Pin There's something about the way cream catches light in a skillet that makes you feel like a real cook, and this Marry Me Chicken Tortellini does exactly that. I discovered it on a Tuesday evening when I had fancy ingredients but zero energy for complexity, and somehow it became the dish I make when I want to feel like I'm doing something impressive without the stress. The sun-dried tomatoes give it this deep, almost wine-like richness, and the chicken turns out so tender it practically melts into the sauce. It's become my answer to "what do we make tonight?" when there's someone I want to impress or when I just need dinner to feel like an occasion.
I made this for my neighbor Sarah who was going through a rough week, and watching her face when she tasted it—like she'd forgotten that food could be both comforting and luxurious at the same time—made me understand why it's called "Marry Me" chicken. She asked for the recipe three times before she left, and I realized then that the best meals are the ones that remind people they're worth taking care of.
Ingredients
- Boneless, skinless chicken breasts: Pat them dry before seasoning; moisture is your enemy for getting that golden crust that makes people pause mid-bite.
- Cheese tortellini: Store-bought is completely fine and honestly saves you from the mess of rolling—the sauce carries all the flavor anyway.
- Sun-dried tomatoes in oil: These are the secret weapon; they taste like concentrated sunshine and garlic memories, so don't skip them or swap them for regular tomatoes.
- Heavy cream: This isn't the time to be timid with richness; it's what makes the sauce coat every piece like velvet.
- Parmesan cheese: Freshly grated if you have the patience, but pre-grated works if you stir quickly so it doesn't clump.
- Garlic: Mince it fine so it spreads through the butter evenly and doesn't leave sharp bits that surprise your guests.
Instructions
- Boil the pasta first:
- Get your salted water absolutely rolling and drop in the tortellini; it'll cook faster than you think, usually 3–4 minutes if it's fresh or according to the package. Drain it but keep some starchy water nearby—you'll thank yourself later if the sauce needs thinning.
- Season and sear the chicken:
- Pat those breasts dry with paper towels, then season generously with salt, pepper, and paprika. Heat oil until it shimmers, then lay the chicken in with confidence; you'll hear that satisfying sizzle that means the crust is forming. Don't move it around; let it sit for 5–6 minutes so it gets golden and crusty on the outside.
- Build the sauce foundation:
- Once the chicken rests on a plate, melt butter in the same skillet and add minced garlic, letting it soften for just a minute until it smells like someone's cooking something important. The browned bits left from the chicken are liquid gold; don't wash them away.
- Add the sun-dried tomatoes:
- Stir them in with the garlic, then add Italian herbs and red pepper flakes if you like heat. Let it cook for a minute so the flavors wake up and start talking to each other.
- Combine broth, cream, and cheese:
- Pour in broth and scrape up those caramelized bits, then pour in the cream slowly while stirring. The Parmesan goes in last, and you want to stir just until it's melted and the sauce is smooth and glossy—don't let it boil hard or it'll break.
- Bring it all together:
- Slice the rested chicken thinly, then add it back along with the tortellini. Toss gently for a minute so everything gets coated in that creamy, golden sauce. Taste and adjust salt and pepper because you're almost done.
- Finish and serve:
- Sprinkle with fresh basil and extra Parmesan, then serve immediately while the sauce is still warm and clinging to everything.
Pin The first time I made this for my partner, he went quiet mid-bite, and I knew I'd found something special. That moment when a dish becomes more than sustenance—when it becomes a reason to linger at the table and talk longer than usual—that's what this recipe delivers.
Timing It Right
Everything about this dish is designed to happen at the same moment, so read through the steps before you start cooking. I usually get the pasta water boiling first while I'm prepping the chicken and sauce ingredients, then the chicken sears while the tortellini cooks, and the sauce comes together in the five minutes while you're slicing the chicken. It sounds like juggling, but once you've done it once, it flows naturally and feels almost meditative.
The Sun-Dried Tomato Secret
Those little wrinkled tomatoes are what make people ask if you used some fancy ingredient they've never heard of. They're concentrated tomato flavor—no water, just essence—and they give the sauce a depth that fresh tomatoes can't match. If you have sun-dried tomatoes packed in oil, use that oil too; it's flavored with garlic and herbs and shouldn't be wasted. The beauty of them is that they're already soft, so they disappear into the sauce and become something bigger than themselves.
Making It Your Own
This is a frame, not a prison, so play with it. I've added a splash of white wine after the garlic, which deepens the whole thing, and sometimes I'll add a pinch of nutmeg to the cream because it reminds me of Italian grandmothers cooking. You can use rotisserie chicken if you're short on time, add fresh spinach if you want vegetables, or even use vodka in place of some of the broth if you're feeling bold. The core of it—cream, sun-dried tomatoes, cheese, and tender chicken—is solid enough to hold whatever you add.
- A splash of balsamic vinegar at the end brightens everything if you find it too rich.
- Fresh thyme stirred in at the very end adds an herbaceous note that elevates it further.
- If you have it, a small handful of pine nuts toasted in a dry pan and scattered on top adds a subtle crunch.
Pin This is the kind of recipe that proves you don't need hours or a long ingredient list to make something memorable. Make it, feed someone you care about, and let the simplicity and richness of it speak for itself.
Recipe Q&A
- → How should I cook the chicken for best results?
Pat the chicken dry and season well. Sear in olive oil over medium-high heat until golden brown and cooked through, about 5–6 minutes per side. Let it rest before slicing thinly.
- → Can I use homemade tortellini instead of store-bought?
Absolutely. Homemade tortellini can enhance the dish's freshness, just adjust cooking time according to their size and thickness.
- → What is the role of sun-dried tomatoes in the sauce?
Sun-dried tomatoes add a rich, tangy depth and concentrated flavor that complements the creamy sauce and tender chicken.
- → Is there an alternative to chicken broth?
Vegetable broth can be used as a substitute for a lighter or vegetarian-friendly version, maintaining moisture and flavor in the sauce.
- → How can I make the sauce spicier?
Increase the amount of red pepper flakes or add a pinch of freshly ground black pepper for additional heat.
- → What wine pairs well with this dish?
Crisp Chardonnay or Pinot Grigio complements the creamy sauce and bright tomato notes beautifully.