Marry Me Chicken Tortellini (Printer View)

Cheese tortellini with tender chicken in a creamy, sun-dried tomato and garlic sauce bursting with flavor.

# Components:

→ 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 cheese for serving

# Method:

01 - Bring a large pot of salted water to a boil. Cook tortellini according to package directions. 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 for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and rest for 5 minutes, then slice thinly.
04 - Reduce heat to medium in the same skillet. Add butter and minced garlic, sautéing for 1 minute until fragrant.
05 - Stir in chopped sun-dried tomatoes, dried Italian herbs, and red pepper flakes; cook for 1 to 2 minutes.
06 - Pour in chicken broth, scraping up any browned bits from the skillet’s bottom. Simmer for 2 minutes.
07 - Add heavy cream and Parmesan cheese. Stir continuously until cheese melts and sauce becomes creamy, about 2 to 3 minutes.
08 - Return sliced chicken and cooked tortellini to the skillet. Gently toss to coat with sauce and simmer for 1 to 2 minutes until heated through.
09 - Garnish with chopped fresh basil leaves and additional Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you really only needed 40 minutes.
  • The combination of garlic, sun-dried tomatoes, and cream is so addictive you'll find yourself scraping the skillet.
  • It works equally well for a casual weeknight or when you want to impress without the stress.
02 -
  • The chicken must rest for those 5 minutes after cooking—rushing this makes it dry and tough, but waiting makes it stay tender even when you slice it thin.
  • The sun-dried tomatoes are already salty and flavorful, so taste the final sauce before adding more salt or it can tip into oversalted territory.
  • Heavy cream can break if the heat gets too high, so keep the flame at medium once the cream goes in—patience here is what keeps the sauce luxurious instead of grainy.
03 -
  • Bringing everything to the table in the hot skillet makes it feel like an event, and it keeps the food hotter longer.
  • If the sauce seems too thick after adding the cream, a splash of reserved pasta water loosens it back to silky without diluting the flavor.
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