Marry Me Chicken Tortellini

This creamy tortellini skillet dinner combines tender chicken pieces with cheese-filled pasta in a rich sun-dried tomato sauce. The combination is so irresistibly delicious that it earned its "Marry Me Chicken" nickname because it's reputedly good enough to prompt a proposal.

I first made this for my boyfriend on our third date, and it's become our special anniversary dinner every year since. There's something about the combination of creamy sauce, tender chicken, and cheesy tortellini that creates pure comfort food magic.

Ingredients

• Chicken breasts: Boneless and skinless, cubed for quicker cooking and even browning
• All purpose flour: Creates a perfect crust on the chicken and helps thicken the sauce
• Seasonings: Salt, pepper, paprika, and garlic powder create a flavorful base for the chicken
• Olive oil and butter: Combination provides rich flavor and prevents burning
• Fresh garlic: Minced for the best aromatic foundation
• Chicken broth: Adds depth while helping deglaze all the flavorful bits from the pan
• Heavy cream: Creates that luxurious silky texture that makes this dish special
• Parmesan cheese: Freshly grated melts better and provides the nutty richness
• Red pepper flakes: Add a subtle heat that balances the creamy sauce
• Dried herbs: Oregano and thyme infuse the sauce with Italian flavor
• Sun dried tomatoes: Packed in oil provide sweet tanginess and beautiful color
• Frozen cheese tortellini: A convenient option that cooks directly in the sauce absorbing all the flavors

Step-by-Step Instructions

Prepare the dredging mixture:

Combine flour with salt, pepper, paprika and garlic powder in a shallow bowl. This seasoned coating will create a beautiful golden crust on the chicken and help thicken the sauce later.

Dredge the chicken:

Coat chicken pieces evenly in the flour mixture, shaking off excess. The thin coating will protect the chicken from drying out while adding flavor.

Create the base:

Heat olive oil and butter in a large skillet over medium heat until the butter melts and begins to foam. This combination gives you the flavor of butter with the higher smoke point of oil.

Brown the chicken:

Cook chicken for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Work in batches if needed to avoid overcrowding which prevents proper browning.

Build the flavor base:

Remove chicken to a plate and add garlic and sun dried tomatoes to the same skillet. Cook for 30 seconds until fragrant, being careful not to burn the garlic.

Deglaze the pan:

Pour in chicken broth and scrape up all the browned bits from the bottom of the pan. These caramelized bits contain concentrated flavor that will enrich your sauce.

Create the cream sauce:

Reduce heat to low and add heavy cream and Parmesan cheese, stirring constantly until cheese melts. The sauce will begin to thicken slightly as it simmers.

Season the sauce:

Add red pepper flakes, oregano, and thyme, stirring to incorporate. Taste and adjust seasonings if needed at this point.

Cook the tortellini:

Add frozen tortellini directly to the simmering sauce, stir gently to coat, then cover the skillet. Let cook for about 3 to 4 minutes until pasta is tender but still has a slight bite.

Combine and serve:

Return the chicken to the skillet, nestling the pieces into the sauce and pasta. Allow everything to heat through for 1 to 2 minutes before serving.

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My absolute favorite part of this dish is how the sun dried tomatoes infuse the entire sauce with their intense umami flavor. My grandmother taught me to always keep a jar in the pantry for exactly this kind of spontaneous flavor boost. The first time I made this for my family, my usually picky nephew asked for thirds and now specifically requests "that chicken pasta thing" whenever he visits.

Make It Your Own

This recipe is wonderfully adaptable to what you have on hand. You can substitute chicken thighs for more flavor and juiciness, just be sure to trim excess fat. If you don't have sun dried tomatoes, roasted red peppers make a delicious alternative with a slightly sweeter profile. For a lighter option, half and half can replace some or all of the heavy cream, though the sauce won't be quite as rich.

Serving Suggestions

The beauty of this one-pot meal is that it requires very little to complete the dinner. A simple green salad dressed with lemon juice and olive oil provides the perfect fresh counterpoint to the rich pasta. For an elevated presentation, place the skillet directly on the table (with a trivet underneath) and garnish with fresh basil leaves and extra Parmesan shavings. This dish pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

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Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini will continue to absorb the sauce over time, so when reheating, add a splash of chicken broth or cream to restore the creamy consistency. Reheat gently on the stovetop or in 30-second intervals in the microwave, stirring between each interval. I don't recommend freezing this dish as the cream sauce can separate and the tortellini texture suffers.

Frequently Asked Questions

→ Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini works perfectly. Just reduce the cooking time to prevent them from becoming too soft.

→ What can I substitute for sun-dried tomatoes?

You can use cherry tomatoes or roasted red peppers as substitutes. They add a similar sweetness and tangy flavor.

→ Can I make this dish dairy-free?

To make it dairy-free, replace the heavy cream with a non-dairy alternative like coconut cream, and use a plant-based Parmesan substitute.

→ How do I ensure the chicken stays tender?

Cook the chicken to an internal temperature of 165°F and avoid overcooking. Let it rest while preparing the sauce to retain moisture.

→ Can I prepare this dish in advance?

You can prepare the sauce and cook the chicken ahead of time. Add the tortellini and reheat gently before serving for the best results.