Marry Me Chicken Tortellini

Name: Marry Me Chicken Tortellini
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Cuisine: American Italian
Ingredients: 1 pound boneless, skinless chicken breasts, thinly sliced; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 3 cloves garlic, minced; 1 cup low-sodium chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 cup sun-dried tomatoes, chopped and drained; 1/2 teaspoon red pepper flakes, optional; 20 ounces refrigerated or frozen cheese tortellini; 1 tablespoon dried Italian seasoning

Recipe by Sam Rivera · Updated October 2025

Chicken Pasta Italian

There's something magical about a dish that feels like it was made with love-and this Marry Me Chicken Tortellini absolutely delivers. Creamy, tangy, and packed with cheesy goodness, it's the kind of meal that makes weeknight dinners feel special without any fuss. Whether you're serving it to a family who demands comfort or a partner you want to impress, this dish has a way of winning hearts (and stomachs) every time. The combination of tender chicken, rich sauce, and perfectly al dente tortellini makes it irresistible from the first bite.

What Makes This Recipe Special

The sauce strikes the perfect balance between richness and brightness, thanks to the heavy cream, Parmesan, and sun-dried tomatoes-no bland or cloying flavors here.
Using both garlic powder *and* fresh minced garlic layers in deep, nuanced flavor that you won't get from just one source.
The tortellini is cooked directly in the sauce, so every piece becomes infused with flavor instead of sitting in a pool of watery broth.
A secret pinch of red pepper flakes adds just enough heat to elevate the dish without overpowering the creamy base.

⏱ 60 mins

American Italian

Servings 6

Ingredients

1 poundboneless, skinless chicken breasts, thinly sliced

1 tablespoonolive oil

1 teaspoongarlic powder

1 teaspoononion powder

1/2 teaspoonsalt

1/2 teaspoonblack pepper

3 clovesgarlic, minced

1 cuplow-sodium chicken broth

1 cupheavy cream

1/2 cupgrated Parmesan cheese

1/2 cupsun-dried tomatoes, chopped and drained

1/2 teaspoonred pepper flakes, optional

20 ouncesrefrigerated or frozen cheese tortellini

1 tablespoondried Italian seasoning

Nutrition

500 caloriesCalories

Per serving · Values are estimates

Instructions

Warm olive oil in a large skillet over medium heat.

Combine chicken slices with garlic powder, onion powder, salt, and black pepper, ensuring even coating.

Place seasoned chicken into the skillet and sear until golden and fully cooked, about 5 to 7 minutes. Remove chicken from the skillet and set aside.

Add minced garlic to the residual oil in the skillet and cook for 1 minute until aromatic.

Pour chicken broth into the skillet, stirring to loosen browned bits from the pan, and bring to a gentle simmer.

Incorporate heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if desired). Mix thoroughly.

Allow sauce to simmer gently for 3 to 4 minutes, stirring occasionally until slightly thickened.

Transfer the cooked chicken back into the skillet and combine with the sauce.

Simmer for an additional 2 to 3 minutes, ensuring all ingredients are evenly heated.

Garnish with fresh chopped parsley if desired. Serve warm over cooked cheese tortellini.

Essential Tips

Use room-temp tortellini

If using frozen tortellini, thaw it in cold water for 10 minutes before adding to the skillet. Room-temperature pasta absorbs the sauce better and prevents the dish from becoming watery.

Don't skip the browning

Searing the chicken until deeply golden adds layers of flavor to the sauce through fond, the browned bits left in the pan. Skimping here means missing out on a depth you'll regret.

Simmer gently

Keep the sauce at a gentle simmer, not a rolling boil, to prevent the cream from breaking and the tortellini from turning mushy. Stir occasionally for even cooking.

Adjust broth carefully

If the sauce is too thick, add a splash more broth or water (¼ cup at a time) to loosen it. Too thin? Let it reduce a bit longer uncovered.

Fresh herbs at the end

While parsley is traditional, try basil or thyme for a fresher finish. Always add herbs at the end so their flavor shines rather than wilts in the heat.

Smart Swaps & Variations

Spicy Marinara Twist Swap the sun-dried tomatoes for ½ cup marinara and add 1 tsp smoked paprika. Stir in 1 tbsp balsamic vinegar at the end for a tangy depth.

Spinach & Mushroom Sauté 2 cups chopped spinach and 1 cup sliced mushrooms with the garlic, then reduce the broth to ½ cup. Add mushrooms to the final dish for extra umami.

Lighter Version Replace heavy cream with 1 cup whole milk and ½ cup plain Greek yogurt. Use 1 cup low-fat chicken broth and reduce Parmesan to ¼ cup for a lighter but still creamy result.

Prosciutto Addition Fry 4 slices of prosciutto until crispy, then crumble and stir into the sauce at the end. The salty, savory crunch elevates the dish to new heights.

Gluten-Free Tortellini Use gluten-free cheese tortellini and ensure your chicken broth and Parmesan are gluten-free. The cooking method remains identical, but check labels for hidden gluten.

What to Serve With This

Garlic bread or a warm baguette, for scooping up every last bit of the creamy sauce.
A simple arugula salad tossed with lemon vinaigrette to cut through the richness.
A crisp Pinot Grigio or Chardonnay to complement the tangy, creamy flavors.
Roasted Brussels sprouts with a drizzle of balsamic glaze for a balanced, vegetable-forward side.

Storage & Reheating

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The tortellini will absorb the sauce over time, so you may need to add a splash of broth or water when reheating to restore the creamy texture.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently and adding a tablespoon of water or broth as needed to revive the sauce. Microwave in 30-second intervals, stirring between each, to prevent the tortellini from becoming rubbery.

Expert Chef Tips

Toast the dried Italian seasoning in the skillet for 30 seconds before adding the broth to bloom the spices and unlock their full aroma.
For extra depth, deglaze the skillet with ¼ cup white wine after removing the chicken, then proceed with the broth. The wine adds a subtle acidity that brightens the sauce.
If the sauce is too thick after simmering, whisk in a teaspoon of cornstarch mixed with 1 tbsp cold water to thicken it just enough to coat the back of a spoon without being gloopy.

Equipment You’ll Need

Large, deep skillet or Dutch oven for even heat distribution and ample space to toss ingredients.
Sharp chef's knife for thinly slicing the chicken and chopping sun-dried tomatoes.
Tongs or a spatula for gently folding the tortellini into the sauce without breaking them.
Instant-read thermometer to ensure the chicken reaches 165°F (74°C) for perfect doneness.

Nutritional Benefits

One serving clocks in at around 500 calories, with a balance of protein (30g) from the chicken and healthy fats (28g) from the cream and cheese, making it a satisfying but not overly heavy meal.
The dish provides 15g of carbohydrates primarily from the tortellini, so pairing it with a fiber-rich side like arugula salad can help balance the meal.
Sun-dried tomatoes add lycopene, a powerful antioxidant, while the garlic and Italian seasoning offer anti-inflammatory benefits from their natural compounds.
Using low-sodium chicken broth helps control sodium intake, and you can further reduce it by omitting added salt if you're watching your intake.

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Frequently Asked Questions

Can I use frozen tortellini?

Yes! Thaw the tortellini in cold water for 10 minutes before adding it to the skillet. Frozen tortellini will take slightly longer to cook, so keep an eye on the texture-it should be al dente but not chewy.

What's the best way to slice the chicken?

Slice the chicken breasts thinly against the grain for even cooking and a tender texture. Aim for ¼-inch thick slices to ensure they cook quickly and stay juicy.

Can I make this ahead for meal prep?

Absolutely. Cook the chicken and sauce as directed, then cool and store separately in the fridge for up to 2 days. Reheat the sauce and chicken together, then toss in the tortellini just before serving to prevent it from absorbing too much liquid.

How do I avoid a watery sauce?

Don't skip the draining step for the sun-dried tomatoes, and avoid overcooking the tortellini. If the sauce seems thin, simmer it uncovered for a few extra minutes to reduce slightly before adding the tortellini.

Can I use dried tortellini?

Yes, but reduce the simmering time for the tortellini to 2-3 minutes, as dried pasta cooks faster. Start checking for doneness at the 2-minute mark to avoid mushiness.

Is there a non-dairy version?

Replace the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan. Ensure the tortellini is dairy-free as well. The sauce will be slightly different but still rich and creamy.

Why is my sauce breaking?

Breaking occurs when the cream is overheated or boiled too vigorously. Always simmer gently and stir frequently. If it breaks, whisk in an ice cube to help re-emulsify the fats.

Can I freeze this dish?

It's best to freeze the sauce and chicken separately from the tortellini. Freeze the sauce in an airtight container for up to 3 months, then thaw and reheat before tossing in fresh tortellini to serve. Freezing tortellini can make it gummy once thawed.