Save to Pinterest There's something about the name that made me smile the first time I saw this recipe online—Marry Me Chicken. It felt bold, like the dish was making a promise. I decided to test it one random Tuesday evening, mostly because I had cream and sun-dried tomatoes lingering in the fridge. One bite, and I understood the hype. The chicken was tender, the sauce was silky and complex, and the cheese tortellini soaked it all up like it was meant for this moment. My partner looked up from the plate with that expression that says everything, and I've been making it ever since.
I made this for friends who were going through a rough patch, and watching them relax over bowls of this creamy, comforting pasta reminded me why cooking matters. The sauce practically glows on the plate, and there's something about sharing food this rich and flavorful that opens up conversations. It became our unofficial "we're here for you" dinner after that.
Ingredients
- Chicken breasts: Pat them completely dry before seasoning—this tiny step is what gets you that beautiful golden sear instead of steam.
- Cheese tortellini: Store-bought saves time and honestly tastes just as good as homemade in this rich sauce.
- Sun-dried tomatoes in oil: Don't rinse away all the oil; it carries flavor that enhances the sauce beautifully.
- Butter and garlic: The aromatic foundation—let that garlic toast gently without burning, or it turns bitter.
- Heavy cream: This is what transforms the broth into something luxurious; don't skip it or substitute with milk.
- Parmesan cheese: Freshly grated melts more smoothly than pre-grated, and it makes a real difference in texture.
- Fresh basil: Added at the end, it cuts through the richness and brings brightness to every bite.
Instructions
- Get the water boiling and pasta cooking:
- Fill a large pot with salted water and bring it to a rolling boil while you prep everything else. Once it's boiling, add tortellini and cook exactly according to the package—usually 4 to 5 minutes. The pasta will finish cooking while you handle the sauce, so don't overcook it now.
- Prep and sear the chicken:
- Pat your chicken breasts completely dry with paper towels, then season them generously with salt, pepper, and a pinch of paprika. Heat olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in carefully and listen for that satisfying sizzle.
- Sear until golden brown:
- Don't move the chicken for 5 to 6 minutes—you want a deep golden crust on the bottom. Flip and cook the other side for another 5 to 6 minutes until cooked through, then transfer to a plate to rest while you build the sauce.
- Create the aromatic base:
- Lower the heat to medium, add butter to the same skillet, and once it's foaming, add minced garlic. Let it toast for just about a minute until the kitchen smells incredible, stirring constantly so it doesn't brown.
- Add the sun-dried tomatoes and herbs:
- Stir in the chopped sun-dried tomatoes, dried Italian herbs, and a pinch of red pepper flakes if you like heat. Let everything cook together for 1 to 2 minutes, releasing all those flavors into the pan.
- Deglaze and build depth:
- Pour in the chicken broth and use a wooden spoon to scrape up all the brown bits stuck to the bottom—that's where the flavor lives. Simmer for 2 minutes to let it reduce slightly.
- Finish with cream and cheese:
- Turn the heat down slightly, pour in the heavy cream, and stir in the Parmesan a little at a time. Watch it melt and transform the sauce into something silky and rich, which takes about 2 to 3 minutes of gentle stirring.
- Bring it all together:
- Slice the rested chicken thinly, return it to the skillet along with the drained tortellini, and toss everything gently to coat in that creamy sauce. Let it warm through for another minute or two.
- Finish and serve:
- Tear some fresh basil over the top, grate a little extra Parmesan, and serve immediately while everything is hot and the sauce is still luscious.
Save to Pinterest The night I realized this dish had truly become a staple was when my kid asked if we were having it for dinner, and I felt that small pride that comes from cooking something so consistently loved. It's not just dinner at that point—it's comfort wrapped in richness and cream.
The Magic of Sun-Dried Tomatoes
Sun-dried tomatoes are the secret ingredient that elevates this from good to something people can't stop talking about. They bring a concentrated, slightly sweet tanginess that fresh tomatoes never could in this context. I learned to appreciate them after avoiding them for years, assuming they were too intense—turns out they're just perfectly assertive in a creamy sauce, cutting through the richness while adding complexity.
Timing and Temperature Control
The difference between this dish being silky or broken, between chicken being juicy or tough, comes down to understanding heat. Medium-high for searing the chicken gives you that crust without overcooking the interior. Medium for the sauce lets the cream emulsify without scrambling. It sounds simple, but I've rushed through both steps and paid the price—now I treat this recipe with the respect it deserves.
Making It Your Own
This dish is flexible in ways that make it feel less like a strict recipe and more like a template for creativity. I've added a splash of white wine, fresh thyme, or even a small handful of spinach depending on what I had. The structure stays the same—seared chicken, aromatic base, cream and cheese—but the details can shift.
- A splash of white wine after the garlic adds brightness and complexity to the sauce.
- Try stirring in a handful of fresh spinach during the last minute for color and nutrition.
- If you want it spicier, increase the red pepper flakes or add a pinch of cayenne pepper to taste.
Save to Pinterest This is the kind of dish that reminds you why cooking at home matters. It's easier than ordering takeout, tastes better, and fills your kitchen with the kind of aroma that makes people happy the moment they walk in.
Recipe FAQs
- → What type of pasta is best for this dish?
Cheese tortellini works perfectly, as its filled and tender texture complements the creamy sauce and chicken.
- → Can I use a different protein instead of chicken?
Yes, grilled or rotisserie chicken can substitute, or omit the protein for a vegetarian-friendly version using vegetable broth.
- → How can I enhance the flavor of the sauce?
Adding a splash of white wine after sautéing the garlic adds complexity and depth to the sauce.
- → Is it possible to make this dish spicier?
Certainly, increase the amount of red pepper flakes to add a gentle heat without overpowering the creamy sauce.
- → What herbs complement the sun-dried tomatoes best in this dish?
Dried Italian herbs, including oregano and basil, blend nicely with sun-dried tomatoes and enhance the overall flavor.