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Marry Me Chicken Tortellini

Looking for a quick yet impressive meal? This Marry Me Chicken Tortellini is creamy, cheesy, and bursting with flavor. Juicy chicken, tender cheese tortellini, and a luscious sun-dried tomato cream sauce come together in just 30 minutes for the ultimate comfort dish. Whether it’s for a special dinner or a cozy weeknight meal, this one-skillet recipe is guaranteed to win hearts (and appetites).

Why You’ll Love This Recipe

✨ One-Pot Wonder – Fewer dishes, more flavor. Everything cooks in a single skillet.
✨ Rich, Creamy Sauce – Sun-dried tomatoes, garlic, and Parmesan make every bite indulgent.
✨ Family Approved – Cheesy tortellini and tender chicken = instant favorite.
✨ Quick & Easy – On the table in about 30 minutes.
✨ Budget-Friendly – Made with simple pantry staples and freezer tortellini.

Ingredients You’ll Need

  • Cheese Tortellini – Frozen or fresh; either works beautifully.
  • Chicken Breast – Boneless, skinless, cut into bite-sized pieces.
  • Seasonings – Black pepper, Italian seasoning, paprika.
  • Butter – Unsalted, for building the sauce.
  • Sun-Dried Tomatoes – Drained and sliced; add a tangy sweetness.
  • Garlic – Freshly minced for bold flavor.
  • Chicken Broth – Low-sodium for better control of seasoning.
  • Heavy Cream – The secret to that silky sauce.
  • Parmesan Cheese – Freshly grated melts best.
  • Baby Spinach – A pop of freshness and color.
  • Olive Oil – To brown the chicken.

👉 See the recipe card for full measurements and instructions.

Variations

  • Swap the Chicken – Boneless thighs for extra juiciness, or shrimp for a lighter twist.
  • Pesto Style – Stir in 2–3 tablespoons of basil pesto at the end for fresh herbal notes.
  • Mediterranean Vibe – Add roasted red peppers, olives, or artichokes.
  • Low-Carb – Use zucchini noodles or spaghetti squash instead of pasta.

How to Make Marry Me Chicken Tortellini

  1. Cook the Chicken – Season and sauté chicken until golden and cooked through. Remove from skillet.
  2. Build the Sauce – Melt butter, then sauté garlic and sun-dried tomatoes until fragrant. Stir in broth, cream, and seasonings.
  3. Add Cheese – Slowly whisk in Parmesan until melted and smooth.
  4. Finish the Dish – Stir in tortellini, spinach, and cooked chicken. Simmer until the pasta is tender and the spinach has wilted.
  5. Serve & Garnish – Top with parsley and extra Parmesan.

💡 Tip: Let the sauce simmer gently for a minute before adding the pasta—this helps it thicken beautifully.

Expert Tips

  • Cut chicken evenly so it cooks at the same pace.
  • Don’t overcrowd the pan; sear in batches if needed.
  • Use freshly grated Parmesan for the creamiest sauce.
  • Let the dish rest a few minutes before serving so flavors deepen.

Storage & Reheating

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freeze: Cool completely, then freeze for up to 2 months.
  • Reheat: Warm on the stovetop with a splash of broth or cream until saucy again.

Serving Suggestions

Pair this creamy chicken tortellini with:

  • A crisp green salad 🥗 (like strawberry pecan salad)
  • Garlic bread or homemade biscuits 🥖
  • Roasted veggies for balance 🥦
  • A glass of white wine 🍷 (optional, but recommended!)

Recipe FAQ

Can I use fresh tortellini?
Yes! Reduce cooking time since fresh pasta cooks faster.

Can I use another protein?
Absolutely—shrimp, salmon, or even Italian sausage work great.

Can I make this ahead of time?
Yes, prepare the chicken and sauce in advance, then combine with pasta before serving.

Not a fan of sun-dried tomatoes?
Try roasted red peppers or leave them out entirely.

More Pasta Recipes to Try

  • One Pot Chicken Parmesan Pasta
  • Creamy Tuscan Ravioli
  • Baked Rigatoni with Sausage
  • Creamy Chicken Fajita Pasta
  • Stuffed Manicotti

Marry Me Chicken Tortellini (Recipe Card)

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

  • 1 (19 oz) bag frozen cheese tortellini
  • 1 ½ lbs boneless, skinless chicken breast, cubed
  • 2 Tbsp olive oil
  • ½ tsp black pepper
  • ½ tsp Italian seasoning
  • ½ tsp paprika
  • 2 Tbsp butter
  • ½ cup sun-dried tomatoes in oil, drained & sliced
  • 3 tsp garlic, minced
  • 1 cup chicken broth (low sodium)
  • 2 cups heavy cream
  • 1 cup Parmesan, grated
  • 2 cups baby spinach, chopped

Instructions

  1. Season chicken with black pepper, Italian seasoning, and paprika.
  2. Heat olive oil in a skillet over medium-high heat. Cook chicken until golden, 6–8 minutes. Remove and set aside.
  3. Melt butter in the same skillet. Add garlic and sun-dried tomatoes; sauté 30 seconds.
  4. Stir in broth, cream, and seasonings. Bring to a gentle simmer.
  5. Whisk in Parmesan until smooth.
  6. Add tortellini, spinach, and chicken. Simmer 5 minutes until spinach wilts and pasta is tender.
  7. Garnish with parsley and extra Parmesan before serving.