Why You’ll Love Marry Me Chicken Tortellini Recipe
I enjoy this recipe because it delivers big flavor with minimal effort. I love how the chicken browns beautifully in the skillet, how the sauce turns velvety as it simmers, and how the tortellini absorbs all that richness. It’s the kind of dish I make when I want something satisfying, cozy, and impressive without spending hours in the kitchen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 large chicken breasts cut into bite-sized cubes 1 tablespoon olive oil ¾ cup sun-dried tomatoes chopped 3 cloves garlic minced 1 tablespoon Italian seasoning 1 cup half and half 1 ½ cup chicken broth 2 tablespoons tomato paste ½ cup Parmesan cheese grated 1 12–14 ounce package tortellini 2 cups baby spinach fresh, coarsely chopped salt and pepper to taste
Directions
I begin by cooking the tortellini according to the package instructions, draining it, and setting it aside.
I season the cubed chicken with salt and pepper.
I heat the olive oil in a large skillet over medium-high heat and add the chicken, cooking until it’s browned and cooked through, about 6–7 minutes. I transfer the chicken to a plate.
In the same skillet, I add the sun-dried tomatoes and garlic, cooking until fragrant, about 1–2 minutes. Then I stir in the Italian seasoning.
I reduce the heat to medium and add the tomato paste, cooking it briefly before pouring in the chicken broth, half and half, and Parmesan. I whisk the mixture until the sauce becomes smooth and creamy.
I let the sauce simmer for 5–7 minutes to thicken slightly.
I return the cooked chicken to the skillet and stir in the spinach, letting it wilt gently.
Finally, I add the cooked tortellini and toss until everything is coated in the creamy sauce. I serve it warm, often topping it with a little extra Parmesan.
Servings and Timing
This recipe yields 4 servings. Prep time is about 10 minutes, and cook time is roughly 20 minutes, making the total time around 30 minutes.
Variations
I sometimes add red pepper flakes for heat or swap in roasted red peppers for a different flavor profile. When I want extra richness, I use a splash of heavy cream in place of some half and half. Mushrooms, peas, or fresh basil also mix in beautifully.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet with a splash of broth or cream to loosen the sauce. Microwaving in short intervals works as well, stirring between bursts to keep the sauce smooth.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I use boneless, skinless chicken thighs when I want a richer, juicier result.
Do I need to cook the tortellini first?
Yes, I cook it separately so it doesn’t overcook or become mushy in the sauce.
Can I make the sauce thicker?
I let it simmer longer or add a little extra Parmesan for a thicker consistency.
Can I replace half and half?
I use heavy cream for richness or whole milk for a lighter sauce.
Is it necessary to use sun-dried tomatoes?
No, but I love the depth they add. I sometimes replace them with roasted red peppers.
Can I make this ahead of time?
Yes, I prepare the sauce and chicken earlier in the day and cook the tortellini fresh before serving.
What kind of tortellini works best?
I usually choose cheese-filled tortellini because it pairs well with the creamy sauce.
How do I prevent the sauce from separating?
I keep the heat medium-low and stir in the Parmesan gradually.
Can I add vegetables?
Absolutely. Spinach, mushrooms, peas, or cherry tomatoes all work beautifully.
Can this be made gluten-free?
Yes, I simply use gluten-free tortellini and confirm my broth and seasonings are gluten-free.
Conclusion
I love how this Marry Me Chicken Tortellini turns simple ingredients into a rich, creamy, flavorful dish that feels special every time I make it. It’s quick enough for weeknights yet satisfying enough for a cozy, memorable meal.
