Marry Me Chicken Tortellini: A Dish Worth Proposing Over

Have you ever tasted something so delicious that you wanted to propose on the spot? That’s exactly the sentiment behind today’s recipe! I’m excited to share my take on Marry Me Chicken Tortellini, a dish that combines two beloved comfort foods into one irresistible meal. This creamy, flavorful pasta dish has earned its romantic name for good reason – it’s simply that good.

The first time I made this for a dinner party, three of my guests asked for the recipe before dessert was even served. One friend jokingly said her boyfriend needed to learn how to make it immediately if he wanted to take their relationship to the next level! While I can’t promise marriage proposals, I can guarantee this dish will impress anyone lucky enough to try it.

What Makes This Dish Special

Marry Me Chicken Tortellini combines the rich, sun-dried tomato cream sauce of traditional “Marry Me Chicken” with pillowy cheese tortellini instead of serving the chicken over regular pasta. The result is a luxurious meal that feels special enough for celebrations yet simple enough for weeknight cooking.

The dish gets its name from the original “Marry Me Chicken” recipe that went viral several years ago. Legend has it that the chicken is so delicious, it has inspired marriage proposals! By adding cheese-filled tortellini to the mix, I’ve created an even more indulgent version that’s perfect for date nights, special occasions, or anytime you want to show someone you care through food.

Ingredients You’ll Need

For this spectacular dish, gather these ingredients:

For the Chicken:

• 1½ pounds boneless, skinless chicken breasts (about 3 medium breasts)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 3 tablespoons olive oil
• ½ cup all-purpose flour (for dredging)

For the Sauce:

• 3 cloves garlic, minced
• 1 tablespoon butter
• ¾ cup chicken broth
• 1 cup heavy cream
• ½ cup sun-dried tomatoes in oil, drained and chopped
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (adjust to taste)
• ½ cup freshly grated Parmesan cheese
• ¼ cup fresh basil, chopped (plus more for garnish)

For the Pasta:

• 20 ounces refrigerated cheese tortellini
• Salt for pasta water

Kitchen Equipment Required

Before we start cooking, make sure you have these tools on hand:

• Large skillet or sauté pan
• Large pot for cooking pasta
• Cutting board and sharp knife
• Measuring cups and spoons
• Tongs for handling chicken
• Wooden spoon or spatula
• Cheese grater (if using block Parmesan)
• Colander for draining pasta

Step-by-Step Instructions

Preparing the Chicken

1. Start by slicing each chicken breast horizontally through the middle to create thinner cutlets. This helps them cook more quickly and evenly.
2. In a small bowl, combine salt, pepper, Italian seasoning, and garlic powder.
3. Season both sides of each chicken cutlet with the spice mixture.
4. Place flour in a shallow dish. Dredge each seasoned chicken cutlet in flour, shaking off any excess.
5. Heat olive oil in a large skillet over medium-high heat.
6. Add the chicken cutlets to the hot skillet, being careful not to overcrowd the pan (work in batches if necessary).
7. Cook for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a plate and cover loosely with foil to keep warm.

Making the Sauce

1. In the same skillet (don’t clean it!), reduce heat to medium and add butter.
2. Once the butter has melted, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Pour in the chicken broth, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan.
4. Add heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir to combine.
5. Bring the sauce to a gentle simmer and cook for 5-7 minutes until it begins to thicken slightly.
6. Reduce heat to low and stir in the grated Parmesan cheese until melted and smooth.
7. Fold in the chopped fresh basil.

Preparing the Tortellini & Combining the Dish

1. While making the sauce, bring a large pot of generously salted water to a boil.
2. Cook the tortellini according to package directions until al dente (usually just 3-4 minutes for refrigerated tortellini).
3. Reserve ½ cup of pasta water before draining the tortellini.
4. Slice the reserved chicken into strips or bite-sized pieces.
5. Add the drained tortellini directly to the skillet with the sauce, gently tossing to coat. If the sauce seems too thick, add a splash of the reserved pasta water.
6. Nestle the sliced chicken pieces into the tortellini and sauce.
7. Allow everything to simmer together for 1-2 minutes so the flavors can meld.
8. Garnish with additional fresh basil and a sprinkle of grated Parmesan before serving.

Nutritional Information

To help you plan your meal, here’s the approximate nutritional breakdown per serving (based on 6 servings):

Variations to Try

One of the things I love about this recipe is how versatile it is. Here are some delicious variations to consider:

Protein Options

• Substitute chicken thighs for breasts for even juicier results
• Use shrimp instead of chicken for a seafood twist
• Make it vegetarian by omitting the chicken and adding mushrooms

Pasta Alternatives

• Try spinach tortellini for added color and nutrients
• Use mushroom-filled tortellini for an earthy flavor profile
• Substitute ravioli for tortellini if that’s what you have on hand

Sauce Adjustments

• Add 1/4 cup of white wine to the sauce for extra depth
• Mix in 2 tablespoons of pesto for a basil boost
• Stir in 1/2 cup of mascarpone cheese for an ultra-creamy finish

Make-Ahead and Storage Tips

Make-Ahead Options: I’ve found that preparing components in advance can make dinner assembly much quicker. Here’s what works well:

• Slice and season the chicken up to 24 hours ahead, storing it covered in the refrigerator.
• Chop the sun-dried tomatoes and garlic a day in advance.
• The entire dish can be fully prepared up to 2 days ahead and refrigerated in an airtight container.

Storage Guidelines:

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: While you can freeze this dish, the cream sauce may separate slightly upon thawing. Freeze in a freezer-safe container for up to 1 month.

Reheating Instructions:

• Microwave: Heat individual portions on 70% power for 2-3 minutes, stirring halfway through.
• Stovetop: Reheat in a skillet over medium-low heat, adding a splash of cream or chicken broth to refresh the sauce.
• Oven: Cover with foil and heat at 325°F for about 20 minutes until warmed through.

Serving Suggestions

To create a complete meal experience, here are my favorite ways to serve Marry Me Chicken Tortellini:

Side Dishes:

• Garlic bread or crusty Italian bread for soaking up the delicious sauce
• Simple green salad with balsamic vinaigrette
• Roasted asparagus or broccolini
• Sautéed spinach with garlic

Beverage Pairings:

• Sparkling water with lemon
• Iced tea with fresh mint
• Italian soda
• Cranberry spritzer

Dessert Recommendations:

• Tiramisu for an Italian-themed finale
• Fresh berries with whipped cream
• Lemon sorbet for a palate cleanser
• Classic vanilla panna cotta

Common Mistakes to Avoid

In my years of making this dish, I’ve learned a few lessons the hard way. Here are some pitfalls to watch out for:

1. Overcooking the chicken: Chicken breasts can quickly become dry. Cook just until they reach 165°F and no longer.
2. Boiling the cream sauce: If your sauce gets too hot, it may break or curdle. Keep it at a gentle simmer.
3. Overcooking the tortellini: Fresh tortellini cooks very quickly. Test it frequently and drain as soon as it’s al dente.
4. Skipping the dredging step: The light flour coating on the chicken helps it brown beautifully and contributes to thickening the sauce.
5. Not seasoning the pasta water: Always add salt to your pasta water—it’s your only chance to season the tortellini itself.
6. Rushing the sauce reduction: Allow your sauce adequate time to reduce and thicken for the best flavor development.
7. Using pre-grated cheese: Pre-packaged grated Parmesan often contains anti-caking agents that can prevent smooth melting. Grate your own for best results.

The Story Behind Marry Me Chicken

I first encountered a version of this recipe at a friend’s dinner party several years ago. After one bite, I understood the name completely! The original “Marry Me Chicken” became popular on food blogs around 2018 and featured chicken breasts in a creamy sun-dried tomato sauce typically served over pasta.

The exact origin story varies, but most agree it evolved from similar Italian-American dishes featuring cream, sun-dried tomatoes, and herbs. Some say it earned its name when a woman served it to her boyfriend, who proposed shortly after tasting it. Others claim it was a magazine recipe titled to suggest it was delicious enough to prompt a proposal.

My twist of incorporating cheese tortellini directly into the dish came from a busy weeknight when I wanted to streamline the cooking process. The combination was so successful that it’s now my preferred way to prepare this crowd-pleaser!

Health-Conscious Modifications

While this dish is decidedly indulgent, there are ways to make it a bit lighter if you’re watching your caloric intake:

1. Reduce the cream: Substitute half the heavy cream with half-and-half or whole milk.
2. Lighten up the cheese: Use 1/4 cup of Parmesan instead of 1/2 cup.
3. Increase the vegetables: Add spinach, bell peppers, or mushrooms to incorporate more nutrients.
4. Control portions: Serve with a large salad and smaller pasta portions.
5. Pasta alternatives: Some brands offer high-protein or whole wheat tortellini that provide more fiber.

Remember, though, that some recipes are worth enjoying in their full glory occasionally—this might be one of them!

FAQ: Your Questions Answered

Q: Can I make this dish vegetarian? A: Absolutely! Substitute the chicken with portobello mushrooms, sliced and sautéed until golden. Use vegetable broth instead of chicken broth. The sun-dried tomato cream sauce works beautifully with the mushrooms and cheese tortellini.

Q: I don’t have sun-dried tomatoes. Can I substitute something else? A: If you can’t find sun-dried tomatoes, you can use 2 tablespoons of tomato paste plus 1/4 cup finely diced roasted red peppers. This won’t give you the exact same flavor, but it will provide similar depth and sweetness.

Q: Can I use milk instead of heavy cream? A: While heavy cream produces the richest results, you can substitute half-and-half with decent results. Whole milk will work in a pinch but will produce a thinner sauce that may need additional thickening with a teaspoon of cornstarch mixed with cold water.

Q: Is there a way to make this gluten-free? A: Yes! Use gluten-free tortellini (available at many specialty stores) and substitute the all-purpose flour with a gluten-free flour blend when dredging the chicken.

Q: How spicy is this dish with the red pepper flakes? A: With 1/2 teaspoon of red pepper flakes, the dish has a mild warmth rather than significant heat. For a spicier version, increase to 1 teaspoon. To make it kid-friendly, reduce to 1/4 teaspoon or omit entirely.

Q: Can I use frozen tortellini? A: Yes! Frozen tortellini works perfectly in this recipe. Just follow the package cooking instructions, which typically require a slightly longer cooking time than refrigerated tortellini.

Q: How do I know when the chicken is done cooking? A: The most reliable method is using an instant-read thermometer, which should register 165°F when inserted into the thickest part of the chicken. Visually, the chicken should be golden brown on the outside with no pink inside.

Q: My sauce split and looks grainy. Can I fix it? A: If your sauce breaks, try removing it from the heat and whisking in 1-2 tablespoons of cold heavy cream. Alternatively, you can blend it briefly with an immersion blender to re-emulsify the sauce.

Why This Recipe Works

What makes this Marry Me Chicken Tortellini recipe so special is the perfect balance of flavors and textures. The sun-dried tomatoes provide sweet, tangy notes that complement the rich cream and savory chicken beautifully. The cheese-filled tortellini adds another dimension compared to plain pasta, creating little pockets of flavor in every bite.

The technique of dredging the chicken in flour before searing not only creates a wonderful golden crust but also helps thicken the sauce. Using the same pan for both cooking the chicken and making the sauce ensures you capture all those flavorful browned bits (what chefs call “fond”).

By incorporating the pasta directly into the sauce rather than serving the chicken and sauce over pasta, you allow the tortellini to absorb some of the sauce’s flavor while still maintaining its texture. The final touch of fresh basil brightens the entire dish and cuts through the richness.

I’ve made this recipe countless times for family gatherings, date nights, and dinner parties, and it never fails to impress. The combination of familiar ingredients transformed into something special is what home cooking is all about!

So whether you’re cooking to impress a special someone, celebrating an anniversary, or simply treating yourself to a spectacular meal, this Marry Me Chicken Tortellini is sure to delight. Who knows? It might even inspire a proposal!

Q&A Section

Q: What is the origin of the name “Marry Me Chicken”? A: The dish earned its name because it’s supposedly so delicious that after tasting it, someone would be inspired to propose marriage! While the exact origin is unclear, the name became popular on food blogs around 2018 for a creamy, sun-dried tomato chicken dish that was deemed proposal-worthy.

Q: Can I prepare this dish in advance for a dinner party? A: Yes! You can prepare the entire dish up to 2 days ahead and refrigerate it in an airtight container. When ready to serve, reheat it gently on the stovetop, adding a splash of cream or chicken broth if needed to refresh the sauce. The flavors actually develop nicely with time, making this an excellent make-ahead option.

Q: What’s the secret to keeping the chicken tender? A: The key is to not overcook the chicken. Slicing the breasts horizontally to create thinner cutlets helps them cook quickly and evenly. Cook just until they reach an internal temperature of 165°F, then remove them from the heat immediately. The flour dredging also helps create a protective coating that seals in moisture.

Q: Can I make this in my slow cooker or Instant Pot? A: This particular dish is best made on the stovetop to achieve the proper texture for both the chicken and the sauce. However, you could adapt it for the Instant Pot by sautéing the chicken and making the sauce using the sauté function, then adding the cooked tortellini after pressure cooking. For a slow cooker, I’d recommend still searing the chicken on the stovetop first for the best flavor.

Q: How can I make this dish more budget-friendly? A: To economize, use chicken thighs instead of breasts (they’re usually less expensive and stay juicier), reduce the amount of Parmesan cheese, and watch for tortellini sales (the refrigerated kind often goes on sale, and you can freeze it for later use). You can also use dry-packed sun-dried tomatoes instead of oil-packed—just rehydrate them in hot water before using.