Save There's something about a dish with a name like this that makes you want to cook it for someone special. I discovered Marry Me Chicken Tortellini on a rainy Tuesday when I was scrolling through recipes, looking for something that felt both elegant and doable on a weeknight. The combination of creamy sauce, tender chicken, and those little pillows of cheese tortellini just clicked, and I knew I had to try it. That first time, I made it for friends who were going through a rough patch, and watching their faces light up when they tasted it reminded me why comfort food matters.
I remember making this for my sister's birthday dinner, and she asked me to write down the recipe before she even finished eating. The kitchen smelled incredible—garlicky and rich with just a hint of those tangy sun-dried tomatoes—and I realized this was the kind of dish that lingers in your memory as much as it does in your home.
Ingredients
- Chicken breasts: Two large ones give you enough protein without the dish feeling heavy, and boneless, skinless keeps things tender and quick to cook.
- Olive oil: Just enough to get a golden sear on the chicken; don't skip this step because the browned bits become pure flavor.
- Kosher salt, black pepper, and paprika: Simple seasoning that lets the chicken shine without competing with the sauce.
- Cheese tortellini: The store-bought kind works beautifully here—no need to make them from scratch.
- Unsalted butter: This is your sauce foundation, so use real butter, not a substitute.
- Garlic: Four cloves might seem like a lot, but the butter mellows it into something almost sweet and savory at once.
- Sun-dried tomatoes in oil: They're worth their weight in gold for the complexity they bring; the oil they're packed in is liquid gold for your pan.
- Dried Italian herbs and red pepper flakes: The herbs tie everything together while the flakes add a whisper of heat.
- Chicken broth: A light touch keeps the sauce elegant rather than heavy.
- Heavy cream: The luxurious heart of this dish; don't even think about using half-and-half.
- Parmesan cheese: Freshly grated if you can manage it, though pre-grated works in a pinch.
- Fresh basil: The final flourish that makes people think you're a better cook than you are.
Instructions
- Get your pasta ready:
- Bring a large pot of salted water to a boil and cook the tortellini exactly according to the package instructions. You want them tender but still holding their shape, not turning into mush. Drain them gently and set aside.
- Prepare the chicken:
- Pat your chicken breasts completely dry with paper towels—this is the secret to getting them golden and caramelized. Season generously with salt, pepper, and paprika on both sides.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Lay the chicken in carefully and don't move it for at least 5 minutes; you want that beautiful golden crust. Flip and cook another 5-6 minutes until the internal temperature hits 165°F.
- Rest and slice:
- Transfer the chicken to a plate and let it rest for 5 minutes while you start the sauce—this keeps the meat incredibly juicy. Slice it into thin, elegant pieces.
- Build your sauce foundation:
- In the same skillet, reduce the heat to medium and add butter with the minced garlic. Listen for that gentle sizzle and watch as the kitchen fills with the most intoxicating aroma—about 1 minute is all you need.
- Add the sun-dried tomatoes:
- Stir in the chopped sun-dried tomatoes, Italian herbs, and red pepper flakes if you want a little kick. Cook for 1-2 minutes, letting everything get cozy together.
- Deglaze and simmer:
- Pour in the chicken broth and use a wooden spoon to scrape up all those caramelized brown bits from the bottom of the pan. They're flavor bombs. Simmer gently for 2 minutes.
- Make it creamy:
- Add the heavy cream and grated Parmesan, stirring constantly until the cheese melts completely and you have a silky, luxurious sauce. This should take about 2-3 minutes, and the transformation is magical.
- Bring it all together:
- Return the sliced chicken and cooked tortellini to the skillet, gently tossing everything to coat in the sauce. Simmer for just 1-2 minutes until everything is heated through.
- Finish and serve:
- Taste and adjust seasoning if needed, then garnish generously with fresh chopped basil and extra Parmesan. Serve immediately while everything is warm and the sauce coats each bite perfectly.
Save What made this dish truly special was the moment my grandmother tasted it and said, 'This is the kind of thing you make when you want someone to know they matter.' That's when I understood that the name isn't just romantic—it's about showing someone they're worth the effort, even when the effort is surprisingly small.
Flavor Secrets That Make a Difference
The real magic in this dish comes from layering flavors instead of relying on any single component. The sun-dried tomatoes give you umami depth, the garlic brings warmth, and the cream brings everything together with silk and richness. I learned this the hard way when I once tried to make it without the sun-dried tomatoes and found it tasted flat and one-dimensional. That one failed attempt taught me that this specific combination exists for a reason.
Timing and Temperature Matter
The beauty of this recipe is that everything cooks in roughly the same amount of time, which means you can have a restaurant-quality dinner on the table in less than an hour. Start your pasta water the moment you decide to make this, get the chicken in the pan while the water heats, and by the time the tortellini is ready, your sauce is nearly done. It's almost like the dish choreographs itself if you trust the timing and don't rush any of the steps.
Making It Your Own
While this recipe is perfect as written, I've discovered a few ways to make it even more special depending on the occasion. A splash of white wine after sautéing the garlic adds a sophisticated brightness that guests always notice. If you're pressed for time, rotisserie chicken works beautifully and actually saves you a step. For vegetarian friends, vegetable broth swaps in seamlessly and the sun-dried tomatoes become the star instead of the supporting player.
- Add a splash of white wine after the garlic for extra depth and sophistication.
- A tiny pinch of nutmeg in the cream brings warmth that people can't quite identify but absolutely love.
- Fresh lemon zest over the finished dish brightens everything without making it feel acidic.
Save This dish has become my go-to when I want to impress without stress, or when I just want to remind myself that the best meals are the ones made with care and shared with people who matter. There's something about its name that makes people smile before they even taste it—and that's exactly the point.
Recipe FAQ
- → How should I cook the chicken for best results?
Pat the chicken dry and season well, then sear in olive oil over medium-high heat until golden and cooked through to keep it juicy and flavorful.
- → Can I use homemade tortellini instead of store-bought?
Absolutely, homemade tortellini will enhance the dish with freshness, but adjust cooking time to avoid overcooking.
- → Is there a way to make the sauce spicier?
Yes, add or increase red pepper flakes when sautéing the tomatoes and garlic to introduce a spicy kick.
- → What is a good wine pairing with this dish?
A crisp Chardonnay or light Pinot Grigio balances the creamy, rich sauce beautifully.
- → Can I prepare this without chicken broth?
Vegetable broth or water can be used as substitutes, though the flavor will be slightly lighter.
- → How can I make the dish vegetarian-friendly?
Omit the chicken and use vegetable broth instead of chicken broth while keeping the creamy sun-dried tomato sauce.