Marry Me Chicken Tortellini is a cozy dish of tender chicken, cheese tortellini, sundried tomatoes, cream, and fresh greens. Perfect for any occasion!
Have you ever had a dish that feels like it could change the course of your life? That’s how I feel about Marry Me Chicken Tortellini. I remember the first time I made it—it was one of those days where you just want comfort food but also feel like you should make something a little special. You know, the kind of meal that makes you feel like you’ve got it all together (even if you 100% don’t).
I called it “Marry Me Chicken Tortellini” half-jokingly, but the name stuck. My husband tried it and literally said, “If I wasn’t already married to you, this would seal the deal.” It’s cheesy, creamy, a little tangy from the sundried tomatoes, and just all-around amazing. Now it’s become our go-to for any time we need a little pick-me-up—or when I want to show off just a bit.
This recipe reminds me of sitting at a cozy little Italian trattoria, even if I’m just in my kitchen with the kids yelling in the background. It’s proof that food really can be the best kind of love language.
Why You’ll Love This Marry Me Chicken Tortellini Recipe?
Why should you make Marry Me Chicken Tortellini? Well, let me tell you:
- All the Comforts: It’s creamy, cheesy, and cozy in all the right ways.
- Sundried Tomato Love: Those little bursts of tangy sweetness are like magic.
- One-Pan (Mostly): The sauce and chicken cook together, so cleanup is less of a chore.
- Fancy but Easy: It looks like you spent hours, but it’s totally doable on a weeknight.
- Date-Night Ready: The name alone makes it feel special, but it’s also kid-approved!
Ingredient Notes:
Here’s why each ingredient makes this dish so irresistible:
- Chicken: Bite-sized pieces mean faster cooking and more surface area for seasoning.
- Cheese Tortellini: These little pasta pockets are the MVP—cheesy, creamy, and perfect with the sauce.
- Cooking Cream: The star of the sauce—smooth, rich, and indulgent.
- Sundried Tomatoes: They add a pop of tangy sweetness that balances the richness.
- Spinach and Basil: The greens bring in freshness and make the dish feel a little lighter (just a little).
- Red Chili Flakes: For a subtle kick—just enough to keep things interesting.
How To Make Marry Me Chicken Tortellini?
Cooking this dish is easier than it sounds, and the results? Worth every second.
Step 1: Season the Chicken
Start by mixing cornstarch, paprika, and salt in a small bowl. Toss the chicken pieces until they’re fully coated. This step makes sure every bite has a little crispness and tons of flavor.
Step 2: Cook the Chicken
Heat olive oil in a large pan over medium heat. Once it’s hot, add the chicken and cook for about 8–10 minutes, stirring occasionally, until it’s golden and fully cooked. Transfer it to a plate but don’t clean the pan—you’ll need those bits for the sauce.
Step 3: Build the Sauce Base
Lower the heat and add a bit more olive oil if needed. Sauté minced garlic until it smells amazing (just 30 seconds or so). Then pour in the chicken broth and scrape up all those flavorful bits from the bottom of the pan.
Step 4: Add Sauce Ingredients
Stir in the tomato paste, passata, cooking cream, sundried tomatoes, oregano, salt, and chili flakes. Let it simmer for 5–8 minutes. You’ll know it’s ready when the sauce starts to thicken slightly and smells like heaven.
Step 5: Cook the Tortellini
While the sauce does its thing, cook the tortellini in boiling water according to the package directions. Drain and set aside.
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Step 6: Combine Everything
Add the chicken back into the sauce and give it a good stir. Then gently fold in the cooked tortellini, making sure every piece is coated in that creamy goodness.
Step 7: Add the Greens
Finally, stir in the spinach and basil. Let them wilt slightly—this only takes a minute or two. Serve immediately and prepare for compliments.
Storage Options:
If you manage to have leftovers (good luck with that), store them in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of cream or chicken broth to loosen the sauce. Unfortunately, this dish doesn’t freeze well—cream sauces just don’t love the freezer—but honestly, it’s so good fresh, you won’t need to.
Variations and Substitutions:
Want to make it your own? Here are a few ideas:
- More Spice: Add extra chili flakes or a pinch of cayenne if you like things spicy.
- Different Protein: Swap out the chicken for shrimp, turkey, or even tofu.
- Veggie Boost: Double the spinach or throw in some mushrooms or roasted peppers.
- Cheesy Topping: Sprinkle Parmesan or mozzarella on top before serving.
What to Serve with Marry Me Chicken Tortellini?
This dish is the star of the show, but a few simple sides can make it even better:
- Garlic Bread: Because carbs on carbs is always a good idea.
- Green Salad: A crisp salad with a zesty vinaigrette balances the richness perfectly.
- Wine Pairing: A chilled Chardonnay or Pinot Grigio is a match made in heaven.
- Roasted Veggies: Asparagus, broccoli, or zucchini are great options.
Frequently Asked Questions:
Can I make this ahead of time?
You can prep the chicken and sauce earlier, but cook the tortellini fresh for the best texture.
Can I use frozen tortellini?
Absolutely! Just adjust the cooking time according to the package.
How do I prevent the sauce from getting too thick?
Save a little pasta water when cooking the tortellini. Add a splash if the sauce needs thinning—it works like a charm.
So, what do you think? Is Marry Me Chicken Tortellini calling your name yet? It’s creamy, comforting, and feels a little fancy without all the fuss. Let me know if you try it—I’d love to hear how it turns out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Marry Me Chicken Tortellini
Ingredients
For the Chicken Seasoning:
- 2 tablespoons cornstarch
- 1 teaspoon sweet paprika
- ¼ teaspoon coarse sea salt
For the Chicken and Sauce:
- 2 tablespoons extra-virgin olive oil plus additional as needed
- 3 boneless chicken breasts 6.5 ounces each, cut into bite-sized pieces
- 3 cloves garlic finely minced
- 1 tablespoon tomato paste
- ¼ cup passata
- 1 cup unsalted chicken broth
- 1 cup 35% cooking cream
- ½ cup sundried tomatoes roughly chopped
- 1 teaspoon dried oregano
- ¼ teaspoon coarse sea salt
- ¼ teaspoon red chili flakes
For the Tortellini and Greens:
- 21 ounces fresh cheese tortellini
- 2 cups fresh spinach washed and roughly chopped
- ¼ cup fresh basil washed and roughly chopped
Instructions
Prepare the Chicken Seasoning
- In a small bowl, combine the cornstarch, paprika, and salt. Mix thoroughly.
Season the Chicken
- Place the chicken pieces in a medium mixing bowl. Sprinkle the prepared seasoning over the chicken and toss to ensure each piece is evenly coated.
Cook the Chicken
- In a 3.5-quart braiser or large pan, heat the olive oil over medium heat for 2 minutes. Add the seasoned chicken and sauté, stirring occasionally, until fully cooked and golden brown, approximately 8–10 minutes. The chicken should reach an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside.
Sauté the Garlic
- Reduce the heat to medium-low. If necessary, add a small amount of olive oil to the pan. Add the minced garlic and sauté until fragrant, about 30 seconds. Be cautious not to burn the garlic.
Deglaze the Pan
- Increase the heat to medium and pour in the chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the pan.
Prepare the Sauce
- Stir in the tomato paste, passata, cooking cream, sundried tomatoes, oregano, sea salt, and red chili flakes. Mix until well combined. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 5–8 minutes, stirring occasionally. The sauce should thicken slightly.
Cook the Tortellini
- While the sauce simmers, bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Drain and set aside.
Combine Chicken and Sauce
- Return the cooked chicken to the pan, stirring to coat it in the sauce.
Add Tortellini and Greens
- Gently fold the cooked tortellini into the sauce, ensuring each piece is evenly coated. Stir in the chopped spinach and basil, cooking just until the greens are wilted.
Serve
- Transfer the dish to a serving platter or individual plates and serve immediately. Garnish with additional basil, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
