Marry Me Tortellini is a comforting, creamy pasta dish that’s loaded with cheese-filled tortellini, a rich tomato cream sauce, and a mix of flavorful herbs. It’s one of those recipes that instantly feels like a warm hug on a plate, perfect for cozy nights when you want something special without a ton of effort.
I love making this dish when I want to impress someone—or just treat myself. The sauce is creamy but not too heavy, with a little kick from red pepper flakes that wakes up the flavors just right. I always find myself adding a sprinkle of extra parmesan on top because, let’s be honest, more cheese makes everything better!
My favorite way to serve Marry Me Tortellini is with a simple green salad and some crusty garlic bread on the side to scoop up every last bit of sauce. It’s a meal that feels a little fancy but comes together quickly, so it’s perfect for a weeknight dinner or a date night at home. Everyone I’ve shared it with has asked for the recipe, so it’s definitely a crowd-pleaser!
Key Ingredients & Substitutions
Cheese Tortellini: This pasta is the star of the dish with its cheesy filling. Fresh or refrigerated tortellini works best for a tender bite. If you can’t find tortellini, cheese ravioli or tortelloni make great substitutes.
Chicken Breasts: Boneless skinless chicken cooks quickly and stays tender. You can swap in thighs for juicier meat or use cooked rotisserie chicken for a time saver.
Sun-Dried Tomatoes: These add sweetness and tang. Oil-packed versions are my favorite because they’re soft and flavorful. If unavailable, you can use roasted red peppers or fresh cherry tomatoes for a milder taste.
Heavy Cream & Parmesan: These create the rich, creamy sauce. For a lighter option, substitute half-and-half or use grated Pecorino Romano instead of Parmesan.
Spinach: Fresh baby spinach adds color and freshness. You can switch to kale or arugula if that’s what you have on hand.
How Do I Make Sure the Sauce Is Creamy, Not Watery?
Balancing liquids and thickening the sauce is key to a creamy result.
- Simmer chicken broth or wine first to reduce it slightly—this intensifies flavor and cuts down excess liquid.
- Add the cream off the heat or on low to avoid curdling.
- Stir in Parmesan gradually—its melting helps thicken and enrich the sauce.
- Don’t overcook after adding pasta; toss gently so it soaks the sauce without releasing too much starch.
Also, letting the spinach wilt in the sauce last adds freshness without watering it down. Following these steps helps you achieve that velvety sauce that clings perfectly to tortellini.
Equipment You’ll Need
- Large pot – I use this to cook the tortellini quickly and easily.
- Large skillet or sauté pan – perfect for cooking the chicken and making the sauce all in one pan.
- Strainer or colander – helps drain the tortellini without losing too much water.
- Wooden spoon or spatula – for stirring everything gently and preventing sticking.
- Measuring cups and spoons – for accurate ingredients like broth, cream, and Parmesan.
Flavor Variations & Add-Ins
- Use cooked shrimp or scallops instead of chicken for a seafood twist.
- Mix in sautéed mushrooms or bell peppers for extra veggies and flavor.
- Replace sun-dried tomatoes with roasted red peppers to mellow the sweetness.
- Add a splash of lemon juice or zest at the end for a fresh, bright note.
Marry Me Tortellini
Ingredients You’ll Need:
- 1 lb (450g) cheese tortellini (fresh or refrigerated)
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, julienned (oil-packed, drained)
- 1 cup heavy cream
- ½ cup chicken broth (or white wine)
- ½ cup grated Parmesan cheese
- 2 cups fresh baby spinach
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Time You’ll Need:
This dish takes about 25-30 minutes total. You’ll spend around 10 minutes prepping and cooking the chicken and veggies, 10-12 minutes cooking the tortellini, and another 5-8 minutes combining everything to create the delicious creamy sauce.
Step-by-Step Instructions:
1. Cook the Tortellini:
Fill a large pot with salted water and bring it to a boil. Add the tortellini and cook according to the package directions until just tender (al dente). Drain the tortellini and set it aside for now.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, sprinkle with salt and pepper, and cook until golden brown and fully cooked, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
3. Make the Sauce:
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Then stir in the sun-dried tomatoes and cook for 1 to 2 minutes to release their flavor.
Pour in the chicken broth (or white wine), scraping any browned bits off the bottom of the pan. Let it reduce for 2 to 3 minutes, concentrating the flavors.
Turn the heat to medium, then slowly stir in the heavy cream and grated Parmesan cheese. Cook for 3 to 4 minutes until the sauce thickens slightly.
4. Finish the Dish:
Add the fresh spinach and cooked chicken back into the skillet. Let the spinach wilt in the sauce, stirring gently.
Add the drained tortellini to the skillet and carefully toss everything together so the pasta is coated evenly with the creamy sauce.
Sprinkle in the red pepper flakes, and adjust the seasoning with salt and black pepper to your liking.
5. Serve and Enjoy:
Garnish with freshly chopped parsley and serve right away. This dish pairs beautifully with crusty bread or a crisp green salad.
Can I Use Frozen Tortellini for This Recipe?
Yes! Just make sure to cook the frozen tortellini according to package instructions, which usually takes a bit longer than fresh. Drain well before adding to the sauce to keep the dish from becoming watery.
Can I Substitute Chicken With Another Protein?
Absolutely! Shrimp, cooked sausage, or even vegetarian options like mushrooms work great. Just adjust the cooking time as needed based on the protein you choose.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth if the sauce has thickened too much.
Is There a Way to Make This Dish Dairy-Free?
You can swap heavy cream for coconut cream or a dairy-free cream alternative and use a dairy-free cheese substitute. Keep in mind the flavor and texture will be slightly different, but still delicious!
