Marry Me Chicken Tortellini
Marry Me Chicken Tortellini That Stole My Whole Heart
because sometimes a random craving turns into a full-blown love story
Girl… let me tell you what went down last Tuesday. I was supposed to “just make a salad” — you know, keep it light, be responsible, blah blah blah. But I opened the fridge, and there it was… a lonely pack of cheese tortellini staring back at me like, “Use me, or lose me.” Then I spotted some leftover chicken, and boom — the idea hit me like a rom-com plot twist: Marry Me Chicken, but make it pasta. I wasn’t planning a whole meal, babe. I was planning to survive the afternoon. But this dish? She came in hot, creamy, and comforting. And let me just say… it’s called Marry Me for a reason. I almost proposed to myself.
What started as a “whatever” lunch turned into me standing at the stove whispering “omg” after every bite. My hair was in a messy bun, I had sauce on my hoodie, and I didn’t care. This recipe made my day. It felt like love in a skillet — messy, warm, and totally meant to be.
Why I Keep Coming Back to This Marry Me Chicken Tortellini
Because it never lets me down. It’s one of those magical recipes that feels fancy, but it’s basically cheating — in the best way. My girls came over for wine night once, and I made this in 25 minutes. We ate straight from the pan with spoons, not even kidding. One of them literally said, “If someone made me this, I’d marry them on the spot.” Same, babe. Same.
There’s just something about the creamy sun-dried tomato sauce, the juicy chicken, the pillowy tortellini… it’s like they all signed a pact to make your day better.
What You’ll Need (your grocery love list)
Here’s everything you need to fall in love — and no, I’m not being dramatic:
- 2 cups cooked chicken (shredded, grilled, rotisserie — whatever’s hanging out in your fridge)
- 1 package cheese tortellini (around 10–12 oz — fresh or refrigerated, not dried, please)
- 2 tablespoons olive oil (for that silky base)
- 3 cloves garlic, minced (non-negotiable — don’t skip her)
- ½ cup sun-dried tomatoes (chopped, and preferably packed in oil for max flavor)
- 1 cup heavy cream (this is where the magic happens)
- ½ cup chicken broth (to balance that richness, babe)
- ½ cup grated Parmesan cheese (because obviously)
- 1 teaspoon chili flakes (optional, but spicy love stories hit different)
Maria’s pro tip: Got no chicken? Use mushrooms or shrimp — this sauce doesn’t discriminate. Just don’t skip the garlic or cream. That’s like trying to watch a rom-com without the love interest.
How to Make My Love-You-Forever Tortellini
Boil Like You Mean It
Get a big pot of salted water going and cook your tortellini according to package instructions. It usually takes 3–4 minutes if it’s fresh. Don’t walk away — tortellini can overcook fast and turn into pasta mush. Been there, done that, ate it anyway.
Sauté Like a Queen
While the pasta’s boiling, heat up the olive oil in a big pan. Toss in the garlic and chopped sun-dried tomatoes. Stir ‘em around until your kitchen smells like you actually know what you’re doing. If you’re not already drooling, wait for the next step.
Sauce It Up, Baby
Pour in the chicken broth and heavy cream. Stir gently and let it simmer for 4–5 minutes until it thickens a bit. Add the Parmesan cheese and chili flakes. Now taste it. If you don’t moan a little? Taste it again, because you probably missed a step.
Bring It All Together
Toss in the cooked chicken and drained tortellini. Stir it all together until everything’s coated in that rich, dreamy sauce. Let it cook for another 2–3 minutes just so the flavors can hug it out.
Maria’s Tricks That Take It Next-Level
- Add a handful of spinach right at the end. It wilts in seconds and makes you feel like you made a healthy choice (even if you didn’t).
- Squeeze of lemon juice just before serving? Game. Changer. It cuts the richness and makes the whole thing pop.
- Serve it in a big, shallow bowl with extra Parm on top — it looks 10x fancier with zero extra effort.
- Wanna prep ahead? Make the sauce a day before, and just reheat it while boiling the pasta fresh. Saves your sanity when guests pop in “unexpectedly” (ahem, Sarah).
FAQ (Stuff I Learned the Messy Way)
Can I use dried tortellini instead of fresh?
Honestly? I tried once and it was fine… but not magical. If you can find fresh or refrigerated tortellini, do it. You deserve that little extra softness.
What if I don’t like sun-dried tomatoes?
You can skip them, but girl, why would you? They bring so much flavor. If you must, try roasted red peppers — they’re a softer vibe.
Can I use milk instead of cream?
Tried it. Regretted it. It just wasn’t creamy enough. If you have to lighten it up, do half cream and half milk, but promise me you’ll keep the cheese.
How long does this last in the fridge?
Up to 3 days, but good luck making it last that long. It reheats beautifully — just splash in a bit of broth or milk when warming it up.
Can I make it vegetarian?
Absolutely. Ditch the chicken and add sautéed mushrooms or chickpeas. The sauce doesn’t care — it’ll still show up and slay.
Final Thoughts from Maria (and her messy kitchen)
If this dish had a personality, she’d be the warm, flirty, confident one who shows up late to the party but steals everyone’s heart. Making this was totally unplanned — but girl, it turned my whole day around. And I know it’ll do the same for you.
So next time you’re standing in your kitchen like “what do I even make?”, remember this creamy, dreamy, Marry Me Chicken Tortellini. She’s quick, cozy, and always a yes. If you do end up making it, tag me or shoot me a message — I live for your kitchen wins (and the occasional kitchen chaos).
Until the next mess, stay delicious.
With love,
Maria
Marry Me Chicken Tortellini
Equipment
- Large pot for boiling tortellini
- Large skillet or sauté pan
- Large skillet or sauté pan
- Strainer
Ingredients
- 2 cups cooked chicken shredded, grilled, rotisserie — whatever’s hanging out in your fridge
- 1 package cheese tortellini around 10–12 oz — fresh or refrigerated, not dried, please
- 2 tablespoons olive oil for that silky base
- 3 cloves garlic minced (non-negotiable — don’t skip her)
- ½ cup sun-dried tomatoes chopped, and preferably packed in oil for max flavor
- 1 cup heavy cream this is where the magic happens
- ½ cup chicken broth to balance that richness, babe
- ½ cup grated Parmesan cheese because obviously
- 1 teaspoon chili flakes optional, but spicy love stories hit different
Instructions
Boil Like You Mean It
- Get a big pot of salted water going and cook your tortellini according to package instructions. It usually takes 3–4 minutes if it’s fresh. Don’t walk away — tortellini can overcook fast and turn into pasta mush. Been there, done that, ate it anyway.
Sauté Like a Queen
- While the pasta’s boiling, heat up the olive oil in a big pan. Toss in the garlic and chopped sun-dried tomatoes. Stir ‘em around until your kitchen smells like you actually know what you’re doing. If you’re not already drooling, wait for the next step.
Sauce It Up, Baby
- Pour in the chicken broth and heavy cream. Stir gently and let it simmer for 4–5 minutes until it thickens a bit. Add the Parmesan cheese and chili flakes. Now taste it. If you don’t moan a little? Taste it again, because you probably missed a step.
Bring It All Together
- Toss in the cooked chicken and drained tortellini. Stir it all together until everything’s coated in that rich, dreamy sauce. Let it cook for another 2–3 minutes just so the flavors can hug it out.
Notes
- Use fresh or refrigerated tortellini for best texture.
- The sauce thickens as it rests — loosen it with a splash of broth or milk if reheating.
- Rotisserie chicken is a lifesaver here, but grilled or sautéed chicken breast works too.
- Make it vegetarian by subbing in mushrooms or chickpeas.
- Finish with a squeeze of lemon and extra Parm for a glow-up moment.
