I whipped up this Marry Me Chicken Tortellini in just 30 minutes, making it one of my go-to Easy Delicious Dinner Ideas for busy family weeknights.

Jump to Recipe

I stumbled into this Marry Me Chicken Tortellini on a chaotic weeknight and for real, it felt like cheating. I sear boneless skinless chicken breasts until they get a little color then fold them into cheese tortellini and a creamy, slightly spicy sauce that somehow feels way fancier than it is.

It’s one of those Easy Delicious Dinner Ideas that fools people into thinking you spent all day cooking. I call it Marry Me Tortellini Chicken when im feeling dramatic and every time someone eats it they want the story, not just the recipe.

Give it a try, you might get curious.

Ingredients

Print Recipe (No Advertisments)

Chicken breasts: Lean protein that fills you up, cooks fast, great for everyday meals.
Olive oil: Adds healthy fats, aids flavor and browning, not just for dressing.
Sun dried tomatoes: Tangy, concentrated tomato flavor, gives umami and a bit of chew.
Heavy cream: Makes sauce rich and silky, high in fat so use moderation.
Parmesan cheese: Salty, nutty cheese that melts into sauce and amps savory notes.
Cheese tortellini: Pasta pockets with cheese, adds carbs and comfort, cooks very quick.
Garlic: Punchy aromatics, small amounts boost flavor, has some health benefits too.
Basil: Fresh herb that brightens the dish, adds color and slight sweetness.

Ingredient Quantities

1 pound boneless skinless chicken breasts

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 teaspoon Italian seasoning

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

1/2 cup sun dried tomatoes, oil packed, drained and chopped

1 cup heavy cream

1/2 cup low sodium chicken broth

1 cup grated Parmesan cheese

9 ounces refrigerated cheese tortellini

2 tablespoons unsalted butter

2 tablespoons fresh basil, chopped

How to Make this

Print Recipe (No Advertisments)

1. Cut the chicken breasts into bite sized pieces or thin slices, season with salt, pepper and Italian seasoning.

2. Heat 2 tablespoons olive oil in a large skillet over medium high heat until shimmering, add the chicken and cook until golden and cooked through about 5 to 7 minutes; transfer chicken to a plate and keep warm.

3. Reduce heat to medium, add 2 tablespoons butter to the same skillet, then add minced garlic and 1/4 teaspoon red pepper flakes; cook about 30 seconds until fragrant but not brown.

4. Stir in the chopped sun dried tomatoes and cook 1 minute to bloom the flavor.

5. Pour in 1/2 cup low sodium chicken broth and 1 cup heavy cream, scraping up any browned bits from the pan; bring to a gentle simmer.

6. Stir in 1 cup grated Parmesan cheese until melted and the sauce starts to thicken; taste and season with salt and pepper as needed.

7. While the sauce simmers, cook the 9 ounces refrigerated cheese tortellini in a pot of salted boiling water according to package directions (usually 3 to 5 minutes) until al dente; reserve about 1/4 cup pasta water and drain.

8. Add the drained tortellini to the sauce and toss gently, adding a splash of reserved pasta water if you need to loosen the sauce.

9. Return the cooked chicken to the skillet, stir to coat and warm through for a minute or two so everything melds together.

10. Remove from heat, stir in 2 tablespoons chopped fresh basil, give a final sprinkle of Parmesan and cracked black pepper, then serve immediately.

Equipment Needed

1. Sharp chef’s knife, for cutting the chicken into bite sized pieces
2. Cutting board (plastic or wood)
3. Large skillet or sauté pan with lid, preferably stainless or nonstick
4. Wooden spoon or heatproof silicone spatula for stirring the sauce
5. Measuring cups and measuring spoons
6. Medium pot to boil the tortellini
7. Colander or slotted spoon to drain the pasta, plus a small cup to reserve pasta water
8. Tongs or a slotted spatula to handle and return the chicken to the pan
9. Microplane or box grater for freshly grated Parmesan (optional but nicer)

FAQ

Q: Can I swap chicken breasts for thighs? A: Yep, boneless thighs work great and are more forgiving, they stay juicy. Cook a few minutes longer until internal temp hits 165°F, then slice and finish in the sauce.

Q: My sun dried tomatoes are dry, not oil packed. Can I still use them? A: Sure, just soak them in warm water for 10 minutes then drain. If you wanna add more flavor, soak them in a little olive oil or use some of the soaking oil in the pan.

Q: How can I make the sauce lighter without losing creaminess? A: Use half and half or a mix of milk plus a teaspoon of cornstarch to thicken. It won't be as rich but still tasty. Add the dairy slowly and simmer to let it thicken.

Q: How do I know when the chicken is done? A: Best is an instant read thermometer reading 165°F in the thickest part. If you dont have one, cut into the center — juices should run clear and no pink should remain.

Q: Can I use frozen tortellini instead of refrigerated? A: Yes, frozen tortellini is fine. Add it straight to the sauce and cook a couple minutes longer, or boil per package instructions and stir into the sauce when done.

Q: How do I store and reheat leftovers? A: Fridge up to 3 or 4 days in an airtight container. Reheat gently on the stove with a splash of broth or cream so it doesnt dry out, or microwave in short bursts stirring between. You can freeze for about 2 months but texture may change.

Marry Me Chicken Tortellini Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs, theyre juicier and less likely to dry out; or use firm tofu for a vegetarian twist, cube and brown before adding.
Heavy cream: use half and half plus 1 tablespoon melted butter to mimic richness, or full fat coconut milk for a dairy free version (flavor will be slightly different).
Sun dried tomatoes: replace with jarred roasted red peppers, chopped, for sweetness and less chew, or quick sautéed cherry tomatoes until jammy if you want fresh flavor.
Parmesan cheese: substitute Pecorino Romano for a saltier, sharper bite, or nutritional yeast for a vegan cheesy note.

Pro Tips

1) Salt or brine the chicken ahead of time, even just 20 to 30 minutes in salted water if you can. It makes the meat way juicier, plus you can undercook it a tad when searing cuz it will finish in the sauce, so you wont end up with rubbery chicken.

2) Save more pasta water than you think and add it gradually, the starch helps the cream and Parmesan cling to the tortellini so the sauce is silky not gluey. If the sauce looks grainy after adding cheese, take it off the heat and stir in a little hot pasta water slowly, that’ll usually smooth it out.

3) Bloom the sun dried tomatoes by cooking them a little longer with the garlic, or if theyre the dry kind soak them in hot water for 10 minutes first, you get way more flavor that way. A tiny splash of lemon juice or white wine at the end will cut through the cream and brighten the whole dish, I always do that.

4) Add the basil and extra Parmesan right at the end, dont cook them, they lose their freshness fast. If you want a restaurant touch, fry a few basil leaves in hot oil for 10 seconds to make crispy chips for garnish, looks nice and adds a different texture.

Marry Me Chicken Tortellini Recipe

Recipe by James Level

0.0 from 0 votes

I whipped up this Marry Me Chicken Tortellini in just 30 minutes, making it one of my go-to Easy Delicious Dinner Ideas for busy family weeknights.

Servings

servings

Calories

839

kcal

Equipment: 1. Sharp chef’s knife, for cutting the chicken into bite sized pieces
2. Cutting board (plastic or wood)
3. Large skillet or sauté pan with lid, preferably stainless or nonstick
4. Wooden spoon or heatproof silicone spatula for stirring the sauce
5. Measuring cups and measuring spoons
6. Medium pot to boil the tortellini
7. Colander or slotted spoon to drain the pasta, plus a small cup to reserve pasta water
8. Tongs or a slotted spatula to handle and return the chicken to the pan
9. Microplane or box grater for freshly grated Parmesan (optional but nicer)

Ingredients

1 pound boneless skinless chicken breasts
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon Italian seasoning
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup sun dried tomatoes, oil packed, drained and chopped
1 cup heavy cream
1/2 cup low sodium chicken broth
1 cup grated Parmesan cheese
9 ounces refrigerated cheese tortellini
2 tablespoons unsalted butter
2 tablespoons fresh basil, chopped

Directions

Cut the chicken breasts into bite sized pieces or thin slices, season with salt, pepper and Italian seasoning.
Heat 2 tablespoons olive oil in a large skillet over medium high heat until shimmering, add the chicken and cook until golden and cooked through about 5 to 7 minutes; transfer chicken to a plate and keep warm.
Reduce heat to medium, add 2 tablespoons butter to the same skillet, then add minced garlic and 1/4 teaspoon red pepper flakes; cook about 30 seconds until fragrant but not brown.
Stir in the chopped sun dried tomatoes and cook 1 minute to bloom the flavor.
Pour in 1/2 cup low sodium chicken broth and 1 cup heavy cream, scraping up any browned bits from the pan; bring to a gentle simmer.
Stir in 1 cup grated Parmesan cheese until melted and the sauce starts to thicken; taste and season with salt and pepper as needed.
While the sauce simmers, cook the 9 ounces refrigerated cheese tortellini in a pot of salted boiling water according to package directions (usually 3 to 5 minutes) until al dente; reserve about 1/4 cup pasta water and drain.
Add the drained tortellini to the sauce and toss gently, adding a splash of reserved pasta water if you need to loosen the sauce.
Return the cooked chicken to the skillet, stir to coat and warm through for a minute or two so everything melds together.
Remove from heat, stir in 2 tablespoons chopped fresh basil, give a final sprinkle of Parmesan and cracked black pepper, then serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 410g
Total number of serves: 4
Calories: 839kcal
Fat: 52.3g
Saturated Fat: 26.5g
Trans Fat: 0.5g
Polyunsaturated: 6g
Monounsaturated: 18g
Cholesterol: 232mg
Sodium: 1500mg
Potassium: 560mg
Carbohydrates: 37.5g
Fiber: 0.8g
Sugar: 1.5g
Protein: 54.5g
Vitamin A: 1200IU
Vitamin C: 2mg
Calcium: 328mg
Iron: 1mg

Marry Me Chicken Tortellini Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Marry Me Chicken Tortellini Recipe Substitutions and Variations

Pro Tips