Save to Pinterest There's something about a dish with a name like this that makes you want to cook it immediately. The first time I made Marry Me Chicken Tortellini, I was trying to impress someone who claimed they weren't easily won over by food—until they tasted the creamy, sun-dried tomato sauce clinging to pillowy tortellini. The garlic-infused butter bubbling in the pan, the way the cream transformed into liquid gold, the chicken sliced just right so it stayed tender—it all came together like a spell. Suddenly, the kitchen smelled like an Italian restaurant, and I realized this dish doesn't need fancy technique, just the right moments of attention.
I remember my neighbor stopping by just as I was about to eat, catching a whiff of that garlic-cream-tomato aroma, and somehow ending up with a fork in their hand five minutes later. That's when I knew this recipe was something special—not because it's complicated, but because it tastes like you care without screaming for validation. Now I make it whenever I want to cook something that feels a little fancy but tastes authentically delicious.
Ingredients
- Boneless, skinless chicken breasts (2 large): Pound or butterfly them slightly so they cook evenly and stay moist; this prevents dry, rubbery chicken.
- Kosher salt, black pepper, paprika: These three seasonings give the chicken a subtle crust and flavor depth without overwhelming the dish.
- Cheese tortellini (500 g): Use store-bought to save time—quality matters here more than homemade, so pick a brand you trust.
- Unsalted butter (2 tablespoons): This is where the magic starts; it carries the garlic and becomes the base of your sauce.
- Garlic (4 cloves, minced): Fresh garlic is non-negotiable here; it perfumes the entire dish and mellows beautifully in the butter.
- Sun-dried tomatoes in oil (100 g): Drain them well and chop fine so they distribute evenly and add concentrated tomato flavor throughout.
- Dried Italian herbs (1 teaspoon): Don't skimp on quality here; stale herbs taste dusty, so check the scent before using.
- Red pepper flakes (½ teaspoon, optional): This adds a whisper of heat that makes the other flavors sing without burning your mouth.
- Chicken broth (200 ml): Use low-sodium so you control the saltiness; this loosens the sauce and adds savory depth.
- Heavy cream (250 ml): Full-fat cream is essential—it won't break and creates that silky, luxurious coating.
- Grated Parmesan (60 g): Freshly grated tastes sharper and melts faster than pre-shredded; worth the two minutes with a microplane.
- Fresh basil and extra Parmesan for garnish: These finish the dish with brightness and make it look like you actually know what you're doing.
Instructions
- Get your pasta water boiling and tortellini cooking:
- Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil while you prep everything else. Cook the tortellini according to the package time; it should be tender but still holding its shape, not falling apart.
- Dry and season your chicken:
- Pat the chicken breasts completely dry with paper towels so they'll sear properly and develop a golden crust. Sprinkle salt, pepper, and paprika on both sides, letting the seasonings cling to the surface.
- Sear the chicken until golden:
- Heat olive oil in a large skillet over medium-high heat until it shimmers. When the chicken hits the pan, you'll hear a satisfying sizzle—that's your signal that the heat is right. Let it sit for 5–6 minutes without moving it so it develops a caramelized crust, then flip and cook the other side until the thickest part reads 165°F and the skin is golden brown.
- Rest the chicken briefly:
- Transfer the chicken to a plate and let it relax for 5 minutes; this keeps it juicy when you slice it. Once cooled slightly, slice it into strips so each bite has that tender, juicy texture.
- Build the sauce with butter and garlic:
- In the same skillet, reduce the heat to medium and add butter. Once it foams, add minced garlic and listen for gentle sizzling—this should smell incredible within seconds, but watch it so the garlic doesn't brown.
- Toast the sun-dried tomatoes and herbs:
- Stir in the chopped sun-dried tomatoes, Italian herbs, and red pepper flakes if using. Cook for 1–2 minutes so the flavors wake up and the herbs bloom in the hot butter.
- Deglaze and simmer the broth:
- Pour in the chicken broth and use a wooden spoon to scrape up all those brown crusty bits stuck to the pan—that's pure flavor. Let it bubble gently for 2 minutes so the tastes meld.
- Cream and finish the sauce:
- Pour in the heavy cream and watch it swirl into the golden broth. Add the Parmesan cheese and stir constantly until it melts completely and the sauce turns silky and coats the back of a spoon.
- Bring it all together:
- Return the sliced chicken and drained tortellini to the skillet, tossing gently so every piece gets coated in that luxurious sauce. Let it simmer for 1–2 minutes just to bring everything to the same warm temperature.
- Plate and garnish:
- Divide among bowls or plates, shower with fresh basil and extra Parmesan, and serve immediately while the sauce is still creamy and the flavors are bright.
Save to Pinterest I served this to my sister after a long week she had, and watching her close her eyes on the first bite—that little moment of pure satisfaction—reminded me that good food is just another way of saying you care. Now whenever someone asks what I make when I want to feel capable, this is my go-to answer.
Why This Dish Works
The genius of this recipe is that it lets each component shine without fighting for attention. The chicken stays tender because you're not overwhelming it with a heavy sauce; the sun-dried tomatoes do all the flavor work, so you only need a touch; the pasta absorbs the sauce without turning to mush; and the cream makes everything feel luxurious without being greasy. It's a study in balance disguised as an easy weeknight dinner.
Making It Your Own
This is one of those recipes that welcomes small changes. I've added a splash of dry white wine after the garlic sautés—it brightens the whole dish and adds sophistication. Some nights I use rotisserie chicken from the store because I'm tired but still want something that feels homemade. Once I even stirred in a handful of fresh spinach at the very end, and it added a subtle earthiness nobody expected. The core is so solid that you can trust your instincts to adjust it.
Pairing and Serving Ideas
This dish asks for a crisp white wine—Chardonnay or Pinot Grigio are classic partners, but even a lighter Sauvignon Blanc works beautifully. Serve it family-style in a large shallow bowl if you're feeding people you care about, or plate it individually if you want it to feel more composed. A simple green salad with lemon vinaigrette cuts through the richness, and crusty bread is essential for soaking up every drop of sauce. If you want to keep things light, you could serve it alongside roasted vegetables instead of bread, though honestly, bread is the right choice here.
- A grating of lemon zest over the finished dish adds brightness and breaks up the richness.
- If you make it vegetarian, use vegetable broth and add extra sun-dried tomatoes for depth.
- Leftovers reheat gently on the stovetop with a splash of broth; the tortellini will absorb more sauce overnight and taste even richer the next day.
Save to Pinterest This chicken tortellini tastes like comfort and sophistication had a conversation in your kitchen. Make it, and you'll understand why it's named what it is.
Questions & Answers
- → How do I achieve tender chicken in this dish?
Pat the chicken dry and sear on medium-high heat until golden on both sides, about 5–6 minutes per side. Let it rest before slicing to retain juices.
- → Can I use fresh tortellini instead of store-bought?
Yes, fresh tortellini works well; just adjust the cooking time to package directions to avoid overcooking.
- → What can I substitute for chicken broth in the sauce?
Vegetable broth can be used as a lighter alternative, especially to suit different dietary preferences.
- → How to add extra flavor to the sauce?
Add a splash of white wine after sautéing the garlic to enhance the sauce’s depth and aroma.
- → Is it possible to prepare a vegetarian version?
Omit the chicken and replace chicken broth with vegetable broth for a flavorful vegetarian option.