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A bowl of creamy and delicious Marry Me Tortellini is presented as the featured image for the recipe.

Perfect Marry Me Tortellini

This creamy and flavorful Marry Me Tortellini is a guaranteed crowd-pleaser. Featuring cheese tortellini, tender chicken, sun-dried tomatoes, spinach, and a rich Parmesan cream sauce, it's a dish that's both impressive and easy to make.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound cheese tortellini fresh or frozen
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 5 ounces baby spinach
  • 1/4 teaspoon red pepper flakes or more to taste
  • Fresh basil leaves, chopped, for garnish

Equipment

  • large skillet
  • Pot for cooking tortellini
  • colander
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • Mixing spoon

Method
 

  1. Cook the tortellini according to package directions. Drain and set aside.
  2. While the tortellini is cooking, heat the olive oil in a large skillet over medium-high heat.
  3. Season the chicken with Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium. Add the garlic and sun-dried tomatoes to the skillet and cook for 1 minute, until fragrant.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
  6. Stir in the heavy cream and Parmesan cheese. Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened slightly.
  7. Add the spinach and red pepper flakes to the skillet and cook until the spinach has wilted, about 1-2 minutes.
  8. Return the chicken and cooked tortellini to the skillet and toss to coat in the sauce.
  9. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese.

Notes

For a richer flavor, use sun-dried tomatoes packed in oil. Be sure to drain them well before chopping. You can substitute the spinach with other leafy greens such as kale or Swiss chard. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.