Description
Marry Me Chicken Tortellini is a creamy, flavorful dish featuring tender seared chicken breasts served over cheese tortellini in a rich sauce made from garlic, sun-dried tomatoes, Italian herbs, and Parmesan cheese. Ready in just 40 minutes, this comforting skillet meal is perfect for a delicious weeknight dinner that feels special.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
Pasta
- 1 pound store-bought cheese tortellini
Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- â…” cup sun-dried tomatoes in oil, drained and chopped
- 1 teaspoon dried Italian herbs
- ½ teaspoon red pepper flakes (optional)
- ¾ cup plus 1 tablespoon chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh basil leaves, chopped
- Extra Parmesan cheese, for serving
Instructions
- Cook tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions until al dente. Drain well and set aside.
- Prepare chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with kosher salt, black pepper, and paprika to add flavor.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot skillet and sear for 5 to 6 minutes per side, or until the outside is golden brown and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing thinly.
- Sauté aromatics: Reduce the skillet heat to medium. Add unsalted butter and the minced garlic to the skillet. Sauté for about 1 minute until the garlic is fragrant but not browned.
- Build sauce flavors: Stir in the chopped sun-dried tomatoes, dried Italian herbs, and red pepper flakes if using. Cook the mixture for 1 to 2 minutes to allow the flavors to meld together.
- Simmer with broth: Pour in the chicken broth, scraping the bottom of the skillet gently with a spoon to loosen any browned bits. Let the mixture simmer gently for about 2 minutes to reduce slightly and intensify flavor.
- Finish sauce: Add the heavy cream and grated Parmesan cheese to the skillet. Stir continuously as the cheese melts and the sauce thickens, about 2 to 3 minutes, creating a creamy, rich base.
- Combine main components: Return the sliced chicken and cooked tortellini to the skillet. Toss everything gently to coat with the sauce evenly. Let it simmer for 1 to 2 minutes until heated through and flavors are well combined.
- Garnish and serve: Sprinkle the dish with chopped fresh basil leaves and additional grated Parmesan cheese. Serve immediately to enjoy the creamy, savory flavors at their best.
Notes
- Use fresh basil for optimal flavor, but you can substitute with dried basil if needed.
- Adjust red pepper flakes based on your preferred spice level or omit for a milder sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of chicken broth or cream if sauce thickens too much.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
