Marry Me Chicken Tortellini (Printable)

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

# 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

# Directions:

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 salt, black pepper, and paprika.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken 5 to 6 minutes per side until golden brown and fully cooked. Transfer to a plate, rest for 5 minutes, then slice thinly.
04 - Reduce heat to medium. Add butter and minced garlic to the skillet and sauté until fragrant, about 1 minute.
05 - Stir in sun-dried tomatoes, dried Italian herbs, and red pepper flakes. Cook for 1 to 2 minutes to meld flavors.
06 - Pour in chicken broth, scraping the skillet bottom to loosen browned bits. Simmer gently for 2 minutes.
07 - Add heavy cream and grated Parmesan cheese. Stir continuously until cheese melts and sauce thickens slightly, about 2 to 3 minutes.
08 - Return sliced chicken and cooked tortellini to the skillet. Toss gently to coat everything in the sauce. Simmer for 1 to 2 minutes until heated through.
09 - Sprinkle chopped fresh basil and additional Parmesan on top. Serve immediately.

# Expert Advice:

01 -
  • The creamy sauce comes together in under 10 minutes, making this feel far more impressive than the effort it actually takes.
  • There's this perfect balance between the richness of the cream and the brightness of sun-dried tomatoes that keeps you reaching for another bite.
  • It's elegant enough to serve to guests but casual enough that you won't stress about making it on a Tuesday.
02 -
  • Don't skip the resting period for the chicken; those few minutes allow the juices to redistribute, and when you slice it, it stays tender instead of dry.
  • The sauce will tighten slightly as it cools, so if you're making this ahead, add a splash of pasta water when reheating to get it back to that perfect consistency.
  • Sun-dried tomatoes vary wildly in intensity between brands, so taste as you go and adjust the amount next time based on whether you wanted more or less of that concentrated tang.
03 -
  • If you want to add wine, splash in a generous glug of white wine right after the garlic and let it reduce by half before adding the broth—it adds sophistication without tasting boozy.
  • Keep your pasta water nearby when you're assembling everything; a little splash of starchy water helps loosen the sauce if it thickens up more than you'd like.
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