Marry Me Chicken Tortellini
Okay, let me just start by saying: if you ever want someone to propose, just make them this Marry Me Chicken Tortellini. (I mean, I can’t guarantee anything, but my partner now requests this on our anniversary—every. single. year.) The first time I made it was a random Tuesday, cold outside, football on the telly, and I figured, why not? Sometimes you just want a hug in a bowl. And that’s basically what this is. It’s creamy, a bit tangy, and ridiculously forgiving, even if you’re a distracted cook like me who occasionally forgets to pre-chop the garlic.
I probably shouldn’t admit this, but the first time I made this dish, I mixed up the paprika and the cinnamon (would not advise, smelled like Christmas for a week), but since then I’ve figured out a few tricks. Also, if you hear a weird noise, that’s probably just the tortellini demanding attention. Or my cat. Hard to say.
Why I Keep Making This (Honestly, It’s That Good)
I make this when I’m craving something that’s both easy and feels fancy enough to justify eating off the “good plates.” My family sort of loses their minds over it—even the picky eater will sneak a bite then ask if there are leftovers for lunch (hint: there rarely are). And, real talk, there are days when I’m absolutely not in the mood to cook—this still feels like I made an effort, but really, it’s simple. If you’ve burned out on dry Chicken dishes, give this a go, because the sauce covers a multitude of sins—including overcooking (which I, um, might have done once or twice…alright, more than that).
Ingredients (Optional Chaos Welcome)
- 2 large chicken breasts (or thighs—my friend Becky insists thighs are juicier, and she’s probably right)
- 1 tablespoon olive oil (or “a glug” as my gran calls it; any neutral oil’s fine)
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning (I sometimes just use oregano and basil if that’s what’s around)
- 1 teaspoon garlic powder (honestly, I usually throw in 2-3 garlic cloves, minced, when I want to be fancy)
- ½ teaspoon paprika (but not cinnamon, please don’t repeat my mistake)
- 1 cup chicken broth (I use instant stock cubes half the time, works a treat)
- 1 cup heavy cream (every so often I swap in light cream or half & half—still tasty, just a bit lighter)
- ½ cup sun-dried tomatoes, sliced (oil-packed or dry, your call, both work)
- ½ cup grated parmesan cheese (or pecorino; my grandma was loyal to Kraft, but honestly, fresh is better if you can swing it)
- 1 pack refrigerated cheese tortellini (250g ish; frozen works too, just cook a little longer)
- Fresh basil, to serve (optional—sometimes I leave it out, nobody’s rioted yet)
How I Throw This Together (Slippery Noodle Moments Included)
- Get the chicken going: Grab your best frying pan or skillet. Splash in the olive oil and heat it up over medium-high. Season the chicken with salt, pepper, Italian seasoning, garlic powder, and paprika. Pop the chicken in and cook about 5-7 minutes per side till golden and just cooked through. Yes, I sometimes cut into a piece just to be sure. Remove from pan, and let it sit while you work on the next bit.
- Time for sauce glory: In the same pan (no need to clean, that’s where the flavor lives!), lower the heat a little, pour in chicken broth. Use a wooden spoon to scrape up those caramelized bits—it looks messy, but trust me, this is where the magic’s hiding.
- Stir in the cream and the sliced sun-dried tomatoes. Bring it to just barely bubbling, then let it gently simmer for 2-3 minutes. Don’t worry if it looks a bit weird—creamy sauces always look a bit odd before the cheese goes in.
- Sprinkle in the parmesan. Stir, stir, stir. At this point I usually sneak a little taste, then start panicking that I’ll eat it all before the pasta’s ready. If the sauce is too thick, a splash more broth or a drizzle of cream does the trick.
- While that’s happening, cook the tortellini according to the packet directions (or longer if it’s the frozen stuff—use your best guess, it’s hard to mess up). Drain it and set aside, but if you’re feeling wild, reserve a little pasta water—it helps thin the sauce, not that I always remember.
- Slice or cube the chicken, toss it back in with the sauce. Then, tip in the drained tortellini; give everything a good toss until coated. Taste and add more salt, pepper, or parmesan if you like living dangerously.
- Dole out generous helpings. Scatter over basil, if you’ve got it (or not, your call).
Stuff I’ve Figured Out (Usually the Hard Way)
- If you accidentally burn the chicken a little, just hide that bit at the bottom. Out of sight, out of mind.
- The sauce will thicken a lot as it cools—so don’t panic if it looks a bit runny in the pan. It sorts itself out (kinda like me, eventually).
- I’ve tried using spinach instead of sun-dried tomatoes; it’s fine, but, well, not amazing.
Things I’ve Messed With (Some Win, Some Not So Much)
- Added a sprinkle of red pepper flakes for heat—so good, especially if you like a kick. My kids, not so much.
- Used rotisserie chicken once when I really couldn’t be bothered to cook—worked surprisingly well! Just toss it in at the end with the pasta.
- Thought tofu might work for a veggie version…eh, sort of. Might just stick with mushrooms next time.
- Threw in some frozen peas one time—honestly, not my best move.
Stuff You’ll Need (But If You Don’t, Don’t Panic)
- Large frying pan or deep skillet (if you don’t have one, use whatever gets hot and holds sauce—just keep an eye out for spills!)
- Wooden spoon (or just a regular ol’ spoon, really)
- Medium pot for the pasta
- A knife that’s actually sharp (mine’s usually slightly blunt, but it gets there, eventually)
Keeping It (But Ours Never Lasts Long)
Pop leftovers in a container in the fridge. It’ll last up to three days…though, honestly, in my house it’s usually demolished by lunch the next day. The flavors seem to get even cozier overnight, if you’re lucky enough to have any left.
What To Serve It With (Or Not, Your House Your Rules)
I love it with crusty bread—mostly for sauce-mopping. Sometimes I’ll do a simple salad with way too much lemon. Or just a glass of cold white wine, and that’s dinner sorted. The kids demand garlic bread, and who am I to argue?
Things I’ve Learned The (Sometimes Annoying) Hard Way
- Don’t rush simmering the sauce; I once tried jacking up the heat, and it got all weird and split. Patience—it’s worth it!
- If your pasta is too soft, it turns into mush on reheating, so a tiny bit underdone is probably smarter. (I say probably because half the time I forget and just eat it piping hot form the pan.)
FAQs (Because You’ve Actually Asked Me These)
- Can I make this ahead? Oh, sure. Just keep the tortellini and sauce separate if you want to avoid slightly soggy pasta. But honestly, I think it tastes better the next day anyway.
- Can I use a different type of pasta? Of course, go wild—ravioli works, penne did in a pinch once, just not spaghetti (long noodles + big chicken chunks = chaos on my plate).
- Is this freezer friendly? Erm…sort of. The sauce texture gets a tad weird, but if you’re not too fussy, it’ll do. Only freeze the sauce, not the pasta.
- How spicy is it? Basically not at all, unless you do what I sometimes do and dump in red pepper flakes.
- Can I skip the sun-dried tomatoes? Oh yes, but it won’t be quite the same. I did it once when we’d run out, and it tasted…fine, just missed that tangy pop.
So yeah, that’s Marry Me Chicken Tortellini as I make it. If you end up making it, ping me a photo or, even better, an invite to dinner! (Totally kidding. Kinda.)
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cheese tortellini (fresh or refrigerated)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes (drained and sliced)
- 2 cloves garlic (minced)
- 1 tablespoon chopped fresh basil (optional, for garnish)
Instructions
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1Season the chicken breasts with Italian seasoning, salt, and pepper.
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2Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
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3In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
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4Pour in the heavy cream and chicken broth. Stir in Parmesan cheese and bring to a gentle simmer. Cook for 2-3 minutes to thicken.
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5Add tortellini to the sauce and cook according to package instructions until al dente. Slice the chicken and return to the skillet. Toss everything to coat in the sauce.
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6Garnish with fresh basil if desired and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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