Introduction

Marry Me Chicken Tortellini is a creamy, comforting dish that combines tender chicken, cheesy tortellini, and a rich sun-dried tomato sauce. It’s perfect for a cozy weeknight dinner or impressing guests with minimal effort. This flavorful meal comes together quickly and is sure to become a family favorite.

A close-up view of a creamy pasta dish featuring about 10 pieces of golden-brown seared scallops on top of two layers of stuffed pasta shells that are light yellow with a smooth texture, all covered in a light beige creamy sauce mixed with small pieces of reddish-brown dried tomatoes and scattered green herb bits. A silver spoon is partially visible on the right, scooping some pasta. The sauce has a slightly oily shine with visible black pepper specks throughout. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (19 oz) bag frozen cheese tortellini
2 tablespoons olive oil
1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
½ teaspoon black pepper
½ teaspoon Italian seasoning
½ teaspoon paprika
2 tablespoons butter
½ cup sun-dried tomatoes in oil, drained and thinly sliced
3 teaspoons minced garlic
1 cup low-sodium chicken broth
2 cups heavy cream
1 teaspoon Italian seasoning
1 teaspoon black pepper
1 teaspoon paprika
1 cup finely shredded Parmesan cheese
2 cups chopped baby spinach
Fresh parsley or basil, chopped (for garnish)

Instructions

Step 1: Season the chicken with ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ½ teaspoon paprika. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Step 2: In the same skillet, melt the butter. Sauté the minced garlic until fragrant, about 1 minute. Add the sun-dried tomatoes and cook for an additional 2 minutes.
Step 3: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and 1 teaspoon paprika. Bring the mixture to a simmer.
Step 4: Add the frozen tortellini to the skillet, making sure it is submerged in the sauce. Cover and cook for 5-7 minutes until the tortellini is tender.
Step 5: Stir in the cooked chicken and Parmesan cheese until the cheese melts and the sauce thickens slightly. Add the chopped spinach and cook for another 2 minutes until wilted.
Step 6: Remove the skillet from heat and let the dish rest for a few minutes to thicken. Garnish with fresh parsley or basil before serving.

Tips & Variations

For extra flavor, marinate the chicken in Italian seasoning and garlic for 30 minutes before cooking.
Substitute sun-dried tomatoes with roasted red peppers for a sweeter sauce.
Use fresh tortellini if available; reduce cooking time accordingly.
Add red pepper flakes for a spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce if needed. Avoid microwaving for best texture.

How to Serve

A close-up of a pan filled with three layers of soft, golden brown-seared tortellini pasta, each piece showing a smooth, creamy yellow color with slight pan-fried marks on top; they sit in a rich, light yellow cream sauce with specks of black pepper and small bits of red sun-dried tomatoes throughout. Fresh green parsley pieces are sprinkled over the dish, enhancing the color contrast. A silver spoon is scooping some pasta on the right side, creating a sense of depth. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Just adjust the cooking time to ensure they are cooked through.

Is this recipe freezer-friendly?

This dish is best enjoyed fresh, but you can freeze it for up to 1 month. Thaw overnight in the fridge and reheat slowly on the stove, stirring frequently.

Marry Me Chicken Tortellini Recipe

Print Recipe

★★★★★

4.9 from 137 reviews

Marry Me Chicken Tortellini is a creamy, flavorful skillet meal featuring tender bite-sized chicken, cheese tortellini, sun-dried tomatoes, and spinach in a rich Parmesan cream sauce. This easy stovetop recipe combines Italian-inspired herbs and spices for a comforting dinner perfect for busy weeknights or special occasions.

Author: Marco
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Chicken

1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
½ teaspoon black pepper
½ teaspoon Italian seasoning
½ teaspoon paprika
2 tablespoons olive oil

Sauce

2 tablespoons butter
½ cup sun-dried tomatoes in oil, drained and thinly sliced
3 teaspoons minced garlic
1 cup low-sodium chicken broth
2 cups heavy cream
1 teaspoon Italian seasoning
1 teaspoon black pepper
1 teaspoon paprika
1 cup finely shredded Parmesan cheese

Pasta and Greens

1 (19 oz) bag frozen cheese tortellini
2 cups chopped baby spinach

Garnish

Fresh parsley or basil, chopped (for garnish)

Instructions

Prepare the Chicken: Season the bite-sized chicken pieces with ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ½ teaspoon paprika. Heat 2 tablespoons olive oil in a skillet over medium-high heat, add the chicken, and cook for 5-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
Prepare the Sauce: In the same skillet, melt 2 tablespoons butter. Sauté 3 teaspoons minced garlic until fragrant, about 1 minute. Add ½ cup thinly sliced sun-dried tomatoes and cook for an additional 2 minutes. Pour in 1 cup low-sodium chicken broth and scrape up any browned bits from the pan. Stir in 2 cups heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and 1 teaspoon paprika. Bring the mixture to a simmer.
Combine and Cook: Add the frozen 19 oz bag of cheese tortellini to the skillet, ensuring the tortellini is submerged in the sauce. Cover and cook for 5-7 minutes until the tortellini is tender. Stir in the cooked chicken and 1 cup finely shredded Parmesan cheese until the cheese melts and the sauce thickens. Add 2 cups chopped baby spinach and cook for an additional 2 minutes until the spinach wilts.
Serve: Remove the skillet from heat and let the dish rest for a few minutes to thicken further. Garnish with chopped fresh parsley or basil before serving. Enjoy your creamy, comforting Marry Me Chicken Tortellini!

Notes

Use low-sodium chicken broth to control the saltiness of the sauce.
For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
Sun-dried tomatoes packed in oil add the best flavor and texture; drain and slice them thinly before cooking.
If fresh spinach is unavailable, frozen spinach can be used, but be sure to thaw and drain it well.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.

Keywords: Marry Me Chicken, chicken tortellini, creamy chicken pasta, sun-dried tomato pasta, Italian skillet dinner, quick chicken recipe