Marry Me Chicken Tortellini is a marriage of flavors. The hallmark of this dish is the irresistible creamy tomato-infused sauce, with garlic and herbs, paired with tender seared chicken and pillow-like pockets of cheese tortellini.
This family-favorite recipe is straightforward and will become a go-to for busy weeknights. Furthermore, it's impressive enough to rise to the occasion when a last-minute gathering arises.
Legend has it that this cozy comfort food is so good that it might incite someone to propose marriage to you after tasting it ♥️
Having a great pasta recipe at the ready will save the day. Pasta is loved by kids and adults alike. Try my marinara sauce or my marinara sauce with Italian sausage for more quick dinners.
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Ingredients
Here is a summary of the ingredients you'll need to make Marry Me Chicken Tortellini:
Ingredient Notes
- Tortellini: I used fresh cheese tortellini. Fresh pasta is found in the refrigerated section of most grocery stores.
- Passata: This is a type of tomato sauce or tomato purée made from fresh ripe tomatoes that are strained to remove the skins and seeds of the tomato.
- 35% cooking cream: Cooking cream is designed to be more stable when heated, and when incorporating acidic ingredients into a recipe, it is less likely to curdle or separate.
- Sundried tomatoes: I used packaged sundried tomatoes for this recipe. This type is usually found in the produce section of the grocery store. They also come sold in jars packed in oil. Either variation will do.
- Tomato paste: I recommend purchasing tomato paste sold in a tube versus the tomato paste sold in a can. It's very convenient to keep in the refrigerator when all you need is a small amount for a recipe.
See the recipe card below for all the ingredients and measurements.
Substitutions & Variations
- Chicken breasts: Substitute trimmed chicken thighs. This would also be more economical.
- Tortellini: Try ricotta and spinach or sausage tortellini instead of cheese as a variation. You can also use frozen tortellini, but you will have to give yourself more time as they'll take a little longer to cook than the fresh.
- Passata: Substitute with tomato sauce. Double-check the ingredient list and ensure the sauce contains only tomatoes and salt. Many have sugar as well as other ingredients, such as spices. You'll want to avoid these types of tomato sauces for this recipe.
- 35% cooking cream: 15% cooking cream can be substituted. As mentioned above, purchasing a 'cooking cream' is important, as these types of cream are better suited for high-temperature cooking.
- Sundried tomatoes: Substitute with sundried tomatoes packed in oil. My tip would be to dap them between paper towels to remove the excess oil.
- Chicken broth: Substitute with vegetable broth. Or, if you'd like to add white wine to the dish, instead of 1 cup of broth, substitute with ¼ cup of white wine and ¾ cup of chicken or vegetable broth.
- Fresh basil: Substitute with Italian flat-leaf parsley for that beautiful pop of color and fresh taste.
How to Make Marry Me Chicken Tortellini
Step-by-step-Instructions
This easy-to-make dish combines two family favorites; pasta and chicken.
Make chicken seasoning. In a small bowl, combine cornstarch, paprika, and salt.
Coat chicken. In a medium bowl, toss chicken with seasoning and set aside.
Heat pan. Heat olive oil in a 3.5-quart braiser or equivalent pan over medium heat. Allow the pan to heat for 2 minutes before adding the chicken.
Cook chicken. Sauté the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. This should take 8-10 minutes.
Remove chicken from pan. Once the chicken is cooked, remove it to a plate and set aside.
Cook garlic. Reduce the heat to medium-low, add olive oil as needed, and sauté the garlic until fragrant, about 30 seconds.
Deglaze pan. Add the chicken broth to the pan and increase the heat to medium. Scrape the bottom of the pan with your wooden spoon to release all the golden bits. This should take 5 minutes.
Cook tortellini. Bring a large pot of water to a boil and cook tortellini according to package directions.
Add remaining ingredients except for chicken, tortellini, spinach, and basil. Add tomato paste, passata, cream, sundried tomatoes, oregano, salt, and chili flakes to the pan. Stir to combine and bring the sauce to a boil.
Simmer. Lower the heat once the sauce reaches a boil and simmer for 5-8 minutes. Stir occasionally.
Add cooked chicken. Add the cooked chicken to the sauce, and stir to coat.
Add tortellini. Add the cooked tortellini to the pan, and stir to coat.
Add spinach and basil. Add spinach and basil and stir well to incorporate all the ingredients.
Serve. Divide into bowls, and serve with grated Parmigiano-Reggiano or Pecorino Romano cheese.
Secrets for Success
- Don't overcook the chicken. Use an instant-read thermometer and cook to an internal temperature of 165 degrees Fahrenheit.
- Buy cream specifically formulated for high-temperature cooking. It will usually say 'cooking cream' on the package.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing.
- Reheating: This dish is best eaten right away, though leftovers heat up well in the microwave. Simply portion into bowls and microwave for 1 ½ minutes-2 minutes.
Recipe FAQs
Marry Me Chicken is a popular dish that features chicken breasts cooked in a creamy tomato sauce with garlic, sundried tomatoes, and herbs. Marry Me Chicken Tortellini goes one step further and incorporates pasta into the dish.
It's called Marry Me Chicken because it's so good it might persuade someone to propose marriage! It's essentially a fun and whimsical way to highlight the dish's appeal and the impact it might have on those who taste it.
📖 Recipe Card
Marry Me Chicken Tortellini
Equipment
- small bowl
- whisk
- medium bowl
- tongs
- 3.5-quart braiser
- wooden spoon
- measuring cups and spoons
- chef's knife
- silicone spatula
- large pot
- colander
Ingredients
Chicken Seasoning
- 2 tablespoons cornstarch
- 1 teaspoon sweet paprika
- ¼ teaspoon coarse sea salt
Chicken & Sauce
- 2 tablespoons extra-virgin olive oil, plus a bit more when sautéeing the garlic
- 3 (6.5 ounce each) boneless chicken breasts, cut into bite-sized pieces
- 3 garlic cloves, finely minced
- 1 tablespoon tomato paste
- ¼ cup passata
- 1 cup unsalted chicken broth
- 1 cup 35% cooking cream
- ½ cup sundried tomatoes, roughly chopped
- 1 teaspoon dried oregano
- ¼ teaspoon coarse sea salt
- ¼ teaspoon red chili flakes
Tortellini & Greens
- 21 ounces fresh cheese tortellini, usually in the refrigerated section of the grocery store
- 2 cups fresh spinach, washed and roughly chopped
- ¼ cup fresh basil, washed and roughly chopped
Optional Garnish
- grated Parmigiano-Reggiano or Pecorino Romano cheese
Instructions
- Make chicken seasoning. In a small bowl, combine cornstarch, paprika, and salt.2 tablespoons cornstarch, 1 teaspoon sweet paprika, ¼ teaspoon coarse sea salt
- Coat chicken. In a medium bowl, toss chicken with seasoning and set aside.3 (6.5 ounce each) boneless chicken breasts
- Heat pan. Heat olive oil in a 3.5-quart braiser or equivalent pan over medium heat. Allow the pan to heat for 2 minutes before adding the chicken.2 tablespoons extra-virgin olive oil
- Cook chicken. Sauté the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. This should take 8-10 minutes.
- Remove chicken from pan. Once the chicken is cooked, remove it to a plate and set aside.
- Cook garlic. Reduce the heat to medium-low, add olive oil as needed, and sauté the garlic until fragrant, about 30 seconds.3 garlic cloves
- Deglaze pan. Add the chicken broth to the pan and increase the heat to medium. Scrape the bottom of the pan with your wooden spoon to release all the golden bits. This should take 5 minutes.1 cup unsalted chicken broth
- Cook tortellini. Bring a large pot of water to a boil and cook tortellini according to package directions.21 ounces fresh cheese tortellini
- Add remaining ingredients except for chicken, tortellini, spinach, and basil. Add tomato paste, passata, cream, sundried tomatoes, oregano, salt, and chili flakes to the pan. Stir to combine and bring the sauce to a boil.1 tablespoon tomato paste, ¼ cup passata, 1 cup 35% cooking cream, ½ cup sundried tomatoes, 1 teaspoon dried oregano, ¼ teaspoon coarse sea salt, ¼ teaspoon red chili flakes
- Simmer. Lower the heat once the sauce reaches a boil and simmer for 5-8 minutes. Stir occasionally.
- Add cooked chicken. Add the cooked chicken to the sauce, and stir to coat.
- Add tortellini. Add the cooked tortellini to the pan, and stir to coat.
- Add spinach and basil. Add spinach and basil and stir well to incorporate all the ingredients.2 cups fresh spinach, ¼ cup fresh basil
- Serve. Divide into bowls, and serve with grated Parmigiano-Reggiano or Pecorino Romano cheese.
Linda Ross says
This was a fantastic combination, my family and I enjoyed this recipe very much.
Donna Poirier says
Thank you 🙂