This Marry Me Chicken Tortellini recipe takes the viral TikTok Marry Me Chicken dish and gives it a major upgrade by pairing it with cheesy tortellini. It is a quick and easy weeknight meal that the whole family will love.
If you're wondering why this dish is called "Marry Me Chicken Tortellini," you're not alone. The name itself suggests a level of deliciousness that could lead to a marriage proposal! This delightful concoction brings together the rich flavors of tender chicken with a creamy sun-dried tomato sauce and cheesy pillowy tortellini, creating a match made in heaven.
This Marry Me Chicken Tortellini recipe is perfect for a weeknight meal, a romantic dinner, or any special occasion.
If you love quick and delicious weeknight meals, check out my Creamy Tortellini Soup, Sourdough Chicken And Dumplings, and Creamy Lasagna Soup.
Why you’ll love this recipe
- Effortless Elegance: Despite its sophisticated name, this dish doesn't demand hours in the kitchen. It's an easy recipe for those busy weeknights when you want a meal that's both impressive and easy to prepare.
- Crowd Pleaser: One of the standout qualities of this Marry Me Tortellini is its universal appeal. Whether you're cooking for a romantic date night or hosting a lively dinner party, this dish is sure to be a crowd-pleaser.
- Simple And Customizable: This delicious chicken tortellini recipe is not just a one-trick pony. Its versatility shines through, allowing for creative variations to suit your preferences. Feel free to experiment with different types of tortellini, add seasonal vegetables, or tweak the creamy tomato sauce to your liking.
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Ingredients
- Extra Virgin Olive Oil
- Chicken Breasts: Organic, free-range boneless skinless chicken breasts.
- Gluten-Free Flour: If you don't have issues with gluten, then any flour will work. To keep it gluten-free, something like Bob's Red Mill 1:1 Gluten Free Baking Flour works really well.
- Sea Salt: Any salt will work, however, something like Real Salt is a great option as it includes trace minerals. The salt is very important as it will help rid the yogurt of excess water.
- Black Pepper
- Paprika
- Garlic: Fresh garlic, you can adjust the amount based on your preference.
- Tomato Paste
- Chicken Broth: You can make your own Homemade Bone Broth or use Boneafide Provisions their broth is certified organic and made from Grass Fed and Grass-finished bones. You can also use beef stock if you have that on hand.
- Milk: Use your favorite milk, for the creamiest milk use full-fat milk, preferably grass-fed. Heavy cream or half and half will also work. You can also use full-fat coconut milk if you want to avoid dairy. You will want to avoid using low-fat or fat-free milk as you won't get the creamy and rich texture that makes this dish so wonderful.
- Parmesan Cheese: Be sure to use fresh parmesan cheese and not the pre-grated stuff.
- Oregano
- Sundried Tomatoes: Be sure you read the ingredients on the label, and look for sundried tomatoes packed in extra virgin olive oil. You will want to steer clear of any sundried tomatoes that are packaged in canola oil or any other seed oil.
- Fresh Spinach
- Fresh Gluten-Free Tortellini: Refrigerated fresh cheese tortellini. My favorite gluten-free tortellini is Taste Republic's.
See the recipe card for quantities.
Instructions
Prep all of your ingredients before hand, as once you start cooking, things move fast!
Place the gluten-free flour, sea salt, pepper, oregano, and paprika on a plate and combine.
Pat your chicken breasts with a paper towel, then place the chicken breast in the flour mixture, and coat both sides, then set aside.
Place your cast iron skillet over medium heat and add the olive oil. Add in the chicken and cook for 4-5 minutes on each side until evenly golden brown and cooked through. The chicken should reach an internal temperature of 165 degrees. Transfer the chicken to a plate, and set aside.
Reduce the heat to low add the tomato paste and garlic to your cast iron skillet and cook for about 1 minute. Add in your chicken stock to deglaze the pan by scraping any bits that have stuck to the bottom of the skillet.
Add in your milk, parmesan cheese, 1 teaspoon of paprika, oregano, and sun-dried tomatoes. Season with a pinch of salt and pepper and taste to adjust the seasonings.
In the meantime, bring a large pot of water to a boil over medium-high heat. Cook your tortellini in salted boiling water. You will want to cook your tortellini about 1-minute shy of the package directions.
Slice your chicken into bite-sized pieces and add them back into the creamy sauce.
Once the tortellini is cooked, drain and add it to your tomato cream sauce, along with the spinach, and toss to combine. Let the sauce simmer for 1-2 minutes.
Once the dish is done, serve it with some fresh basil and grated Parmesan cheese.
Substitutions and variations
- Dairy-Free: To make this marry me chicken and tortellini recipe dairy-free, swap out the whole milk for coconut milk, or use plant-based cream. You can swap the parmesan cheese for a dairy-free parmesan. Also, you can use a dairy-free tortellini like Kite Hill.
- Spicy: If you're a fan of heat, consider adding red pepper flakes to the sauce or incorporating a pinch of cayenne pepper. Adjust the spice level according to your taste preferences.
- No Tortellini, No Problem: You can make a marry me chicken pasta, by substituting the tortellini for your favorite gluten-free pasta shape! Something like penne pasta, or farfalle will work well.
- Mix Up The Flavors: Feel free to use whatever spices you like, you can dredge the chicken in some garlic powder and Italian seasoning.
Serving and storage
You will want to serve your Marry Me Chicken Tortellini right away. Feel free to top the warm dish with fresh basil or your favorite fresh herbs, and additional parmesan cheese with a slice of garlic bread.
Once the chicken tortellini has cooled, you can transfer it to an airtight container and store it in the fridge for 2-3 days.
When you are ready to reheat it, add it to a skillet along with some milk, cream, or chicken stock and gently heat it through.
Top tip
The foundation of any great dish is high-quality ingredients. Opt for fresh tortellini, high-quality, free-range chicken, and full-fat grass-fed milk for the sauce. Investing in quality ingredients will elevate the overall taste and make your Marry Me chicken with tortellini truly exceptional.
FAQ
Absolutely! While the classic version features chicken, feel free to experiment with shrimp, turkey, or even tofu for a vegetarian twist.
Certainly! This dish is a great candidate for preparation ahead of time. Simply store the components separately and assemble them when ready to serve.
You sure can. Just make sure you adjust the cooking time if needed.
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Marry Me Chicken Tortellini Recipe
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 lb Chicken Breast
- ¼ cup Gluten-Free Flour
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Paprika
- 3 cloves Garlic
- 2 tablespoon Tomato Paste
- 1 cup Chicken Broth
- ½ cup Whole Milk
- ¼ cup Parmesean Cheese grated
- ½ teaspoon Oregano
- 8 Sundried Tomatoes
- 2 cups Spinach fresh
- 9 oz Gluten-Free Tortellini fresh
Instructions
- Place the gluten-free flour, sea salt, pepper, oregano, and paprika on a plate and combine.
- Pat your chicken breasts with a paper towel, then place the chicken breast in the flour mixture, and coat both sides, then set aside.
- Place your cast iron skillet over medium heat and add the olive oil. Add in the chicken and cook for 4-5 minutes on each side until evenly golden brown and cooked through. The chicken should reach an internal temperature of 165 degrees. Transfer the chicken to a plate, and set aside.
- Reduce the heat to low add the tomato paste and garlic to your cast iron skillet and cook for about 1 minute. Add in your chicken stock to deglaze the pan by scraping any bits that have stuck to the bottom of the skillet.
- Add in your milk, parmesan cheese, 1 teaspoon of paprika, oregano, and sun-dried tomatoes. Season with a pinch of salt and pepper and taste to adjust the seasonings.
- In the meantime, bring a large pot of water to a boil over medium-high heat. Cook your tortellini in salted boiling water. You will want to cook your tortellini about 1-minute shy of the package directions.
- Slice your chicken into bite-sized pieces and add them back into the creamy sauce.
- Once the tortellini is cooked, drain and add it to your tomato cream sauce, along with the spinach, and toss to combine. Let the sauce simmer for 1-2 minutes.
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