Introduction

Marry Me Chicken Tortellini is a creamy, comforting dish that combines tender chicken with cheesy tortellini in a flavorful sun-dried tomato sauce. It’s simple to make yet impressive enough for a special dinner or a cozy weeknight meal.

A close-up view of a pan full of browned seared scallops and round ravioli pasta in a thick creamy sauce. The sauce is beige with black pepper dots and small pieces of red sun-dried tomatoes scattered throughout. The scallops are golden-brown and placed on top of and among the ravioli, which have a light yellow color and crimped edges. Small green parsley leaves are sprinkled on top for garnish. A silver spoon is partially submerged in the sauce on the right side. The dish is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (19 oz) bag frozen cheese tortellini
2 tablespoons olive oil
1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
½ teaspoon black pepper
½ teaspoon Italian seasoning
½ teaspoon paprika
2 tablespoons butter
½ cup sun-dried tomatoes in oil, drained and thinly sliced
3 teaspoons minced garlic
1 cup low-sodium chicken broth
2 cups heavy cream
1 teaspoon Italian seasoning
1 teaspoon black pepper
1 teaspoon paprika
1 cup finely shredded Parmesan cheese
2 cups chopped baby spinach
Fresh parsley or basil, chopped (for garnish)

Instructions

Step 1: Season the chicken pieces with ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ½ teaspoon paprika. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 5–7 minutes until browned and cooked through, then set aside.
Step 2: In the same skillet, melt the butter. Sauté the minced garlic until fragrant, about 1 minute. Add the sun-dried tomatoes and cook for 2 more minutes.
Step 3: Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and 1 teaspoon paprika. Bring the mixture to a simmer.
Step 4: Add the frozen tortellini to the skillet, making sure it’s submerged in the sauce. Cover and cook for 5–7 minutes until the tortellini is tender.
Step 5: Stir in the cooked chicken and Parmesan cheese until the cheese melts and the sauce thickens. Add the chopped spinach and cook for an additional 2 minutes until wilted.
Step 6: Remove from heat and let the dish rest for a few minutes to thicken. Garnish with chopped fresh parsley or basil before serving.

Tips & Variations

Use fresh garlic instead of pre-minced for a stronger flavor.
Substitute baby kale or arugula for spinach for a peppery twist.
For a lighter version, replace heavy cream with half-and-half or whole milk, but the sauce will be less rich.
Add crushed red pepper flakes if you like a bit of heat.
Swap Parmesan with Pecorino Romano for a saltier, tangier flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce as needed. This dish is not ideal for freezing due to the cream-based sauce, which may separate upon thawing.

How to Serve

The dish shows a close-up of pan-seared scallops with tortellini in a creamy sauce. The scallops have a golden-brown crisp layer on top with a soft creamy underside, scattered with finely chopped green herbs. Around them, there are small, curved tortellini pasta pieces coated in the same thick, pale yellow cream sauce with specks of pepper and tiny bits of sun-dried tomatoes, which add a deep red contrast. A silver spoon is partially visible, scooping some of the creamy mix with scallops and tortellini. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini can be used. Adjust the cooking time accordingly, usually reducing it to 3–4 minutes or until tender.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use diced roasted red peppers or cherry tomatoes for a milder flavor and similar texture.