Marry Me Chicken Tortellini (Printable Version)

Cheese tortellini and chicken come together in a creamy, sun-dried tomato and garlic sauce for a comforting dish.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon paprika

→ Pasta

06 - 1 pound store-bought cheese tortellini

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - ⅔ cup sun-dried tomatoes in oil, drained and chopped
10 - 1 teaspoon dried Italian herbs
11 - ½ teaspoon red pepper flakes (optional)
12 - ¾ cup plus 1 tablespoon chicken broth
13 - 1 cup heavy cream
14 - ½ cup grated Parmesan cheese

→ Garnish

15 - Fresh basil leaves, chopped
16 - Additional Parmesan cheese for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside.
02 - Pat chicken dry and season evenly with kosher salt, black pepper, and paprika.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden and fully cooked. Transfer to a plate, let rest 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Melt butter and add minced garlic; cook for 1 minute until fragrant.
05 - Add sun-dried tomatoes, dried Italian herbs, and red pepper flakes if using. Cook for 1 to 2 minutes, stirring occasionally.
06 - Pour in chicken broth and scrape up any browned bits from the skillet. Simmer for 2 minutes to concentrate flavors.
07 - Stir in heavy cream and Parmesan cheese. Cook 2 to 3 minutes until sauce thickens and cheese melts fully.
08 - Return sliced chicken and cooked tortellini to skillet. Toss gently to coat in sauce. Simmer 1 to 2 minutes until heated through.
09 - Sprinkle with chopped fresh basil and extra Parmesan. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but youre done in under 40 minutes.
  • The creamy sun-dried tomato sauce clings to every piece of tortellini like it was made for it.
  • Leftovers somehow taste even better the next day once the flavors settle in.
02 -
  • Dont skip letting the chicken rest after cooking, it keeps the juices inside instead of all over your cutting board.
  • If your sauce looks too thick, add a splash of the pasta water or extra broth to loosen it up.
  • Use medium heat when you add the cream or it might break and turn grainy instead of smooth.
03 -
  • Slice the chicken against the grain so it stays tender and easier to bite through.
  • Taste the sauce before adding the tortellini, thats your last chance to adjust the salt or add more Parmesan.
  • If you want it extra luxurious, finish with a drizzle of the oil from the sun-dried tomato jar.
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