I swear this dish has magical powers. It was a busy Wednesday evening, the kind where your to-do list laughs at you and the fridge feels like a graveyard of leftovers. But I had just picked up a bag of frozen tortellini on sale, and there was a lonely pack of sun-dried tomatoes waiting for its moment. I didn’t have a dinner plan yet, but I had about 45 minutes and a craving for something creamy, hearty, and comforting.

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So, I started grabbing ingredients with zero expectations, tossing in a little of this and that—some flour-coated chicken, a garlic-heavy sauté, a splash of cream, and my all-time favorite Parmesan. Once I folded everything into the skillet, my husband peeked over my shoulder.

He’s not one to hover while I cook, but that aroma stopped him in his tracks. He took one bite at the table, looked at me, and said, “This is marriage material.” Hence, the name stuck: Marry Me Chicken Tortellini.

My son now requests it after football practice, and even my youngest, who insists on dipping everything in ketchup, cleans her plate without protest. It’s creamy, savory, and hits that perfect balance of comfort and elegance.

Best of all, it comes together quickly, with no complicated steps or fancy ingredients. If a recipe could propose marriage, this one absolutely would.

Short Description

Creamy, rich, and full of flavor, Marry Me Chicken Tortellini combines tender pan-fried chicken, cheesy tortellini, and a dreamy sun-dried tomato cream sauce in one skillet.

Key Ingredients

Chicken and Coating:

2 large chicken breasts, cubed
120 g plain flour
2.5 g salt
2.5 g ground black pepper
2.5 g paprika
2.5 g garlic powder

Cooking Base:

30 ml olive oil
28 g butter
24 g minced garlic

Sauce:

240 ml chicken broth
240 ml heavy cream
80 g grated Parmesan cheese
5 g red pepper flakes
2.5 g dried oregano
2.5 g dried thyme
50 g chopped sun-dried tomatoes

Pasta:

540 g frozen cheese tortellini

Tools Needed

Large skillet (nonstick or stainless steel)
Cutting board and knife
Tongs or wooden spoon
Measuring cups and spoons
Medium mixing bowl

Cooking Instructions

Step 1: Dredge the Chicken
In a bowl, combine flour, salt, pepper, paprika, and garlic powder. Toss the cubed chicken in the mixture until well coated on all sides.

Step 2: Sear the Chicken
Heat olive oil and butter in a large skillet over medium heat. Add the coated chicken cubes in a single layer. Cook for 4–5 minutes on each side until golden brown and the internal temperature reaches 74°C. Remove from skillet and set aside.

Step 3: Sauté Garlic and Tomatoes
In the same skillet, lower the heat slightly. Add minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until fragrant—don’t let the garlic brown.

Step 4: Build the Sauce
Pour in chicken broth to deglaze the pan, scraping up all those flavorful brown bits. Stir in the heavy cream and Parmesan cheese. Add red pepper flakes, oregano, and thyme. Let it simmer on low until the sauce thickens slightly, about 4–5 minutes.

Step 5: Cook the Tortellini
Add the frozen tortellini directly into the sauce. Stir, cover, and cook on medium-low heat for 6–8 minutes, or until the pasta is soft and heated through. Stir occasionally to prevent sticking.

Step 6: Combine and Serve
Return the chicken to the skillet, gently folding it into the sauce and pasta. Let it heat through for another minute or two. Serve hot, straight from the skillet, with a sprinkle of fresh parsley or extra cheese if you like.

Why You’ll Love This Recipe

Flavor Explosion: Creamy sauce, savory chicken, tangy sun-dried tomatoes, and cheesy tortellini make every bite a dream.

One-Pan Wonder: Everything cooks in one skillet—easy prep, easier cleanup.

Quick Comfort: From fridge to table in under an hour, perfect for weeknights.

Family-Approved: Kid-friendly flavors with a grown-up twist.

Freezer-Friendly: You can freeze leftovers for future quick meals.

Mistakes to Avoid & Solutions

Overcrowding the Skillet:
If the chicken pieces are too close, they’ll steam instead of sear. Cook in batches if needed.

Sauce Too Thin?
Let it simmer uncovered a bit longer, or stir in a spoonful of extra Parmesan to thicken.

Undercooked Tortellini:
Always taste one before serving. If still firm, add 2 tbsp water and cook covered another minute.

Chicken Turning Dry:
Don’t overcook! Use a thermometer to hit exactly 74°C inside.

Garlic Burning:
Lower the heat right after removing the chicken and stir constantly while sautéing garlic.

Serving and Pairing Suggestions

Main Course: Serve family-style with garlic bread or crusty sourdough.

Greens on the Side: Pair with a fresh arugula or spinach salad with balsamic glaze.

Wine Match: A chilled glass of Chardonnay or a fruity rosé works beautifully.

Cozy Presentation: Serve in shallow bowls with extra Parmesan grated on top.

Party Plating: Spoon into small ramekins for easy buffet-style serving at gatherings.

Storage and Reheating Tips

Storage:
Cool completely, then store in airtight containers in the fridge for up to 3 days.

Freezing:
Freeze in portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:
Microwave in 30-second bursts, stirring in between. Add a splash of cream or broth to loosen the sauce. On stovetop, reheat on low with a few spoonfuls of broth or milk to revive creaminess.

FAQs

1. Can I use fresh tortellini instead of frozen?
Yes! Just reduce the cook time by 2–3 minutes and add it directly to the sauce.

2. Can I substitute chicken thighs for breasts?
Absolutely. Chicken thighs are juicier and work great—just trim excess fat.

3. How spicy is this dish with red pepper flakes?
It’s mild to medium. Reduce or skip the flakes if you prefer no heat.

4. What if I don’t have sun-dried tomatoes?
You can use cherry tomatoes or roasted red peppers as a substitute, but sun-dried offers a more intense flavor.

5. Can I make this vegetarian?
Yes! Swap chicken for sautéed mushrooms or roasted cauliflower and use vegetable broth instead.

Tips & Tricks

Cut the chicken evenly so it cooks uniformly.

Warm the tortellini slightly before adding for faster cook time.

Grate your own Parmesan for better melting and flavor.

Deglaze the skillet thoroughly, the flavor is in those brown bits.

Add spinach or kale for a veggie boost without changing the flavor profile.

Recipe Variations

Creamy Pesto Tortellini:
Swap the sun-dried tomatoes with 3 tbsp basil pesto. Omit red pepper flakes. Add pine nuts for crunch.

Tuscan-Inspired:
Add 100 g sautéed mushrooms and 75 g baby spinach after adding the tortellini. Boosts both texture and nutrition.

Lemon-Herb Twist:
Stir in 1 tsp lemon zest and a squeeze of fresh lemon at the end. Replace thyme with fresh basil for a fresher flavor.

Low-Carb Version:
Skip the tortellini and serve the chicken and sauce over zucchini noodles or steamed broccoli.

Extra Cheesy Bake:
After mixing everything, pour into a baking dish, top with shredded mozzarella, and broil for 5 minutes until bubbly.

Final Thoughts

This recipe is the kind that gets requested again before the dishes are even done. It’s comforting without being heavy, flavorful without needing fancy ingredients, and feels just a bit more special than your usual weeknight dinner. The way the sauce hugs the tortellini and chicken is like a warm blanket on a cold evening.

I’ve made it for new parents, for potlucks, and even just for myself on a cozy Sunday. It always hits the mark. It’s the kind of dish that makes people feel cared for—and let’s be honest, who doesn’t love a meal that can win hearts and impress taste buds in under an hour?

So the next time you’re wondering what to cook that feels a little extra without needing a whole day in the kitchen, give this one a try. You might just fall in love.

Marry Me Chicken Tortellini