Add Preferred Source
One bite of Marry Me Chicken Tortellini and you’ll taste why it’s called that. The creamy sauce clings to pillowy tortellini and juicy chicken while garlic and sun-dried tomatoes add depth. Parmesan makes it rich and spinach keeps it balanced. It’s comfort food with restaurant-level flavor, the kind of dinner that makes everyone go quiet while they eat.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make it for date nights and Valentine’s Day because it feels fancy without much effort, and for weeknight meals when I want Italian-inspired comfort food that comes together in one pot. It’s perfect for casual dinner parties and potlucks since it’s crowd-pleasing and easy to transport. Leftovers keep well in the fridge for 3–4 days or in the freezer for up to 2–3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Marry Me Chicken Tortellini with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make this cozy, creamy marry me chicken tortellini from start to finish.
Season and Sear the Chicken
Toss the cubed chicken with Italian seasoning, a teaspoon of paprika, salt, and pepper in a bowl. Heat your large skillet over medium heat for 2 minutes so it gets properly hot. I reach for a cast-iron skillet like this one since it delivers the high, even heat you need for a perfect, flavorful sear.
Add the olive oil, then add the cubed chicken breasts in a single layer. Let it sear without stirring for 4–5 minutes until you get the golden crust on the bottom. Remove the chicken and set it aside on a plate.
Sauté the Aromatics
In the same skillet with all those flavorful browned bits, add the tortellini, sun-dried tomatoes, minced garlic, and red pepper flakes, plus 1 tbsp butter (optional, for a richer base and deeper aromatics). Use this wooden spoon to sauté everything for 1 minute, just until the garlic becomes fragrant.
Simmer with Broth
Pour in the vegetable broth (or chicken broth if you prefer a richer flavor) and return the seared chicken to the skillet. Stir everything together with your spatula and cook for about 5 minutes. I use a silicone spatula like this because it glides through the sauce smoothly and keeps the pan surface protected. The tortellini will soften and plump up as it absorbs the broth, and all the flavors start melding together.
Add Cream and Spinach
Stir in the heavy cream and bring the mixture to a gentle boil. Toss in the fresh spinach and cook for another 3–5 minutes, stirring occasionally with your tongs, until the spinach wilts completely and the sauce thickens slightly.
Taste and add more salt and pepper if needed. I use stainless steel tongs like this because they grip the spinach gently and keep everything moving smoothly in the pan.
Finish with Parmesan
Turn off the heat and stir in the Parmesan cheese until it melts into the sauce and everything gets creamy and glossy. Serve immediately and garnish with herbs like fresh basil or extra Parmesan if you want. I reach for a pasta bowl like this because its deep shape keeps all that creamy sauce pooled right where it belongs. Enjoy!
Marry Me Chicken Tortellini
Ingredients
- 2 tablespoons olive oil
- 1 pound skinless boneless chicken breast cubed
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- 6 garlic cloves minced
- ½ cup sun dried tomatoes chopped
- 1 pinch red pepper flakes
- 2 cups vegetable broth
- 4 cups cheese tortellini
- ½ cup heavy cream
- 2 cups fresh spinach
- 1 cup Parmesan cheese
Instructions
- Toss the cubed chicken with Italian seasoning, paprika, salt, and pepper.1 pound skinless boneless chicken breast, 1 teaspoon Italian seasoning, 1 teaspoon paprika, Salt and pepper
- Heat a large skillet over medium heat for 2 minutes. Add olive oil, then the chicken. Sear without stirring for 4–5 minutes until golden. Remove and set aside.2 tablespoons olive oil
- In the same skillet, add the tortellini, sun-dried tomatoes, garlic, and red pepper flakes. Sauté for 1 minute until fragrant.6 garlic cloves, ½ cup sun dried tomatoes, 4 cups cheese tortellini, 1 pinch red pepper flakes
- Pour in the vegetable broth and return the chicken to the skillet. Stir to combine and cook for about 5 minutes, allowing the tortellini to soften and the flavors to meld.2 cups vegetable broth
- Stir in the heavy cream and bring the mixture to a gentle boil. Add the spinach and cook for another 3–5 minutes, until wilted and the sauce slightly thickens. Season with additional salt and pepper if needed.2 cups fresh spinach, ½ cup heavy cream
- Turn off the heat and stir in the Parmesan cheese until melted and creamy.1 cup Parmesan cheese
- Serve hot, garnished with fresh basil or more Parmesan if desired.
Video
Notes
- Don’t stir the chicken too early: Let it sit undisturbed for the full 4–5 minutes so you get that golden crust, because moving it too soon will make it steam instead of sear
- Use fresh tortellini if possible: It cooks faster and has better texture than frozen, though frozen works fine if that’s what you have. Just add an extra minute or two to the cooking time.
- Adjust the heat level: If you’re sensitive to spice, skip the red pepper flakes. If you want more kick, add an extra pinch or finish with a drizzle of chili oil.
- Save some pasta water: If your sauce seems too thick after adding the Parmesan, thin it with a splash of the starchy vegetable broth instead of plain water.
- Let it rest before serving: Give it 2–3 minutes off the heat before plating so the sauce thickens slightly and clings better to the tortellini.
- Flash freeze for better storage: Spread individual portions on a baking sheet and freeze for 1 hour before transferring to containers so they don’t stick together in one solid block.
Nutrition
How to Store Leftovers
Allow the tortellini to cool to room temperature first, then transfer to an airtight container and refrigerate for up to 3-4 days. The sauce will thicken as it sits, so when you reheat, add a splash of broth or cream and warm gently on the stovetop over medium-low heat, stirring occasionally until heated through.
For longer storage, portion into freezer-safe containers and freeze for up to 2-3 months. Thaw overnight in the fridge before reheating. The texture stays pretty good, though the sauce might separate slightly, so just stir it well as it warms and add a little liquid if needed.
What to Serve With Marry Me Chicken Tortellini
I usually serve it with crusty garlic bread for soaking up that creamy sauce or a simple arugula salad with lemon and olive oil to balance the richness. Something a bit sweeter, like cornbread muffins, also pairs really well without feeling too heavy. Roasted vegetables, like asparagus or Brussels sprouts, work well on the side too.
If you want to stretch the meal further, add a Caesar salad or some steamed green beans. A bright option like a roasted beet salad adds color and freshness, but honestly, the dish is hearty enough that you don’t need much alongside it.
More Easy Recipes for You to Try at Home
If you love this, try these other delicious chicken dinners.
