Marry Me Chicken Tortellini Recipe

I think we all have that one dish we keep coming back to—something that never fails to impress, whether you’re hosting a casual dinner or need a comforting meal for two (or one!). For me, it’s this Marry Me Chicken Tortellini. It’s creamy, savory, and just packed with flavor, thanks to the perfect balance of Italian-seasoned chicken, sun-dried tomatoes, and spinach. Plus, I mean, who doesn’t love cheesy tortellini smothered in a rich, velvety sauce? It’s one of those recipes where every bite feels like a warm hug—perfect for cozy nights in or impressing someone special. Let’s just say it got its name for a reason!

this RECIPE

A cozy night-in meal that became a staple

I first made this dish on a whim after stumbling across the concept of “Marry Me Chicken” online. It was one of those days where I craved something hearty and comforting, but I also didn’t want to spend hours in the kitchen. What’s funny is that after making this once, it became a total hit with my family and friends. The rich, creamy sauce and tender chicken with cheese-filled tortellini quickly made it into our dinner rotation. Every time I make it, the smell of garlic and sun-dried tomatoes simmering on the stove just fills the whole kitchen, and honestly, I always catch someone sneaking in for a taste.

The story behind Marry Me Chicken

So, why is it called “Marry Me Chicken”? Legend has it that this dish is so good, it’ll inspire a marriage proposal on the spot! While I can’t promise wedding bells after making this, I can say that its rich flavors and indulgent creaminess make it worthy of any special occasion—or just a cozy night in. Traditionally, Marry Me Chicken is served with rice or pasta, but I decided to switch it up with cheese tortellini for a fun twist. It’s one of those dishes that have evolved over time, with countless variations popping up. But the essence remains the same: a dish so good, you’ll want to make it over and over again.

Let’s talk ingredients: what makes this dish irresistible

The beauty of this recipe lies in its simplicity—just a handful of quality ingredients come together to create something spectacular.

• Chicken: Boneless, skinless chicken breasts are perfect here. They cook quickly and stay tender. If you’re out of chicken breasts, chicken thighs work just as well for a juicier result.
• Cheese tortellini: This little pasta pocket filled with cheese takes the dish to a new level of comfort. You can also use fresh tortellini if you prefer; it cooks a little quicker and adds a softer bite.
• Sun-dried tomatoes: They bring a burst of tangy, slightly sweet flavor that cuts through the richness of the cream sauce. In a pinch, you could substitute with roasted red peppers for a milder flavor, but the tomatoes really add something special.
• Spinach: Not only does spinach bring in some beautiful color, but it also adds a lightness that balances the richness of the sauce. You can swap it for kale or even arugula if you like a peppery kick.
• Parmesan cheese: The key to a luxuriously creamy sauce is good parmesan. I’d recommend freshly grating it if you can—it melts better and has a much bolder flavor.

The kitchen tools you’ll want on hand

I’m all about keeping things simple in the kitchen, and you won’t need anything fancy for this recipe. Here’s what I recommend:

• A large skillet: Since this is a one-pan dish (yay for easy cleanup!), you’ll want a big enough skillet to hold all the ingredients comfortably. A deep, nonstick skillet works perfectly.
• A good whisk: When it comes to making a creamy sauce, a whisk is your best friend. It helps to keep things smooth and ensures the parmesan melts without clumping.
• Tongs or a slotted spoon: Tongs make flipping and stirring the chicken easy, but a slotted spoon will work in a pinch if that’s what you have.

If you don’t have a large skillet, you can use a Dutch oven or even a wide sauté pan. Whatever helps you get that chicken nice and golden!

Step-by-step: how to make this dish (and what to watch for)

Let’s dive into the process! I’ll walk you through each step as if we’re cooking this together.

1. Season and cook the chicken.
   Start by seasoning your chicken pieces with black pepper, Italian seasoning, and paprika. It’s important to season generously to build layers of flavor. Heat the olive oil in a large skillet over medium-high heat, then add the chicken. You’re looking for a nice golden color on the outside—this should take about 6-8 minutes. Don’t overcrowd the pan, or the chicken will steam instead of sear! Once cooked, remove the chicken and set it aside.
2. Make the sauce.
   Now, turn the heat down to medium-low and melt your butter in the same skillet. Once it’s melted, sauté the garlic and sun-dried tomatoes for about 30 seconds. You’ll smell that garlicky goodness almost immediately! Then, whisk in the chicken broth, heavy cream, Italian seasoning, black pepper, and paprika. Keep whisking until the sauce starts to bubble gently, then slowly add in the parmesan cheese. Whisk continuously so it melts evenly into the sauce—no lumps allowed!
3. Bring it all together.
   Add the cooked chicken back to the skillet, along with your spinach and cheese tortellini. Give it a good stir and let everything simmer together for about 5 minutes. This gives the tortellini time to heat through and the spinach to wilt slightly. The sauce will thicken a bit as it simmers, coating everything in creamy, cheesy goodness.
4. Garnish and serve.
   Sprinkle with fresh parsley and extra parmesan cheese before serving. It’s a simple garnish, but it adds a pop of color and a final hit of flavor.

Make it your own: variations and adaptations

I’ve played around with this recipe quite a bit, and there are so many ways to tweak it depending on your mood or dietary needs:

• Gluten-free: Swap out the tortellini for gluten-free pasta or gnocchi. I’ve done this a few times, and it still tastes incredible!
• Vegan option: While this is a cream-heavy dish, you can make a vegan version by using plant-based chicken, coconut cream, and vegan parmesan. Trust me, the coconut cream adds a nice richness without overpowering the flavors.
• Add veggies: Sometimes I throw in extra vegetables like mushrooms or zucchini, especially in the summer. They soak up the sauce and add a nice texture.
• Spicy twist: If you like a little heat, add red pepper flakes or a splash of your favorite hot sauce. It complements the creaminess of the dish without being too overpowering.

How to serve and impress your guests

If you’re serving this dish at a dinner party, presentation is key! I love to plate the tortellini in shallow bowls so the sauce pools around the pasta, then top it with fresh parsley and extra parmesan. Serve it with a side of garlic bread or a simple green salad to keep things balanced. You could even add a sprinkle of red pepper flakes for a little extra flair.

drink pairings to complement the dish

This rich, creamy dish pairs well with bright, refreshing beverages that cut through the richness. Here are some of my favorites:

• Lemon iced tea: The citrusy tang of lemon helps balance the heavy cream sauce, making each bite feel lighter.
• Sparkling water with a splash of lime: It’s simple, but the bubbles and citrus are a great way to cleanse the palate.
• Cranberry spritz: Mix cranberry juice with soda water for a tart, refreshing drink that pairs beautifully with the sun-dried tomatoes.

Storing and reheating tips

If you have leftovers (which I doubt, but just in case!), they store beautifully. Transfer the tortellini to an airtight container and refrigerate for up to three days. When reheating, add a splash of chicken broth or cream to loosen up the sauce—microwave on medium power, stirring occasionally, or gently reheat in a skillet over low heat. You can also freeze portions for up to two months. Just let it thaw in the fridge overnight before reheating.

Adjusting for different serving sizes

This recipe is great for scaling up or down. If you’re cooking for two, simply halve the ingredients. If you’re serving a crowd, you can easily double the recipe, but make sure to use a large enough skillet so everything cooks evenly. One thing I’ve learned when scaling up is to keep an eye on the sauce—you might need to add a little more chicken broth or cream to keep it from thickening too much.

FAQs

1. Can I use fresh tortellini instead of frozen?
Absolutely! Fresh tortellini cooks a little quicker, so keep an eye on it when you add it to the skillet.

2. Can I make this dish ahead of time?
Yes, you can! The flavors actually get better as they sit. Just store it in the fridge and reheat as needed.

3. What can I substitute for heavy cream?
Half-and-half or whole milk can work, but the sauce won’t be as thick and creamy. For a lighter option, you could also use a non-dairy milk like almond or oat milk, though the flavor will be slightly different.

4. How can I make this dish spicier?
Add red pepper flakes or a dash of hot sauce to the sauce while it simmers for an extra kick.

5. Can I use a different cheese?
Sure! Pecorino Romano or Asiago can substitute for parmesan, but keep in mind they have a stronger, saltier flavor.

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