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Get ready for some serious comfort. This Marry Me Chicken Tortellini brings cheesy tortellini, juicy chunks of chicken, and a dreamy sun-dried tomato cream together for a dinner that'll have you going back for seconds. It's wild how the bright tomatoes and rich sauce hug every little piece. Friends keep begging me for this dish, and honestly, it never fails—whether it's Tuesday or a house full of hungry guests.
I whipped this up the first time for an anniversary at home. Wanted something that felt warm and a little extra. My husband still asks for it whenever he needs comfort on a plate.
Irresistible Ingredients
- Fresh parsley and a sprinkle of extra parmesan: Throw these on at the end for a green kick and lots of extra flavor.
- Baby spinach: Toss in for a pop of color and earthiness. Pick crisp, happy leaves.
- Parmesan cheese: Melts right in and makes the sauce so velvety. Grate your own for the dreamiest texture.
- Heavy cream: Makes the sauce rich and thick. Plain cream works best.
- Low-sodium chicken broth: Adds a savory base without turning it way too salty.
- Garlic: Gives everything a deeper flavor. Go for fresh cloves that feel weighty and firm.
- Sun-dried tomatoes: Sweet, chewy, and tangy. Oil-packed tomatoes taste the most intense.
- Butter: The base of that creamy goodness. Go with unsalted so you can control how salty things get.
- Paprika: For a pop of color and just a gentle warm flavor. The brighter red the better.
- Black pepper and Italian seasoning: Help layer in herby flavors. Fresh pepper and real Italian blends are so worth it.
- Olive oil: Locks in chicken’s juices. Good extra virgin oil adds loads of flavor.
- Boneless skinless chicken breasts: Get super juicy when cooked just right. Look for pieces that feel plump and moist.
- Cheese tortellini: Plump little pasta filled with creamy cheese. Frozen ones hold up the best and are easy to grab from the store.
Easy Step-by-Step Directions
- Wrap It Up:
- Turn off the heat. Scatter some chopped parsley and a bunch more parmesan on top if you’re feeling fancy. Let it sit for a minute so the sauce gets really silky. Serve hot and enjoy every bite!
- Simmer and Toss Together:
- Add the chicken back to your skillet. Dump in the spinach and frozen tortellini too. Gently fold everything so the greens wilt, pasta heats through, and chicken gets cozy in the sauce. Keep it bubbling softly for around five minutes to thicken everything up.
- Time to Get Saucy:
- Slowly pour in the broth and the cream. Toss in Italian seasoning, a pinch more pepper, and paprika. Whisk like crazy so the sauce stays smooth and doesn’t scorch. As you see bubbles at the edge, sprinkle in parmesan in little handfuls and keep mixing until it’s melted and super smooth.
- Build That Flavor:
- Turn the heat down to medium-low. Drop the butter in and let it melt. Mix in chopped garlic and sliced sun-dried tomatoes. Cook for half a minute—just let it smell amazing but don’t brown anything. The tomatoes will get soft and spread their flavor.
- Get the Chicken Sizzling:
- Crank a big skillet to medium-high and pour in some olive oil. Throw in your seasoned chicken and cook for six to eight minutes, stirring now and then, until every side’s golden and the middle isn’t pink. Take them out and set aside.
- Prep Your Chicken:
- Sprinkle the chicken with plenty of paprika, Italian seasoning, and pepper. Rub it in so every single piece is covered with flavor. This makes sure the chicken will taste great once cooked.
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I’m all about the sun-dried tomatoes here. They just cut through the creamy sauce in the best way. Last Christmas my cousin wouldn’t give the pan back—she kept sopping up the extra sauce with bread, and I totally get it because I do that too.
Easy Storage Ideas
Once it's not hot anymore, pop leftovers into a sealed container and toss in the fridge—they stay tasty for around three days. Warm them back up gently over low heat; if the sauce gets too thick, just splash in a little milk or stock. The pasta might soak up some of that goodness, but it stays comforting and rich.
Swaps and Substitutes
If you’re into dark meat, go for chicken thighs—just cook them through until they aren’t pink. Love a meatless meal? Skip the chicken, double up on tortellini and spinach, and it’s just as good. Only have half-and-half instead of cream? No problem—just simmer a bit longer to get it nice and thick.
Creative Serving Ideas
I usually toss this next to a big slice of crusty bread for scooping up every bit of sauce, plus a fresh salad with just a hint of lemon. For some zing, top with roasted cherry tomatoes or a bump of chili flakes. It’s delicious served warm or at room temp—perfect picnic food if you ask me.
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Story Behind the Dish
People call it Marry Me Chicken because it’s supposed to be so good, somebody might propose after the first bite. Adding tortellini just makes it homier and extra filling. Feels like classic Italian comfort with an American twist to me, and it brings the best of both worlds to the table.
Frequently Asked Questions
- → How can I keep tortellini from turning mushy?
Only toss the frozen tortellini in before you simmer. Warm it through but don't overdo it.
- → Can I use fresh tortellini instead of frozen?
You can swap in fresh tortellini, but it'll cook even faster. Just keep an eye on it and don't leave it in too long.
- → What can I swap for sun-dried tomatoes?
Roasted red peppers chopped up or a handful of sweet cherry tomatoes both bring a juicy, tangy kick too.
- → What's the easiest way to warm up leftovers?
Gently warm on the stove over low heat. Add a splash of milk or broth to get that sauce creamy again if you need it.
- → Can I get a head start on prep?
Sure thing, cook the chicken and sauce ahead. When you're ready, just add the tortellini and spinach and heat it all up.
- → How do I make it spicier?
Throw in a pinch of chili flakes while cooking your garlic and tomatoes to bring on some heat.