Marry Me Chicken and Tortellini

Creamy, Cozy, and Ready Fast

Marry Me Chicken and Tortellini is a creamy one-pan dinner filled with tender chicken, cheese-stuffed pasta, sun-dried tomatoes, garlic, and Parmesan. Ready in about 30 minutes, this easy chicken tortellini recipe feels special enough for guests while remaining simple enough for a busy weeknight. The rich sauce coats every bite without requiring complicated techniques, and the entire meal comes together in one large skillet. It is comforting, family-friendly, and perfect when you need a quick dinner that looks and tastes restaurant-worthy.

• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes
• Servings: 6

Ingredients

For the Chicken

• 2 pounds boneless, skinless chicken breasts, sliced or pounded thin
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Italian seasoning, divided
• 1/4 cup olive oil, divided as needed

For the Tortellini and Sauce

• 19 ounces refrigerated or frozen cheese tortellini
• 4 garlic cloves, minced
• 1/2 cup julienned sun-dried tomatoes, drained
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese, plus more for serving
• Salt and black pepper, to taste
• Fresh basil leaves for garnish, optional

Kitchen Tools

• Large deep-sided skillet
• Knife and cutting board
• Measuring cups and spoons
• Shallow bowl or plate
• Wooden spoon or silicone spatula
• Meat thermometer

Step-by-Step Instructions

1. Prepare the coating: Combine the flour, garlic powder, salt, pepper, and half of the Italian seasoning in a shallow bowl. Pat the chicken dry, then coat each piece lightly on both sides. Pound thick pieces to an even thickness so they cook quickly and evenly.
2. Sear the chicken: Heat half of the olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook for 3–4 minutes per side, or until golden and cooked to an internal temperature of 165°F. Work in batches when necessary, adding more oil as needed. Transfer the chicken to a plate.
3. Build the sauce: Reduce the heat slightly and add the minced garlic. Cook for 30 seconds, stirring constantly. Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Slowly stir in the heavy cream and remaining Italian seasoning.
4. Cook the tortellini: Add the drained sun-dried tomatoes and Parmesan. Stir until the cheese begins to melt, then add the tortellini. Simmer gently according to the package timing, stirring occasionally, until the pasta is tender and the sauce has thickened.
5. Finish: Return the chicken to the skillet and simmer for 2–3 minutes. Taste and adjust the salt and pepper. Let the dish rest briefly, then serve with extra Parmesan and optional basil.

Pro Tips

• Storage: Refrigerate leftovers in an airtight container for 3–4 days.
• Substitutions: Chicken thighs may replace chicken breasts. Half-and-half can be used, although the sauce will be lighter and thinner.
• Meal Prep: Slice the chicken, drain the tomatoes, and measure the seasonings one day ahead.
• Serving: Pair with a simple green salad, roasted green beans, or warm garlic bread.

Why This Recipe Works

This creamy chicken tortellini dinner balances comfort and convenience beautifully. The chicken provides a savory, golden base, while the cheese-filled tortellini makes the dish satisfying enough to serve without an additional starch. Sun-dried tomatoes add a concentrated, slightly sweet flavor that keeps the cream sauce from feeling too heavy.

The most important technique is cooking the chicken in a hot, uncrowded skillet. Leaving space between each piece allows the flour coating to brown instead of steaming. Those golden bits left in the skillet are then loosened with chicken broth, creating a flavorful foundation for the sauce.

Heavy cream gives the sauce its smooth texture, while Parmesan adds savory depth and helps it thicken. Stir the cream in slowly and keep the heat gentle after adding it. A hard boil can cause dairy sauces to separate, so a soft simmer is all you need.

Using refrigerated tortellini makes this recipe especially quick, but frozen tortellini works well too. Check the package instructions and adjust the simmering time as needed. Because the pasta cooks directly in the sauce, it absorbs the garlic, tomato, chicken, and Parmesan flavors in every bite.

For an efficient weeknight routine, prepare a salad or vegetable side while the chicken cooks. Leftovers reheat best over medium-low heat with a splash of broth or cream to loosen the sauce. This makes the recipe equally useful for family dinners, entertaining, and next-day lunches.

Variation Recipes

• Spinach Marry Me Chicken Tortellini: Stir two generous handfuls of baby spinach into the sauce during the final few minutes. It adds color and extra vegetables without changing the creamy flavor.
• Artichoke Chicken Tortellini: Add one drained can of quartered artichoke hearts with the sun-dried tomatoes for a tangy Mediterranean-inspired twist.
• Spicy Marry Me Chicken: Add 1/4 teaspoon crushed red pepper flakes with the garlic for gentle heat, increasing the amount to suit your preference.

Conclusion

Marry Me Chicken and Tortellini is a warm, creamy dinner that delivers impressive flavor with minimal effort. Save this recipe for busy evenings, cozy family meals, or relaxed entertaining, and share it with anyone who loves quick one-pan comfort food.

Nutrition (Estimated)

Serving	Calories	Protein	Carbs	Fat	Fiber	Sugar
1/6 of recipe	703	50g	51g	33g	5g	7g

Disclaimer: Nutrition estimates vary according to brands, ingredients, portion sizes, and cooking methods.