Marry Me Chicken Tortellini Recipe
Marry Me Chicken Tortellini is a creamy, flavorful twist on the classic recipe, combining tender chicken and cheesy tortellini in a rich, sun-dried tomato sauce. This easy one-pan meal is quick to make and perfect for family dinners. Enjoy restaurant-quality comfort food at home with this viral favorite!
Equipment
- Large skillet or sauté pan with lid
- Shallow bowl (for dredging)
- Tongs or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
Ingredients
- 2 large boneless skinless chicken breasts (about 1 lb), cut into bite-size pieces
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons minced garlic about 3-4 cloves
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/3 cup sun-dried tomatoes oil-packed, chopped
- 1 teaspoon crushed red pepper flakes adjust to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 19 oz bag cheese tortellini (fresh or frozen)
- Fresh basil or parsley chopped (for garnish, optional)
Instructions
- In a shallow bowl, combine flour, salt, pepper, paprika, and garlic powder. Dredge the chicken pieces in the flour mixture until evenly coated; shake off excess.
- Heat olive oil and butter in a large skillet over medium heat. Add chicken in a single layer and cook for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer cooked chicken to a plate and set aside.
- In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
- Pour in chicken broth, scraping the pan to deglaze. Reduce heat to medium-low, then add heavy cream and Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth.
- Add red pepper flakes, oregano, and thyme. Stir well to combine and let the sauce simmer for 2–3 minutes to thicken slightly.
- Add cheese tortellini to the skillet. Cover and cook for 3–5 minutes (or according to package instructions) until tortellini is tender.
- Return the chicken and any juices to the skillet. Toss gently to coat everything in the creamy sauce. Simmer for 1–2 more minutes to heat through.
- Serve immediately, garnished with fresh basil or parsley if desired.
Notes
For best results, use freshly grated Parmesan (not pre-shredded).
Adjust red pepper flakes for more or less spice.
Fresh or frozen tortellini both work; cooking times may vary.
Substitute half-and-half for heavy cream to lighten the dish, if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of broth or cream.
Add baby spinach, kale, or peas for extra veggies and color.
For gluten-free: use GF flour and gluten-free tortellini.