Creamy Marry Me Chicken Tortellini

Marry Me chicken tortellini is a quick and easy 30-minute meal. A great dinner was enjoyed by the whole family! It has pan-seared chicken breasts and pillow-y cheesy tortellini pasta smothered in a rich, creamy, sun-dried tomato and Parmesan sauce.

A cozy dinner that’ll win hearts, just like marry me chicken soup, baked tortellini with Italian sausages, creamy chicken tortellini soup, and creamy tomato tortellini soup.

Why you’ll love this recipe

1. This creamy rich chicken tortellini recipe is packed with amazing flavors, not just for date night, but it’s a great weeknight dinner too.
2. It’s quick and easy to make. Ready in 30 minutes.
3. It’s a showstopper dish. Pan-searing flour-coated chicken not only browns the chicken but locks in moisture to make it juicy and tender. Sun-dried tomatoes offer sweet-tangy flavors which helps balance the richness of heavy cream.
4. Irresistible dish. Try it once it’ll surely become a staple in your home. Will be your family’s favorite weekly meal.
5. Easy to customize. Use any type of tortellini, substitute chicken breasts for thighs, and use white wine such as peach wine to deglaze the pan for sensational sauce.

Ingredients

Ingredients notes

1. Cheese Tortellini – I have used dried 3-cheese tortellini pasta.
2. Chicken – Use whole boneless chicken breasts or chicken thighs cut into bite-size cubes. Note- chicken thighs will take a slightly longer time to cook compared to chicken breasts.
3. Flour – use plain flour or all-purpose flour.
4. Paprika – I love smoked paprika, it adds a wonderful smoky flavor to the chicken.
5. Salt & pepper – add it according to taste to season chicken.
6. Olive oil – for best taste use good quality extra virgin olive oil.
7. Garlic – do not skip garlic. Use fresh garlic. Also, feel free to increase garlic if you are a garlic lover. I do not recommend garlic powder.
8. Sun-dried tomatoes – I recommend using sun-dried tomatoes packed in olive oil. Be sure to drain tomatoes from oil before cooking it in oil, you can use a little bit of the olive oil in which sun-dried tomatoes were soaked for additional flavors.
9. Tomato paste – adds rich tomato flavor to the sauce.
10. Red chili flakes – add a bit of heat which is so much essential to balance the richness and creaminess of the sauce. Do skip it. Feel free to add more for an extra kick.
11. Italian seasoning – enhances the flavor of the sauce.
12. Chicken stock – a low-sodium chicken stock is best, as it’s not too salty. You can also use homemade instant pot bone broth.
13. Heavy cream – it provides a rich, creamy, velvety base for the sauce.
14. Baby spinach – packs nutrients into the chicken tortellini dish.
15. Fresh basil – optional, I highly recommend it. Adds lots of flavors to the dish.
16. Parmesan – always use block cheese and grate it fresh before use. Freshly grated Parmesan cheese adds a finishing touch of savory flavor. For best results use aged Italian Parmigiano.

Ingredients additions and substitutions

• You can use fresh tortellini from the refrigerator section in the supermarket or use frozen tortellini. Cheese tortellini is my favorite and it works well with the tomato-based soup dish, you may also use spinach stuffed tortellini, mushroom stuffed tortellini, or Italian sausage tortellini.
• If you are looking for a gluten-free option almond flour can be used as a substitute.
• Smoked paprika may be substituted with sweet paprika. If you prefer it spicy substitute smoked paprika with cayenne pepper.
• To enhance tomato flavor you can include tomato passata along with tomato paste.
• Chicken stock may be substituted with dry white wine, peach wine works too. Use it to deglaze the pan.
• Half and half may be used as a substitute for heavy cream. Milk will compromise on the richness and creaminess of the sauce, so I don’t recommend milk.
• Sauté sliced cremini mushrooms along with garlic for added nutrition.
• For a splash of brightness add freshly squeezed lemon juice at the end, to lift the sauce from being too rich.

Step-by-step instructions

Step 1: To a bowl add boneless chicken cubes with flour, smoked paprika, pepper, and salt to taste.

Step 2: Coat chicken well in the flour mix. Bring a large pot of water to boil to cook tortellini. While the water is heating up prepare the sauce.

Step 3: Heat olive oil in a large skillet or pot. Add flour-coated chicken cubes in a single layer and cook until browned well.

Step 4: Once browned flip and cook until browned on the other side. Takes approximately 7-8 minutes.

Step 5: Remove browned cooked chicken in a separate bowl, and set it aside.

Step 6: Pour the remaining olive oil into the same skillet. Add minced garlic and sauté garlic until fragrant for 30 minutes.

Step 7: Add sun-dried tomatoes (soaked in olive oil), tomato paste (you can also include tomato passata), red chili flakes, and Italian seasoning.

Step 8: Stir and cook for a minute. I prefer to add sun-dried tomatoes at the beginning so they cook down and release their juices into the sauce. If you prefer to have chunks of sun-dried tomatoes in the sauce you can add a little extra towards the end when you stir in cooked tortellini.

Step 9: Pour chicken stock or use homemade instant pot bone broth to deglaze the pan. Scrape the brown bits from the bottom of the pan. Let it simmer for 2 minutes, and stir constantly.

Step 10: When the water to cook the tortellini begins to boil, add generous about of salt (about 2-3 teaspoons). Cook tortellini pasta in boiling water as per packet instructions. Note: you don’t have to cook if using fresh tortellini and if using frozen tortellini, you may have to cook it for less time.

Step 11: Into the saucepan add seared and cooked chicken along with heavy cream. Stir well and let it simmer.

Step 12: Keep an eye on the pot in which the tortellini is cooked. Tortellini begins to float on top once cooked.

Step 13: Do not let tortellini cook even a minute longer once they float on top. Drain it immediately. Tortellini should be cooked al-dente.

Step 14: Add it to the sauce.

Step 15: Adjust the consistency of the sauce by adding a little pasta-cooked water. Taste and adjust seasoning as required. Add more salt and pepper if needed.

Step 16: Turn off the heat. Add baby spinach and fresh basil leaves. Give it a gentle stir.

Step 17: Add freshly grated Parmesan cheese.

Step 18: Stir until the cheese melts and blends with the sauce.

Serve it hot with some more Parmesan cheese grated on top and a few fresh basil leaves for garnish. This recipe is best enjoyed immediately, hot.

Try another version, marry me chicken orzo pasta, a comforting and cozy dinner.

Serving suggestions

Marry Me chicken tortellini is a dish that can be served as it is for a great weeknight meal. Pair it with simple chopped salad, oven-roasted broccoli, and cheddar drop biscuits on the side for a balanced complete meal.

Storage & reheating

Storage: Cool any leftover marry me chicken with tortellini completely then transfer to an air-tight container and store refrigerated for up to 3 days.

Reheating: leftovers can be reheated on a stovetop over low heat. Add a splash of milk to bring back the creaminess of the sauce. Stir occasionally, do not stir the dish too much as it may tend to break the tortellini pasta.

You can also microwave it in microwave microwave-safe bowl covered with a lid to retain moisture. Reheat until warm and serve immediately.

Freezing: while tortellini can be frozen, the creamy sauce may not hold well when frozen and reheated. The sauce texture will turn grainy when frozen. I do not recommend freezing this dish.

Useful tips

1. Cook flour-coated chicken on medium flame to get a nice, golden sear to lock in flavor and moisture.
2. Don’t overcook the chicken.
3. You can use fresh, frozen, or dried tortellini. Dried tortellini must be cooked first. Skip this step if using fresh tortellini.
4. Do not overcook tortellini pasta. Always cook pasta for 2-3 minutes less than the package instructions.
5. If the sauce seems thick, add a little pasta water to adjust the consistency. The starch in the pasta’s cooked water helps the sauce to cling to the tortellini.
6. I prefer to add sun-dried tomatoes at the beginning so they cook down and release their juices into the sauce. If you prefer to have chunks of sun-dried tomatoes in the sauce you can add a little extra towards the end when you stir in cooked tortellini.
7. Reduce heat before adding heavy cream to prevent the sauce from splitting.
8. Always buy a Parmesan cheese block and grate it yourself. Pre-grated cheese from the store usually has chemicals to keep it lumping together and it does melt well.

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📋Marry Me Chicken Tortellini

Jyothi Rajesh

Marry Me chicken tortellini is a quick and easy 30-minute meal. A great dinner enjoyed by the whole family! It has pan-seared chicken breasts and pillow-y cheesy tortellini pasta smothered in a rich, creamy, sun-dried tomato and Parmesan sauce. It’s sure to win hearts!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, pasta

Cuisine American, Italian

Servings 6 servings

Calories 396

Ingredients

  

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• ▢ 3 boneless chicken breasts cut into bite-size pieces
• ▢ 2 tablespoons flour
• ▢ 1 ½ teaspoons smoked paprika
• ▢ ½ teaspoon pepper
• ▢ ½ teaspoon salt
• ▢ 2 tablespoons olive oil
• ▢ 4 cloves garlic minced
• ▢ ½ cup sun-dried tomatoes soaked in olive oil
• ▢ 1 tablespoon tomato paste
• ▢ ¼ teaspoon red chili paste
• ▢ 1 teaspoon Italian seasoning
• ▢ 1 cup chicken stock
• ▢ 20 ounces tortellini fresh, frozen, or dried tortellini
• ▢ 1 cup heavy cream
• ▢ 2 cups baby spinach
• ▢ ¼ cup fresh basil
• ▢ 1 cup Parmigiano

Instructions

 

• Coat boneless chicken cubes with flour, smoked paprika, pepper, and salt to taste. Coat chicken well in the flour mix. Bring a large pot of water to boil to cook tortellini. While the water is heating up prepare the sauce.
• Heat olive oil in a large skillet or pot. Add flour-coated chicken cubes in a single layer and cook until browned well.
• Once browned flip and cook until browned on the other side. Takes approximately 7-8 minutes. Remove browned cooked chicken in a separate bowl, and set it aside.
• Pour the remaining olive oil into the same skillet. Add minced garlic and saute garlic until fragrant for 30 minutes.
• Add sun-dried tomatoes (soaked in olive oil), tomato paste (you can also include tomato passata), red chili flakes, and Italian seasoning. Stir and cook for a minute.
• Pour chicken stock to deglaze the pan. Scrape the brown bits from the bottom of the pan. Let it simmer for 2 minutes, and stir constantly.
• When water to cook tortellini begins to boil, add generous about of salt (about 2-3 teaspoons). Cook tortellini pasta in boiling water as per packet instructions. Note: you don’t have to cook if using fresh tortellini and if using frozen tortellini, you may have to cook it for less time.
• Into the saucepan add seared and cooked chicken along with heavy cream. Stir well and let it simmer.
• Add al-dente cooked tortellini into the creamy sauce, and stir to coat the tortellini in the sauce.
• Adjust the consistency of the sauce by adding a little pasta-cooked water.
• Taste and adjust seasoning as required. Add more salt and pepper if needed.
• Turn off the heat. Add baby spinach, fresh basil leaves, and freshly grated Parmesan cheese. Give it a gentle stir.
• Serve it hot with some more Parmesan cheese grated on top and a few fresh basil leaves for garnish. This recipe is best enjoyed immediately, hot.

Video

Notes

1. Cook flour-coated chicken on medium flame to get a nice, golden sear to lock in flavor and moisture.
2. Don’t overcook the chicken.
3. You can use fresh, frozen, or dried tortellini. Dried tortellini must be cooked first. Skip this step if using fresh tortellini.
4. Do not overcook tortellini pasta. Always cook pasta for 2-3 minutes less than the package instructions.
5. If the sauce seems thick, add a little pasta water to adjust the consistency. The starch in the pasta’s cooked water helps the sauce to cling to the tortellini.
6. I prefer to add sun-dried tomatoes at the beginning so they cook down and release their juices into the sauce. If you prefer to have chunks of sun-dried tomatoes in the sauce you can add a little extra towards the end when you stir in cooked tortellini.
7. Reduce heat before adding heavy cream to prevent the sauce from splitting.
8. Always buy a Parmesan cheese block and grate it yourself. Pre-grated cheese from the store usually has chemicals to keep it lumping together and it does melt well.

 

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 396kcalCarbohydrates: 12gProtein: 22gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 94mgSodium: 604mgPotassium: 649mgFiber: 2gSugar: 6gVitamin A: 2126IUVitamin C: 8mgCalcium: 265mgIron: 2mg

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