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Marry Me Tortellini is showcased in this enticing featured image, highlighting its creamy sauce and delicious pasta.
Lady Maria

Irresistible Marry Me Tortellini

This Marry Me Tortellini recipe is a decadent and creamy pasta dish guaranteed to impress. With cheese tortellini, a luscious sun-dried tomato cream sauce, and optional chicken or sausage, it's a flavorful and heartwarming meal perfect for a romantic night in.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh or frozen cheese tortellini
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces optional
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/4 cup fresh basil, chopped, plus more for garnish
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine optional
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large skillet or Dutch oven
  • Large Pot
  • Cutting board
  • Sharp knife
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil.
  2. While the water is heating, chop the onion, mince the garlic, chop the sun-dried tomatoes and basil. If using chicken, cut it into bite-sized pieces.
  3. Heat the olive oil in a large skillet or Dutch oven over medium heat.
  4. If using chicken, add it to the skillet and cook until browned and cooked through. Season with salt and pepper. Remove the chicken from the skillet and set aside.
  5. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  6. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
  7. Add the sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using) to the skillet. Cook for another minute, stirring constantly.
  8. Pour in the white wine (if using) and let it simmer for a minute or two, scraping up any browned bits from the bottom of the skillet.
  9. Pour in the heavy cream and chicken broth. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 5-7 minutes, or until slightly thickened.
  10. Stir in the Parmesan cheese and fresh basil. Season with salt and pepper to taste.
  11. If using chicken, return it to the skillet and stir to coat with the sauce.
  12. While the sauce is simmering, cook the tortellini according to the package directions.
  13. Drain the tortellini well.
  14. Add the cooked tortellini to the skillet with the sauce. Toss gently to coat.
  15. Serve immediately, garnished with extra Parmesan cheese and fresh basil.

Notes

Don't overcook the tortellini. Use good quality ingredients. Adjust the sauce to your liking by simmering longer for thicker sauce or adding more chicken broth for thinner sauce. Spice it up with red pepper flakes. Get creative with add-ins like spinach, mushrooms, or bell peppers. For make-ahead, prepare the sauce and store in the refrigerator for up to 2 days. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently with a splash of broth or water. Freezing is possible, but the cream sauce texture may change upon thawing.