Save to Pinterest There's something about that moment when a dish earns its name—when you taste it and understand why someone called it "Marry Me." I discovered this chicken tortellini on a Tuesday night, stressed about impressing someone at my table, and ended up creating something so effortlessly luxurious that I've made it dozens of times since. The way the sun-dried tomatoes and cream swirl together, the chicken tender enough to cut with a fork, those pillowy tortellini pockets—it all comes together in about 40 minutes and tastes like you've been cooking all day.
I remember my friend Sarah walking into my kitchen as I was finishing this dish, and the smell of garlic and sun-dried tomatoes hit her immediately—she actually stopped mid-sentence. She sat down, took one bite, and didn't speak for a solid minute. That's the power of this recipe: it transforms simple ingredients into something that makes people pause.
Ingredients
- Boneless, skinless chicken breasts (2 large): Pat them dry before seasoning—this is the only secret to getting that golden, slightly crispy exterior that sears beautifully in the pan.
- Cheese tortellini (500 g): Store-bought is perfectly fine here; don't waste time making pasta from scratch when quality tortellini exists.
- Olive oil (1 tablespoon): Just enough to get that skillet hot enough for a proper sear on the chicken.
- Kosher salt, black pepper, paprika: Season generously—the paprika adds a whisper of smokiness that deepens the whole dish.
- Unsalted butter (2 tablespoons): This is where the sauce gets its silky texture; don't skip it or use margarine.
- Garlic (4 cloves, minced): Mince it fresh—jarred garlic will make you regret it almost immediately.
- Sun-dried tomatoes in oil (100 g, drained and chopped): These are the soul of the sauce; they bring brightness and a subtle sweetness that balances the cream beautifully.
- Dried Italian herbs, red pepper flakes: The herbs tie everything together; the red pepper flakes are optional but add a gentle kick that wakes up your palate.
- Chicken broth (200 ml): Use low-sodium so you can control the saltiness—you're building layers of flavor here.
- Heavy cream (250 ml): Full-fat only; this is not the time to cut corners with half-and-half.
- Parmesan cheese (60 g, grated): Freshly grated makes a real difference, but pre-grated works if that's what you have.
- Fresh basil, extra Parmesan for garnish: These finish the dish with brightness and a final savory note.
Instructions
- Get the pasta going:
- Bring a large pot of generously salted water to a rolling boil—it should taste like the sea. Add your tortellini and cook exactly to package instructions; don't overcook them or they'll turn to mush when they hit the hot sauce later.
- Prepare your chicken:
- Pat those breasts completely dry with paper towels, then season both sides with salt, pepper, and a light dusting of paprika. This drying step is non-negotiable for that gorgeous golden crust.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Lay the chicken in carefully and let it sit undisturbed for 5–6 minutes—resist the urge to move it around. Flip, sear the other side for another 5–6 minutes until golden and cooked through, then transfer to a plate to rest.
- Build your sauce foundation:
- In that same skillet (don't wash it!), reduce the heat to medium, add butter and minced garlic, and let them get cozy together for about a minute. You're looking for fragrant, not browned—there's a difference.
- Add the sun-dried tomatoes:
- Stir in your chopped sun-dried tomatoes, dried Italian herbs, and red pepper flakes if you're using them. Let this sit for a minute so the herbs bloom and release their oils.
- Deglaze the pan:
- Pour in the chicken broth and use a wooden spoon to scrape up every browned bit stuck to the bottom—that's pure flavor. Simmer for 2 minutes to let the liquid reduce slightly.
- Make it creamy:
- Pour in the heavy cream and add your grated Parmesan all at once, stirring constantly until the cheese melts completely and the sauce becomes silky and smooth. This should take 2–3 minutes.
- Bring it all together:
- Slice your rested chicken thinly, then add it back to the skillet along with your drained tortellini. Toss everything gently to coat evenly in that gorgeous sauce, then let it simmer together for 1–2 minutes so all the flavors marry.
- Plate and serve:
- Spoon into bowls, top with fresh chopped basil and a final sprinkle of Parmesan, and serve immediately while the sauce is still silky and warm.
Save to Pinterest What I love most about this dish is that it bridges two worlds—it's easy enough for a random Tuesday but feels celebratory enough for someone who matters. There's something almost magical about watching people's faces soften when they taste it, realizing this came from your own kitchen in under an hour.
Why This Recipe Works
The beauty of this dish lies in its balance: the richness of cream meets the brightness of sun-dried tomatoes, the tender pasta cushions the chicken, and everything stays manageable on a single skillet. The sauce is luxurious without being overwrought, and because you're building it in stages—garlic first, then tomatoes, then liquid—each layer has time to develop its own voice before coming together. There's an elegance in simplicity, and that's exactly what you're creating here.
Small Changes That Matter
I've learned that tiny tweaks can shift this recipe based on your mood or what's in your pantry. Sometimes I add a splash of white wine right after the garlic to add depth, or I'll use half heavy cream and half Greek yogurt if I want something slightly lighter—though the sauce is less silky that way. A pinch of lemon zest at the very end brightens everything up if you feel like the cream is sitting a bit heavy on your palate. The red pepper flakes are truly optional, but I always include them because that gentle heat keeps the dish from becoming one-dimensional.
Serving and Pairing Ideas
This dish doesn't need much, but a simple green salad with a sharp vinaigrette on the side keeps things balanced—the acidity cuts through the cream beautifully. If you're pouring wine, a crisp Chardonnay or Pinot Grigio is your friend. I've also found this works well as a casual meal for four or can be stretched into a fancy dinner for two if you plate it with intention.
- A squeeze of fresh lemon juice over each bowl at the table lifts everything up at the last second.
- Crusty bread is non-negotiable for soaking up any sauce left on your plate.
- This reheats gently over low heat with a splash of cream if you have leftovers, though honestly, there usually aren't any.
Save to Pinterest This chicken tortellini has become my go-to when I want to cook something that feels effortless but tastes like you've spent hours at the stove. It's the kind of dish that reminds you why cooking for people you care about matters.
Common Recipe Questions
- → Can I use frozen tortellini for this dish?
Yes, frozen cheese tortellini works well; just adjust the boiling time according to package instructions.
- → What can I substitute for chicken broth?
Vegetable broth is a good alternative for a lighter or vegetarian-friendly variation.
- → How do I prevent the sauce from separating?
Simmer gently after adding cream and cheese, stirring constantly to maintain a smooth, creamy consistency without curdling.
- → Can I prepare this in advance?
Cooking the components separately and combining them just before serving helps preserve flavors and textures if preparing ahead.
- → What wine pairs best with this dish?
A crisp Chardonnay or Pinot Grigio complements the creamy, savory flavors beautifully.
- → How can I make this dish spicier?
Adding extra red pepper flakes during the sauce preparation will give a pleasant heat.