Marry Me Chicken Tortellini

The tortellini swap is what makes this work so well. Instead of plain pasta that just carries the sauce, you get little pockets of cheese that add richness to every bite. It’s the kind of upgrade that feels fancy but takes zero extra effort.

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

CHICKEN – Boneless, skinless chicken breasts cut into bite-sized cubes cook quickly and stay tender. Boneless thighs add more richness and stay juicier. Cut your pieces the same size so they cook evenly, and pat the chicken dry with paper towels before seasoning so it browns instead of steams in the pan.

SUN-DRIED TOMATOES – The jarred kind packed in oil are softer and easier to chop. If you’re using dry-packed, soak them in hot water for 10 minutes first. These add concentrated sweetness and tang that cuts through the creamy sauce. Cook them with the garlic so they flavor the oil.

HALF AND HALF – This gives you a creamy sauce without the heaviness of heavy cream. The sauce coats the tortellini nicely but doesn’t feel overly rich. Whole milk works but makes a thinner sauce. Heavy cream makes it richer. Low-sodium chicken broth thins the sauce and adds savory depth without oversalting, especially since Parmesan brings plenty of salt.

PARMESAN CHEESE – Freshly grated Parmesan melts smoothly and adds nutty, salty flavor. Pre-shredded contains anti-caking agents that make your sauce grainy, so grate a block yourself. A microplane grater gives you the finest texture for melting.

TORTELLINI – Cheese-filled is classic, but any variety works. Fresh tortellini from the refrigerated section cooks in 2 to 3 minutes and has the best texture. Frozen takes longer but works well. Check the package instructions since cooking times vary, and you want them tender, not mushy.

How To Make Marry Me Chicken Tortellini

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep your Marry Me Chicken Tortellini in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it sits, so add a splash of chicken broth or milk when reheating to loosen it back up.

FREEZE – This dish doesn’t freeze well once assembled because the half and half sauce will separate and turn grainy when thawed. If you want to freeze components, freeze the cooked chicken with just the sun-dried tomatoes and garlic (no dairy) for up to 2 months. When ready to serve, thaw overnight, then make the cream sauce fresh and cook new tortellini.

REHEAT – Warm leftovers in a skillet over medium-low heat with a tablespoon or two of chicken broth to bring the sauce back to life. You can also microwave individual portions in 1-minute intervals, stirring between each, until heated through. Give it a good stir before serving.

MAKE AHEAD – Prepare the sauce and cook the chicken up to 24 hours in advance. Store them separately in the refrigerator. When you’re ready to serve, reheat the sauce, cook fresh tortellini, and combine everything together. This keeps the pasta from getting mushy and makes dinner come together in under 10 minutes.

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Serving Suggestions

AIR FRYER GARLIC BREAD – Crispy, buttery Air Fryer Garlic Bread is perfect for soaking up every drop of that creamy Parmesan sauce. It cooks in minutes and stays crunchy on the outside, soft on the inside.

ROASTED CHERRY TOMATOES – Roasted Cherry Tomatoes add a burst of sweetness and acidity that complements the sun-dried tomatoes in the sauce. They roast in one pan while the pasta cooks.

TOMATO SALAD – Simple Tomato Salad with fresh basil and olive oil keeps things light and fresh. The acidity from the tomatoes works beautifully against the creamy tortellini.

HOMEMADE DINNER ROLLS – Soft, slightly sweet Oatmeal Dinner Rolls are perfect for soaking up the creamy Parmesan sauce. The oatmeal adds a nice texture, and they’re substantial enough to make this feel like a complete meal.

Recipe Success Tips

GOLDEN CHICKEN – Pat the chicken dry before seasoning and don’t overcrowd the pan. If your pieces are too close together, they’ll steam instead of sear. Cook in two batches if needed to get that golden-brown color that adds flavor to the whole dish.

SMOOTH SAUCE – Whisk the Parmesan into the liquid ingredients while the heat is on medium, not high. High heat can cause the cheese to clump instead of melting smoothly. If you see any clumps forming, reduce the heat and keep whisking until they dissolve.

PASTA WATER BACKUP – Before draining the tortellini, save a cup of the starchy cooking water. If your sauce gets too thick or seems dry after adding the pasta, stir in a few tablespoons at a time until it reaches the consistency you want.

SPINACH TIMING – Add the spinach at the very end so it wilts just enough to soften but doesn’t turn mushy or lose its bright green color. Fresh spinach cooks down quickly, so a quick stir is all it needs.

SAUCE THICKNESS – Let the sauce simmer even if it looks thin at first. This is when the flavors concentrate and the liquid reduces to coat the pasta properly. Rushing this step gives you a watery sauce that won’t cling.

Commonly Asked Questions