Marry Me Chicken Tortellini

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Marry Me Chicken TortelliniMarry Me Chicken Tortellini ONE SKILLET creamy chicken, sundried tomatoes, and tortellini. Healthier ingredients and all the flavor! via #skillet #chicken #oneskillet #easy #quick #dinner #tomato #sundried #tortellini #30minute #dinner #recipe #kidfriendly

Marry Me Chicken Tortellini: Creamy, cheesy pasta with juicy chicken, herby sun-dried tomatoes, and spinach—all in one pan for a deliciously easy meal.

Marry Me Chicken Tortellini fresh out of the oven.

Marry Me Chicken Tortellini Overview:

  • Dish inspiration: Inspired by the viral Marry Me Chicken, this version incorporates tortellini for a one-pan bake.
  • A lighter twist: Aimed at being a comforting yet lighter alternative to traditional creamy pasta dishes. No heavy cream or half-and-half used!
  • Flavor secret: Uses quality chicken broth and a blend of seasonings to amplify flavors.

All the ingredients in this recipe prepped out for easy assembly.

Marry Me Chicken Tortellini Ingredients

  • Butter: Choose unsalted to control the dish’s saltiness. Salted butter can vary tremendously from brand to brand.
  • Sun-dried tomatoes: We use the oil for added flavor. Buy pre-chopped to save time.
  • Mushrooms: Baby Bella mushrooms are our fave.
  • Minced garlic: Opt for jarred to speed up prep.
  • Flour: Essential for thickening the sauce. Whisk until smooth to prevent lumps.
  • Seasonings: Key for a vibrant flavor.
  • Milk: Whole milk is preferred for its creaminess.
  • Chicken broth: Select a high-quality brand for the best flavor.
  • Parmesan cheese: Enhances the dish with saltiness and umami.
  • Cheese-filled tortellini: Rana® is a highly recommended brand.
  • Rotisserie chicken: Alternatively, use leftover baked or grilled chicken.
  • Baby spinach: Adds color and a fresh flavor.

Oil, mushrooms, tomatoes, and garlic being sautéed and transferred to a plate for this Marry Me Chicken Tortellini.

How To Make Marry Me Chicken Tortellini

  • Preheat: Oven to 425°F; adjust rack to the center position.
  • Sauté: Combine butter and tomato oil, add mushrooms, then sun-dried tomatoes and garlic.
  • Roux: Melt butter; whisk in flour.
  • Sauce: Gradually add milk and broth; stir until thick. Mix in Parmesan cheese.
  • Combine: Add chicken, tortellini, mushroom-tomato mix, and spinach. Stir to coat well.
  • Bake: Top with Parmesan, bake for eight minutes, stir, and bake for three more minutes. Broil for a golden top.
  • Serve: Season, garnish if desired, and enjoy immediately.

Melting butter, whisking in flour, seasonings, broth, and Parmesan in a pot.

Recipe Shortcuts

  • Use pre-cooked chicken, like rotisserie, or even better, pre-shredded rotisserie meat.
  • Select pre-sliced mushrooms to bypass chopping.
  • Buy pre-washed baby spinach to eliminate washing and drying.
  • Get grated Parmesan from the deli section, avoiding the need to grate your own.

Adding all the ingredients into the pot for this Marry Me Chicken Tortellini.

What To Serve With Marry Me Chicken Tortellini

The complete dish in a pot ready to be served.



Marry Me Chicken Tortellini is best enjoyed hot–right out of the oven!

As it sits, the tortellini absorbs the surrounding sauce, changing the texture from saucy to bloated.

Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of broth to help revive the sauce’s consistency.

The Marry Me Chicken Tortellini in the pot.

More Easy One-Pan Dinners:

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Marry Me Chicken Tortellini

4.98 from 44 votes
Marry Me Chicken Tortellini: Creamy, cheesy pasta with juicy chicken, herby sun-dried tomatoes, and spinach—all in one pan for a deliciously easy meal.
Marry Me Chicken Tortellini fresh out of the oven.
Print Recipe

Marry Me Chicken Tortellini

Marry Me Chicken Tortellini fresh out of the oven.
4.98 from 44 votes
Marry Me Chicken Tortellini: Creamy, cheesy pasta with juicy chicken, herby sun-dried tomatoes, and spinach—all in one pan for a deliciously easy meal.
Course Dinner, Main Course
Cuisine American
Keyword Marry Me Chicken Tortellini
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Chelsea Lords
Calories 652kcal
Cost $13.12


  • 3.5-quart oven-safe skillet



  • PREP: Adjust oven rack to middle and preheat to 425°F.
  • VEGGIES: In a large (3.5 quart) oven-safe skillet over medium-high heat, heat 1 tbsp oil from the sun-dried tomatoes. Add mushrooms and cook for 2-3 minutes. Then add sun-dried tomatoes and cook for another 2-3 minutes. Add minced garlic and cook for 30 seconds. Transfer everything to a separate plate.
  • CREAM SAUCE: In the same skillet, melt remaining 4 tbsp butter. Sprinkle flour over the melted butter and whisk briskly until smooth. Continue cooking and whisking constantly for 1-2 minutes. Stir in Italian seasoning, paprika, red pepper flakes (if using), plus salt and pepper to taste.
  • FINISH SAUCE: While whisking constantly, very gradually pour in the milk and chicken broth until the mixture is smooth. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, about 3-5 minutes. Reduce heat to low and gradually add 2 tablespoons of Parmesan cheese at a time, stirring until melted.
  • FINISH: Return the cooked veggies (along with accumulated liquid) to the skillet. Add rotisserie chicken, tortellini, and chopped spinach. Gently stir to combine, ensuring the tortellini is submerged in the liquid as much as possible and smooth into an even layer.
  • BAKE: Place skillet in oven and bake for 8 minutes. Remove from oven, stir everything well, and press into an even layer. Sprinkle the remaining 3 tablespoons of Parmesan over the top and bake for an additional 3 minutes.
  • ENJOY: Remove from the oven, season with additional salt and pepper if needed, and garnish with fresh herbs if desired. Serve immediately for best results, as the tortellini will continue to absorb the sauce if left to sit.


Recipe Notes

Note 1: Sun-dried tomatoes: Use oil-packed sun-dried tomatoes, preferably julienne cut and packed in herbs for extra flavor.
Note 2: Parmesan cheese: Use fresh Parmesan from the deli section or grate from a block of Parmesan using the small holes of a cheese grater.
Note 3: Tortellini: Fresh refrigerated tortellini that cooks in boiling water within 4-5 minutes is recommended for accurate timing and liquid quantities.
Note 4: Chicken: Any leftover cooked chicken, particularly herbed rotisserie chicken, works well in this recipe.

Nutrition Facts

Serving: 1serving | Calories: 652kcal | Carbohydrates: 57g | Protein: 41g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1135mg | Potassium: 1385mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2449IU | Vitamin C: 13mg | Calcium: 478mg | Iron: 12mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


      1. 5 stars
        I absolutely LOVE this dish. We served this with a side of bread sticks and a salad. You’re recipes are wonderful, thank you so much.

  1. I made this recipe and have to say, it’s ridiculously good! I’m going to Pin this recipe (in case I already haven’t) so I remember to make it again, SOON!

  2. 5 stars
    That is some good choice of ingredients! The dish looks so vibrant, I am definitely making this for the weekend.
    A great way to kick-start your brunch I’d say!
    Thank you for sharing, Chelsea!

  3. 5 stars
    I made this last night and it was Ahhhhmazing! Simple, easy to find ingredients and…only one pan!! My family loved it and I will definitely be adding it to my rotation! Thank you for a WONDERFUL recipe that hit all my requirements!

      1. Yes I’d cook it first 🙂 A few minutes shy of when the package says so it doesn’t get mushy in the bake

  4. 5 stars
    I made this recipe for an office party, and it was over-the-top fantastic. One of my colleagues described it as “restaurant quality” and needed the recipe for her family! I did add more broth and more milk so it was not so thick. It truly took only minutes of prep, which made it amazing to pull off with only 45 minutes from walking in the door after work to serving it to a crowd! I used a colorful enamel Dutch oven to cook it in (instead of the cast iron frypan, which I don’t own), and it worked beautifully–and could be served on the table from the pot, as well.

    1. Thank you so much for your kind words Theresa! 🙂 I am so thrilled this was a hit at your office party 🙂

  5. Hi! Can you tell me if you are using a 10″ or 12″ skillet in your photos? Making for company and I want presentation to look as nice as yours. Thank you looks fantastic!

  6. 4 stars
    I’m not sure where I went wrong, but there wasn’t anywhere near enough liquid to cover my tortellini before I put it in the oven! I didn’t have enough tomatoes or mushrooms, so I halved the recipe. I replaced the chicken with pasta (which understandably needs more liquid than the cooked chicken), but had to add about 2 extra cups of liquid in order to cover the tortellini in my pan. Next time I’ll double the liquid/sauce and use the listed amounts for everything else.

  7. 5 stars
    Turned out SO GOOOOOD!! Definitely keeping it in my books I have a picky husband and he couldn’t get enough of it!!

  8. 5 stars
    Absolutely delicious! Easy to make and restaurant quality taste. Going to try it with sausage next time. Excellent!

  9. 5 stars
    I came across this recipe today. I had a rotisserie chicken, spinach and sun dried tomatoes. So I went online looking for a recipe with those ingredients. I made it today and follow all the instructions and all ingredients but one!! I sadly didn’t have any mushrooms at hand. 🙁 No matter!! It was delicious and everybody liked it. My husband said it is a keeper. 🙂 I can wait to try it again with the mushrooms!! Thank you!

  10. I’m gonna make this over the weekend! What would be a good side dish with this? Omg my mouth is watering it looks so delicious!

  11. 5 stars
    I have made this twice, and it is one of our favorites! My S.O. and I always finish leftovers. It is easy to make and is delicious, thanks for sharing this recipe! 🙂

  12. This recipe is amazing! So so good it has great flavor, everything goes so well together. The only thing I was thinking when eating it was I might add more spinach than it calls for but it definitely was awesome just the way it is. Thank you for this recipe, will definitely make it again!!

    1. I’m so glad you enjoyed this! Let me know how you like it with more spinach. Thank you so much Marsha! 🙂

  13. 5 stars
    Delicious!! This recipe is so good I’ve added it to my rotation. She’s dead on about using the oil from the sundried tomatoes. I sub avocado oil for 3 of the 5 TBS of butter. You can’t tell, & it’s healthier! My hubby doesn’t like mushrooms, so we omit those.
    It’s definitely not a 30-min recipe for me. More like an hour, hour twenty.
    Note: I don’t have an oven safe skillet, so I use my largest skillet & then pour into a baking dish.

    1. I’ve never tried pasta for the tortellini, it would need to be partially cooked beforehand though and likely need a different amount of liquid (I’m not sure all the amounts/changes without personally testing). Glad this dish was enjoyed 🙂

  14. This looks yummy! Can I prepare this in a skillet, transfer to a baking dish and bake? And if I want to make it a 9×13 size, would I double the ingredients? Thanks!

    1. You can! I’m not sure on how much you’ll need to fill a 9×13 pan; sorry I’ve never tried that for this recipe! I’d think either 1.5 to 2x the recipe.

  15. 5 stars
    Delicious! My whole family loved it! Poached chicken while sautéing the veg & sauce & was all ready to combine at the same time.

  16. Made this for the first time tonight and it was delicious. My sun dried tomatoes were not in oil but I figured I’m adding oil to cook it in any way and it worked out fine. Also, I only had roughly a cup of spinach so I took some frozen chopped kale out of the freezer and ran a little water over it until it was thawed and added a cup of that to make up the difference. (I also did this to give the dish more variety as we do not like mushrooms so those were not added either) I say that so that if someone else wants to make the dish without all the ingredients listed that it is still very tasty and a versatile dish indeed! We loved it! Thank you so much for this recipe. I’m sure I will make it again.

    1. I’m so happy to hear you guys loved this so much! Thanks so much for taking the time to write this comment Saundra! 🙂

  17. 5 stars
    The flavors in this dish are absolutely perfect together! I always enjoying trying new meals; this one instantly secured a spot on the menu rotation!

  18. 5 stars
    Tried this evening. Delicious meal, my husband loved it. I think next time, I will cook the chicken right before adding, I am not a huge fan of reheated chicken. Very delicious though

  19. 5 stars
    Made this last night and got thunderous applause. I followed ingredients but made slightly more chicken, tortellini and sauce due to my heavy eaters. It was very well seasoned, layered tasting recipe that I was impressed I made after it was done ! Thanks for a keeper recipe !

  20. I added 1/2 a small onion and more garlic, didn’t have rotisserie chicken so I seasoned chicken breasts with Italian seasoning, salt pepper, garlic powder/onion power and basted with 1 TBS of butter at the very end. On meal rotation now

  21. 5 stars
    It was to hot to bake this so I boiled the tortellini 1st. Drained used the same pan same the same recipe. I had cooked sausage instead of chicken. It was so delicious and creamy without using heavy cream or half and half. Loved how easy it was. I will make this again.

  22. 5 stars
    This delicious dish was easy to make and SO GOOD! My husband loved it too!! I will definitely be making this dish again!! Thank you for the wonderful recipe!!

  23. Great recipe! I’ve made it many times and everyone loves it! Love the fact that you use regular milk, not sour cream, heavy cream or cream cheese! I’m going to try it with crumbled sausage instead of chicken next time. 👍🏼

  24. 5 stars
    This is one of my favorites. I’d call it restaurant quality. I do typically have to add a little more broth and milk to cover the tortellini. Delicious!

  25. 5 stars
    I am always looking for recipes to use Costco rotisserie chicken for a quick meal. Wow! This is a recipe full of flavors! Very tasty! Definitely making it again!

  26. 5 stars
    I tried this recipe tonight and I loved it. Since I only had skim milk, I substituted sour cream instead. I had to add a little more chicken broth to thin out the sauce. But the end product was delicious.

  27. 5 stars
    Add this recipe to my book ages ago. Wanted something different so gave it a try. My husband said “you can make this again, it’s got just the right amount of heat and the flavors are really good. Takes longer to pep than cook so it would be great to prep the ingredients in the morning, go out for the day and cook when you return home. Served with good hot crusty bread. Thanks for a great recipe.

  28. I have not made this yet, but I am planning to make it soon. There is just two of us and we don’t mind having leftovers. My question is can this be frozen after it us cooked?

    1. I don’t imagine this would thaw particularly well. I think the tortellini would bloat and the cream sauce could curdle or become watery

  29. Would like to make this recipe but you don’t
    have a metric conversion on your site. It becomes too frustrating to have to convert all
    your ingredients. I just wish Americans
    would think there are other places than
    USA that would like to use their recipes and would have the option of a metric
    converter on the site. Some sites do have it, so it can’t be hard to put on.

    1. Hey Sandi! I have worked hard to get accurate metric conversions on hundreds of my recipes; there is a toggle switch in the recipe card you can use. Unfortunately I haven’t made it through all of them and haven’t gotten to this one yet. Instead of doing an automatic conversion I have been weighing every ingredient when re-making every recipe to ensure total accuracy.

    2. You can do metric conversions online with
      online converters, search like ‘ ml to cups’ or vise versa a converter will come up just type in the numbers to get a conversion. Simple!

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