Jump to Recipe·5 from 9 reviews
Creamy, tomato-forward sauce, lots of spinach, juicy chicken and little tortellini pillows- this one pan Marry Me chicken tortellini is quick, balanced and oh, so yummy.
Jump to:
- 1 Erica’s thoughts
- 2 This marry me chicken tortellini is:
- 3 The simple ingredients you’ll need to make marry me chicken tortellini:
- 4 How to make:
- 4.1 Season and dredge chicken
- 4.2 Cook chicken
- 4.3 Saute aromatics and build sauce
- 4.4 Simmer tortellini
- 4.5 Finish it up
- 5 Expert tips and variation ideas:
- 6 FAQs
- 7 If you love this marry me chicken tortellini recipe, you’ll love these other easy recipe ideas for dinner!
- 8 Marry Me Chicken Tortellini
- 8.1 Description
- 8.2 Ingredients
- 8.3 Instructions
- 8.4 Notes
- 8.5 Nutrition
- 8.6 Did you make this recipe?
Erica’s thoughts
I must be on a sun-dried tomato kick. I cannot get enough creamy sun-dried tomato sauce to coat anything and everything. First I made this amazing Marry Me salmon with smashed potatoes and then this creamy sun-dried tomato couscous and kale and now we’re using similar ingredients to make this easy cheesy tortellini pasta.
I feel like “marry me” recipes are having a moment right now. And what is a “marry me recipe” you ask? According to ChatGPT, it is “a dish so delicious and impressive that it’s said to have the power to win over someone’s heart and prompt a marriage proposal.”
There seems to be a common thread of ingredients like sun-dried tomatoes and cream in many of these recipesbutI’ve definitely seen recipes like “marry me brownies” or “marry me mac and cheese” that deviate from the sun-dried tomato vibe.
I love a tomato cream sauce, so this dish is right up my alley. And I can’t say my whole family loved it (*cough cough*veryselective 4-year-old) BUT my husband and 2-year-old were absolutely about it.
This reminds me of a meal I’d want to take to someone who’s just had a baby. Creamy, comforting and delicious but also balanced with lean protein, satisfying carbohydrates and nutrient-dense veggies isexactlywhat a recovering mama and sleep-deprived family need. AND you make it all in one pan, making it super easy to transport and reheat. I’m making a mental note for the next time I sign up for a meal train.
I serve this up with a green salad and/or some roasted broccoli and a loaf of garlic bread and woof. SO GOOD.
This marry me chicken tortellini is:
1) an easy weeknight meal
2) a crowd pleaser and good enough to serve for guests
3) a perfect romantic dinner for a date night in
4) a great idea for a meal train!
The simple ingredientsyou’ll need to make marry me chicken tortellini:
Chicken breast: I used two large boneless skinless chicken breasts from the package of organic chicken breasts from Costco. You can also use chicken tenderloins or chicken thighs.
Seasonings: smoked paprika, Italian seasoning, salt, pepper and red pepper flakes are the seasonings for the chicken and to add flavor to the sauce.
Flour: just a light coating of all-purpose flour helps the chicken brown up beautifully and helps thicken the sauce.
Butter and oil: butter for taste, oil to help increase the overall smoke point of the butter. The combo is perfect for browning the chicken breast and aromatics like shallot and garlic.
Shallot: shallot is a type of onion with a mild, delicate flavor with hints of garlic. Find it with the other onions in the produce section of the grocery store.
Garlic: I always recommend buying whole, fresh garlic but in a pinch you can of course use about two teaspoons of jarred minced garlic.
Sun-dried tomatoes: I recommend buying the sun-dried tomatoes in olive oil (the julienned kind to minimize chopping!) You can find sun-dried tomatoes with the other tomato products (tomato sauce, tomato paste) in either the canned vegetable aisle or pasta aisle.
Tomato paste: this recipe gets an extra tomato boost from tomato paste. Tomato paste adds concentrated flavor to make a beautifully creamy tomato sauce.
Chicken broth: chicken broth makes up the bulk of the sauce- you can also use vegetable broth.
Cheese tortellini: fresh cheese tortellini is found in the refrigerated section of the grocery store, usually next to the mozzarella and ricotta cheese. You can usually also find frozen tortellini in the frozen foods aisle or dried tortellini in the pasta aisle. (I recommend fresh cheese-filled tortellini for this recipe!)
Heavy cream: of COURSE there is a hefty splash of cream to make the creamy sun-dried tomato sauce. Heavy cream is also called whipping cream or double cream.
Spinach: lots of fresh spinach provides color and nutrition boost.
Parmesan cheese: if you can, buy the block of parmesan and grate it yourself. I promise, the difference between those pre-grated little sticks of Parmesan and freshly grated Parmesan is WILD.
How to make:
Season and dredge chicken
Cube the chicken, I like to cut it into pretty small chunks, and place in a medium bowl. Season with salt, pepper, Italian seasoning and smoked paprika and toss to get the chicken coated in the seasonings. Add the flour and gently toss so the chicken is lightly coated.
Cook chicken
Heat a large skillet over medium-high heat and add the butter and one tablespoon olive oil. When the oil is hot add the chicken in an even layer. Cook the chicken, tossing two or three times, until browned and cooked through. Remove it to a bowl or plate.
Saute aromatics and build sauce
Add the remaining tablespoon of olive oil and the garlic, shallot and sun-dried tomatoes. Saute for three minutes, stirring often, until softened and fragrant. Season with the red pepper flakes and another pinch of salt and pepper. Add the tomato paste and broth. Stir to combine, use your spatula to scrape up all those yummy bits on the bottom of the skillet.
Simmer tortellini
Stir in the uncooked tortellini, bring to a simmer and reduce heat to maintain a low simmer. Cover and let simmer for 3-4 minutes until tortellini is cooked. Stir halfway through, at the 2-minute mark, to make sure tortellini is cooking evenly.
Finish it up
Remove lid and stir in the chicken, spinach, cream and parmesan cheese until everything is well combined. Serve hot with fresh basil, more parmesan, freshly cracked black pepper. Beyond good.
Expert tips and variation ideas:
- Cube the chicken small– it makes for a more cohesive pasta.
- Buy a block of fresh Parmesan cheese and grate it yourself!
- Mince the shallot, garlic and sun-dried tomatoes small so they blend into the sauce seamlessly.
- You could switch up the protein and use chicken thighs or mild Italian sausage.
- I’m always a fan of adding more veggies so feel free to add whatever vegetables you love!
FAQs
Can I make this gluten-free?
To make this gluten-free use a different type of pasta (gluten-free of course) and a 1:1 gluten-free flour alternative to coat the chicken. With a different pasta, the cook time will likely be longer than tortellini so follow the package instructions.
How could I make this vegetarian?
Omit the chicken and use vegetable broth instead of chicken broth. You could also make with your favorite meat alternatives like a veggie-based Italian sausage.
How should I store the leftovers?
Store leftovers in an airtight container in the fridge for up to five days. The tortellini will expand and absorb the sauce. I add a splash of water when reheating to loosen and adjust the consistency of the sauce.
If you love this marry me chicken tortellini recipe, you’ll love these other easy recipe ideas for dinner!
Marry me salmon
Veggie-loaded tortellini soup
Boursin tomato pasta
Pesto orzo with fried feta
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
Marry me please.
Marry Me Chicken Tortellini
5 Stars4 Stars3 Stars2 Stars1 Star5 from 9 reviews
- Author: Erica
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25-30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This marry me chicken tortellini is so good you’ll be falling in love. Luxuriously creamy and decadent but also balanced and nutritious- this is the perfect weeknight meal!
Ingredients
UnitsScale
- 1lb chicken breast, cut into 1-inch chunks
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 2 tablespoon extra-virgin olive oil, divided
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup sun-dried tomatoes in oil, finely chopped
- 1/4 cup (3oz) tomato paste
- 2 cups chicken broth
- 1lb (16oz) cheese tortellini
- 1 cup heavy cream
- 3 cups spinach, roughly chopped
- 1/2 cup parmesan cheese, freshly grated
- For serving: Fresh basil, black pepper, red pepper flakes, parmesan
Instructions
Season the chicken: Cube the chicken, I like to cut it into pretty small chunks, and place in a medium bowl. Season with salt, pepper, Italian seasoning and smoked paprika and toss to get the chicken coated in the seasonings. Add the flour and gently toss so the chicken is lightly coated.
Cook chicken: Heat a large cast iron skillet or ceramic-coated nonstick skillet over medium heat and add the butter and one tablespoon olive oil. When the oil is hot add the chicken in an even layer. Cook the chicken, tossing two or three times, until browned and cooked through. Remove it to a bowl or plate.
Build the sauce: Add the remaining tablespoon of olive oil and the garlic, shallot and sun-dried tomatoes. Saute for three minutes, stirring often, until softened and fragrant. Season with the red pepper flakes and another pinch of salt and pepper. Add the tomato paste and broth. Stir to combine, use your spatula to scrape up all those yummy bits on the bottom.
Add pasta: Stir in the tortellini, bring to a simmer and reduce heat to maintain a low simmer. Cover and let simmer for 3-4 minutes until tortellini is cooked. Stir halfway through, at the 2-minute mark, to make sure tortellini is cooking evenly.
Finish it up: Remove lid and stir in the chicken, spinach, cream and parmesan cheese until everything is well combined. Serve hot with fresh basil, more parmesan and freshly cracked black pepper. Are you ready to propose!? 😍
Notes
A note on reheating: I find that the tortellini soak up the sauce quite a bit. To enjoy leftovers add a splash of water, reheat in the microwave or stovetop, stir, and voila! The water loosens the sauce slightly returning the tortellini to saucy gloriousness.
The package size of tortellini can vary anywhere from 12-20oz. I used exactly 1lb (16oz) for this recipe but honestly, it’s pretty flexible. Use a smaller or larger amount of tortellini and adjust with a splash more or splash less of broth.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 479
- Sugar: 3.3 g
- Sodium: 902.6 mg
- Fat: 19.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32.6 g
- Cholesterol: 121.1 mg
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