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A homemade Marry Me Chicken Tortellini dish with cheese-filled tortellini coated in a creamy golden-orange sauce, topped with seared chicken, fresh spinach, sun-dried tomatoes, and toasted walnuts on a white ceramic plate.

Marry Me Chicken Tortellini

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This Marry Me Chicken Tortellini is a creamy, dreamy dish that combines tender chicken and cheese-filled tortellini in a rich, sun-dried tomato Parmesan sauce. It's perfect for a romantic dinner, a family meal, or when you want to impress with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large Chicken breasts - Boneless, skinless
  • 1 teaspoon Salt - Adjust to taste
  • ½ teaspoon Black pepper Freshly ground - Freshly ground
  • 1 teaspoon Italian seasoning - Dried
  • 1 tablespoon Olive oil - Extra virgin preferred
  • 3 cloves Garlic - Minced
  • ½ cup Onion - Diced
  • 1 cup Chicken broth - Low sodium preferred
  • ¾ cup Heavy cream
  • ½ cup Sun-dried tomatoes - Oil-packed, drained & chopped
  • ½ teaspoon Red pepper flakes - Adjust to taste
  • ½ cup Parmesan cheese - Freshly grated
  • 10 oz Cheese tortellini - Fresh or frozen
  • 2 tablespoon Butter - Unsalted
  • 3-4 cups Spinach - Optional, for added nutrition
  • 2 tablespoon Basil leaves - Chopped, for garnish
  • Additional Parmesan - For serving

Equipment

  • Large deep skillet (12-inch or larger to prevent overcrowding)
  • Large pot (For boiling tortellini)
  • Sharp chef's knife (For cutting chicken and sun-dried tomatoes)
  • Wooden spoon or silicone spatula (To stir the sauce without scratching the pan)
  • Measuring cups/spoons (For accurate measurements)
  • Colander (To drain tortellini without losing pieces)

Method
 

  1. Slice the chicken into 1-inch cubes. Season with salt, pepper, and Italian seasoning. Chop sun-dried tomatoes, mince garlic, and dice onion. Measure out all remaining ingredients.
  2. Heat olive oil in a skillet over medium-high heat. Add seasoned chicken in a single layer. Sear for 3-4 minutes, then flip and cook for another 2-3 minutes until fully cooked (165°F). Transfer to a plate and cover.
  3. Reduce heat to medium. Melt butter in the same skillet, then sauté onions for 2-3 minutes. Add garlic and cook for 30 seconds. Stir in sun-dried tomatoes and red pepper flakes, cooking for 1 minute. Pour in chicken broth, scraping up any browned bits. Simmer for 2 minutes. Add heavy cream and stir. Simmer for 3-4 minutes until slightly thickened. Whisk in Parmesan cheese until smooth.
  4. Bring a large pot of salted water to a boil. Cook tortellini according to package directions (7-9 minutes for fresh tortellini). Reserve ½ cup of pasta water, then drain without rinsing.
  5. Return cooked chicken to the sauce. Stir in spinach (if using) until wilted. Add drained tortellini, folding gently to coat in the sauce. Adjust consistency with reserved pasta water if needed. Taste and adjust seasoning.
  6. Garnish with fresh basil and extra Parmesan. Serve warm with garlic bread or salad.

Nutrition

Serving: 250gCalories: 610kcalCarbohydrates: 42gProtein: 38gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 750mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 1800IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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