Marry Me Chicken Tortellini

There's something about a dish with a name like this that makes you want to prove it right. I discovered Marry Me Chicken Tortellini on a quiet Tuesday when I was scrolling through my phone between meetings, and the title alone made me laugh—who names food this way? But then I made it that weekend for someone who'd been on my mind, and watching their face light up with that first forkful of creamy, sun-dried tomato goodness told me everything I needed to know about why it earned that name.

I remember cooking this for my sister's birthday dinner, and the smell of garlic and sun-dried tomatoes filled the whole apartment before she even arrived. She walked in, caught that aroma, and immediately asked what I was making because she'd never smelled anything like it coming from my kitchen before. That moment taught me that good food doesn't just taste good—it announces itself.

Ingredients

• Chicken breasts: Boneless and skinless keeps this weeknight-friendly, and patting them dry is the small step that makes all the difference for a proper golden sear.
• Cheese tortellini: Store-bought is not cheating here—it's actually the secret to keeping this dish quick while feeling fancy.
• Unsalted butter: This is your base for the aromatics, and unsalted gives you control over the final salt level.
• Garlic: Four cloves minced fine release their perfume quickly when you get the butter hot enough.
• Sun-dried tomatoes in oil: These are the flavor backbone—tangy, concentrated, and way more interesting than fresh tomatoes would be in this context.
• Dried Italian herbs: A teaspoon goes a long way, but don't skip this layer of flavor.
• Red pepper flakes: Optional, but they add a gentle warmth that makes you keep coming back for another bite.
• Chicken broth: This keeps the sauce from being one-note cream by adding savory depth.
• Heavy cream: The luxury ingredient that ties everything together into silk.
• Parmesan cheese: Freshly grated if you can manage it, though pre-grated works when you're in a hurry.
• Fresh basil: Never cooked into the sauce—it's your fresh finish that reminds you this isn't just comfort food, it's also bright.

Instructions

Get the pasta going:

Bring a large pot of salted water to a rolling boil and cook the tortellini until it's tender but still has a slight bite—timing varies by brand, so taste a piece to be sure. Drain and set aside, but don't rinse it; that starch helps the sauce cling.

Prepare the chicken:

Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt, pepper, and paprika. You're not just seasoning; you're also drying the surface so it browns instead of steams.

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat until it shimmers slightly, then lay in the chicken and let it alone for 5 to 6 minutes without moving it. Flip only once and cook the other side until the inside reaches 165°F and the outside is golden brown, then transfer to a plate to rest while you make the sauce.

Build the sauce base:

Reduce the heat to medium, add butter and minced garlic to the same skillet, and listen for that gentle sizzle. Cook until the garlic turns golden and fragrant, which takes about a minute—any longer and it turns bitter.

Add the sun-dried tomatoes:

Stir in the chopped sun-dried tomatoes, Italian herbs, and red pepper flakes if you're using them. Cook for a minute or two until the kitchen fills with a deeper, earthier aroma.

Deglaze and simmer:

Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to dissolve all those flavorful brown bits, then let everything bubble gently for 2 minutes. This step bridges the gap between the savory crust of the chicken and the cream to come.

Create the creamy finish:

Pour in the heavy cream and stir in the grated Parmesan, watching as it melts into something silky and rich. Taste and adjust salt if needed—remember the Parmesan already brings saltiness.

Bring it all together:

Slice the rested chicken into strips and return it to the skillet along with the cooked tortellini, then toss everything gently to coat in the sauce. Let it warm through for a minute or two, and you'll know it's ready when the sauce clings to every piece.

Finish and serve:

Scatter fresh chopped basil over the top, add another generous handful of Parmesan, and serve straight from the skillet if you want to feel like a restaurant just opened in your dining room.

Save

What struck me most about this dish was when my roommate, who usually orders takeout, came home to find me making it and asked if he could stay for dinner. We sat at the kitchen table with the skillet between us, and he had three servings while telling me about his day, and I realized that food like this—the kind that feels indulgent but isn't pretentious—is what brings people together without trying.

Why This Sauce Works So Well

The magic isn't in any single ingredient but in how they build on each other. The sun-dried tomatoes bring sweetness and tang that cream alone would never provide, while the chicken broth stops the sauce from being purely rich and heavy. Garlic infused into warm butter releases all its aromatics at once, rather than cooking down harshly—it's like the difference between a whisper and a shout. The Parmesan melts in invisibly, thickening and enriching without you adding cream or flour. This is a sauce that teaches you how to think in layers.

Chicken Choices and Variations

Fresh chicken breasts work beautifully here, but I've also made this with rotisserie chicken when life got chaotic, tearing it into bite-sized pieces and adding it at the very end—it shaves ten minutes off the cooking time. For vegetarian nights, skip the chicken entirely and use vegetable broth instead of chicken broth; the sun-dried tomatoes and fresh basil are rich enough that nobody misses the protein. A splash of white wine added right after the garlic makes the sauce taste even more sophisticated, though it's entirely optional if you don't have a bottle open.

The Final Touches

Never underestimate the power of finishing this dish properly. The fresh basil scattered over the top at the very last moment brings brightness and prevents the dish from tasting heavy, even though every ingredient is rich. The extra Parmesan on the side lets people add as much as they want—some will pile it on, others won't, and both are perfect.

• A crisp Chardonnay or Pinot Grigio beside the plate turns dinner into an occasion.
• Leftover sauce keeps in the fridge for three days and tastes even better stirred into pasta the next day.
• This serves four comfortably, but the recipe doubles easily if you're feeding a crowd or want company over.

Save

This dish earned its name because it delivers on the promise of something special without demanding hours in the kitchen. Make it for yourself, make it for someone you want to impress, or make it just because you're hungry for comfort that tastes like celebration.

Recipe Guide

→ Can I use fresh tortellini instead of store-bought?

Yes, fresh tortellini works well and may cook faster, so adjust cooking time accordingly to avoid overcooking.

→ What can I substitute for chicken broth?

Vegetable broth can be used as a substitute for a lighter or vegetarian-friendly version without changing the overall flavor drastically.

→ How do I prevent the sauce from separating?

Simmer the sauce gently and avoid boiling after adding the cream and cheese to keep it smooth and creamy.

→ Can I prepare this dish ahead of time?

It’s best served fresh, but you can prepare components like the sauce and chicken in advance and combine just before serving.

→ What sides pair well with this main dish?

A crisp green salad or roasted vegetables complement the richness of the dish nicely, balancing flavors and textures.