Say “yes!” to this amazing variation on Marry Me Chicken.
Whether you’re looking for a romantic proposal or not, Marry Me Chicken tortellini is a recipe you could fall in love with. This is a recipe that tastes like you’ve spent a long time on it but is actually ready in under 45 minutes. Like any good variation on a theme, it takes the best elements of Marry Me Chicken and adds some magic. In this case, you get the creamy, vibrant sauce, sun-dried tomatoes, and delightfully tender chicken but incorporated into a cheese tortellini dish. The cheese tortellini is the perfect addition, as it provides a pillowy layer in the rich signature sauce.
So, who first came up with Marry Me Chicken, the foundation for this tortellini recipe? It depends on who you ask, but there’s no doubt TikTok helped the original recipe go viral. The original Marry Me Chicken recipe is seared, seasoned chicken breasts in a sauce made of heavy cream, fresh spinach, Parmesan cheese, and sun-dried tomatoes. It’s decadent and scrumptious, and, as the story goes, good enough to inspire a marriage proposal!
Even if you’re happily married, you will love Marry Me Chicken tortellini. It’s bold and savory without being fussy. This is comfort food gussied up. While it has many of the same elements as the original Marry Me Chicken, here the chicken breasts are chopped up, which makes for an easier forkful. And it’s a dish that is easy enough for a weeknight but definitely fancy enough for date night.
Cheese tortellini options
Cheese tortellini is a ready-made pasta in refrigerated or frozen form. So, which kind to buy? First, look at the ingredients. It’s common practice to add breadcrumbs to stretch the cheese filling. Look for brands that only use cheese in the filling for the best taste and texture. While refrigerated tortellini is going to be the freshest option (it’s more tender and cooks very quickly), frozen works just as well. Look for a brand with a short ingredient list when possible.
How do I store leftovers?
If you have any leftovers, transfer them to an airtight container and store them in the fridge for up to 4 days. Reheat gently in an oiled nonstick skillet on low heat until warmed through. You can also freeze leftovers for up to 2 months. Just be aware that the tortellini texture may get a bit mushy when thawed (in the fridge, overnight) and reheated. Follow the same instructions as above when reheating.
Serving suggestions
Serve Marry Me Chicken tortellini with a crusty loaf of bread or Cheese Breadsticks. If you’re making this for date night, go all out and serve the adorable Caprese Skewers for an app and Tiramisu for dessert. Will it result in a proposal? I can’t make any promises, but at least you’ll have a delicious, romantic meal from start to finish! As far as options, you can make a vegetarian version of Marry Me Chicken tortellini. Simply replace the chicken breasts with eight ounces of sliced mushrooms and use a vegetable-based broth. Other options for flavors include replacing a half cup of the broth with white wine or adding some crumbled, cooked bacon to the fresh basil garnish at the end.
Marry Me Chicken Tortellini
Ingredients
- 16 ounces chicken breast cut into 1-inch cubes
- Kosher salt and black pepper to taste
- 1 1/4 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 1/2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 shallot minced
- 3 garlic cloves minced
- 1/4 cup sun-dried tomatoes roughly chopped
- 3 1/2 tablespoons tomato paste
- 2 cups chicken broth
- 1 cup heavy cream
- 16 ounces cheese tortellini
- 2 1/2 cups fresh spinach roughly chopped
- 1 teaspoon fresh lemon juice
- 1/2 cup grated Parmesan cheese
- Fresh basil chopped (for garnish)
Instructions
- In a bowl, toss the chicken cubes with kosher salt, black pepper, Italian seasoning, and smoked paprika. Then add the flour and mix to coat evenly.
- Heat the olive oil and butter in a large skillet over medium heat. Add the chicken in a single layer and cook until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- In the same skillet, add the minced shallot and garlic. Sauté until soft, about 2 minutes. Stir in the sun-dried tomatoes and tomato paste, cooking for 1 minute. Pour in the chicken broth and heavy cream, stirring well. Bring the mixture to a simmer and let it cook for 3 minutes.
- Add the tortellini, cover the skillet, and cook for about 3-5 minutes or until the tortellini are tender, stirring halfway through. Stir in the cooked chicken, spinach, lemon juice, and Parmesan cheese; cook until the spinach wilts, about 2 minutes. Adjust salt and pepper to taste and serve hot, garnished with fresh basil.
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