Celebrate good times with this luxurious yet easy pasta dish—the perfect companion to a glass of wine at the end of a long day.
You know the silly phrase—”the quickest way to a man’s heart is through his stomach”? Well, this decadent pasta dish is the epitome of that idiom.
Marry me chicken tortellini blends the best flavors of Italian-American cuisine into one creamy, rich dish with a light and bright finish. It’s dynamic enough to be either a romantic dinner for two or a filling family meal.
What more could you ask for from your beloved behind the kitchen counter? But it’s not just about persuading someone to marry you with your cooking. Certainly, a clever couple of cooks could craft this dish together in celebration of their union. Funnily enough, I recently married my best friend, and that’s exactly how we tackle our favorite meals—by making them together.
Marry me chicken tortellini—with its cheese-stuffed pasta, tender pieces of chicken, and creamy tomato sauce—is a wholesome homage to my Italian ancestors. They settled in the US many generations ago and have been cooking meals worthy of marriage ever since. When we cook marry me chicken tortellini, the whole house ends up smelling like my great-grandma’s used to, full of basil, tomato, and garlic. I pray that when your family tastes this dish, they’ll come closer together just like mine has.
Where did “marry me meals” come from?
The concept of a dish that’s so good it makes someone want to marry you has been around for a while, but the trend of titling a recipe with “marry me” is more recent. In the last decade, various chefs have become popular online due to their “marry me” meals, which were simply too delicious not to share. The most notable, and perhaps the one that started the trend, is “marry me chicken,” a dish created and named by Lindsay Funston in 2016. Although this name took off in food blogs around the globe, it’s likely that this dish was inspired by an older recipe called “engagement chicken” from the 1980s.
How do I store leftovers?
Let your leftover marry me chicken tortellini cool completely to room temperature. Then transfer it to an airtight container and refrigerate it for 3-4 days. I don’t recommend freezing it, since the dairy-based sauce will lose its velvety consistency. Heat it up in a pot on the stove, stirring occasionally until it’s completely warm. Otherwise, portion it out into microwave-safe containers and microwave each portion for 60-90 seconds.
Serving suggestions
In my home, a plate of marry me chicken tortellini is made complete by pairing it with a glass of Wine Spritzer and a little Mushroom Salad on the side. And if it’s a large party we’re throwing, we like to put out some appetizers beforehand like Bread Dipping Oil with Pull-Apart Garlic Bread, Spanakopita Triangles, or Almond Flour Crackers and Beet Hummus. I come from a big Italian-American family, so it’s important to us that we keep our guests satiated throughout the gathering.
Marry Me Chicken Tortellini
Ingredients
- 1 pound boneless, skinless chicken breast cut into 1-inch chunks
- Kosher salt and black pepper to taste
- 1 1/4 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 1/2 tablespoons all-purpose flour
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil divided
- 1 shallot minced
- 3 cloves garlic minced
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 1/4 teaspoon red pepper flakes
- 1/4 cup tomato paste
- 2 cups chicken broth
- 16 ounces cheese tortellini
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 2 1/2 cups packed fresh spinach roughly chopped
- 1/2 cup grated Parmesan cheese plus extra for serving
- Fresh basil leaves for garnish (optional)
Instructions
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Place the chicken chunks in a bowl. Season with kosher salt, black pepper, Italian seasoning, and smoked paprika. Toss with all-purpose flour until lightly coated.
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Heat a large skillet over medium heat. Add butter and 1 tablespoon of olive oil. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
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In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced shallot, garlic, and sun-dried tomatoes for about 3 minutes until soft. Sprinkle in red pepper flakes.
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Stir in the tomato paste and pour in the chicken broth. Scrape the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
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Add the cheese tortellini to the skillet. Cover and simmer for 3-4 minutes, stirring halfway through to ensure even cooking.
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Return the browned chicken to the skillet. Stir in the heavy cream, lemon juice, fresh spinach, and grated Parmesan cheese. Cook for 2 minutes until the spinach wilts and the sauce thickens slightly.
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Plate the tortellini mixture, garnish with extra Parmesan and fresh basil if desired, and serve hot.
Nutrition
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