Marry Me Chicken Tortellini
A creamy, dreamy, quick pasta dish made with cheese tortellini, juicy chicken, and a sun-dried tomato Parmesan cream sauce. Born from a fridge raid, this recipe is comfort food at its flirtiest — perfect for cozy nights or impressing guests with minimal effort.
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.