Marry Me Tortellini is a creamy and comforting pasta dish that feels like a warm hug on a plate. It mainly features cheese-filled tortellini simmered in a rich and flavorful tomato cream sauce with a hint of garlic and fresh herbs. The sauce coats each tender piece perfectly, making every bite smooth and satisfying.
I love making this dish when I want to impress someone without spending hours in the kitchen. The sauce is super easy to whip up and tastes like it’s been simmering for hours, even though it comes together quickly. I always add a little extra red pepper flakes to give it a gentle kick, making it feel special and a bit spicy.
This is one of those meals I enjoy with a simple side salad or some warm crusty bread to soak up all the delicious sauce. It’s a recipe that makes the table feel cozy and invites everyone to relax and enjoy the moment. Trust me, whoever you make this for is going to ask for seconds—and maybe even that important question!
Key Ingredients & Substitutions
Cheese Tortellini: This pasta is the star, bringing cheesy, tender bites. Fresh or refrigerated tortellini work best. If you can’t find it, cheese ravioli is a nice substitute.
Chicken: I like using boneless, skinless chicken breasts because they cook quickly and stay juicy. You can swap for chicken thighs if you want more flavor and tenderness.
Sun-Dried Tomatoes: These add sweet and tangy notes. I prefer oil-packed ones for extra richness. If you don’t have these, roasted red peppers add a different but yummy flavor.
Heavy Cream: This creates the silky sauce. For a lighter option, try half-and-half or a mixture of milk and cream cheese, but the sauce won’t be quite as thick.
Spinach: Fresh baby spinach is mild and melts into the sauce perfectly. If you want, kale or arugula can work too but add a bit of bite.
Parmesan Cheese: Freshly grated makes a big difference for flavor. If unavailable, Pecorino Romano or a good sharp cheddar can be interesting switches.
How Do You Make a Creamy Tomato Sauce That’s Not Too Thin or Too Thick?
Balancing the sauce texture is key to this dish. Here’s how I do it:
- Start by simmering the cream and broth together—not boiling—to gently thicken.
- Add Parmesan cheese gradually while stirring. It melts smoothly and helps thicken the sauce.
- If the sauce becomes too thick, add a splash of broth or cream to loosen it up.
- If it’s too thin, simmer a little longer while stirring to reduce and thicken.
- Keep the heat medium-low to avoid curdling or separating the cream.
This slow and gentle approach gives you a sauce that clings beautifully to the tortellini and chicken. It’s creamy without feeling heavy or runny.
Equipment You’ll Need
- Large pot – I use this to cook the tortellini quickly and easily. It’s handy for boiling pasta without making a mess.
- Skillet or sauté pan – A deep skillet works great to cook the chicken and simmer the sauce all in one place.
- Wooden spoon or spatula – Helps stir everything without scratching your pan and keeps the sauce smooth.
- Measuring cups and spoons – For the cream, broth, and cheese to stay accurate and balanced.
- Colander – To drain the tortellini without breaking the pasta or losing too much water.
Flavor Variations & Add-Ins
- Protein swap: Use cooked shrimp or pancetta instead of chicken for different flavors and textures.
- Cheese twist: Mix in some ricotta or mozzarella with the Parmesan for extra cheesy richness.
- Veggie boost: Add roasted or sautéed mushrooms, bell peppers, or a handful of fresh basil for more color and flavor.
- Spice it up: Sprinkle in red pepper flakes or a dash of hot sauce to bring some heat.
Marry Me Tortellini
Ingredients You’ll Need:
- 1 (9-12 oz) package cheese tortellini (fresh or refrigerated)
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cubed
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 2 cups fresh baby spinach
- 1 ½ cups heavy cream
- 1 cup chicken broth
- ¾ cup grated Parmesan cheese, plus more for garnish
- ½ teaspoon dried red pepper flakes (optional, for a mild heat)
- ½ teaspoon dried Italian seasoning or basil
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
This dish takes about 10-15 minutes to prepare and around 15-20 minutes to cook everything. In total, plan for about 30-35 minutes from start to finish—perfect for a cozy dinner that comes together quickly!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until al dente. Drain and set aside.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for 1-2 minutes, stirring occasionally. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently for 3-4 minutes until it begins to thicken.
4. Finish the Sauce and Combine:
Stir in the grated Parmesan cheese, red pepper flakes (if using), and Italian seasoning. Keep simmering and stirring until the cheese melts and the sauce is creamy. Add the fresh baby spinach and cook until wilted, about 1-2 minutes.
Return the cooked chicken and drained tortellini to the skillet. Stir gently to coat everything with the creamy sauce. Heat through for about 2 minutes. Taste and add more salt or pepper if needed.
5. Serve and Enjoy:
Serve the tortellini hot, garnished with extra Parmesan cheese and chopped fresh parsley if you like. This comforting and flavorful dish is ready to impress!
Equipment You’ll Need
- Large pot – for boiling the tortellini.
- Deep skillet or sauté pan – to cook the chicken and make the sauce.
- Wooden spoon or spatula – to stir ingredients and sauce gently.
- Measuring cups and spoons – for accurate ingredients.
- Colander – to drain the cooked tortellini.
Flavor Variations & Add-Ins
- Protein Swap: Try cooked shrimp, sausage, or pancetta instead of chicken for a tasty change.
- Cheese Twist: Add fresh mozzarella or ricotta for extra creaminess.
- Veggie Boost: Include mushrooms, bell peppers, or fresh basil to brighten the dish.
- Spice It Up: Add more red pepper flakes or a touch of hot sauce for a spicier kick.
Can I Use Frozen Tortellini for This Recipe?
Yes! Just make sure to cook the frozen tortellini according to the package instructions before adding it to the sauce. There’s no need to thaw it first—just add a minute or two extra to the boiling time if needed.
Can I Make Marry Me Tortellini Ahead of Time?
Absolutely! Prepare the dish as directed but stop before adding the spinach. Store it in an airtight container in the fridge for up to 2 days. When ready to serve, reheat gently on the stove and stir in fresh spinach until wilted.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave, stirring occasionally. You might want to add a splash of cream or broth when reheating to keep the sauce creamy.
What Can I Serve with Marry Me Tortellini?
This dish pairs wonderfully with a simple green salad or steamed vegetables. Warm crusty bread is also great for soaking up any extra delicious sauce!
