Save There's something about a dish with a name like this that makes you want to cook it immediately. I first made Marry Me Chicken Tortellini on a rainy Tuesday when I was trying to impress someone without making it obvious I was trying. The smell of garlic and sun-dried tomatoes filling my small kitchen felt like a secret weapon, and when they tasted that first creamy, rich bite, I knew I'd stumbled onto something worth repeating. Now it's become my go-to when I want dinner to feel special without spending hours in the kitchen.
I made this for my parents one Sunday, and my mom actually asked for the recipe before dessert was even on the table. That rarely happens with my cooking, so I knew this one had staying power. The moment she closed her eyes after that first bite told me everything I needed to know.
Ingredients
- Chicken breasts: Two large ones give you enough to slice generously and have the dish feel substantial, not like chicken was just sprinkled in as an afterthought.
- Olive oil: Just a tablespoon is all you need to get a beautiful golden sear on the chicken, which builds the flavor base for everything that follows.
- Kosher salt, black pepper, paprika: This simple seasoning trio lets the chicken shine without competing with the sauce—I learned this the hard way after over-seasoning years ago.
- Cheese tortellini: Store-bought saves time and honestly works perfectly here, especially the ones filled with ricotta and cheese.
- Unsalted butter: This is where you build the sauce base, and unsalted lets you control the final salt level so it doesn't tip into oversalted territory.
- Garlic: Four cloves minced gives you that aromatic depth without turning harsh or bitter if you watch your heat carefully.
- Sun-dried tomatoes in oil: Drained and chopped, they're tangy little flavor bombs that completely transform the sauce from basic to something with real character.
- Dried Italian herbs: A teaspoon is enough to whisper herbs into the background rather than announcing them loudly.
- Red pepper flakes: Optional, but I always add them for a gentle warmth that makes people ask what the mysterious zing is.
- Chicken broth: This prevents the cream from being too heavy while keeping the sauce from breaking, which I discovered after a few separating disasters.
- Heavy cream: One cup creates that luxurious coating without making the dish feel heavy or overwhelming.
- Parmesan cheese: Grated fresh if possible, though pre-grated works fine—it melts into the sauce and adds a salty, savory anchor.
- Fresh basil and extra Parmesan for serving: These aren't optional extras but finishing touches that transform the dish from good to genuinely memorable.
Instructions
- Get Your Pasta Ready:
- Fill a large pot with salted water and bring it to a rolling boil while you prep everything else. Cook the tortellini according to package directions, then drain it gently—you want them intact, not broken apart.
- Season and Sear Your Chicken:
- Pat your chicken breasts dry with paper towels, then season both sides with salt, pepper, and paprika. This matters more than you'd think because moisture on the surface will steam rather than sear.
- Get That Golden Color:
- Heat olive oil in your skillet over medium-high heat until it shimmers, then lay the chicken in carefully. Let it sit undisturbed for 5-6 minutes until the bottom is deep golden brown, then flip and cook the other side the same way.
- Rest Your Chicken:
- Transfer the chicken to a plate and let it rest for 5 minutes while you keep the skillet on the heat. This keeps the inside from being dry when you slice it.
- Build Your Flavor Base:
- Lower the heat to medium, add butter and minced garlic to that same skillet, and let it sizzle for about a minute until it's fragrant and golden but not browned. This is the moment the kitchen starts smelling absolutely incredible.
- Add The Sun-Dried Tomato Magic:
- Stir in your chopped sun-dried tomatoes, Italian herbs, and red pepper flakes if you're using them. Let this cook for 1-2 minutes so the flavors wake up and start talking to each other.
- Deglaze and Simmer:
- Pour in your chicken broth and use a wooden spoon to scrape up all those browned, flavorful bits stuck to the bottom of the skillet. Let this bubble gently for about 2 minutes so the flavors meld.
- Make It Creamy:
- Add your heavy cream and grated Parmesan, stirring constantly until the cheese melts and disappears into the sauce like magic, about 2-3 minutes. You'll know it's right when it looks silky and coats the back of a spoon.
- Bring It All Together:
- Slice your rested chicken thinly, then add it back to the skillet along with your drained tortellini. Toss everything gently so every piece gets coated in that creamy sauce, then let it simmer for 1-2 minutes to heat through.
- Finish With Freshness:
- Transfer to serving bowls or a platter, scatter chopped fresh basil over top, and add a final shower of grated Parmesan. Serve immediately while everything is still warm and the basil is still fragrant.
Save I remember one winter evening when my neighbor stopped by unexpectedly and I had just started cooking this. Thirty minutes later, we were eating together at my kitchen counter, and the conversation just flowed the way it does when good food is involved. That's when I realized this dish had become more than a recipe—it was a way to turn an ordinary evening into something worth remembering.
Why This Sauce Never Breaks
The key is that the broth goes in before the cream, which gives the sauce base time to warm up and stabilize before the dairy joins the party. I've made this mistake too many times and ended up with a separated, broken mess, so now I religiously follow that order. Temperature control throughout is your silent partner here—never let anything boil aggressively once the cream is in the picture.
Making It Your Own
The beauty of this dish is how forgiving it is for variations depending on what you have or what you're craving. I've added a splash of white wine after the garlic for deeper complexity, swapped in fresh thyme when I had it, and even added a handful of spinach that wilted right into the sauce. Some nights I use rotisserie chicken to cut the cooking time in half, and honestly it tastes just as good with barely any extra effort required.
Pairing and Serving Ideas
This is not a dish that needs much accompaniment because it's already complete and satisfying on its own, but I always think about what would round out the meal. A simple green salad with lemon vinaigrette cuts through the richness perfectly, and crusty bread is essential for soaking up any remaining sauce on your plate. As for wine, a crisp Chardonnay or Pinot Grigio makes everything taste even better and shows you actually planned this meal.
- Leftover sauce keeps in the refrigerator for three days and tastes even better the next day as flavors deepen.
- If you're cooking for vegetarians, skip the chicken entirely and use vegetable broth instead—the sauce is rich enough that nobody will miss the protein.
- You can make this ahead and reheat gently over low heat with a splash of broth if the sauce has thickened, which it always does when it cools.
Save This dish has quietly become something I make whenever I need to feel capable in the kitchen or when I want to remind myself that simple ingredients handled with care can feel genuinely special. It's the kind of meal that makes people ask for your recipe, and I always say yes.
Recipe FAQs
- → What type of pasta pairs well with this dish?
Cheese tortellini is ideal here, offering a creamy filling that complements the rich sauce and tender chicken perfectly.
- → Can I use rotisserie chicken instead of cooking fresh chicken breasts?
Yes, substituting rotisserie chicken can save time while still delivering excellent flavor and texture in the dish.
- → How can I add extra flavor to the sauce?
A splash of white wine added after sautéing garlic enhances the sauce with subtle acidity and depth.
- → Is this dish suitable for a vegetarian adaptation?
Omit the chicken and replace the broth with vegetable stock to maintain a rich sauce with tortellini as the main component.
- → What herbs enhance the sauce’s flavor?
Italian dried herbs and fresh basil garnish provide aromatic and fresh herbal notes to balance the creamy sauce.
- → How should the chicken be cooked for best texture?
Pan-searing the chicken breasts over medium-high heat until golden ensures juicy, tender slices that meld well with the sauce.