Marry Me Chicken Tortellini (Printable Version)

Delicious cheese tortellini tossed in a creamy tomato and garlic sauce with tender seasoned chicken.

# What You'll 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 cheese, for serving

# How to Make It:

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. Season with salt, pepper, and paprika.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 5 to 6 minutes per side until golden brown and cooked through. Transfer to plate and rest 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Add butter and garlic; sauté for 1 minute until fragrant.
05 - Stir in sun-dried tomatoes, Italian herbs, and optional red pepper flakes. Cook 1 to 2 minutes to blend flavors.
06 - Pour in chicken broth; scrape browned bits from skillet bottom. Simmer for 2 minutes.
07 - Add heavy cream and Parmesan cheese. Stir until cheese melts and sauce thickens, about 2 to 3 minutes.
08 - Return sliced chicken and cooked tortellini to skillet. Toss gently to coat with sauce. Simmer 1 to 2 minutes to heat through.
09 - Sprinkle chopped basil and additional Parmesan cheese over the dish. Serve immediately.

# Expert Tips:

01 -
  • It tastes like a special occasion but comes together faster than ordering takeout.
  • The sauce clings to every fold of the tortellini, so each bite is rich and satisfying.
  • You can use store-bought tortellini and rotisserie chicken and no one will ever know.
  • Leftovers reheat beautifully with a splash of cream or broth.
02 -
  • Dont skip letting the chicken rest after cooking or youll lose all the juices when you slice it.
  • Use the same skillet for everything so the sauce picks up all the flavor left behind by the chicken.
  • If the sauce gets too thick, add a splash of pasta water or broth to loosen it up.
03 -
  • Save a cup of pasta water before draining—it works magic for thinning the sauce without losing flavor.
  • Use rotisserie chicken if youre in a rush. Just shred it and toss it in with the tortellini.
  • Taste the sauce before adding the chicken and pasta so you can adjust the seasoning while its still easy to fix.
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