Marry Me Chicken Tortellini (Creamy, One-Pan and Family Approved)
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The addition of tortellini in the recipe takes this beloved recipe to the next level. It is one of the most requested dinners in our house, and once you make it you will completely understand why. One pan, 35 minutes, and the kind of meal that makes everyone go quiet at the table because they are too busy eating to talk.
Why You Will Love This Recipe
- It all comes together in one pan in just 35 minutes - minimal cleanup, maximum flavor
- Chicken thighs make it extra rich and tender, staying juicy in the cream sauce without drying out
- The cheese tortellini soaks up every bit of that creamy sun-dried tomato sauce
- Impressive enough for date night but easy enough for a busy weeknight
Ingredients You Will Need
Here is everything you need to make Marry Me Chicken Tortellini, along with a few notes on why each ingredient matters:
Chicken thighs - I use boneless skinless chicken thighs cut into small cubes. Thighs have significantly more flavor than chicken breasts and they stay wonderfully juicy in a cream sauce even if they cook a minute or two longer than planned. The slightly higher calorie count is absolutely worth the payoff in taste.
Cheese tortellini - Refrigerated tortellini works best here. It cooks faster than frozen and holds up beautifully in the sauce without getting mushy.
Sun-dried tomatoes - Use oil-packed sun-dried tomatoes, not dry-packed. The tomatoes are plumper, more intensely flavored, and the oil they are packed in adds an extra layer of richness to the sauce. I also add a teaspoon of the oil from the jar directly into the pan.
Heavy cream - Do not substitute half-and-half if you want a properly thick, luscious sauce. Heavy cream is what makes this dish feel restaurant-worthy.
Parmesan cheese - Grate it yourself. Pre-shredded parmesan contains anti-clumping additives that prevent it from melting smoothly into cream sauces. Freshly grated makes a noticeable difference.
Chicken broth - Lightens the sauce slightly and balances the richness of the cream without thinning it out too much.
Garlic - Fresh garlic only, three cloves, minced. This is not the place for garlic powder.
Italian seasoning - Ties all the flavors together beautifully.
Olive oil - For cooking the chicken and building flavor in the pan.
Fresh basil - Added at the end as a garnish, it brightens the whole dish and adds a pop of color.
Salt and black pepper - Season generously at each stage.
How to Make Marry Me Chicken Tortellini
Step 1 - prepare tortellini and Cook the chicken
Start off by preparing the tortellini, cook just to al dente and set aside. Heat the olive oil in a large skillet over medium heat. Season the chicken thigh pieces generously with salt and black pepper. Add the chicken to the pan in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden and cooked through. Remove the chicken from the pan and set aside. Do not wipe out the pan - those browned bits on the bottom are pure flavor.
Step 2 - Make the sauce
In the same pan, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 to 2 minutes until the garlic is fragrant and just starting to turn golden. Pour in the heavy cream and chicken broth, stirring well to combine and scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer - do not let it boil, or the cream can break.
Step 3 - Add the cheese and seasoning
Stir in the freshly grated parmesan and the Italian seasoning. Let the sauce simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Taste and adjust the salt and pepper as needed. If your family enjoys a little heat, this is the moment to add a pinch of crushed red pepper flakes.
Step 4 - Combine and serve
Add the cooked tortellini and the chicken back into the pan. Toss everything gently to coat evenly in the creamy sauce. Let it all warm together for about 2 minutes - the tortellini will absorb some of the sauce and everything will come together beautifully. Garnish with fresh basil and serve immediately straight from the pan.
My Tips for the Best Results
After making this dish more times than I can count, here is what I have learned:
Use chicken thighs. I know most recipes call for chicken breasts, but thighs are the move here. They are more flavorful, more forgiving if they cook a minute or two longer, and they stay incredibly juicy in a cream sauce. If you have been on the fence, this recipe will convert you.
Do not rush the sauce. Give it a full 5 minutes to simmer and thicken before adding the tortellini. A sauce that has not had enough time to reduce will be thin and watery rather than luscious and creamy.
Cook your tortellini just to al dente. It will continue cooking for a couple of minutes once it goes into the hot sauce. If you cook it fully before adding it, it can get soft and lose its texture by the time it hits the table.
Add a teaspoon of the sun-dried tomato oil. When you scoop out your sun-dried tomatoes, add a teaspoon of the oil from the jar to the pan along with them. It is packed with flavor and costs you nothing.
Grate your own parmesan. I cannot stress this enough. The difference between freshly grated and pre-shredded is significant in a cream sauce. Freshly grated melts in smooth and silky. Pre-shredded can turn grainy. Take the extra two minutes - it is worth it.
What to Serve with Marry Me Chicken Tortellini
Because the tortellini makes this a hearty, complete meal on its own, I like to keep the sides simple and light. A green salad with a bright lemon vinaigrette cuts through the richness of the cream sauce beautifully. Roasted Asparagus and Carrots with Parmesan are a natural pairing and come together in about 25 minutes while your pasta is cooking. Oven Roasted Mushrooms are another favorite alongside this dish - earthy and savory, they complement the cream sauce without competing with it. And if your family loves to mop up sauce with bread, a good crusty loaf or some warm garlic bread is never a bad idea.
Substitutions and Variations
Chicken breasts - If you prefer chicken breasts, they work fine here. Cut them into cubes and reduce the cook time to 4 to 5 minutes, watching carefully so they do not dry out.
Shrimp - A wonderful swap if you want a seafood version. Cook the shrimp for just 2 to 3 minutes per side before setting aside, then add back in at the end.
Ravioli - Any stuffed pasta works beautifully in place of tortellini. Cheese or spinach ravioli are both excellent.
Half-and-half - Works as a lighter substitute for heavy cream, though the sauce will be noticeably thinner. If you go this route, let it simmer a few extra minutes to thicken.
Add spinach - Stir in a couple of handfuls of fresh baby spinach at the very end. It wilts into the sauce in about a minute and adds color, nutrients, and a subtle earthiness.
Add heat - A pinch or two of crushed red pepper flakes stirred into the sauce at Step 3 gives this dish a gentle kick that pairs really well with the richness of the cream.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of cream or milk stirred in to loosen the sauce - it comes back together beautifully. I do not recommend freezing this dish as cream sauces tend to separate on thawing and the tortellini can become soft.
Yes, chicken breasts work in this recipe. Cut them into small cubes and cook for 4 to 5 minutes, checking carefully so they do not dry out. That said, I really recommend giving chicken thighs a try - they are more flavorful, more forgiving, and make the sauce taste richer.
You can, but refrigerated tortellini gives better results. Frozen tortellini takes longer to cook and can release more water into the sauce, thinning it out. If using frozen, cook it fully according to package directions before adding it to the pan.
The name comes from a recipe originally created by Delish in 2016. Legend has it that the dish is so delicious it could inspire a marriage proposal on the spot. It went viral on TikTok in 2023 and has been a dinner table favorite ever since. Adding tortellini to the original concept takes it to a whole new level.
You can make the sauce and cook the chicken ahead of time and refrigerate them separately. Cook the tortellini fresh just before serving and combine everything in the pan over low heat. The sauce reheats beautifully with a splash of cream stirred in.
Looking for more family-friendly, delicious recipes? Give these reader favorites a try!
- Cream of Mushroom Pork Chops Recipe with Ranch
- Mac and Cheese with Gouda Casserole
- Crockpot Sausage and Potatoes
Marry Me Chicken Tortellini
Equipment
Ingredients
- 9 ounces cheese tortellini cooked
- 2 tablespoon olive oil
- 1 pound chicken thighs cut into 1 inch pieces
- Salt to taste
- Pepper to taste
- 3 Garlic cloves minced
- ½ cup sun-dried tomatoes chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup parmesan cheese shredded
- 1 teaspoon Italian seasoning
- ½ cup fresh basil torn into pieces for garnish
Instructions
- Cook tortellini according to package instructions to al dente and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken thigh pieces with salt and black pepper.
- Add the chicken to the pan in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden and cooked through.
- Remove the chicken from the pan and set aside. Do not wipe out the pan - those browned bits on the bottom are pure flavor.
- In the same pan, add the chopped sun-dried tomatoes. Sauté for 1 minute. Then, add the minced garlic and sauté for 30 seconds.
- Pour in the heavy cream and chicken broth, stirring well to combine and scraping up any browned bits from the bottom of the pan.
- Bring the sauce to a gentle simmer - do not let it boil, or the cream can break.
- Stir in the freshly grated parmesan and the Italian seasoning. Let the sauce simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Taste and adjust the salt and pepper as needed.
- If your family enjoys a little heat, this is the moment to add a pinch of crushed red pepper flakes.
- Add the cooked tortellini and the chicken back into the pan. Toss everything gently to coat evenly in the creamy sauce. Let it all warm together for about 2 minutes - the tortellini will absorb some of the sauce and everything will come together beautifully.
- Garnish with fresh basil and serve immediately straight from the pan.
Notes
- Use oil-packed sun-dried tomatoes for the best flavor - add a teaspoon of the jar oil to the pan for extra depth
- Grate your own parmesan - pre-shredded contains additives that prevent smooth melting in cream sauces
- Cook tortellini just to al dente before adding - it finishes cooking in the hot sauce
- Chicken thighs are strongly recommended over breasts for more flavor and juiciness
- Add crushed red pepper flakes in Step 4 if you like a little heat
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