Introduction
If you’re looking for a meal that feels like a restaurant-quality, date-night dinner but comes together in one skillet, these Marry Me Chicken Tortellini are exactly what you need. Tender cubes of chicken are lightly dredged, seared, and simmered in a luscious, sun-dried tomato cream sauce. Then, frozen cheese tortellini are cooked directly in the sauce, absorbing all its rich flavor. The result is an indulgent, comforting dish with a creamy texture and a hint of tang from the tomatoes.
It’s a dish that’s as special as it is simple — perfect for weeknight dinners, celebrations, or when you want to whip up something that says, “I care.”
Why You’ll Love This Recipe
- One-pan convenience: Everything cooks in a single skillet — less mess, more flavor.
- Creamy and rich: The combination of heavy cream, Parmesan, and chicken broth creates a silky sauce.
- Bold flavor: Sun-dried tomatoes add an intense, slightly sweet tang that elevates the dish.
- Comfort food with class: Tortellini + chicken + creamy sauce = pure cozy indulgence.
- Kid-friendly yet elegant: Great for families, but also perfect for a romantic dinner.
Ingredients (serves ~4–6)
- Boneless, skinless chicken breasts, cut into bite-sized cubes
- All-purpose flour
- Salt, pepper, paprika, and garlic powder (for seasoning)
- Olive oil + butter (for searing)
- Fresh garlic, minced
- Sun-dried tomatoes (oil-packed), chopped
- Chicken broth
- Heavy cream
- Parmesan cheese, freshly grated
- Red pepper flakes (for a little heat)
- Dried oregano and thyme (for herb flavor)
- Frozen cheese tortellini
Step-by-Step Instructions
- Season & Dredge the Chicken
Mix flour with salt, pepper, paprika, and garlic powder in a shallow bowl. Coat the chicken cubes in this seasoned flour, shaking off any excess. This gives the chicken a nice golden crust and helps thicken the sauce later. - Sear the Chicken
In a large skillet, heat olive oil and butter together over medium heat. Once the butter melts and the pan is hot, add the chicken pieces. Cook them for about 4–5 minutes per side, or until they are golden and cooked through. Remove the chicken from the skillet and set aside. - Sauté the Aromatics
In the same skillet, add the minced garlic and the chopped sun-dried tomatoes. Stir tightly for about 30 seconds, just until the garlic becomes aromatic and the tomatoes start to soften. - Deglaze & Build the Sauce
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan — these bits are flavor gold. Then, reduce the heat to low and stir in the heavy cream and grated Parmesan. Whisk continuously until the cheese melts and the mixture starts to thicken into a smooth sauce. - Season the Sauce
Add the red pepper flakes, oregano, and thyme into the cream sauce. Stir to combine. Taste and adjust the seasoning as needed — you may want more salt or a pinch more herbs depending on your tomatoes and broth. - Cook the Tortellini
Add the frozen cheese tortellini directly into the simmering sauce. Gently stir so they are well coated, then cover the skillet. Let the tortellini cook for about 3–4 minutes, or until they are tender but still “al dente.” Be careful not to overcook. - Finish the Dish
Return the seared chicken into the skillet, nestling it into the sauce and tortellini gently. Let everything heat together for a minute or two so the flavors meld and the chicken warms back up. - Serve
Serve the dish directly from the skillet, garnished with extra Parmesan or fresh herbs if you like. Pair it with a crisp green salad or garlic bread for a complete and satisfying meal.
Tips & Tricks
- Use freshly grated Parmesan: It melts better and gives a richer, creamier flavor than pre-shredded cheese.
- For a lighter sauce, you can substitute some of the heavy cream with half-and-half or milk, though the sauce will be less rich.
- If your sauce becomes too thick, add a splash of chicken broth or reserved pasta water to thin it slightly.
- Be careful when stirring tortellini into the sauce — they can be delicate, so fold gently to avoid tearing.
- Let the skillet rest off the heat for a couple of minutes before serving — this helps the sauce thicken and the flavors deepen.
Variations & Options
- Swap proteins: Use chicken thighs instead of breast for richer flavor, or try turkey or even shrimp.
- Add greens: Stir in baby spinach or kale at the end until wilted.
- Make it spicy: Increase the red pepper flakes, or add a pinch of cayenne.
- Use different pasta: If you don’t have tortellini, try gnocchi or penne — just adjust cooking time.
- Herb twist: Use fresh basil or parsley instead of dried oregano and thyme for a fresher finish.
Frequently Asked Questions (FAQ)
Can I use fresh tortellini instead of frozen?
Yes! Just reduce the cooking time slightly, since fresh tortellini will cook faster than frozen.
How do I reheat leftovers?
Gently reheat on low heat on the stove, adding a splash of broth or cream to loosen the sauce. Microwave works too, but stir halfway through.
Can I make this ahead?
Absolutely. You can cook the chicken and assemble everything, then refrigerate. When ready to eat, just simmer gently until warmed and bubbly.
Is there a way to make this dairy-free?
You could try using a plant-based cream substitute and a dairy-free Parmesan alternative, though the texture and richness will be different.
Final Thoughts
The Marry Me Chicken Tortellini Skillet is a meal that’s both romantic and practical. It has the cozy, creamy indulgence of a pasta dinner with the bold, sun-dried tomato flavor that makes “Marry Me” Chicken so beloved. Whether you’re cooking for someone special, feeding your family, or just craving something warm and comforting, this skillet delivers.