Save to Pinterest I wasn't planning to fall in love with a skillet meal on a random Tuesday, but here we are. The cream hit the pan, swirled with garlic and those jammy sun-dried tomatoes, and I knew I was in trouble. My husband walked in, took one look at the bubbling sauce clinging to the tortellini, and said nothing—just grabbed a fork. That's when I understood why they call it Marry Me Chicken.
I made this for my sister's birthday last spring, and she still texts me asking for the recipe even though I've sent it three times. She swears it's the sauce, but I think it's the way the tortellini soaks up all that garlicky, tomatoey cream. We ate it straight from the skillet at the table, passing around the Parmesan grater like it was a sacred ritual. No one said much. We were too busy chewing.
Ingredients
- Boneless, skinless chicken breasts: Pat them dry before seasoning or they'll steam instead of sear, and you'll miss out on that golden crust that makes everything better.
- Olive oil: Just enough to coat the pan and get the chicken nice and browned without sticking.
- Kosher salt, black pepper, and paprika: Simple seasoning that lets the chicken shine without fighting the sauce later.
- Cheese tortellini: Store-bought is perfect here—no one has time to hand-roll pasta on a Tuesday, and honestly, it tastes incredible.
- Unsalted butter: Adds richness to the sauce and helps the garlic bloom without burning.
- Garlic: Minced fresh, because the jarred stuff just doesn't smell the same when it hits the pan.
- Sun-dried tomatoes in oil: Drain them well, but save the oil—it's liquid gold for other recipes.
- Dried Italian herbs: A quick shake of oregano, basil, and thyme that makes the whole dish smell like a Italian grandma's kitchen.
- Red pepper flakes: Optional, but I always add them for a little warmth that sneaks up on you.
- Chicken broth: Scrapes up all the browned bits and adds savory depth to the sauce.
- Heavy cream: This is what makes the sauce silky and crave-worthy, no substitutions here.
- Parmesan cheese: Freshly grated melts right in and makes the sauce cling to every piece of tortellini.
- Fresh basil: Torn at the last second, it brightens everything and makes it look like you know what you're doing.
Instructions
- Boil the tortellini:
- Get a big pot of salted water going and cook the tortellini just like the package says. Drain them and set them aside while you work on the magic in the skillet.
- Season and sear the chicken:
- Pat the chicken dry, sprinkle it with salt, pepper, and paprika, then sear it in hot olive oil until it's golden and cooked through. Let it rest before slicing so the juices don't run all over your cutting board.
- Sauté the garlic:
- Melt the butter in the same skillet, toss in the garlic, and let it sizzle for a minute until your kitchen smells incredible. Don't walk away or it'll burn and you'll be sad.
- Add the tomatoes and spices:
- Stir in the sun-dried tomatoes, Italian herbs, and red pepper flakes. Let them cook for a minute or two so the flavors wake up and mingle.
- Deglaze with broth:
- Pour in the chicken broth and scrape up all those tasty browned bits stuck to the pan. Let it simmer for a couple minutes to concentrate the flavor.
- Make it creamy:
- Add the heavy cream and Parmesan, stirring until the cheese melts and the sauce gets thick and glossy. This is the moment you'll want to taste it with a spoon and probably eat half of it right there.
- Toss everything together:
- Slide the sliced chicken and cooked tortellini back into the skillet. Toss gently so every piece gets coated in that luscious sauce, then let it simmer for a minute or two to heat through.
- Garnish and serve:
- Sprinkle fresh basil and extra Parmesan on top, then serve it hot. Don't wait or the sauce will get too thick and cling to the pan instead of your fork.
Save to Pinterest The first time I served this, my kid asked if we were celebrating something. I laughed and said no, but maybe we should have been. Sometimes a really good dinner is reason enough to light a candle and pour a glass of wine. This dish does that—it turns a regular night into something you remember.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days. The sauce thickens as it sits, so when you reheat it in a skillet or microwave, add a splash of broth or cream to bring it back to life. It won't be quite as silky as fresh, but it's still delicious enough to make you happy you made extra.
Make It Your Own
If you want to skip the chicken, this works beautifully as a vegetarian dish with just the tortellini and sauce. Add some sautéed spinach or mushrooms for extra heartiness. You can also swap the tortellini for any short pasta you have on hand—penne, rigatoni, or even gnocchi all soak up the sauce like a dream.
Serving Suggestions
This is rich enough to be the star of the meal, so keep the sides simple. A crisp green salad with lemon vinaigrette cuts through the creaminess perfectly. Garlic bread is never a bad idea if you want something to soak up every last bit of sauce. And if you're feeling fancy, a glass of chilled Chardonnay or Pinot Grigio makes it feel like a special occasion.
- Serve with a simple arugula salad dressed in olive oil and lemon.
- Garlic bread or crusty baguette for mopping up the sauce.
- Roasted asparagus or green beans on the side for a little crunch.
Save to Pinterest This recipe has earned its place in my regular rotation, and I think it'll do the same for you. It's the kind of dish that makes people lean back in their chairs and sigh happily, and honestly, that's all I ever want from dinner.
Questions & Answers
- → Can I use a different pasta instead of cheese tortellini?
Yes, you can substitute cheese tortellini with other pasta types like ravioli or even penne to suit your preference.
- → How can I make this dish vegetarian?
Omit the chicken and use vegetable broth in place of chicken broth to keep the flavors rich and satisfying.
- → What wine pairs well with this dish?
A crisp Chardonnay or Pinot Grigio complements the creamy and savory flavors beautifully.
- → Can sun-dried tomatoes be substituted?
Sun-dried tomatoes provide a concentrated sweet and tangy flavor, but chopped roasted red peppers can be an alternative.
- → Is it possible to prepare this meal faster?
Using pre-cooked rotisserie chicken instead of fresh chicken breasts can significantly reduce preparation time.