If you’ve ever found yourself peering into the fridge at 6pm, a touch frazzled and wondering what on earth to throw together that’ll impress the fam and hit that comfort food note—we should be friends. This Marry Me Chicken Tortellini recipe was born out of one of those nights. The first time I made it, I remember spilling a bit of cream all over the counter (classic me), but the smell alone made everyone drift into the kitchen. My partner even said, “If you cook like this every night, I might just propose again!” (He did not, but the dish’s name stuck. Thankfully the marriage stuck too.) There’s just something about rich, cheesy tortellini swimming in a creamy, sun-dried tomato Chicken sauce that makes stress melt away. Oh, and once my cousin tried to add peas—never again. Let’s chat about why you need this in your dinner rotation…

Why This Is Always in My Back Pocket

I make Marry Me Chicken Tortellini when I really want the dinner table to go quiet (except for mmm’s and yums). My family absolutely loses their minds over this—especially when everyone’s had a long day; it feels like a warm hug on a plate. Honestly, when I’m running late, having pre-made tortellini is like being tossed a lifeboat. And even my picky eater sister, who usually side-eyes tomatoes, goes back for seconds. Plus, the sauce is so forgiving—even if you slightly overcook the chicken (I’ve been there, trust me), the cream sauce covers a multitude of sins.

Here’s What Goes in (Plus Some Shortcuts!)

2 large chicken breasts, diced (I’ve used thighs too when I’m in a rebellious mood)
Olive oil, a hearty splash, or just whatever’s at hand
2-3 cloves garlic, minced—my grandmother always insisted on smashing them instead, but minced works fine
1 cup heavy cream (sometimes I mix in half-and-half if I’m running low, honestly comes out just as tasty)
½ cup chicken broth—bouillon cube dissolved in water totally works here
½ cup sun-dried tomatoes, chopped, packed in oil or not, I’m not judging
½ tsp dried thyme (oregano or Italian herbs work if that’s all you’ve got)
½ tsp crushed red pepper flakes (up to you, but my crew likes a little heat)
½ cup grated Parmesan, plus extra for sprinkling at the end, because cheese is life
1 package (about 20oz/550g) cheese tortellini, refrigerated
Salt and pepper, as much as feels right to you

How to Make It (I Promise, You Won’t Regret This)

Alright, get out your biggest skillet or sauté pan—no stress if all you have is a saucepan, it just might get a bit crowded. Heat that olive oil on medium-high. Toss in your diced chicken with a pinch of salt and pepper. Brown it up for about 5 minutes, stirring now and then—don’t worry if it sticks a bit, that’s flavor.
When the chicken’s just cooked through, add your garlic. (This is the moment my kitchen smells like a proper trattoria. Just don’t let the garlic burn—learned that the hard way.)
Pour in the cream and chicken broth, scraping up any browned bits stuck at the bottom (that’s the good stuff!). Mix in your chopped sun-dried tomatoes, thyme, and those red pepper flakes.
Simmer everything gently for about 5-7 minutes. It should start thickening up—if it still looks a little runny, just let it bubble for another minute. Don’t panic if it looks a bit weird right now; it evens out after you add the cheese.
Now, crank up another pot for the tortellini. Salt the water (like the sea!), cook according to the package; I usually shave off a minute so they’re nice and tender, not mushy.
Drain the tortellini and add them straight into your skillet. Sprinkle in the Parmesan; give it a gentle toss. If you’re feeling fancy, a handful of chopped basil on top is lovely. This is when I usually ‘taste for seasoning’ (aka: eat a small bowl before serving everyone else… shh).
Scoop everything into bowls. Try not to eat directly from the pan. Or do.

A Few ‘Oops, Learned That the Hard Way’ Notes

If you use low-fat cream, the sauce will sorta split. Not a disaster, but it’s not as dreamy.
Sun-dried tomatoes packed in oil: don’t rinse off the oil. I once did this, why?? No extra flavor that way.
I find this actually tastes better the next day, so leftovers are your friend (if you have any).

Stuff I’ve Tried (Some Good, Some, Meh)

Once swapped the chicken for rotisserie from the store. Lazy, but it worked in a pinch!
Tried spinach tortellini instead of cheese, but… everyone said it was ‘fine,’ in that polite way. Stick to cheese or meat-filled tortellini if you want rave reviews.
Added mushrooms once—got outvoted, but I stand by it.

Do You Really Need That Skillet?

I do use my giant skillet, but I’ve also MacGyvered this in a regular old soup pot. If it’s all you have, just be gentle when tossing everything together—you don’t want to moosh the tortellini. Don’t have a garlic press? Mash with a knife blade, no shame in that game.

How to Store (But Not for Long…)

If you actually manage to have leftovers, kudos. Store it in an airtight container in the fridge for up to two days—though honestly, in my house it never lasts past the next lunch. Reheat gently with a splash of broth or water, or else it’ll get a tad thick.

How I Serve Mine (Don’t Skip the Bread!)

I pretty much always serve this with a big, crusty loaf of bread—Sourdough if I’m feeling posh, but supermarket baguette works too. A green salad on the side keeps it feeling bright (try arugula with a lemony dressing—here’s a favorite). And don’t forget, more cheese on top is a family tradition around here. Occasionally we’ll pop open a bottle of wine, but let’s be real—sometimes it’s just lemonade in fancy glasses.

Lessons I’ve Learned (Usually the Hard Way)

I once tried rushing the simmer on the sauce—it was runny and kinda sad. So don’t skip the thickening step, even if everyone’s hungry and circling like sharks.
Oh, and don’t salt the tortellini water sparingly; pasta really does taste bland without it. Learned that form my mom, actually.
Letting the cheese melt off the heat keeps things silky and not clumpy—took me forever to figure that out.