Marry Me Chicken Tortellini — Creamy Sun-Dried Tomato Chicken with Cheese Tortellini

Meta title: Marry Me Chicken Tortellini — Easy, Creamy Sun-Dried Tomato Pasta Recipe
Meta description: A creamy, feel-good weeknight or date-night dinner: seared chicken in a sun-dried tomato cream sauce tossed with cheese tortellini. Step-by-step recipe, tips, make-ahead and storage.

A silky, slightly spicy sun-dried tomato cream sauce meets seared chicken and pillowy cheese tortellini in this “Marry Me” inspired dish. It’s rich but simple enough for a weeknight — and fancy enough for guests.

Why you’ll love it

• Fast: ~40 minutes from start to finish.

• Comforting but bright: tangy sun-dried tomatoes + fresh herbs cut through the cream.

• One-pan sauce (pasta cooked separately) so cleanup is easy.

Recipe at a glance

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes (15 + 25 = 40)

• Servings: 4

Ingredients

For the chicken & sauce

• 4 boneless, skinless chicken breasts (about 1.5 lb / 700 g total) — or 6 small cutlets.

• Salt and black pepper, to taste.

• 1–2 tbsp all-purpose flour (optional — for a light golden crust).

• 2 tbsp olive oil.

• 1 tbsp unsalted butter.

• 1 small shallot, finely chopped (or 1/2 small onion).

• 3 garlic cloves, minced.

• 1/2 cup sun-dried tomatoes, packed in oil and roughly chopped (drain and reserve a little oil). (~70–80 g)

• 1/2 cup low-sodium chicken broth (120 ml).

• 3/4 cup heavy cream (180 ml) — or substitute half-and-half for a lighter version.

• 1/2–3/4 cup freshly grated Parmesan cheese (50–75 g).

• 1/4–1/2 tsp crushed red pepper flakes (adjust to heat preference).

• 1 tsp Italian seasoning or 1 tsp dried oregano + 1/2 tsp dried basil.

• 2 tbsp chopped fresh basil or parsley, plus extra for garnish.

• Juice of 1/2 lemon (optional, brightens the sauce).

For the tortellini

• 12–16 oz (340–450 g) fresh or refrigerated cheese tortellini (about 3/4–1 standard package) — or 300–400 g.

• Salt for pasta water.

Optional add-ins

• 2 cups fresh baby spinach (stir in at the end until wilted).

• Sliced mushrooms, cooked with the shallot.

Equipment

• Large deep skillet (10–12 inch) or sauté pan with lid.

• Large pot for pasta.

• Tongs, wooden spoon, sharp knife, cutting board.

Step-by-step directions

1. Prep the chicken. Pat chicken dry with paper towels and season both sides generously with salt and pepper. If you like a little crust, lightly dust both sides with 1–2 tbsp flour and shake off excess.

2. Cook the tortellini. Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente (usually 3–5 minutes for fresh; longer for frozen). Drain and reserve 1 cup of pasta water. Toss tortellini with a drizzle of olive oil to prevent sticking and set aside.

3. Sear the chicken. Heat 2 tbsp olive oil + 1 tbsp butter in a large skillet over medium-high heat. When shimmering, add the chicken. Cook undisturbed until golden and easily flips, about 4–5 minutes per side for average-thickness breasts (adjust for thickness). Internal temperature should reach 165°F / 74°C. Transfer chicken to a plate and tent with foil.

4. Build the sauce. Reduce heat to medium. If the pan is dry, add a tablespoon of the reserved sun-dried tomato oil or 1 tsp olive oil. Add the chopped shallot and sauté 1–2 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Stir in chopped sun-dried tomatoes and Italian seasoning; cook 1 minute.

5. Deglaze. Pour in 1/2 cup (120 ml) chicken broth and scrape up any browned bits from the pan with a wooden spoon — these add flavor. Let the broth simmer 1–2 minutes to reduce slightly.

6. Add cream & cheese. Lower heat to medium-low and stir in 3/4 cup (180 ml) heavy cream. Simmer gently 2–3 minutes, then stir in 1/2–3/4 cup grated Parmesan until melted and smooth. Add crushed red pepper flakes, lemon juice (if using), and taste for salt/pepper. If sauce seems too thin, simmer 1–2 minutes more; if too thick, loosen with reserved pasta water, 1–2 tbsp at a time.

7. Finish chicken & toss with tortellini. Return chicken to the skillet and spoon sauce over it. Simmer 3–5 minutes so flavors marry and chicken finishes. Option A: Slice chicken and toss slices with the tortellini and sauce in the pan. Option B: Add cooked tortellini to the sauce, stir gently, and serve with whole or sliced chicken on top. Stir in fresh basil (or parsley) and spinach if using, until wilted.

8. Serve. Plate tortellini topped with chicken, extra grated Parmesan and more chopped basil. Finish with a drizzle of good olive oil or reserved sun-dried tomato oil for shine.

Tips & troubleshooting

• Don’t overcrowd the pan when searing chicken. Work in batches if needed for a good crust.

• Use jarred sun-dried tomatoes in oil for the most flavor; reserve a bit of the oil for cooking. If using dry sun-dried tomatoes, rehydrate in hot water for 10 minutes.

• Sauce too thin? Simmer longer, or whisk 1 tsp cornstarch with 1 tbsp cold water and stir in.

• Sauce too thick? Add reserved pasta water or extra chicken broth to reach desired consistency.

• No heavy cream? Use a mix of half-and-half + 1 tbsp butter, but sauce will be lighter and less stable.

Variations

• Low-carb: Serve over sautéed zucchini ribbons or spiralized zucchini.

• Vegetarian: Swap chicken for roasted cauliflower and use vegetable stock. Add more mushrooms and spinach.

• Spicy: Increase red pepper flakes or add a pinch of cayenne.

• Cheese swap: Use Pecorino Romano for a saltier bite.

Make-ahead, storage & reheating

• Make-ahead: Sauce can be made 1–2 days ahead; store separately from tortellini if possible. Reheat gently on low, adding a splash of broth to loosen.

• Refrigerate: Store leftovers in airtight containers up to 3 days.

• Freeze: Sauce freezes well (without tortellini) for up to 3 months. Thaw overnight and reheat gently. Cooked tortellini can get soft when frozen — cook fresh if possible.

FAQ

Q: Can I use frozen tortellini?
A: Yes — cook from frozen per package directions (add a minute or two to boil time).

Q: Can I make this dairy-free?
A: Use coconut cream or a dairy-free cream alternative and a vegan Parmesan substitute. Flavor will be different but still tasty.

Q: How can I make this for two?
A: Halve ingredients or make full recipe and enjoy leftovers (it reheats well).

Approximate nutrition (per serving)

• Estimate: ~650–850 kcal per serving depending on tortellini portion size, cream, and cheese. (This is an estimate — adjust for ingredients and portions.)

enjoy!