Marry Me Tortellini is a creamy, comforting pasta dish that’s packed with cheese-filled tortellini, tender chicken, and a garlic-infused tomato cream sauce that just feels like a warm hug. The sauce is rich and flavorful, with a little kick from red pepper flakes and a sprinkle of fresh basil on top. It’s the kind of meal that feels special without being fussy, and that’s why it’s so popular.
I love making this when I want something that feels like a treat but comes together without a lot of fuss. The tortellini cooks quickly, and the sauce only takes a few minutes to come together. I usually toss in some spinach or sun-dried tomatoes for an extra pop of color and flavor. It really is a one-pan wonder that makes me look like I’ve spent hours in the kitchen—even when I haven’t!
For me, this dish is perfect for a cozy dinner at home or a casual date night because it’s both elegant and approachable. I like to serve it with a simple green salad and a crusty loaf of bread to soak up every last drop of that creamy sauce. It’s no wonder the name suggests a proposal—once you try it, you might just want to make it a regular in your dinner rotation!
Key Ingredients & Substitutions
Cheese Tortellini: This pasta is the star of the dish. Fresh tortellini cooks quickly and tastes great, but frozen works fine too. If you can’t find cheese-filled ones, any filled pasta like ravioli will work.
Chicken: Adds protein and heartiness. If you prefer, omit for a vegetarian version or swap chicken for cooked sausage or mushrooms.
Sun-Dried Tomatoes: They bring a tangy sweetness that lifts the creamy sauce. If unavailable, use roasted red peppers or omit; just add a splash of acidity with a little lemon juice.
Heavy Cream & Chicken Broth: These make the sauce rich but balanced. For a lighter dish, substitute half the cream with milk or use vegetable broth for a vegetarian version.
Parmesan Cheese: Key for flavor and thickening the sauce. Pecorino Romano or Asiago make good substitutes. Make sure to use fresh grated for the best melt and taste!
How Do You Make the Sauce Thick and Creamy Without Clumps?
Starting with sautéed garlic and sun-dried tomatoes builds flavor. Then, adding broth and cream lets you control the sauce consistency.
- Simmer gently—don’t boil hard—to prevent the cream from breaking.
- Whisk in grated Parmesan slowly while stirring. This cheese helps thicken and smooth out the sauce.
- Add tortellini directly to the sauce, letting it cook and release starch, which naturally thickens the sauce further.
- Stir frequently to avoid sticking and clumps.
Patience during this step makes all the difference for that velvety sauce that clings perfectly to the pasta.
Equipment You’ll Need
- Large skillet or Dutch oven – I like this for cooking everything in one pan and for easy stirring.
- Pot for boiling tortellini – a good-sized pot makes it easier to cook pasta evenly.
- Slotted spoon or tongs – helpful for removing cooked chicken or handling the pasta.
- Measuring cups and spoons – for precise ingredient additions like broth and cream.
- Grater – to freshly grate Parmesan cheese for the best flavor and smooth sauce.
Flavor Variations & Add-Ins
- Swap chicken for sautéed shrimp or cooked sausage for different protein options.
- Use roasted red peppers or sun-dried tomatoes in a different style for extra sweetness or smoky flavor.
- Mix in sautéed mushrooms or caramelized onions for added depth.
- Finish with a squeeze of lemon juice and some chopped fresh herbs like parsley or basil for brightness.
Marry Me Tortellini
Ingredients You’ll Need:
- 1 lb cheese tortellini (fresh or thawed if frozen)
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, sliced thinly (optional)
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, sliced
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese, plus more for garnish
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper to taste
- Fresh basil, chopped for garnish
Time Needed:
This recipe takes about 25-30 minutes from start to finish—approximately 10 minutes to prep and 15-20 minutes to cook. It’s a quick and satisfying meal that’s perfect for a weeknight dinner or special occasion.
Step-by-Step Instructions:
1. Cook the Chicken (if using):
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced chicken, cooking until it’s golden and no longer pink inside—about 5 to 7 minutes. Once cooked, remove the chicken from the pan and set it aside.
2. Build the Sauce Base:
In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the sun-dried tomatoes and cook for 1-2 minutes to bring out their flavor.
3. Make the Creamy Sauce:
Pour in the chicken broth and heavy cream, stirring well to combine. Let the sauce come to a gentle simmer. Then, stir in the Italian seasoning, red pepper flakes (if using), and season with salt and pepper.
4. Cook the Tortellini:
Add the cheese tortellini directly into the simmering sauce. Cook according to the package instructions, usually 3-5 minutes, stirring occasionally so the pasta doesn’t stick.
5. Finish the Dish:
Once the tortellini is tender, stir in the grated Parmesan cheese until it melts and the sauce thickens slightly. Add the fresh spinach and cooked chicken back into the pan. Stir gently until the spinach wilts, then taste and adjust seasoning if needed.
6. Serve:
Serve the tortellini hot, garnished with extra Parmesan cheese and chopped fresh basil for a beautiful, tasty finish. Enjoy!
Can I Use Frozen Tortellini?
Yes! Just make sure to thaw it before cooking or add a couple of extra minutes to the cooking time if cooking straight from frozen. Stir gently to prevent sticking.
Can I Make This Recipe Vegetarian?
Absolutely! Simply skip the chicken and use vegetable broth instead of chicken broth. You can also add extra veggies like mushrooms or zucchini to keep it hearty.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of cream or broth to loosen the sauce if needed.
Can I Substitute Heavy Cream?
You can use half-and-half or whole milk for a lighter sauce, but the texture won’t be quite as creamy. For a dairy-free option, try coconut cream or your favorite plant-based cream alternative.
