You know those nights when you’re just staring into your fridge, thinking, “What can I even cook that’s fast but tastes like I spent hours?” Oh yeah, I was there last week. Let me tell you, Marry Me Chicken Tortellini – Creamy & Irresistible! – totally saved my dinner dilemma. My kids were hangry and I was running on empty, but this cozy, cheesy pasta? It’s a one-pan game-changer. Imagine golden chicken, pillowy tortellini, and the creamiest, dreamiest sauce. Not kidding, even my picky eater asked for seconds. Plus, it’s so easy anyone could pull it off. Let me walk you through my absolute favorite recipe.
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This Recipe is Perfect For
Whether you’re trying to impress a date or just want to win over your family, this Marry Me Chicken Tortellini fits the bill. I swear, it’s the secret weapon dish for when you want that five-star restaurant vibe but you’re chilling in sweats at home. Busy weeknights? Yup. Lazy Sunday afternoons? Absolutely. Even picky eaters and pasta snobs usually give me a thumbs up here. Grandma even asked me for the recipe! You just need one pan, so less mess (which is honestly my favorite feature). Don’t feel intimidated even if you’re a newbie in the kitchen. You can totally master this.
“I tried this after a rough day at work and honestly, it cheered me right up. Super creamy, full of flavor, and pretty foolproof.” – Jamie, Ohio
Recipe Ingredients
Grab these basics (nothing fancy):
- 2 medium chicken breasts (boneless, skinless)
- Olive oil, about 2 tablespoons
- Salt and black pepper, to taste
- 2 cloves garlic, minced (use more if you love garlic – I do!)
- 1 cup chicken broth (or veggie if you prefer)
- 1 cup heavy cream (trust me, the creamy factor matters)
- ½ cup sun-dried tomatoes (the star, IMO)
- ½ teaspoon dried Italian herbs
- ⅓ cup grated parmesan
- 9 ounces cheese tortellini (fresh or refrigerated is best)
- Fresh basil for topping (optional but feels so fancy)
How to Make This Recipe
Here’s how this goes down in my kitchen. Start by seasoning your chicken breasts with salt and pepper. Heat a big skillet with olive oil and brown the chicken on both sides until golden. Takes about 4 minutes per side. If you’re impatient like me, just nudge them around until they look right. Remove the chicken and throw the garlic right into the same pan.
Let it sizzle for like 30 seconds. Pour in the chicken broth and scrape up those little brown bits (so much flavor hiding in there!). Add the sun-dried tomatoes, Italian herbs, heavy cream, and parmesan. Stir, let everything meld for 2 minutes. If it smells amazing, you’re doing it right. Slide the chicken back in and toss in the tortellini. Cover and let all that creamy goodness simmer for around 8-10 minutes. Keep an eye on it. Once the pasta’s soft and chicken is done, sprinkle with basil and boom – it’s ready!
Substitutions and Variations
Okay, so let’s play around. Have spinach to use up? Toss a handful in at the end for color and vitamins (look at us being healthy). No sun-dried tomatoes? Regular cherry tomatoes totally work, but give a milder vibe. Want it spicy? Red pepper flakes, baby. Out of chicken breasts but you’ve got thighs? Go for it, they stay juicy and are way less fussy about overcooking. You could swap out the heavy cream for half-and-half if you’re minding calories, but don’t blame me if it’s not quite as lush. For a dairy-free riff, coconut cream and nutritional yeast get you in the ballpark, even if it sounds wild. This recipe definitely plays nice with pantry improvising.
Serving Suggestions
- Spoon extra sauce over the top for ultimate creaminess.
- Crusty garlic bread is a non-negotiable (seriously, you need it).
- Pair with a bright green salad for some balance.
- If you really want to show off, drizzle a little balsamic glaze at the end for a pop of tang.
Common Questions
Can I prep Marry Me Chicken Tortellini ahead of time?
Yes, you can prep the sauce and chicken, then just cook the tortellini fresh before serving.
How long does it keep in the fridge?
Usually three days max. Reheat it gently or the sauce can get weird.
Do I have to use fresh tortellini?
Nope. Frozen or even dried will work, just adjust cooking time and add more liquid if needed.
Can I freeze this dish?
It’s doable but cream sauces sometimes separate. Not ideal, but not a disaster.
What’s the best way to reheat leftovers?
Low and slow on the stove, add a splash of milk or cream to loosen up the sauce if it’s thick.
Ready to Wow Your Table?
If you’re after something unbelievably creamy and simple that’ll make your family think you’re some kitchen wizard, Marry Me Chicken Tortellini is it. It’s become my ultimate “impress everyone” dinner and honestly, it’s my go-to rescue on busy nights. Try it once and you’ll see what I mean. For more on comfort pasta magic, check out this amazing guide to creamy chicken recipes. Don’t wait – grab your skillet and go for it!
Marry Me Chicken Tortellini – Creamy & Irresistible!
Equipment
- large skillet with lid
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 medium chicken breasts, boneless and skinless
- 2 tbsp olive oil
- to taste salt and black pepper
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes
- ½ tsp Italian seasoning
- ⅓ cup Parmesan cheese, grated
- 9 oz cheese tortellini (fresh or refrigerated)
- optional fresh basil, for garnish
Instructions
- Season chicken breasts with salt and pepper. In a large skillet, heat olive oil and brown chicken on both sides until golden, about 4 minutes per side. Remove from pan.
- Add garlic to the same pan and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits. Add sun-dried tomatoes, Italian seasoning, heavy cream, and Parmesan. Stir and let simmer for 2 minutes.
- Return chicken to the pan and add tortellini. Cover and simmer for 8–10 minutes, or until pasta is tender and chicken is cooked through.
- Top with fresh basil if using. Serve warm with extra sauce spooned over each portion.