal that’s easy to make and perfect for busy weeknights or special occasions.

Ingredients

• 1 (19 oz) bag frozen cheese tortellini
• 2 tbsp olive oil
• 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ tsp black pepper
• ½ tsp Italian seasoning
• ½ tsp paprika
• 2 tbsp butter
• ½ cup sun-dried tomatoes in oil, drained and sliced thin
• 3 tsp garlic, minced
• 1 cup low-sodium chicken broth
• 2 cups heavy cream
• 1 tsp Italian seasoning
• 1 tsp black pepper
• 1 tsp paprika
• 1 cup parmesan cheese, finely shredded
• 2 cups baby spinach, chopped

Instructions

1. Step 1: Season the chicken pieces with black pepper, Italian seasoning, and paprika. Set aside.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove cooked chicken and set aside.
3. Step 3: Reduce heat to medium-low and melt butter in the same skillet. Sauté garlic and sun-dried tomatoes for 30 seconds until fragrant.
4. Step 4: Add chicken broth, heavy cream, Italian seasoning, black pepper, and paprika. Whisk continuously until the sauce starts to bubble.
5. Step 5: Slowly whisk in parmesan cheese until completely melted and smooth.
6. Step 6: Return the chicken to the skillet along with the chopped spinach and frozen tortellini. Stir occasionally until the spinach starts to wilt and let simmer for 5 minutes to cook the tortellini through.
7. Step 7: Garnish with fresh parsley and extra parmesan cheese if desired. Serve warm and enjoy!

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream.
• Use fresh tortellini if available—just adjust simmering time accordingly.
• Add crushed red pepper flakes for a bit of heat.
• Swap baby spinach with kale or arugula for a different leafy green flavor.

Storage

Store leftover Marry Me Chicken Tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness and flavor. Adjust cooking time as needed to ensure they are fully cooked.

Do I need to thaw the tortellini before cooking?

Nope! You can add frozen cheese tortellini directly to the sauce. Just allow a few extra minutes for it to cook through.

Marry Me Chicken Tortellini Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

This Marry Me Chicken Tortellini is a creamy, comforting dinner recipe featuring tender chicken, cheesy tortellini, and a rich sun-dried tomato cream sauce. It’s a perfect one-pan meal that combines Italian herbs, garlic, and parmesan cheese for a flavorful and satisfying dish that comes together quickly on the stovetop.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken

• 2 tbsp olive oil
• 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ tsp black pepper
• ½ tsp Italian seasoning
• ½ tsp paprika

Sauce and Pasta

• 1 (19 oz) bag frozen cheese tortellini
• 2 tbsp butter
• ½ cup sun-dried tomatoes in oil, drained and sliced thin
• 3 tsp garlic, minced
• 1 cup low-sodium chicken broth
• 2 cups heavy cream
• 1 tsp Italian seasoning
• 1 tsp black pepper
• 1 tsp paprika
• 1 cup parmesan cheese, finely shredded
• 2 cups baby spinach, chopped

Instructions

1. Season the Chicken: In a bowl, season the bite-sized chicken pieces with black pepper, Italian seasoning, and paprika until evenly coated. Set aside to let the flavors meld.
2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes, stirring occasionally, until the chicken pieces are golden brown and thoroughly cooked. Remove the chicken from the skillet and set aside.
3. Sauté Garlic and Sun-Dried Tomatoes: Reduce heat to medium-low. Add butter to the skillet and melt it. Add minced garlic and sliced sun-dried tomatoes, sautéing for about 30 seconds until fragrant.
4. Make the Sauce: Pour in the chicken broth and heavy cream. Add Italian seasoning, black pepper, and paprika. Whisk continuously over medium-low heat until the sauce starts to bubble. Gradually whisk in the parmesan cheese until it is fully melted and the sauce is smooth.
5. Combine Ingredients: Add the cooked chicken, chopped baby spinach, and frozen tortellini directly to the skillet. Stir occasionally until the spinach begins to wilt, and let the mixture simmer for 5 minutes to allow the tortellini to heat through and the flavors to blend.
6. Serve: Garnish with fresh parsley and additional parmesan cheese if desired. Serve immediately and enjoy this creamy, flavorful Marry Me Chicken Tortellini.

Notes

• Make sure the tortellini is cooked through before serving; cooking it directly in the sauce ensures it absorbs flavor.
• If fresh parsley is unavailable, garnish with extra parmesan or fresh basil for added freshness.
• Use low-sodium chicken broth to control salt levels in the dish.
• This recipe works well with other types of filled pasta if cheese tortellini is unavailable.
• For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.

Keywords: Marry Me Chicken, Cheese Tortellini, Creamy Chicken Pasta, One-Pan Dinner, Italian Chicken Recipe