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This Marry Me Chicken Tortellini brings together plump cheese tortellini, juicy chicken, and a creamy sun-dried tomato sauce for an utterly comforting dinner that wins over even picky eaters. There is something magical about the way the tangy sun-dried tomatoes and the rich cream cling to every bite. This is one of those recipes that always gets asked for at gatherings and cannot fail to impress—even if it is just a regular Tuesday night.
The first time I made this was for a special anniversary dinner because I wanted something cozy and impressive. My husband still requests it any time he wants a meal that feels like a hug.
Ingredients
- Cheese tortellini: Delivers a satisfying bite with creamy cheese filling. Go for frozen tortellini for the best texture and convenience.
- Boneless skinless chicken breasts: Stay tender when cooked correctly. Choose breasts that feel firm and moist for juiciness.
- Olive oil: Helps seal in the chicken’s moisture. Use good extra virgin oil for flavor.
- Black pepper and Italian seasoning: Layer in subtle herby notes. Freshly cracked pepper and authentic Italian spice blends do wonders.
- Paprika: Brings color and mild warmth. Look for vibrant red paprika for the freshest taste.
- Butter: Creates the foundation of the silky sauce. Use unsalted for easier flavor control.
- Sun-dried tomatoes: Provide sweet tang and chew. Seek out tomatoes packed in oil for superior flavor and texture.
- Garlic: Infuses depth. Fresh garlic cloves that feel firm and heavy work best.
- Low-sodium chicken broth: Enhances the sauce without overpowering saltiness. Choose a broth that is clear and smells savory.
- Heavy cream: Gives luxurious body. Opt for cream with no additives for clean richness.
- Parmesan cheese: Melts to thicken the sauce and add nutty depth. Buy a wedge and grate it yourself for the best flavor.
- Baby spinach: Adds fresh color and subtle earthiness. Look for firm, crisp leaves.
- Fresh parsley and extra parmesan: Perfect for finishing with bright herbal and nutty notes.
Step-by-Step Instructions
- Season the Chicken:
- Coat chicken pieces evenly with black pepper Italian seasoning and paprika. This ensures each piece absorbs flavor and cooks up golden.
- Brown the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about six to eight minutes stirring every couple of minutes so all sides brown and the inside cooks through. You want a little crust on the pieces. Remove and set aside.
- Build the Flavor Base:
- Reduce heat to medium-low. Add butter to the same skillet and let it melt fully. Stir in minced garlic and thinly sliced sun-dried tomatoes. Sauté for about thirty seconds until the garlic is fragrant but not browned. The tomatoes will soften and perfume the oil.
- Make the Cream Sauce:
- Pour in chicken broth and heavy cream slowly. Add Italian seasoning black pepper and paprika. Whisk all together constantly as it heats so nothing separates or scorches. When the sauce starts to barely bubble around the edges begin whisking in the parmesan cheese a little at a time until smooth and fully melted.
- Simmer and Combine:
- Return cooked chicken pieces to the skillet. Add in chopped spinach and the frozen tortellini. Fold everything together so the tortellini heats through the spinach wilts and the chicken stays juicy. Keep it at a gentle simmer and stir gently for about five minutes. The sauce will thicken and coat everything.
- Finish and Serve:
- Take the skillet off heat. Add fresh chopped parsley and more parmesan right on top if you like. Let it rest a minute or so to intensify the flavors then serve immediately while piping hot.
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My favorite part is always the sun-dried tomatoes. They add that punchy brightness just when the sauce gets super creamy. Last Christmas my cousin swore she could not stop dipping bread into the leftover sauce straight from the pan and honestly I do the same every time.
Storage Tips
Once cooled store leftovers in an airtight container in the fridge. They will keep well for up to three days. Reheat gently over low heat with a splash of milk or broth to loosen the sauce if needed. The tortellini may absorb some sauce but it still tastes rich and satisfying.
Ingredient Substitutions
Chicken thighs are a wonderful alternative if you prefer dark meat—just cook them until no pink remains. For a vegetarian twist you can skip the chicken entirely and double up on tortellini and spinach. If you do not have heavy cream half and half will work but make sure to simmer a bit longer for thickness.
Serving Suggestions
I love serving this alongside crusty bread to scoop up extra sauce and a simply dressed green salad. For added color top with roasted cherry tomatoes or a sprinkle of chili flakes for heat. It is also excellent warm or at room temp for picnics.
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Cultural and Historical Context
Marry Me Chicken got its name because it is said to be so delicious someone might propose after tasting it. The addition of tortellini in this version makes it even more welcoming and hearty giving a nod to classic Italian comfort food. I think this mash-up celebrates the best of both Italian and American home-style cooking.
Recipe FAQs
- → How can I prevent the tortellini from becoming too soft?
Add the frozen tortellini just before simmering and cook only until heated through; avoid overcooking for best texture.
- → Can I use fresh tortellini instead of frozen?
Yes, fresh tortellini can be used but will cook more quickly, so monitor closely and adjust the simmer time accordingly.
- → Is there a substitute for sun-dried tomatoes?
Chopped roasted red peppers or a handful of cherry tomatoes can provide a similar tangy sweetness to the sauce.
- → What is the best way to reheat leftovers?
Reheat gently on the stovetop over low heat, adding a splash of milk or chicken broth to loosen the sauce as needed.
- → Can I prepare components in advance?
Absolutely, cook the chicken and prepare the sauce ahead of time, then combine with tortellini and spinach when ready to serve.
- → How do I make this dish spicier?
Add a pinch of red pepper flakes when sautéing the garlic and sun-dried tomatoes for gentle heat throughout the sauce.