Marry Me Chicken Tortellini (Printable)

Tender chicken and cheese tortellini tossed in creamy sun-dried tomato and garlic sauce.

# 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 - Extra Parmesan, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and set aside.
02 - Pat chicken breasts dry and season evenly with kosher salt, black pepper, and paprika.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden and cooked through. Transfer to a plate and rest for 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Add butter and minced garlic; sauté for 1 minute until fragrant.
05 - Stir in sun-dried tomatoes, dried Italian herbs, and red pepper flakes. Cook for 1 to 2 minutes.
06 - Pour in chicken broth, scraping up browned bits from skillet. Simmer gently for 2 minutes.
07 - Add heavy cream and grated Parmesan cheese. Stir continuously until cheese melts and sauce is smooth and creamy, approximately 2 to 3 minutes.
08 - Return sliced chicken and cooked tortellini to skillet. Toss gently to coat with sauce. Simmer 1 to 2 minutes until heated through.
09 - Garnish with chopped fresh basil and extra Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, even if youre cooking while distracted by a podcast.
  • The creamy sauce clings to every piece of tortellini, so theres no sad dry bite.
  • Leftovers taste even better the next day when the flavors have had time to meld.
02 -
  • Dont skip resting the chicken or it will lose all its juices the second you slice into it.
  • Use freshly grated Parmesan instead of the pre-shredded kind, or the sauce will turn gritty and refuse to melt properly.
  • If the sauce looks too thick, add a splash of reserved pasta water or extra broth to loosen it up.
03 -
  • Reserve a cup of pasta water before draining the tortellini; the starchy water is magic for thinning out a too-thick sauce.
  • Let the skillet cool slightly before adding the cream so it doesnt curdle from the high heat.
  • Slice the chicken while the sauce simmers so everything finishes at the same time and you dont overcook anything.
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