This version of Marry Me Chicken adapted into a tortellini skillet became my instant weeknight favorite the first time I made it. I discovered the combination on a chaotic Tuesday evening when I had leftover sun-dried tomatoes and a bag of frozen cheese tortellini in the freezer. The sauce came together in minutes: savory chicken, a splash of chicken stock, tomato paste for depth, and heavy cream to bind everything into a glossy, silky coating. The result tastes richer than the prep time suggests and gets raves from casual diners and picky teenagers alike. What makes it special is the interplay of textures and flavors — little pockets of cheesy tortellini, tender cubed chicken, chewy bites of sun-dried tomato and a whisper of red pepper heat. It’s creamy without being cloying because the tomato paste and chicken stock cut through the richness, and grated Parmesan adds a salty, nutty finish. I often serve it with a simple green salad and a squeeze of lemon for brightness, and it has become the dish I bring to potlucks when I want something that travels and reheats beautifully.

Ingredients

• Cheese tortellini: 10 ounces frozen cheese tortellini (about 3 cups cooked). Look for high-quality brands with a tender pasta wrapper and a creamy cheese filling; the tortellini pockets are the reason the sauce clings so well.
• Olive oil: 2 tablespoons extra-virgin olive oil for sautéing. Use a good everyday brand — it contributes aroma and prevents sticking without overpowering the sauce.
• Chicken: 1 pound chicken tenders or boneless skinless breast, diced into 1/2-inch cubes. Smaller pieces cook fast and stay juicy; if using breast, pat dry to ensure a good sear.
• Seasonings: 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 teaspoon salt. These build a seasoned base on the exterior of the chicken and help the sauce develop savory depth.
• Garlic: 3 cloves garlic, minced. Fresh garlic added toward the end of sautéing keeps the aroma bright and prevents bitterness.
• Thickener: 3 tablespoons all-purpose flour to create a light roux that stabilizes the sauce and prevents separation.
• Liquids: 1 cup chicken stock and 1 tablespoon tomato paste. The stock thins the roux and the tomato paste gives umami and color without making it tomato-forward.
• Cream: 1 cup heavy cream for a silky texture. Substitute half-and-half for a lighter finish, though sauce will be looser.
• Sun-dried tomatoes: 1 cup roughly chopped. These add concentrated sweet-tart flavor and chewy texture; if packed in oil, drain and chop, reserving oil for sautéing if desired.
• Cheese & heat: 1/2 cup grated Parmesan cheese and 1/4 teaspoon red pepper flakes. Parmesan adds savory saltiness and body; red pepper flakes give a background warmth.
• Finishing herb: 2 tablespoons fresh chopped basil for freshness and color at the end.

Instructions

Cook the tortellini: Bring a large pot of salted water to a rolling boil and cook 10 ounces frozen cheese tortellini according to package directions until al dente, usually 3 to 5 minutes. Drain and toss with a little olive oil to prevent sticking; set aside while you prepare the sauce. Reserve a few tablespoons of pasta water in case you want to loosen the sauce later. Sear the chicken: Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until shimmering. Add 1 pound diced chicken and season with 1 teaspoon paprika, 1 teaspoon garlic powder and 1 teaspoon salt. Sauté, stirring occasionally, until golden and cooked through, about 8 to 10 minutes. Chicken should reach an internal temperature of 165°F and have a light crust for flavor. Build the aromatic base: Add 3 minced garlic cloves to the pan and cook for 20 to 30 seconds until fragrant; do not let garlic brown. Sprinkle in 3 tablespoons all-purpose flour and cook for 1 to 2 minutes, stirring constantly to form a pale roux — this removes raw flour flavor and thickens the sauce evenly. Deglaze and simmer: Whisk in 1 cup chicken stock and 1 tablespoon tomato paste, scraping up any browned bits from the pan. Bring to a gentle simmer and cook 4 to 5 minutes until the mixture thickens slightly and concentrates in flavor. This step builds savory depth and integrates the tomato paste fully. Finish the sauce: Lower heat to medium-low and stir in 1 cup heavy cream, 1 cup chopped sun-dried tomatoes, 1/2 cup grated Parmesan and 1/4 teaspoon red pepper flakes. Heat just until the cheese melts and the sauce is smooth but not boiling. Taste and adjust seasoning with salt or a splash of pasta water for looseness. Combine and serve: Fold the cooked tortellini and 2 tablespoons chopped fresh basil into the skillet so each piece is coated. Warm through for 1 to 2 minutes, garnish with additional Parmesan if desired, and serve immediately while the sauce is silky and hot.

Storage Tips

Cool leftovers quickly and store in shallow airtight containers to preserve texture. Refrigerate up to 3 days; when reheating, warm gently in a saucepan over low heat with 1 to 2 tablespoons chicken stock or milk to revive the sauce. For longer storage, freeze in a freezer-safe container for up to 3 months. To freeze best, slightly undercook the tortellini by one minute so it does not become mushy after thawing and reheating. Thaw overnight in the refrigerator and reheat covered on low heat, stirring occasionally to recombine the sauce.

Ingredient Substitutions

Swap heavy cream for half-and-half or a mix of half-and-half and a tablespoon of cornstarch for a lighter but still creamy sauce; expect a thinner finish. Use sun-dried tomatoes packed in oil for richer flavor, reserving a teaspoon of the oil to sauté the chicken. For a vegetarian take, omit chicken and use roasted mushrooms or artichoke hearts; add a splash of white wine to replace the savory depth from the stock. For gluten-free, choose certified gluten-free tortellini or replace with rice-based stuffed pasta and adjust cooking time according to package directions.

Serving Suggestions

Serve with a bright green salad dressed in lemon vinaigrette to cut through richness, or offer garlic bread for dipping. For a heartier plate, pair with roasted seasonal vegetables such as asparagus or broccolini. Garnish with extra grated Parmesan and torn basil leaves for a fresh finish and attractive color contrast. This recipe works well for family dinners, casual date nights, or plated for guests — serve in shallow bowls to keep the sauce concentrated around the pasta pockets.

Cultural Background

This dish is a modern American comfort-food riff inspired by Italian flavors — stuffed pasta and Parmesan meet sun-dried tomato and cream in a style common to American red-sauce and cream-based adaptations. While not traditional Italian, it borrows technique from classic pan sauces and the Italian tradition of finishing pasta in the skillet with sauce to let starch and flavor integrate. It’s representative of how regional Italian elements have been adapted into approachable, quick American family meals.

Seasonal Adaptations

In summer, swap sun-dried tomatoes for blistered cherry tomatoes and finish with a handful of arugula for peppery freshness. In autumn and winter, fold in roasted butternut squash cubes and sage for a cozy variation. For spring, add peas or asparagus tips in the last two minutes of cooking to bring a verdant pop of color and texture. Adjust lemon or vinegar to brighten the sauce when heavier seasonal produce is used.

Meal Prep Tips

Cook the chicken and sauce ahead and store separately from the tortellini to avoid absorption and sogginess. Hold the tortellini slightly undercooked, then combine and warm in the skillet for 3 to 4 minutes when ready to eat. Portion into meal-prep containers with a small sealed compartment for extra Parmesan and fresh basil to add at service. This approach keeps the texture fresh for up to three days and makes weekday lunches simple to reheat in a skillet or microwave with a splash of stock.

Everything about this tortellini skillet invites customization; whether you double the basil, dial up the red pepper flakes, or swap in mushrooms, it rewards small adjustments with big flavor. Put it on rotation and you’ll find it becomes a reliable, feel-good dish in your weeknight repertoire.