Here’s what I’ve learned from making this recipe multiple times:
Marry Me Chicken Tortellini
I love making Marry Me Chicken Tortellini for date nights, Valentine's Day, and weeknight dinners because it feels fancy without much effort and comes together in one pot with comforting Italian flavor. Tender chicken gets seared until golden, then simmered with tortellini in a creamy Parmesan sauce with garlic, sun-dried tomatoes, and spinach for rich, satisfying flavor in every bite. It's crowd-pleasing enough for casual dinner parties and potlucks, and leftovers keep well in the fridge for 3–4 days or in the freezer for up to 2–3 months.
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
Calories: 774kcalCarbohydrates: 59gProtein: 53gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 163mgSodium: 1498mgPotassium: 1062mgFiber: 7gSugar: 10gVitamin A: 2706IUVitamin C: 13mgCalcium: 519mgIron: 5mg
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