Marry Me Chicken Tortellini brings together tender chicken and pillowy cheese tortellini in a rich Parmesan cream sauce that’ll have everyone asking for seconds. I first made this dish on a chilly Tuesday evening when I wanted something special but didn’t have hours to spend in the kitchen, and it’s been a family favorite ever since.
There’s something magical about watching heavy cream transform into a silky sauce while fresh spinach wilts into emerald ribbons throughout the pasta. In my grandmother’s farmhouse kitchen, we always believed that the best meals didn’t require fancy techniques, just good ingredients and a little love. She’d say, “Betty, when you combine quality chicken with real Parmesan, you’re halfway to heaven already.” This Marry Me Chicken Tortellini proves her right every single time. The bite-sized chicken pieces soak up the Italian herbs, the tortellini provide that satisfying chew, and the whole thing comes together in one skillet. Your kitchen’s about to smell incredible.
What Makes This Marry Me Chicken Tortellini So Special
I’ve been making this recipe for my family for years now, and it never fails to bring everyone to the table with smiles on their faces. The combination of creamy sauce and tender pasta hits that comfort food sweet spot while still feeling elegant enough for company. What really sets this Marry Me Chicken Tortellini apart is how it delivers restaurant-quality results without the fuss or expense.
Here’s why this recipe belongs in your rotation:
- Ready in just 30 minutes – Perfect for those evenings when you want something special but don’t have hours to cook
- One-pan convenience – Less cleanup means more time enjoying your meal with loved ones
- Uses accessible ingredients – Everything you need is available at your regular grocery store
- Delivers consistent, crowd-pleasing results – The technique is straightforward and forgiving, so it turns out beautifully every time
- Packed with protein – At 520 calories per serving with substantial protein, it’s a satisfying complete meal
- Adapts to your preferences – Easy to add vegetables or adjust the creaminess to your liking
Every time I serve this, someone inevitably asks if it’s difficult to make. I always smile and tell them it’s one of those dishes that looks and tastes like you spent all day cooking, but really it’s simpler than ordering takeout.
Ingredient Spotlight
Boneless, skinless chicken breasts form the protein foundation of this dish, and I always cut them into bite-sized pieces so every forkful has tender chicken throughout. Cutting them smaller also means they cook faster and more evenly, preventing that dreaded dry chicken situation.
Olive oil provides the perfect cooking fat for browning the chicken because it can handle medium-high heat without burning, and it adds a subtle richness that butter alone wouldn’t provide.
Fresh garlic brings aromatic depth to the cream sauce, and I always use fresh cloves rather than jarred because they have a sweeter, more complex flavor that really shines in this Marry Me Chicken Tortellini.
Cheese-filled tortellini are the star pasta here, and I prefer fresh tortellini from the refrigerated section because they have a tender, pillowy texture that dried tortellini just can’t match. The cheese filling adds extra richness to every bite.
Heavy cream creates that luxurious, velvety sauce that coats everything beautifully. In my kitchen, I don’t substitute with milk or half-and-half for this recipe because the higher fat content is what makes the sauce so silky and stable.
Freshly grated Parmesan cheese melts smoothly into the sauce and provides that nutty, salty flavor that ties everything together. I always grate it myself from a block because pre-grated cheese contains anti-caking agents that prevent it from melting as smoothly.
Fresh spinach adds color, nutrition, and a slight earthiness that balances the richness of the cream sauce. It wilts down significantly, so don’t worry about the two cups seeming like too much.
Italian seasoning brings oregano, basil, thyme, and other herbs into the mix without needing to measure multiple spices, making this recipe even more convenient for busy weeknights.
How to Make Marry Me Chicken Tortellini
Step 1. I’ve learned that patting the chicken pieces completely dry with paper towels before seasoning is crucial for getting that golden-brown exterior. Heat your olive oil in a large 12-inch skillet over medium heat until it shimmers (you’ll see gentle ripples across the surface), then add the seasoned chicken in a single layer and sauté for 5-7 minutes, flipping occasionally until it reaches 165°F internally.
Step 2. Betty always says garlic is the soul of Italian cooking, but it burns faster than you’d think. Add your minced garlic to the skillet with the cooked chicken and stir constantly for about 1 minute until it smells fragrant, then immediately move to the next step.
Step 3. While your chicken cooks in Step 1, bring a large pot of well-salted water to a rolling boil. Cook the tortellini according to package directions until al dente (usually 3-4 minutes for fresh), and remember to save 1/2 cup of that starchy pasta water before draining. This water is your secret weapon for adjusting sauce consistency.
Step 4. After years of making cream sauces, I learned that medium-low heat is your friend here. Lower the heat and pour in the heavy cream and Italian seasoning, letting it simmer gently for 3-4 minutes until it thickens enough to coat the back of a spoon (when you draw your finger across the spoon, it should leave a clear line).
Step 5. This is where the magic happens with your Marry Me Chicken Tortellini. Add the drained tortellini, fresh spinach, and Parmesan cheese to the skillet, tossing gently for 1-2 minutes until the spinach wilts and the cheese melts completely into the sauce. If it seems thick, add reserved pasta water one tablespoon at a time until it reaches that perfect creamy consistency.
Step 6. My family prefers when I taste and adjust the seasoning at this final stage, adding extra salt and pepper as needed. The Parmesan adds saltiness, so I usually find it just needs a crack of fresh black pepper to finish.
Keeping This Marry Me Chicken Tortellini Fresh
I typically store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. The cream sauce holds up beautifully, though the tortellini will absorb some of the liquid as it sits, so your leftovers might be slightly less saucy than when you first made the dish. Betty’s storage method involves letting the dish cool to room temperature before sealing it up. Never put hot food directly into the fridge, as it can raise the internal temperature and affect other foods.
For the best texture when reheating, I reheat by placing the leftovers in a skillet over low heat with a splash of heavy cream or even a bit of milk to restore that silky consistency. Gentle reheating is key. If you blast it on high heat, the cream can separate and the chicken can get rubbery. I usually reheat for 5-7 minutes, stirring occasionally, until everything is warmed through. The microwave works in a pinch, but I recommend using 50% power and stirring every minute to prevent hot spots and maintain the creamy texture.
I don’t recommend freezing this Marry Me Chicken Tortellini because cream-based sauces tend to separate and become grainy when frozen and thawed. The tortellini texture also suffers in the freezer. If you want to meal prep, I’d suggest preparing all your ingredients in advance and cooking it fresh when you’re ready to eat.
Perfect Partners for Marry Me Chicken Tortellini
- Garlic bread or crusty Italian bread – This pairing is essential in my book because you need something to soak up every last drop of that incredible Parmesan cream sauce. I brush mine with butter, garlic, and parsley before toasting.
- Caesar salad – The crisp romaine and tangy dressing provide a refreshing contrast to the rich, creamy pasta. The similar flavor profile with Parmesan ties the meal together beautifully.
- Roasted broccoli or green beans – Betty always served a green vegetable alongside creamy dishes, and I’ve found that roasted vegetables with a slight char add a wonderful textural contrast and help balance the richness.
- Simple arugula salad with lemon vinaigrette – The peppery arugula and bright citrus dressing cut through the cream sauce perfectly. I toss it with shaved Parmesan, toasted pine nuts, and a squeeze of fresh lemon juice.
- Roasted cherry tomatoes – When tomatoes are in season, I love roasting them with olive oil and fresh basil to serve alongside. Their sweet acidity complements the savory cream sauce wonderfully.
- Steamed asparagus with lemon – This elegant side adds freshness and a slight bitterness that balances the indulgent nature of the Marry Me Chicken Tortellini, and the lemon brightens the whole plate.
FAQs
I recommend fresh tortellini for the best texture, but dried tortellini works in a pinch. Just increase the cooking time to 7-9 minutes and expect a slightly firmer bite.
Many home cooks find success with half-and-half, though the sauce won’t be quite as rich and may be thinner. Betty’s solution is to add a tablespoon of cream cheese to help thicken it if using half-and-half.
To prevent the sauce from becoming too thick, I recommend cooking it fresh, but you can prep all your ingredients in advance. Cut the chicken, mince the garlic, and measure everything out so you’re ready to cook when dinnertime arrives.
Marry Me Chicken Tortellini
Ingredients
Equipment
Method
- Heat olive oil in a large 12-inch skillet over medium heat for about 1 minute until it shimmers. Pat chicken pieces dry with paper towels, then season them generously with salt and pepper. Add chicken to the hot pan in a single layer without overcrowding. Saute for 5-7 minutes, flipping occasionally, until the chicken turns golden brown on all sides and reaches an internal temperature of 165°F.
- While the chicken cooks in Step 1, bring a separate pot of salted water to a rolling boil. Add tortellini and cook according to package directions until al dente, usually 3-4 minutes for fresh tortellini. Drain the pasta but save about 1/2 cup of the starchy pasta water before draining.
- Lower the heat under your skillet to medium-low and pour in the heavy cream and Italian seasoning. Stir everything together and let it simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
- Add the drained tortellini, fresh spinach, and Parmesan cheese to the skillet. Toss everything together gently for about 1-2 minutes until the spinach just begins to wilt and the cheese melts completely into the sauce. If the sauce seems too thick, add reserved pasta water one tablespoon at a time until you reach your desired creamy consistency.
- Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately with extra Parmesan cheese if desired.
