Dinner

Marry Me Chicken Tortellini Recipe

ByZoe Lane October 15, 2025October 15, 2025

Introduction

Marry Me Chicken Tortellini is a creamy, comforting dish that’s easy to prepare and full of flavor. Featuring tender chicken, cheesy tortellini, and a rich sun-dried tomato cream sauce, it’s perfect for a cozy weeknight dinner or special occasion.

A close-up view of a black skillet filled with creamy tortellini pasta mixed with chunks of cooked chicken, wilted dark green spinach, and small pieces of sun-dried tomatoes. The tortellini are soft yellow with a shiny, smooth texture, coated in a rich, orange-tan creamy sauce. The chicken pieces are light brown, tender, and chunky, blending with the pasta and vegetables. A wooden spoon is partially resting inside the skillet, slightly lifting some of the pasta and chicken. The skillet sits on a white marbled surface with a small part of a blue and white patterned cloth visible at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (19 oz) bag frozen cheese tortellini
2 tablespoons olive oil
1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
½ teaspoon black pepper
½ teaspoon Italian seasoning
½ teaspoon paprika
2 tablespoons butter
½ cup sun-dried tomatoes in oil, drained and sliced thin
3 teaspoons garlic, minced
1 cup low-sodium chicken broth
2 cups heavy cream
1 teaspoon Italian seasoning
1 teaspoon black pepper
1 teaspoon paprika
1 cup parmesan cheese, finely shredded
2 cups baby spinach, chopped

Instructions

Step 1: Season the chicken pieces with black pepper, Italian seasoning, and paprika. Set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove cooked chicken and set aside.
Step 3: Reduce heat to medium-low and melt butter in the same skillet. Sauté garlic and sun-dried tomatoes for 30 seconds until fragrant.
Step 4: Add chicken broth, heavy cream, Italian seasoning, black pepper, and paprika. Whisk continuously until the sauce starts to bubble, then slowly whisk in parmesan cheese until completely melted and smooth.
Step 5: Return chicken to the skillet. Add chopped spinach and frozen tortellini. Stir occasionally until the spinach starts to wilt. Let simmer for 5 minutes to allow flavors to meld and tortellini to cook.
Step 6: Garnish with fresh parsley and additional parmesan cheese if desired. Serve immediately and enjoy!

Tips & Variations

Use fresh tortellini if available for a more tender texture.
Add crushed red pepper flakes for a spicy kick.
Substitute sun-dried tomatoes packed in water if you prefer less oil.
For a lighter version, swap heavy cream with half-and-half or use a mix of milk and cream cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or cream to loosen the sauce as it warms.

How to Serve

A black pan filled with tortellini pasta in a creamy orange-yellow sauce mixed with green spinach leaves and light brown chicken pieces, with some red sun-dried tomato bits scattered throughout. A wooden spoon rests in the pan, partially covered with the sauce and pasta. The pan sits on a white marbled surface with a small part of a blue and white pattern cloth visible at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of tortellini?

Yes, you can substitute with ravioli, gnocchi, or even penne pasta. Just adjust the cooking time according to the pasta type.

Is it possible to make this dish dairy-free?

To make it dairy-free, use a dairy-free cream substitute and nutritional yeast instead of parmesan cheese. Also, ensure the tortellini is dairy-free or swap for a pasta of your choice.