Marry Me Chicken Tortellini

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Creamy sun-dried tomato sauce, lots of spinach, juicy chicken and cheesy tortellini pillows – this one pan Marry Me chicken tortellini is rich, balanced and oh, so yummy. It’s easy enough for a busy weeknight, but still feels special enough for date night at home or dinner with friends.

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 mashed potatoes, 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 recipes but I’ve definitely seen recipes like “marry me brownies” or “marry me mac and cheese” that deviate from the sun-dried tomato vibe.

But 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* very selective 4-year-old) BUT my husband and 2-year-old were absolutely about it.

Why I love this marry me chicken tortellini:

1. it’s an easy weeknight meal
2. it’s a crowd pleaser and good enough to serve for guests
3. it’s a perfect romantic dinner for a date night in
4. it’s a great idea for a meal train!

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. Exactly what 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.

What Ingredients You’ll Need to Make Marry Me Chicken Tortellini:

• Chicken breast: I used two large boneless skinless chicken breasts from Costco. You can also use chicken tenderloins or chicken thighs.
• Seasonings: Smoked paprika, Italian seasoning, kosher salt, black pepper and red pepper flakes season both the chicken and creamy sauce.
• Flour: Just a light coating of all-purpose flour helps the chicken brown up beautifully and helps thicken the sauce.
• Butter + oil: Butter for taste, and extra-virgin olive oil to help increase the overall smoke point of the butter. The combo is perfect for browning the chicken, shallot and garlic.
• Shallot + garlic: These are the aromatics that build the base of the sauce. Shallots have a mild, slightly sweet onion flavor. I always recommend fresh garlic cloves when you can, but four teaspoons of garlic paste will also work.
• Sun-dried tomatoes: I recommend sun-dried tomatoes in olive oil, preferably the julienned kind to minimize chopping! You can usually find them near the canned tomato products or pasta sauces.
• Tomato paste: This gives the sauce an extra boost of concentrated tomato flavor and helps create that rich, creamy tomato sauce.
• Chicken broth: This makes up the bulk of the sauce, but vegetable broth works too.
• Cheese tortellini: I recommend fresh cheese-filled tortellini from the refrigerated section of the grocery store, usually next to the mozzarella cheese. Frozen or dried tortellini can work too, but the cooking time may vary.
• Heavy cream: Of COURSE there’s a hefty splash of cream to make the sauce rich and creamy. Heavy cream may also be labeled whipping cream or double cream.
• Spinach: Lots of fresh spinach adds color and a nutrition boost.
• Parmesan cheese: If you can, buy a block and grate it yourself. I promise, the difference between pre-grated Parmesan and freshly grated Parmesan is WILD.

How to Make Marry Me Chicken Tortellini:

Cut the chicken into small, bite-sized pieces and add it to a medium bowl. Season with salt, pepper, Italian seasoning and smoked paprika, then toss until everything is evenly coated. Sprinkle the flour over the chicken and toss again so each piece is lightly coated.

Heat a large skillet over medium-high heat with the butter and one tablespoon of olive oil. When the oil is hot, add the chicken in an even layer and cook, tossing a few times. Once browned and cooked through, transfer the chicken to a plate or bowl.

Add the remaining olive oil to the same skillet, followed by the shallot, garlic and sun-dried tomatoes. Sauté for about 3 minutes, stirring often, until softened and fragrant.

Season the shallot mixture with red pepper flakes and another pinch of salt and pepper. Stir in the tomato paste and chicken broth, scraping up all those flavorful browned bits from the bottom of the pan.

Add the uncooked tortellini and bring everything to a simmer. Reduce the heat, cover and let simmer for 3–4 minutes, stirring about halfway through so the tortellini cooks evenly.

Add the cooked chicken back to the skillet, then stir in the chopped spinach, heavy cream and grated Parmesan cheese. Keep stirring until the spinach wilts, the cheese melts and everything is coated in that creamy tomato sauce.

Serve hot with fresh basil, extra Parmesan and freshly cracked black pepper. BEYOND good.

Marry me please.

Watch How to Make One-Pan Marry Me Chicken Tortellini:

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Marry Me Chicken Tortellini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 35 reviews

• Author: Erica Baty
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American Italian
• Diet: High-Protein

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Description

This marry me chicken tortellini is so good you’ll be falling in love. Luxuriously creamy and decadent but still balanced and satisfying. This easy one-pan dinner is perfect for busy weeknights!

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Ingredients

• 1 lb chicken breast, cut into 1-inch chunks
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 ½ teaspoons 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
• ¼ teaspoon red pepper flakes
• ¼ cup sun-dried tomatoes in oil, finely chopped
• ¼ cup (3 oz) tomato paste
• 2 cups chicken broth
• 1 lb (16 oz) cheese tortellini
• 1 cup heavy cream
• 3 cups spinach, roughly chopped
• ½ cup parmesan cheese, freshly grated
• For serving: Fresh basil, black pepper, red pepper flakes, parmesan

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!? 😍

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Notes

Reheating: I find that tortellini soaks 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 1 lb (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.

Refer to the above blog post for ingredient information, step-by-step instructions, expert tips, variation ideas and answers to frequently asked questions.

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Nutrition

• Serving Size: 1/6 recipe (10oz or 285g)
• 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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