I’ll be honest—Valentine’s Day used to mean takeout Thai and those chocolate hearts from the drugstore. But two years ago, I tried making a creamy Marry Me Chicken Tortellini, and my kitchen has never felt more romantic. Picture this: candles lit, a bottle of wine breathing on the counter, and the smell of garlic, sun-dried tomatoes, and chicken simmering away. My husband still swears he fell in love with me all over again that night (and I didn’t even have to wear real pants).
Here’s the thing about this recipe—it’s the kind of dinner that makes you feel like you should be dining in a cozy Italian bistro, but you’re actually just at home, maybe in your pajamas. I’ve made Creamy Marry Me Chicken Tortellini for date nights, anniversaries, and even that random Tuesday when I wanted something special. And every single time, someone at the table says, “Wow, what IS this?” (Cue my proud, slightly smug smile.)
I’ve tested this recipe at least a dozen times now—tweaking the creaminess, getting the tortellini just right, and figuring out the best chicken seasoning. So if you want a dish that’s fancy without being fussy, and creamy without being heavy, you’re in the right place. Marry Me Chicken Tortellini is officially my go-to for impressing someone I love—and, let’s be honest, for impressing myself.
Why You’ll Love This Creamy Marry Me Chicken Tortellini Recipe
Okay, real talk—this tortellini recipe is like a love letter in food form. I’m obsessed, and here’s why:
- Restaurant-level flavor at home: The creamy, garlicky sauce with sun-dried tomatoes tastes like something you’d order at a fancy trattoria, but you made it in your slippers.
- Done in under 40 minutes: I’ve pulled this off after work and still had time to set the table with actual placemats. Quick but impressive.
- One-pan magic: Seriously, everything happens in one big skillet. Less cleanup = more time for dessert (or, you know, romance).
- Perfectly tender chicken: The chicken is seared and simmered until it’s juicy and flavorful. Not dry, not rubbery—just right.
- Cheesy tortellini comfort: The pasta soaks up the sauce and gets all creamy. If you’re a fan of anything “creamy chicken pasta,” this is your new obsession.
- Customizable for any crowd: I’ve made this for two (Valentine’s Day, obviously) and for six—just double up and add a big salad.
This is the recipe that makes you feel like a kitchen genius. Every forkful is cozy, creamy, and just the right amount of decadent. It’s my secret weapon for any romantic dinner—and honestly, I’ll take any excuse to make it.
What Ingredients You’ll Need for Marry Me Chicken Tortellini
Here’s what I love about this ingredient list: nothing weird, nothing hard to find, and a few simple swaps if you need them. I’m picky about a couple of these, and I’ll tell you why.
- Boneless skinless chicken breasts (2 large, about 1 lb / 450g)—I slice them into cutlets so they cook evenly and stay juicy. You can use thighs if you prefer dark meat; just adjust the cooking time.
- Cheese tortellini (1 package, 9oz / 250g)—I grab the refrigerated kind near the deli section. Fresh pasta just tastes better here, but frozen works too (just add a minute to cooking).
- Heavy cream (1 cup / 240ml)—Don’t swap for milk. Trust me, the sauce needs this richness. If you want to lighten it up, use half-and-half, but it won’t be as luscious.
- Chicken broth (½ cup / 120ml)—Adds depth and keeps everything from getting too gloopy. I use low-sodium so I can control the salt.
- Sun-dried tomatoes (⅓ cup / 50g, chopped)—Get the oil-packed kind! They add tang and color. If you only have dry, soak them in hot water for 10 minutes first.
- Fresh garlic (3 cloves, minced)—I go heavy on garlic because, well, flavor. Jarred garlic works in a pinch, but fresh is best.
- Parmesan cheese (½ cup / 45g, grated)—I always use real Parmigiano Reggiano, but pre-grated works if you’re in a rush. Adds saltiness and thickens the sauce.
- Italian seasoning (1 tsp)—Or a mix of dried basil, oregano, thyme. I sometimes add a pinch of red pepper flakes for a little heat.
- Olive oil (2 tbsp / 30ml)—For searing the chicken. I use extra virgin, but any olive oil you like works.
- Salt and black pepper—Start with ½ tsp salt and ¼ tsp pepper, then taste and adjust.
Optional but amazing:
- Spinach (2 cups / 60g)—Throw in a handful for color and nutrition. Wilts right into the sauce.
- Butter (1 tbsp / 15g)—A final pat at the end makes everything silkier.
Ingredient notes:
- I buy chicken breasts in bulk and freeze them so I always have some ready for recipes like this.
- Trader Joe’s spinach tortellini is my favorite for this, but any cheese tortellini will work.
- If you’re out of Parmesan, a little pecorino or even shredded mozzarella works in a pinch—just not quite the same punchy flavor.
- No sun-dried tomatoes? Try roasted red peppers for a slightly sweeter twist.
You can find most of these ingredients in the regular grocery store, nothing too fancy. If you’re missing one or two, don’t stress—there’s always a way to make it work.
Equipment Needed for Creamy Marry Me Chicken Tortellini
You don’t need a chef’s kitchen for this—I’ve made it with the most basic setup.
- Large skillet or sauté pan—I use a 12-inch nonstick skillet, but stainless steel works too. Just make sure it has a lid (or you can use foil).
- Medium pot—For boiling the tortellini. If you have an electric kettle, it’s even quicker to heat the water.
- Tongs or a spatula—For flipping chicken and tossing pasta in the sauce. I’m partial to silicone tongs so I don’t scratch my pan.
- Cutting board and sharp knife—For prepping chicken and garlic. If your knife is dull, sharpen it—makes slicing chicken way easier.
- Measuring cups and spoons—Baking may be science, but cooking is more forgiving. Still, I measure the cream and cheese to get the sauce just right.
Quick note: I use a cheese grater for the Parmesan and a small bowl for prepping garlic. That’s about it. If you want to feel extra fancy, serve in wide pasta bowls—you’ll feel like you’re at a restaurant.
The only “special” thing I sometimes use is a splatter guard for the chicken, especially if I’m wearing a cute shirt. Otherwise, totally basic kitchen tools.
How to Make Creamy Marry Me Chicken Tortellini: Step-by-Step
Alright, let’s make this! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.
- Prep the chicken (5 minutes)
Slice chicken breasts into cutlets about ½-inch thick (1.5cm). Pat dry and season both sides with salt, pepper, and Italian seasoning. The drier the chicken, the better the sear. - Cook the tortellini (7 minutes)
Bring a medium pot of salted water to a boil. Add tortellini and cook according to package directions (usually 3-5 minutes for fresh). Drain and toss with a little olive oil to prevent sticking. Set aside. - Sear the chicken (6 minutes)
Heat 2 tbsp olive oil in your large skillet over medium-high. Add chicken and cook 2-3 minutes per side until golden and cooked through (internal temp: 165°F / 74°C). Remove to a plate and cover loosely with foil. - Make the sauce (8 minutes)
Lower heat to medium. Add minced garlic and sun-dried tomatoes to the pan. Sauté for 1 minute until fragrant (don’t let the garlic burn). Pour in chicken broth and scrape up any brown bits from the pan—this is where the flavor hides. - Add cream and cheese (5 minutes)
Stir in heavy cream and Parmesan cheese. Let simmer for 2-3 minutes until slightly thickened. If you like it saucier, add a splash more broth. Taste and adjust salt/pepper. - Combine everything (5 minutes)
Slice the cooked chicken into strips and return to the skillet. Add cooked tortellini and spinach, if using. Toss gently to coat everything in the sauce. Simmer for another 2 minutes until spinach wilts and everything’s hot. - Finish and serve (2 minutes)
Turn off heat and stir in 1 tbsp butter for extra creaminess. Serve immediately, garnished with extra Parmesan and fresh basil if you have it. The sauce should be silky, the chicken juicy, and the tortellini cheesy and plump.
If your sauce ever looks too thick, just add a splash of broth or cream. If it’s too thin, let it simmer a minute longer. The smell at this point? Pure heaven.
Quick troubleshooting: If chicken isn’t browning, your pan may not be hot enough. If tortellini starts sticking, toss with olive oil as soon as you drain. And if you get impatient and skip the butter at the end, you’ll never know what you’re missing.
My Best Tips & Techniques for Marry Me Chicken Tortellini
Okay, here’s where I share everything I’ve learned from making this way too many times…
- Don’t crowd the pan: If your skillet’s small, cook chicken in batches. Overcrowding = steaming, not searing.
- Use room temperature chicken: Cold chicken straight from the fridge tends to seize up. I let mine sit out 10-15 minutes before cooking.
- Scrape up those brown bits: This is flavor gold. Every time I forget, the sauce is just…meh.
- Add sun-dried tomatoes early: Sautéing them with garlic makes them sweet and punchy. If you wait, they stay chewy.
- Cut the chicken after cooking: Slicing before searing dries it out. Trust me, I learned the hard way.
- Simmer, don’t boil the sauce: Boiling can split the cream. Gentle simmer = silky sauce.
- Taste as you go: Seasoning is personal. I always taste before adding the tortellini—sometimes the cheese is salty enough on its own.
- Fresh herbs make a difference: If you have basil or parsley, sprinkle some on top before serving. Looks pretty, tastes fresh.
And my final tip: If you want this to really wow someone, serve with a glass of chilled white wine and some crusty bread for mopping up sauce. You’ll look like you planned a five-star meal—and honestly, you kind of did.
Ways to Mix Up Your Marry Me Chicken Tortellini
Once you’ve made the basic version, here’s where you can get creative. I’ve tried all of these, and they all work.
- Mushroom lover’s twist: Add 1 cup (100g) sliced cremini mushrooms with the garlic and sun-dried tomatoes. Makes it earthy and rich.
- Spicy kick: Stir in ¼ tsp red pepper flakes with the garlic. My husband asks for this every time—especially good with a side of garlic bread.
- Veggie boost: Throw in a handful of cherry tomatoes or baby spinach at the end. Adds color and a little freshness.
- Low-carb version: Swap tortellini for zucchini noodles. The sauce clings beautifully, and it’s lighter for summer nights.
- Herb explosion: Mix in fresh thyme or rosemary with the Italian seasoning. The kitchen smells like a garden.
- Dairy-free adaptation: Use coconut cream and skip the cheese. The flavor will be slightly different, but the sauce still gets nice and creamy.
- Make it vegetarian: Ditch the chicken and add double the tortellini with sautéed mushrooms and artichoke hearts.
- Ultimate comfort: Top with shredded mozzarella and broil for 2 minutes until bubbly. It’s like chicken tortellini gratin.
I love swapping in different types of tortellini—spinach, mushroom, even lobster tortellini if I’m feeling extra. The sauce is flexible, so play around and find your favorite combo.
Serving Ideas & Storage for Creamy Marry Me Chicken Tortellini
How to Serve It
This is best hot and fresh, but honestly, it’s still dreamy at room temperature. I usually spoon it into wide pasta bowls and sprinkle a little extra Parmesan on top—restaurant vibes at home.
- Valentine’s dinner: Pair with a crisp green salad and a glass of Sauvignon Blanc.
- Family-style: Serve straight from the skillet with a basket of warm garlic bread.
- Leftover magic: Reheat and serve as a quick lunch with a side of roasted veggies.
- Impress-your-guests: Top with fresh basil and serve on a pretty platter. Looks fancy, tastes even better.
Storage Tips
- Room temp: Store leftovers in an airtight container for up to 2 days. The sauce will thicken, but a splash of broth or cream brings it back.
- Fridge: Lasts up to 4 days. Reheat gently in the microwave or on the stovetop—add a little liquid to loosen the sauce.
- Freezer: I freeze individual portions in airtight containers. Thaw overnight and reheat; the tortellini might get a bit softer, but the flavor is still spot-on.
Pro tip: If the sauce separates after chilling, just stir well while reheating. I’ve salvaged many batches this way. And if you’re feeling extra, use leftovers for baked pasta the next day—layer with mozzarella and bake until bubbly.
Nutritional Info & Why I Feel Good About Marry Me Chicken Tortellini
I’m not a nutritionist, but I can tell you why I feel good about eating this Creamy Marry Me Chicken Tortellini.
| Per Serving | Amount |
|---|---|
| Calories | ~420 |
| Protein | 29g |
| Carbs | 33g |
| Fat | 18g |
| Fiber | 4g |
- High in protein: The chicken and cheese tortellini keep you full for hours.
- Calcium boost: Thanks to the Parmesan and cream.
- Potassium from spinach: If you add greens, you get extra vitamins.
- Lower sugar than most pasta dishes: No hidden sweeteners, just real ingredients.
I love that this is more satisfying than a regular pasta dish—especially if you’re trying to avoid that “hungry an hour later” feeling. Yes, it’s creamy, yes, there’s cheese, but it’s real food. And compared to a typical restaurant meal, you control the portions and ingredients.
Dietary notes: Contains gluten, dairy, and eggs. Can be made gluten-free with GF tortellini and dairy-free with coconut cream. If you have allergies, check labels on the pasta and cheese.
Bottom line: It’s comfort food with a little more balance, and I don’t feel guilty eating it—even on a weeknight.
Final Thoughts: Why You Need Marry Me Chicken Tortellini in Your Life
So that’s my Creamy Marry Me Chicken Tortellini! I know I went on about it, but when you find a recipe this good, you want to share it with everyone.
This has become my go-to for special nights, cozy dinners, and anytime I want to make someone feel loved—without spending hours in the kitchen. Every time I make it, someone asks for the recipe (and now, you have it!).
Make it your own! Play with the variations, swap in your favorite tortellini, add veggies, or spice it up. That’s how the best recipes evolve—honestly, my favorite version changes every time I cook it.
If you make this Creamy Marry Me Chicken Tortellini, let me know how it turns out! Drop a comment below or tag me on Instagram @yourhandle—I get genuinely excited seeing your versions. Got questions? Ask away in the comments. I check them every day and love helping troubleshoot.
Happy cooking! Hope your kitchen smells as amazing as mine does right now.
FAQs about Creamy Marry Me Chicken Tortellini
Q: Can I use frozen tortellini instead of fresh?
A: Totally! Just add an extra minute to the cooking time and make sure to drain well. I’ve done this plenty of times when fresh wasn’t available, and it’s still delicious.
Q: Can I prep this ahead for a date night?
A: Yes! You can cook the chicken and make the sauce ahead, then just heat everything up and toss with freshly cooked tortellini when you’re ready to serve. I’ve even assembled the whole thing and kept it in the fridge for a few hours—just reheat gently.
Q: My sauce split—what did I do wrong?
A: Usually this means the heat was too high or the cream got shocked. Keep the heat at a gentle simmer, not a boil, and add the cream slowly. If it does split, whisk in a tablespoon of cold cream off the heat—it usually comes back together.
Q: Can I make this with shrimp or another protein?
A: Absolutely! I’ve swapped in shrimp (just sauté for 2 minutes per side) and even made a vegetarian version with mushrooms and artichokes. The sauce works with all sorts of proteins.
Q: Is this recipe kid-friendly?
A: 100%. My picky seven-year-old niece loves it—especially if I skip the sun-dried tomatoes and add a little extra cheese. You can adjust the heat and veggies to suit your crew.
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Creamy Marry Me Chicken Tortellini
- Total Time: 37 minutes
- Yield: 4 servings 1x
Description
Creamy Marry Me Chicken Tortellini is a romantic, restaurant-worthy pasta dish made in one pan with juicy chicken, cheese tortellini, sun-dried tomatoes, and a luscious garlic-Parmesan cream sauce. Perfect for date nights, special occasions, or cozy dinners at home.
Ingredients
- 2 large boneless skinless chicken breasts (about 1 lb)
- 1 package (9 oz) cheese tortellini (fresh or frozen)
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/3 cup sun-dried tomatoes in oil, chopped
- 3 cloves fresh garlic, minced
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning (or dried basil, oregano, thyme)
- 2 tablespoons olive oil
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
- 2 cups fresh spinach (optional)
- 1 tablespoon butter (optional, for finishing)
Instructions
- Slice chicken breasts into 1/2-inch thick cutlets. Pat dry and season both sides with salt, pepper, and Italian seasoning.
- Bring a medium pot of salted water to a boil. Add tortellini and cook according to package directions (3-5 minutes for fresh, 4-6 minutes for frozen). Drain and toss with a little olive oil to prevent sticking. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 2-3 minutes per side until golden and cooked through (internal temp: 165°F). Remove to a plate and cover loosely with foil.
- Lower heat to medium. Add minced garlic and sun-dried tomatoes to the pan. Sauté for 1 minute until fragrant.
- Pour in chicken broth and scrape up any brown bits from the pan.
- Stir in heavy cream and Parmesan cheese. Let simmer for 2-3 minutes until slightly thickened. Taste and adjust salt/pepper.
- Slice the cooked chicken into strips and return to the skillet. Add cooked tortellini and spinach (if using). Toss gently to coat everything in the sauce. Simmer for another 2 minutes until spinach wilts and everything’s hot.
- Turn off heat and stir in 1 tablespoon butter for extra creaminess. Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Notes
For best results, use room temperature chicken and don’t overcrowd the pan when searing. Scrape up brown bits for maximum flavor. Simmer the sauce gently to avoid splitting the cream. Add spinach or mushrooms for extra veggies, and finish with fresh herbs for brightness. Leftovers can be reheated with a splash of broth or cream to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1 1/2 cups per
- Calories: 420
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 33
- Fiber: 4
- Protein: 29
Keywords: marry me chicken, chicken tortellini, creamy chicken pasta, romantic dinner, date night, one pan, Italian, easy pasta, sun-dried tomato, Parmesan, skillet dinner
