Introduction

They say the way to someone’s heart is through their stomach, and this Marry Me Chicken and Tortellini recipe might just prove it. Tender, golden chicken breasts are bathed in a creamy garlic and sun-dried tomato sauce, then tossed with pillowy cheese tortellini to create a dish that’s rich, romantic, and utterly irresistible. The name says it all—this dish is so good, it could very well inspire a proposal!

This recipe is inspired by the viral Marry Me Chicken that’s been sweeping food blogs for years, but with an added Italian twist. The addition of cheese tortellini takes it from a saucy chicken entrée to a complete, hearty meal that feels like something straight off a Tuscan trattoria menu. It’s indulgent without being heavy, elegant yet simple enough for a weeknight.

The creamy sauce is a dreamy combination of heavy cream, Parmesan cheese, and sun-dried tomatoes, brought to life with garlic and Italian seasoning. It clings perfectly to the tortellini and juicy chicken, creating a perfect balance of tangy, savory, and slightly sweet flavors. Whether you’re cooking for a date night, anniversary dinner, or just want to treat yourself, Marry Me Chicken and Tortellini delivers in both flavor and presentation.

If you’ve never made a “Marry Me” dish before, prepare to be amazed by how easily this one comes together. For similar romantic dinner inspiration, check out this Marry Me Chicken Recipe from The Modern Proper and Creamy Tuscan Chicken Pasta by Delish. Both share that irresistible, creamy Tuscan flair that makes this dish such a crowd-pleaser.

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Marry Me Chicken and Tortellini

Author: Sarah White

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Description

This Marry Me Chicken and Tortellini blends tender, golden chicken with cheese-filled tortellini in a creamy Parmesan and sun-dried tomato sauce. It’s a rich, restaurant-style meal that’s surprisingly simple to make—and impossible not to love.

Ingredients

Scale

For the Tortellini:

19 oz cheese tortellini, frozen or refrigerated

For the Chicken:

2 lbs boneless skinless chicken breasts, cut or pounded thin (about 6 pieces)
¼ cup all-purpose flour
1 tsp garlic powder

1 tsp salt
½ tsp black pepper
1 tbsp Italian seasoning, divided

¼ cup cooking oil (olive, canola, or vegetable oil)

For the Sauce:

4 cloves garlic, pressed or finely minced

½ cup sun-dried tomatoes, julienned
¾ cup heavy cream
1½ cups chicken broth (or dry white wine)

¼ cup grated Parmesan cheese, plus more for garnish
Salt and pepper, to taste

For Garnish:

Fresh chopped basil or parsley

Instructions

Cook the tortellini.
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until tender. Drain, toss lightly with a drizzle of oil to prevent sticking, and set aside.
Prepare and season the chicken.
In a shallow bowl, mix the flour, garlic powder, salt, pepper, and half of the Italian seasoning. Dredge each chicken piece in the flour mixture, shaking off excess.

Sear the chicken.
Heat the oil in a large skillet over medium-high heat. Add the chicken and sear for about 4–5 minutes per side, until golden and cooked through (internal temp 165°F/74°C). Remove from the skillet and set aside.
Make the sauce.
In the same skillet, reduce heat to medium. Add garlic and sauté for 30 seconds until fragrant. Stir in the sun-dried tomatoes and remaining Italian seasoning. Pour in the chicken broth (or wine), scraping up any browned bits from the pan. Let it simmer for 3 minutes to reduce slightly.
Add cream and cheese.
Stir in the heavy cream and Parmesan cheese. Let the sauce simmer gently for 3–4 minutes, until thickened. Season with salt and pepper to taste.

Combine everything.
Return the chicken and tortellini to the skillet, coating them with the creamy sauce. Simmer for another 2 minutes to heat through.
Garnish and serve.
Sprinkle with extra Parmesan and chopped basil or parsley before serving warm.

Notes

You can prepare the sauce while the tortellini cooks to save time.

For a thicker sauce, simmer uncovered for a few extra minutes.

If you prefer a lighter dish, substitute half the cream with milk or half-and-half.

Always taste before serving—Parmesan and sun-dried tomatoes add salt, so adjust accordingly.

Advanced Techniques

Perfectly Pan-Searing Chicken for Maximum Flavor

For restaurant-quality Marry Me Chicken and Tortellini, start with dry chicken—pat it down with paper towels before dredging in the flour mixture. The light coating creates a delicate crust that locks in juices and absorbs the creamy sauce later. Make sure your skillet is hot before adding the chicken to get that irresistible golden sear. Avoid crowding the pan; cook in batches if necessary for even browning.

Deglazing the Pan for Richer Sauce

After removing the chicken, don’t wipe the pan! Those browned bits stuck to the bottom—known as “fond”—are flavor gold. Deglazing with chicken broth or white wine lifts them into the sauce, giving it a deeper, more complex taste. It’s a small step that makes a big difference in that velvety, restaurant-worthy finish.

Achieving the Perfect Creamy Texture

The secret to a luxuriously smooth sauce is gentle heat. Once you add the cream and Parmesan, keep the flame low and stir continuously. Boiling can cause the cream to split or the cheese to clump. For a silky texture, stir in the Parmesan gradually, allowing it to melt evenly. If the sauce thickens too much, a splash of broth will restore its perfect consistency.

Marrying the Flavors Together

“Marry Me” Chicken is all about blending rich and tangy flavors harmoniously. The sun-dried tomatoes add sweetness and acidity that cut through the cream, while the Parmesan adds saltiness and depth. Letting the sauce simmer briefly after combining the chicken and tortellini allows all those elements to “marry” together beautifully—hence the name!

Customizing the Sauce for a Signature Touch

Once you master the base, this recipe becomes your canvas. Add crushed red pepper flakes for a spicy kick, stir in a handful of baby spinach for color and nutrients, or use a mix of cheeses like Asiago or Pecorino Romano for extra complexity. You can even finish with a drizzle of truffle oil for an elevated twist.

Storage, Shelf Life, and Maintenance Tips

Storing Leftovers the Right Way

Let leftovers cool completely before storing them in an airtight container. Marry Me Chicken and Tortellini will keep well in the refrigerator for up to 4 days. Because of the creamy sauce, it’s best to reheat gently to preserve texture.

Reheating Without Breaking the Cream Sauce

Reheat on the stovetop over low heat, stirring occasionally. Add a splash of milk, cream, or broth to thin the sauce as needed. Avoid microwaving on high power—use medium power in 1-minute intervals, stirring in between to prevent the sauce from separating.

Freezing for Future Meals

This dish freezes surprisingly well! Cool completely, then store in freezer-safe containers or bags for up to 2 months. Thaw overnight in the refrigerator, then reheat gently. For best results, slightly undercook the tortellini before freezing so it stays firm after reheating.

Reviving Leftovers for a New Dish

Transform your leftovers into something fresh! Toss reheated chicken and tortellini with sautéed mushrooms or roasted vegetables, or spoon over garlic bread for a decadent open-faced meal. I’ve even stirred leftovers into a soup base for a creamy Tuscan-style chicken soup—it’s delicious!

Avoiding Oily Separation in the Sauce

To prevent your creamy sauce from becoming greasy during reheating, always warm it slowly and stir continuously. If separation occurs, whisk in a tablespoon of warm milk or cream to bring it back together. A touch of starch (like a teaspoon of cornstarch mixed with water) can also stabilize the sauce if needed.

Dietary Adaptations and Substitutions

Making It Keto-Friendly

To adapt Marry Me Chicken and Tortellini for keto, skip the tortellini and serve the chicken and sauce over zoodles or roasted cauliflower. Substitute a touch of cream cheese for some of the heavy cream to thicken the sauce without extra carbs.

Dairy-Free Option Without Losing Creaminess

Use full-fat coconut milk instead of heavy cream and a dairy-free Parmesan alternative. The flavor remains rich, and the coconut undertone pairs surprisingly well with the sun-dried tomatoes and garlic. Just be sure to use unsweetened coconut milk.

Gluten-Free Marry Me Chicken

Swap all-purpose flour for gluten-free flour or cornstarch when dredging the chicken. Use gluten-free tortellini (available in many grocery stores) or substitute with gluten-free pasta. Everything else in the recipe is naturally gluten-free.

Lighter, Low-Calorie Version

For a lighter take, use half-and-half instead of heavy cream and reduce the oil to two tablespoons. You can also skip dredging the chicken and simply season it before pan-searing to save calories without sacrificing much texture or flavor.

Vegetarian Adaptation

Replace chicken with sautéed mushrooms, zucchini rounds, or cauliflower florets. The creamy sauce complements veggies beautifully, and the tortellini provides plenty of richness on its own. You can even toss in chickpeas for added protein and texture.

FAQs About Marry Me Chicken and Tortellini

Why Is It Called “Marry Me Chicken”?

The name “Marry Me Chicken” comes from the dish’s irresistible flavor—legend has it that it’s so good, anyone you cook it for will want to marry you! The creamy, savory, and slightly tangy sauce is truly love at first bite, and pairing it with tortellini just makes it even more swoon-worthy.

Can I Use Store-Bought Alfredo Sauce Instead?

Yes, but homemade sauce gives the dish its signature richness and freshness. If you’re short on time, stir a spoonful of sun-dried tomatoes and Parmesan into store-bought Alfredo sauce to replicate the flavor profile.

What’s the Best Type of Tortellini to Use?

Cheese tortellini is classic, but you can experiment with spinach and ricotta or even chicken-stuffed varieties. Refrigerated tortellini has a softer texture, while frozen holds up better in the creamy sauce—both work perfectly!

Can I Prepare This Recipe in Advance?

Absolutely! You can make the sauce and cook the chicken ahead of time, then store them separately. When ready to serve, boil the tortellini, combine everything in a skillet, and heat through. It tastes just as fresh as when made from scratch.

Can I Add More Vegetables to the Dish?

Yes! Baby spinach, roasted red peppers, or mushrooms blend beautifully with the creamy sauce. I often toss in a handful of spinach at the end for color and freshness—it wilts perfectly into the sauce without extra steps.

Conclusion & Final Thoughts

This Marry Me Chicken and Tortellini is the definition of a show-stopping meal made simple. From the tender, golden chicken to the creamy, garlicky sauce and cheesy tortellini, every element harmonizes to create a dish that feels indulgent, comforting, and absolutely irresistible. It’s the kind of meal that turns any ordinary dinner into something special—whether it’s a romantic night in or a cozy family gathering.

What makes this recipe truly magical is its balance: the tang of sun-dried tomatoes cuts through the richness of the cream, while the Parmesan adds just the right amount of umami. The tortellini soaks up every drop of sauce, transforming each bite into pure comfort. And best of all, it’s easy enough for even beginner cooks to master.

Serve this dish with a glass of white wine and a sprinkle of fresh basil, and you’ve got a meal worthy of love at first bite. Once you taste it, you’ll understand exactly why it’s called Marry Me Chicken and Tortellini—because it’s impossible not to fall in love.