If you love cozy, saucy pasta dishes that feel special enough for date night but are easy enough for a weeknight, this Marry Me Chicken Tortellini is exactly the one to keep in your back pocket. It’s richly flavored with sun-dried tomatoes and mushrooms, finished with a silky Parmesan cream, and studded with tender tortellini and shredded rotisserie chicken. This version uses refrigerated tortellini for convenience and whole milk for a lush sauce. Read on for a full ingredient list, helpful notes, and clear step-by-step directions so you can make this dish with confidence.

Why you’ll love this recipe

Fast: Ready in about 30 minutes, thanks to store-bought tortellini and pre-cooked chicken.
Comforting: A creamy, savory sauce with sun-dried tomatoes and mushrooms for real depth.
Flexible: Swap in your favorite fresh greens or use different cheeses if you prefer.
Impressive: Looks and tastes like a restaurant dish without hours of work.

Ingredients

Use the exact quantities below when making the dish.

▢5 tablespoons unsalted butter, divided
▢3/4 cup sun-dried tomatoes plus 1 tbsp oil, see note 1
▢8 ounces mushrooms, thinly sliced, I love Baby Bella
▢1 tablespoon minced garlic
▢1/4 cup all-purpose flour
▢1 tablespoon Italian seasoning
▢1/4 teaspoon paprika
▢1/8 teaspoon red pepper flakes, optional, add to heat preference, up to 1/2 tsp
▢1-1/4 cup whole milk
▢1 cup chicken broth
▢7/8 cup grated Parmesan cheese (7/8 cup = 1/2 cup + 3 tbsp; divided, see note 2)
▢9 ounces refrigerated Rana’s tortellini (2-1/2 cups, see note 3)
▢1-1/2 cups shredded rotisserie chicken or diced, see note 4
▢2 cups fresh baby spinach, coarsely chopped
▢Salt and pepper to taste

Notes before you begin

Sun-dried tomatoes: If using jarred sun-dried tomatoes packed in oil, reserve 1 tablespoon of that oil for the pan — it adds concentrated flavor. If yours are dry-packed, lightly rehydrate them in hot water for 10 minutes and drain.
Parmesan: Measure out 7/8 cup total, then divide it as instructed in the directions: some will be stirred into the sauce and some saved for finishing the dish.
Tortellini: Refrigerated tortellini cooks quickly and holds up beautifully in the sauce. Measure 9 ounces (about 2-1/2 cups).
Chicken: Use roasted or rotisserie-style chicken that adheres to dietary sourcing you prefer. Shred or dice and measure 1-1/2 cups.
Heat level: For a gentle warmth, keep the red pepper flakes at 1/8 teaspoon. Increase progressively up to 1/2 teaspoon if you want more kick.

Equipment

Large skillet or sauté pan with a lid
Wooden spoon or heat-proof spatula
Measuring cups and spoons
Grater for the Parmesan

Step-by-step directions

Follow these rewritten, clear steps to make Marry Me Chicken Tortellini. The order follows the original recipe while clarifying and tightening each action.

Prepare your mise en place. Measure the butter, sun-dried tomatoes, mushrooms, garlic, flour, Italian seasoning, paprika, red pepper flakes, milk, chicken broth, Parmesan, tortellini, shredded chicken, and chopped spinach. Have salt and pepper handy.
Sauté the sun-dried tomatoes and mushrooms. In a large skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the 3/4 cup sun-dried tomatoes and the reserved 1 tablespoon oil from the jar (or the rehydration water drained if your tomatoes were dry-packed). Cook for 1–2 minutes, stirring, until the tomatoes are warmed and aromatic. Add the 8 ounces of thinly sliced mushrooms and sauté 4–5 minutes more, until the mushrooms are softened and starting to release their juices.
Build the aromatics. Push the vegetables to the side of the skillet and add 1 tablespoon minced garlic to the pan (or stir it into the vegetables). Cook the garlic 30–45 seconds, until fragrant, being careful not to let it brown.
Create the roux. Sprinkle 1/4 cup all-purpose flour evenly over the vegetables and garlic. Stir constantly to combine and cook for 1–2 minutes; this removes the raw flour taste and helps thicken the sauce. The mixture should look slightly pasty and turn a light golden color.
Season the base. Stir in 1 tablespoon Italian seasoning, 1/4 teaspoon paprika, and 1/8 teaspoon red pepper flakes (or more, up to 1/2 teaspoon, to suit your heat preference). Mix until the spices are evenly distributed.
Add the liquids. Slowly pour in 1-1/4 cups whole milk and 1 cup chicken broth while stirring or whisking constantly to avoid lumps. Bring the mixture to a gentle simmer over medium heat. Continue to stir as it heats; the sauce should begin to thicken within a few minutes.
Finish the cheese sauce. Once the sauce has thickened enough to coat the back of a spoon, reduce the heat to low. Add 5/8 cup of the grated Parmesan cheese (this is the first portion of the total 7/8 cup; see note 2 for division). Stir until the cheese melts into the sauce and the texture is smooth. Taste and season with salt and pepper to your liking.
Cook the tortellini in the sauce. Add the 9 ounces refrigerated tortellini directly to the skillet. Gently stir to submerge them in the sauce. Cover the skillet with a lid and let the tortellini cook in the simmering sauce for 3–4 minutes, checking occasionally to prevent sticking. If the sauce becomes too thick before the tortellini are tender, add a splash more milk or broth.
Add the chicken and spinach. Once the tortellini are tender, stir in 1-1/2 cups shredded rotisserie chicken and 2 cups coarsely chopped fresh baby spinach. Stir just until the spinach is wilted and the chicken is warmed through, about 1–2 minutes.
Finish with the remaining Parmesan. Sprinkle the remaining 1/4 cup + 3 tablespoons of grated Parmesan over the finished dish and stir lightly so the cheese melts into the sauce. Adjust salt and pepper to taste. If you like extra creaminess, stir in the remaining 3 tablespoons of unsalted butter now.
Serve immediately. Spoon the tortellini and sauce into shallow bowls or a large platter. Garnish with a little extra grated Parmesan and a pinch of red pepper flakes if desired. Serve hot.

Troubleshooting & tips

If your sauce is too thin, let it simmer gently a few minutes longer without the lid to reduce and thicken. Stir occasionally to prevent scorching.
If your sauce is too thick, whisk in up to 1/4 cup additional milk or chicken broth until you reach the desired consistency.
Use freshly grated Parmesan for the best melting and flavor. Pre-grated varieties sometimes resist melting smoothly in cream sauces.
Leftovers keep well in the fridge for 2–3 days. Reheat gently on the stovetop over low heat with a splash of milk to revive the sauce.

Variations and swaps

Greens swap: Replace baby spinach with baby kale or arugula for a peppery kick; add earlier for tougher greens so they have time to soften.
Mushroom-free: For a lighter, tomato-forward sauce, omit the mushrooms and sauté additional sun-dried tomatoes instead.
Cheese swap: If you prefer a milder finish, use Asiago or a blend of Parmesan and Pecorino Romano, keeping the same total amount of cheese.
Protein change: Use grilled chicken breast or leftover shredded chicken breast—just keep the quantity at 1-1/2 cups.

Make-ahead and batch cooking

You can prepare the sauce up to two days ahead without the tortellini and store it in an airtight container in the refrigerator. When ready to serve, reheat the sauce in a skillet, add the tortellini and chicken, and simmer until warmed through and the tortellini is cooked. This reduces active cooking time on busy evenings.

Nutritional considerations

This is a rich, creamy pasta dish meant to be enjoyed as an indulgent main course. To lighten it up, use low-fat milk and reduce the butter by 1–2 tablespoons, but note that texture and depth of flavor will be slightly different. For a gluten-free option, choose a refrigerated gluten-free tortellini and use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Final thoughts

Marry Me Chicken Tortellini hits all the marks: comforting creaminess, just the right kiss of acid from sun-dried tomatoes, tender tortellini, and succulent chicken. It’s a dish that’s simple enough for a weekday dinner and pretty enough for company. Follow the step-by-step directions and a few of the tips above, and you’ll have a crowd-pleasing pasta that disappears fast.

Quick recipe recap

Prep: 10 minutes
Cook: 20 minutes
Serves: 3–4
Key ingredients: 5 tablespoons unsalted butter (divided), 3/4 cup sun-dried tomatoes + 1 tbsp oil, 8 ounces mushrooms, 1 tbsp minced garlic, 1/4 cup all-purpose flour, 1 tbsp Italian seasoning, 1/4 tsp paprika, 1/8 tsp red pepper flakes (optional), 1-1/4 cup whole milk, 1 cup chicken broth, 7/8 cup grated Parmesan (divided), 9 ounces refrigerated tortellini, 1-1/2 cups shredded rotisserie chicken, 2 cups baby spinach

Make it tonight and watch how quickly it becomes a new favorite.