Let Me Tell You About This Marry Me Chicken Tortellini Recipe…

If you’ve ever chased a recipe that actually lives up to the hype, I think you’re going to like this one. The first time I made Marry Me Chicken Tortellini, it was supposed to be for just a regular weeknight. The kind where you’re mostly in pyjamas and figuring out dinner by whatever’s still in the fridge. But folks, I ended up practically licking the plate (no shame). Thought for a second I’d hide the leftovers from my partner. And isn’t that the true mark of a home run meal?

Side note: If you’re wondering where the bizarre name comes from, I have read a bit about it—some say it’s so good it inspires marriage proposals. I can’t promise any life-changing events, but it WILL make dinnertime happy. And if not, well, there’s always dessert, right?

Why You’ll Love This Marry Me Chicken Tortellini

I make this when I’m craving something rich but not fussy (because, honestly, who’s got energy to fight with a complicated sauce after work?). My family goes crazy for it because tortellini is basically pasta with a little surprise inside, and the creamy sundried tomato sauce is like a hug in a pan. Plus—and I’ll admit this without shame—sometimes it’s just easier to throw in some pre-cooked chicken when I’m flat out of time. Also, no matter how many times someone whines about mushrooms, I sneak them in sometimes anyway. Sorry, kids.

What You’ll Need (With My Substitution “Secrets”)

Chicken breasts or thighs (I use thighs for more flavor, but chicken breast cooks faster. Use rotisserie chicken if you’re short on time or energy!)
Cheese tortellini (Fresh from the fridge section is ideal; if you only have dried, just add a few extra minutes to the boiling, or… cheat with frozen.)
Olive oil (Any neutral oil is fine, but olive’s got more flavor. My gran used sunflower oil and swore it made everything golden.)
Garlic (More is more, so I say at least 3 cloves. But you do you! Jarred minced garlic works in a pinch, though it’s not quite the same.)
Sundried tomatoes (The ones packed in oil are best, but seriously, I used dried once and just soaked them – worked fine.)
Chicken stock (Or veggie stock, or even bouillon plus water in a pinch.)
Heavy cream (Half and half works, or even whole milk if you’re lightening up — not that anyone’s counting.)
Parmesan, grated (Fresh is best, but you know, the green can works for busy nights. Don’t judge.)
Spinach, a big handful (Baby, frozen, or whatever’s wilting in your fridge. Kale is… OK too.)
Chili flakes, salt, pepper (To taste. Maybe a squeeze of lemon if you’re feeling extra fancy – that’s me about 30% of the time.)

How to Pull This Off (or, Directions With a Personal Touch)

Cook the tortellini. Get a big pot of water bubbling and salt it like the ocean (that’s what all the food folks say, so I do it, mostly). Toss in your tortellini and follow the timing on the package—usually about 3 minutes for fresh, maybe 7 for dried. Drain and set aside, but save a splash of pasta water. Trust me, you might want it.
Sear the chicken. While the pasta’s going, heat olive oil in a big skillet (medium-high, I think? Just get it hot, but not crazy). Season chicken with salt and pepper—generously, because bland chicken is just sad. Cook chicken pieces until golden and cooked through, maybe 6-ish minutes per side. Remove and set aside. I usually munch a piece—quality control, you know?
Make the magic sauce. In the same pan, add a little more oil if needed; garlic goes in (don’t burn it, so keep it moving). Toss in chopped sundried tomatoes. Let everything get friendly for a minute or two, then splash in chicken stock. Scrape up the brown bits—it looks weird now, but stay with me, this is flavor country.
Creamy things. Pour in the cream. Lower the heat so things don’t go volcanic. Stir, let it start bubbling slowly, then add in the Parmesan. It might look lumpy at first—don’t panic, it smooths out.
Spinach & finishing touches. Dump in a big handful of spinach. Stir until it wilts and disappears (like your willpower in a bakery). Add chili flakes if you like a little heat. Taste and see if it needs a pinch of salt or a squeeze of lemon.
Bring it home. Slice up your cooked chicken and add it, plus the cooked tortellini, back to the pan. Toss everything together so it’s all coated in sauce. If it’s looking gloopy, add a splash of reserved pasta water. Don’t skip stirring—this is where I usually sneak a few tortellinis. For science.
Serve & enjoy. That’s it! Scoop it into bowls, sprinkle with extra cheese. If you want more color, add some fresh herbs—basil is great, but parsley works too.

Some Messy Notes That Might Help

If you overcook the tortellini, it gets a bit mushy. Still tasty though, so don’t sweat it!
I used to add the raw spinach at the very end, but actually, I find it works better if you let it stew in the sauce for a minute so it really melts into everything.
Once I forgot to save pasta water, so I just added a splash of milk; honestly, it did the trick.

Things I’ve Tried (Not All Good)

Swapped sundried tomatoes for fresh cherry tomatoes once. Meh, didn’t love it. Decent in a pinch, though.
Added mushrooms (because I will put mushrooms in anything, regardless of protests in my house) – comes out extra umami, highly recommend if you’re keen.
Used ravioli instead of tortellini; it worked, just a bit heavier, so maybe not my top pick.

If You Don’t Have The Right Pan, Don’t Worry

I always use my big old nonstick skillet, but any high-sided frying pan or Dutch oven is fine. Once, I used the only clean saucepan left and just stirred verrry carefully. Did it slop a bit? Sure. Still delicious.

Storing Leftovers (Or Not, Honestly)

This reheats really well in the microwave or a gently warmed pan. In theory, it lasts a couple of days in the fridge in an airtight container—though honestly, in my house it never makes it past lunch the next day. Maybe you’re blessed with more self-control than me. Or more family members to fight for the last bite.

My Favorite Ways to Serve This Dish

I like a simple green salad with a lemony vinaigrette on the side, or sometimes garlic bread if I’m really going for it (check out this garlic bread recipe from Smitten Kitchen). Occasionally, I’ll drag out a bottle of cheap-ish white wine for grown-up night. Sunday lunch or Wednesday dinner – it always fits.

Things I Learned The Hard Way (Pro Tips, Kind Of)

I once tried to rush reducing the sauce—don’t. It just made it watery and bland-ish. Let it simmer until it thickens properly.
Whatever you do, don’t skip the cheese. I tried low-fat cheese once and, eh, the flavor mostly disappeared.
If you use frozen tortellini, adding them straight to the hot sauce sounds cool but actually just makes the sauce watery. Cook them first. Lesson learned.

FAQ (Yup, People Actually Ask Me These)

Can I use rotisserie chicken?
Yeah, totally. Shred it up, toss it in at the end so it warms through. Super handy if you’re knackered or running late.
Is there a dairy-free version?
You can use coconut cream, and there are some decent non-dairy cheeses out there. Actually, come to think of it, I prefer oat cream – less sweet. Just taste and adjust.
How spicy is it?
Not much unless you dump in the chili flakes. My advice? Start slow, you can always crank it up.
Can I freeze this?
I don’t recommend it, honestly. The sauce can split and the tortellini get weirdly soggy. But it rarely comes up—ahem, see storage notes above.
What goes with this besides salad or bread?
Roasted veggies, or just a handful of peas stirred in at the end if you want extra green.
Why is it called “Marry Me” Chicken?
Good question! I think someone just tried it and said it was ‘marriage material’? The internet is wild sometimes.

(Quick random aside: I once tried making this while video calling my mate, and definitely ended up with double the garlic—no regrets. Is there such thing as too much garlic? Not in this kitchen, mate.)

If you want more recipe ideas for cozy nights, Half Baked Harvest does awesome comfort food twists.