This Marry Me Chicken Tortellini recipe combines cheese-filled tortellini with a creamy sun-dried tomato sauce and juicy seasoned chicken, creating a rich and irresistible dish. This easy 30-minute meal is perfect for a romantic dinner or a cozy weeknight treat!
When I told my husband what this savory dish was called, he said: but I already married you?!?….and then while enjoying it, he exclaimed: “Yeah, Court, wow this is fantastic” SO I guess he’d marry me again based of that feedback :P!!
Nothing says “I do” like Pasta
Marry Me Chicken has been popping off all over the internet in it’s various forms. I’ve seen Marry Me Chicken Soup, pasta, and even sandwiches. I tried a recipe with penne, but didn’t have any penne noodles on hand and that’s when this Marry Me Chicken Tortellini version came to life. And let me tell ya, this easy recipe is a viral sensation for a reason.
The cheese tortellini that had been sitting in my fridge was begging to be used and I’m not sure what took me so long to indulge in it. Tortellini is such an underrated noodle. Cooked to perfection then stuffed with some type of filling?! YEAH, give me more of that please.
I prefer tortellini over ravioli because its ring-shaped design helps hold sauce more effectively, ensuring every bite is flavorful. Tortellini also tends to have a firmer, more satisfying texture compared to ravioli, which can sometimes be more delicate and prone to breaking.
PLUS pair it with the dreamiest sauce and there’s no turning back on the best pasta ever. The Marry Me Chicken flavors are essentially sundried tomatoes and cheese combined into a creamy sauce (what’s not to love, right?)
And if you want to try some other pastas that I’d deem marriage proposal worthy: One-pot lemon Garlic Shrimp Linguine, these Unstuffed Shells, and this Chicken Caprese Pasta are some of my favorite recipes for date night in.
Recipe Ingredients
- Chicken – I used 2 large chicken breasts, pounded thin.
- Onion & Garlic – We’ll brown these ingredients in butter to create extra flavor.
- Milk – I used whole milk. You can sub heavy cream or half and half. This will create the creaminess of the sauce.
- Chicken Broth – The base of the sauce.
- All Purpose Flour – To thicken our sauce.
- Tomato Paste – I like buying this tomato paste tube and using exactly the amount I need as opposed to opening yet another can to only use half of it.
- Seasonings – Italian seasoning, paprika, & red pepper flakes.
- Shredded Parmesan Cheese – Gets melted into the sauce for a the dreamiest flavor.
- Spinach & Sun-dried Tomatoes – Classic additions to Marry Me Chicken.
- Tortellini – I used this Cheese Tortellini, but spinach filled would also be tasty.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Switch up the protein – Italian sausage in this would be *chef’s kiss*!! For more flavor and texture add a little crumbled bacon on top. You can also leave out the meat altogether (and use veggie broth) for a vegetarian dish.
- Sneak in more vegetables – Diced zucchini, a handful of diced tomatoes or mushrooms would be an excellent addition.
- Make it spicy – Add a pinch of red pepper flakes, a few shakes of cayenne pepper, or a dash of your favorite hot sauce to the parmesan sauce to take it up a notch.
- Make it more indulgent – To make this delicious recipe more decadent, you can replace the whole milk with heavy cream or half and half which will result in a richer tomato cream sauce. Also consider using chicken thighs, which will add more flavor.
How to Make This Recipe
1. In a sauce pot, cook tortellini according to package instructions. Remove promptly to avoid over boiling & the tortellini’s expanding. Strain from pasta water and set aside.
2. While the tortellini cook, dice chicken breasts into small strips of even thickness. Heat a deep skillet to medium heat and heat olive oil. Once warm, add the chicken strips and sprinkle with salt and pepper. Cook for 3-4 minutes per side or until the chicken is no longer pink.
3. Remove the tender chicken from the pan. Heat olive oil in the same pan and add the diced onion. Sauté for a few minutes then add the minced fresh garlic and butter. As the butter starts to melt, stir. Add the flour and continue to stir until it forms a paste.
4. Pour the chicken broth, milk, and tomato paste into the pan. Allow the mixture to come to a boil while whisking. Stir in the Italian seasoning and paprika and stir. Fold in the freshly shredded cup of parmesan cheese. Continue to whisk and allow the heat to thicken.
5. Then add the diced spinach & sun-dried tomatoes and add cooked chicken pieces back into the pan with the parmesan cream sauce. Stir everything together.
6. Turn off the heat and fold in the cooked tortellini. Top with red pepper flakes (as many as desired), season with salt + pepper as desired and enjoy!
PRO TIPS
- Keep the heat pretty consistent through cooking this dish. It will help with the cooking time and is key to properly thickening the sauce.
- Fresh parmesan cheese will melt easier than pre shredded parmesan due to anti-caking agents often added to pre-shredded. If using pre shredded, you may need an additional ½-¾ cup of shredded parm for optimal sauce consistency.
Recipe FAQs
Store your tortellini in the refrigerator for up to 3 days in an airtight container. Add a splash of milk or cream to your bowl and stir before reheating as the noodles will absorb some of the sauce as it sits.
You likely have your heat too high or are not whisking the sauce enough. You want to continually stir once you add the parmesan in order to have the cheese melt as opposed to clump.
Since we’re adding boiled tortellini pasta to the warm pasta sauce, there’s a chance too much heat will overcook your tortellini. You’ll want to turn off the heat before adding the noodles to the pan and I also recommend boiling them al dente so they still have some bite.
Serving suggestions
I topped my pasta dinner with fresh basil leaves, extra grated parmesan, and more red chili flakes!
Serve this dish alongside roasted veggies like these Parmesan Crusted Brussel Sprouts or these Roasted Balsamic Green Beans or enjoy with a tasty side salad like this Arugula Caprese Salad as an appetizer.
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Marry Me Chicken Tortellini
Equipment
- Sauce pot
- strainer
- deep skillet
- knife & cutting board
- measuring cups / spoons
- Rubber Spatula
- Whisk
- cheese grater
Ingredients
- 1 package cheese tortellini, 9 oz
Chicken
- 1 tbsp olive oil
- 1 lbs thinly pounded chicken breasts, ~ 2 large chicken breasts
- ½ tsp Salt
- ½ tsp ground pepper
Pasta Sauce
- 1 tsp olive oil
- 1 small white onion, diced
- 2 tsp minced garlic
- 4 tbsp butter
- ¼ cup all purpose flour
- 2 cups chicken broth
- 1 cup whole milk, I used Fairlife for extra protein
- 1 tbsp tomato paste
- ½ tbsp italian seasoning
- ½ tsp paprika
- 1 cup freshly shredded parmesan cheese
- 1 cup spinach, chopped
- 1 cup sun-dried tomatoes, diced, oil removed
- ½ teaspoon red pepper flakes
Instructions
- In a sauce pot, cook tortellini according to package instructions. Remove promptly to avoid over boiling & the tortellini’s expanding. Strain from pasta water and set aside.
- While the tortellini cook, dice chicken breasts into small strips of even thickness. Heat a deep skillet to medium heat and heat olive oil. Once warm, add the chicken strips and sprinkle with salt and pepper. Cook for 3-4 minutes per side or until the chicken is no longer pink.
- Remove the tender chicken from the pan. Heat olive oil in the same pan and add the diced onion. Sauté for a few minutes then add the minced fresh garlic and butter.
- As the butter starts to melt, stir. Add the flour and continue to stir until it forms a paste.
- Pour the chicken broth, milk, and tomato paste into the pan. Allow the mixture to come to a boil while whisking. Stir in the Italian seasoning and paprika and stir.
- Fold in the freshly shredded cup of parmesan cheese. Continue to whisk and allow the heat to thicken.
- Then add the diced spinach & sun-dried tomatoes and add cooked chicken pieces back into the pan with the parmesan cream sauce. Stir everything together.
- Turn off the heat and fold in the cooked tortellini. Top with red pepper flakes (as many as desired), season with salt + pepper as desired and enjoy!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find MARRY ME CHICKEN TORTELLINI calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
a 10/10 stars for me!!
Marry me chicken anything is AMAZING, but this tortellini version is my new fav
my entire family raved about this dish! So good.
This was so good!! My whole family loved it and I had to get my 1 year old seconds. The kids even asked for it as their lunch the next day. The recipe was easy to follow. We appreciate it! Thank you!
I made this dish without chicken (I’m a pescatarian) and it was amazing! The smoky flavor of the paprika and sun dried tomatoes make the dish. I also want to try it with shrimp or scallops, and will pan sear them in the left over sun dried tomato oil. 10/10!
great idea!! Thanks for the comment, Sam 🙂 Love that you and the fam are enjoying APOP recipes!!
Fun fact I actually married her before she even made this, but this made me wanna do it again!