Ever fallen in love with dinner? I mean, like, head-over-heels ‘where have you been all my life’ kind of love? That’s exactly how I felt the first time I made this Marry Me Chicken Tortellini. The name isn’t a gimmick. It’s creamy, it’s savory, and there’s this little pop from sun-dried tomatoes that had me questioning every bland pasta I ever tolerated. We’re not doing anything fancy here. Store-bought tortellini? Yep. Chicken breast you had lying in the freezer? That’s the one. What pulls it all together is a dreamy, garlicky, parmesan-speckled sauce that somehow tastes like you slaved for hours… even if you whipped it up during a Tuesday night meltdown. Hey, I don’t judge. Been there. Whether you’re feeding your family or trying to wow someone special (or, you know, just feeding your hungry self while watching bad reality TV), this dish hits every comforting note. And if someone does propose after eating this, I hope you say yes—if not to them, at least to seconds.

1) Key Takeaways
2) Easy Marry Me Chicken Tortellini Recipe
3) Ingredients for Marry Me Chicken Tortellini
4) How to Make Marry Me Chicken Tortellini
5) Tips for Making Marry Me Chicken Tortellini
6) Making Marry Me Chicken Tortellini Ahead of Time
7) Storing Leftover Marry Me Chicken Tortellini
8) Try these dinners next!
9) Marry Me Chicken Tortellini Recipe
10) Nutrition

1) Key Takeaways

This creamy tortellini recipe uses simple ingredients but delivers huge comfort
Sun-dried tomatoes add a punch of flavor and richness to the sauce
Great for quick weeknight meals or romantic evenings
Pairs well with garlic bread or a fresh green salad

2) Easy Marry Me Chicken Tortellini Recipe

We’ve all got those go-to comfort foods, right? For me, Marry Me Chicken Tortellini is that dish. It’s rich, cozy, and comes together without needing a culinary degree. Whether you’re cooking to impress or just feeding yourself on a Tuesday, this meal knows how to show up. The creamy sauce clings to each cheesy tortellini like it’s holding a secret. And don’t even get me started on the sun-dried tomatoes. They pop with flavor in every bite. This is the kind of meal that makes someone drop a proposal—or at least beg for seconds.

The best part? It’s quick. No dragging out every pan in your kitchen. Just a skillet, a pot, and a bit of stirring. The kind of dinner that works with you, not against you. And it’s the ultimate easy recipe for dinner when you’ve already had a long day.

I make this for everything. Family get-togethers, date night, last-minute friends dropping by. It’s creamy comfort in a bowl—and it always disappears faster than I can say, “Wait, let me grab a photo for the blog!”

3) Ingredients for Marry Me Chicken Tortellini

Chicken Breasts: I use boneless, skinless chicken breasts. Sliced thin so they cook quickly and stay tender. You could also try boneless thighs if you prefer more flavor.

Cheese Tortellini: The star of this easy dinner. I grab fresh tortellini from the refrigerated section. It cooks fast and tastes homemade even when it’s not.

Olive Oil: A splash to sear the chicken and bloom the garlic. Keeps everything from sticking and adds subtle flavor.

Garlic: Fresh is best. Mince it fine and let it sizzle. That smell alone makes me hungry.

Heavy Cream: This is where the richness comes in. It creates that thick, luscious sauce that hugs the pasta and makes every bite silky smooth.

Chicken Broth: A little broth cuts the richness of the cream and balances the whole sauce. I use low sodium so I can control the saltiness.

Parmesan Cheese: Freshly grated, always. It melts right into the sauce, making it nutty and salty and everything nice.

Red Pepper Flakes: Just a pinch gives it a quiet heat. You won’t even know it’s there—until you do.

Sun-Dried Tomatoes: These pack an intense punch. They’re chewy, sweet, and just a little tangy. They do a lot of work in this dish with very little effort.

Salt and Pepper: Season as you go. Always.

Fresh Herbs: Basil or parsley adds color and a fresh note. I usually go with whatever’s still alive in my windowsill pot.

4) How to Make Marry Me Chicken Tortellini

Step 1. Boil the tortellini in salted water. Follow the package. Drain and set aside—you’ll want it ready when the sauce is done.

Step 2. In a skillet, heat olive oil over medium. Add the chicken slices, season them, and let them cook until golden brown and fully cooked. Set the chicken aside but keep that skillet—you’ll use it again.

Step 3. Add garlic to the same pan. Let it go for about a minute until fragrant. Don’t let it burn. Burnt garlic ruins everything.

Step 4. Pour in the broth and cream. Stir, then toss in the parmesan, sun-dried tomatoes, and a little red pepper flake. Let it bubble gently for 5 minutes.

Step 5. Add the chicken back in. Stir. Then the tortellini. Stir again. Everything should be thick, glossy, and coated in sauce.

Step 6. Taste for salt and pepper. Sprinkle herbs over the top. Serve warm. Try not to eat it straight from the pan—I never succeed.

5) Tips for Making Marry Me Chicken Tortellini

Don’t overcook the tortellini. I mean it. Pull it right before it hits “done” so it doesn’t get mushy in the sauce. You want it firm but not stiff.

Use fresh garlic and fresh cheese. Pre-minced garlic and powdered parmesan? Skip them. They’ll work in a pinch but won’t give that same deep flavor.

Make it your own. Like more spice? Add more red pepper. Want it saucier? Add a touch more cream or broth. I always play with the sauce thickness depending on who’s coming to dinner.

6) Making Marry Me Chicken Tortellini Ahead of Time

This dish holds up really well in the fridge. I usually cook the tortellini and chicken ahead, then make the sauce right before serving so everything stays fresh.

If you’re prepping for a dinner party, just keep the components separate and reheat gently. Add a splash of broth or cream when warming it back up so nothing dries out.

It’s perfect for meal prep too. Pack it in containers and you’ve got four days of killer lunch. It actually gets better as the flavors settle in.

7) Storing Leftover Marry Me Chicken Tortellini

Store it in an airtight container in the fridge. It’ll stay good for 3 to 4 days. I like to add a splash of milk or broth before microwaving so the sauce stays smooth.

Don’t freeze it. The sauce doesn’t love the freezer and neither do the tortellini. They turn soggy and weird. Trust me, I’ve tried.

That said, it’s rare we ever have leftovers. This recipe disappears fast.

8) Try these dinners next!

9) Marry Me Chicken Tortellini Recipe