Name: Marry Me Chicken Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 lb 3–4 boneless, skinless chicken breasts, cut into bite-sized pieces (Boneless thighs can be used for more flavor.); 3 cloves fresh garlic, minced (Alternatively, use 1½ tsp jarred garlic if pressed for time.); 9 oz cheese-filled tortellini, fresh or frozen (Adjust boiling time as package directs.); 1 cup heavy cream (Can substitute with half-and-half for a lighter sauce.); ½ cup freshly grated Parmesan cheese (Use Parmigiano-Reggiano for best flavor.); 2 cups fresh spinach, packed (Baby spinach works well.); 2 tsp Italian seasoning; 2 tbsp olive oil; Salt and pepper to taste

I still remember the first time I made this dish for a crowded weeknight dinner — it won over skeptics and carb-lovers alike. Marry Me Chicken Tortellini is an ultra-creamy, quick skillet meal: browned bite-sized chicken, silky garlic cream, cheese-filled tortellini, and a pop of fresh spinach. It’s indulgent enough for date night but simple enough for a busy weeknight, and it comes together in about 30 minutes.

I sometimes switch this skillet version with a slow-cooker option when I want hands-off prep; try the slow-cooker variation for an easy set-and-forget weeknight solution: slow-cooker Marry Me Chicken.

Why you’ll love this dish

This recipe balances comfort and speed. The cheese in the tortellini melts into the cream, boosting richness without extra work. Chicken cooks fast when cut into bite-sized pieces, so you get a hearty protein without babysitting the stove. It’s also flexible: swap cheeses, add vegetables, or amp up the heat to match your mood.

“Comforting, creamy, and somehow fast enough for a school-night win — everyone asked for seconds.”

This is perfect for weeknights, casual dinner parties, or any time you want a low-fuss, high-flavor pasta skillet.

How this recipe comes together

Step-by-step overview:

Cut chicken into bite-sized pieces and brown in olive oil to build flavor from the Maillard reaction.
Add garlic briefly so it becomes fragrant but not bitter.
Boil tortellini separately so the pasta cooks evenly; reserve a bit of pasta water to loosen the sauce later.
Add heavy cream and Italian seasoning to the skillet and simmer just until it thickens slightly.
Toss the drained tortellini, spinach, and Parmesan into the skillet; the residual heat wilts the spinach and melts the cheese into a silky sauce.
Adjust texture with reserved pasta water and finish with salt and pepper.

If you want another hands-off method for a similar creamy chicken-and-pasta dinner, there’s a different slow-cooker take that could be helpful while you’re prepping: slow-cooker Marry Me Chicken with simple prep.

What you’ll need

3–4 boneless, skinless chicken breasts (about 1.5 lb), cut into bite-sized pieces
3 cloves fresh garlic, minced (or 1½ tsp jarred if pressed for time)
9 oz cheese-filled tortellini (fresh or frozen)
1 cup heavy cream (can substitute half-and-half for a lighter sauce; sauce will be thinner)
½ cup freshly grated Parmesan cheese (use Parmigiano-Reggiano for best flavor)
2 cups fresh spinach, packed (baby spinach works well)
2 tsp Italian seasoning
2 tbsp olive oil
Salt and pepper to taste

Notes on ingredients and swaps:

Tortellini: cheese-filled gives the creamiest result; use frozen or refrigerated—adjust boiling time as package directs.
Dairy-free option: swap heavy cream for full-fat coconut milk and Parmesan for nutritional yeast (see Variations).
Chicken: boneless thighs add more flavor and stay juicier but may need slightly longer to brown.

Step-by-step instructions

Prep: Cut the chicken into bite-sized pieces and mince the garlic. Bring a pot of salted water to a boil for the tortellini.
Brown the chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chicken in a single layer and sauté until golden brown and cooked through, about 5–7 minutes. Season with salt and pepper as it cooks.
Add garlic: Push the chicken to the side, add minced garlic, and cook until fragrant, about 30–60 seconds. Avoid burning the garlic.
Cook tortellini: While the chicken sautés, cook tortellini in the boiling salted water according to package instructions. Drain, reserving about ½ cup of the pasta water.
Make the sauce: Reduce the skillet heat to low. Pour in 1 cup heavy cream and sprinkle 2 teaspoons Italian seasoning. Simmer gently, stirring, until the cream thickens slightly, about 3–4 minutes. Don’t boil vigorously — it can break the cream.
Finish: Add the drained tortellini, 2 cups fresh spinach, and ½ cup grated Parmesan to the skillet. Toss until the spinach wilts and cheese melts into a creamy coating. If the sauce is too thick, stir in reserved pasta water a tablespoon at a time until you reach the desired consistency. Taste and adjust salt and pepper.
Serve immediately while hot.

Quick safety note: cook chicken pieces until they reach 165°F (74°C) internal temperature to ensure they’re safe to eat.

Best ways to enjoy it

Plating: Spoon into shallow bowls so the sauce shows; finish with extra grated Parmesan and a crack of black pepper. A sprinkle of chopped fresh parsley brightens the dish.
Sides: Pair with a crisp green salad (arugula with lemon vinaigrette), roasted asparagus, or garlic bread to mop up the sauce.
Drinks: A light-bodied white wine like Pinot Grigio or a soft Chardonnay complements the creaminess. For non-alcoholic, sparkling water with lemon balances richness.

Storage and reheating tips

Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Because dairy-based sauces thicken when chilled, expect a firmer texture.
Reheating stovetop: Gently reheat over low heat with a splash of milk or reserved pasta water to loosen the sauce; stir frequently to prevent scorching.
Microwave: Reheat in short 30–45 second bursts, stirring and adding a little liquid if needed.
Freezing: Cream sauces often change texture after freezing; you can freeze the chicken (without tortellini) up to 3 months and add freshly cooked tortellini when reheating. If freezing the whole dish, expect some separation — use an immersion blender or whisk while reheating to reincorporate fats.
Food safety: Do not leave at room temperature for more than two hours. Reheat to at least 165°F (74°C) before serving.

Helpful cooking tips

Even browning: Don’t overcrowd the pan when browning chicken. Work in batches if necessary to get a good sear.
Garlic timing: Add garlic late in the searing step; it burns quickly and becomes bitter.
Sauce consistency: Reserve pasta water — its starch helps bind and loosen the sauce without watering it down.
Cheese: Always grate fresh Parmesan for melting quality and flavor; pre-grated can be drier and result in a grainier sauce.
Temperature control: Simmer cream on low — high heat can cause the cream to separate.
Make it quicker: Use pre-cooked rotisserie chicken stirred in at the end for a shortcut without sacrificing flavor. For another make-ahead technique and slow-cooker tips that can save time on busy nights, see this alternate approach: slow-cooker Marry Me Chicken make-ahead ideas.

Creative twists

Sun-dried tomato and basil: Add ½ cup chopped sun-dried tomatoes and a handful of fresh basil for a bright, tangy lift.
Mushrooms & white wine: Sauté sliced mushrooms with the chicken and deglaze with ¼ cup white wine before adding cream.
Spicy: Stir in ¼–½ tsp red pepper flakes or a spoonful of harissa for heat.
Vegetarian: Omit chicken and add roasted butternut squash or sautéed mushrooms for a hearty meatless version.
Gluten-free: Use gluten-free tortellini or swap for gluten-free gnocchi.
Dairy-free: Use canned full-fat coconut milk and nutritional yeast for cheesy flavor; finish with a squeeze of lemon to brighten.

FAQ

Q: How long does this recipe take from start to finish?

A: About 25–35 minutes. Prep (cutting chicken and mincing garlic) takes 5–10 minutes, tortellini cooks 3–5 minutes depending on type, and browning + sauce time is roughly 15 minutes.

Q: Can I use frozen tortellini?

A: Yes. Cook frozen tortellini directly from frozen according to package directions. Increase boiling time slightly and drain, reserving pasta water as usual.

Q: Can I make this ahead and reheat?

A: You can cook the chicken and sauce ahead and store them separately from the pasta. Reheat gently, add freshly cooked tortellini, and toss to combine. This reduces the texture changes that occur when pasta sits in sauce.

Q: Is there a dairy-free version that still tastes good?

A: Yes—use full-fat canned coconut milk for creaminess and 2–3 tablespoons nutritional yeast plus a squeeze of lemon for a cheesy note. Note coconut flavor is subtle but present; adding roasted red peppers can balance it.

Q: Can I use pre-cooked chicken or rotisserie chicken?

A: Absolutely. Stir shredded pre-cooked chicken into the sauce at the end to warm through. This shortens cooking time and still yields a flavorful meal.

Conclusion

Marry Me Chicken Tortellini is a versatile, crowd-pleasing skillet meal that delivers creamy comfort without a lot of fuss. If you want more inspiration or a slightly different take on the same concept, check out this one-pan creamy version for extra ideas: Marry Me Chicken Tortellini (a creamy one pan wonder!), and this Midwestern blog offers another solid interpretation with helpful photos: Marry Me Chicken Tortellini – Cooking in the Midwest.