Marry Me Chicken Tortellini Delight (Printable Version)

Tender chicken and cheese tortellini tossed in a creamy, flavorful 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 cheese, for serving

# How To Make It:

01 - Bring a large pot of salted water to a boil and 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 and fully cooked. Transfer to a plate and allow to rest for 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Melt butter and sauté minced garlic until fragrant, about 1 minute.
05 - Stir in chopped sun-dried tomatoes, dried Italian herbs, and optional red pepper flakes. Cook for 1 to 2 minutes to combine flavors.
06 - Pour in chicken broth, scraping up browned bits from the pan. Simmer gently for 2 minutes.
07 - Add heavy cream and grated Parmesan cheese. Stir continuously until cheese melts and sauce thickens, about 2 to 3 minutes.
08 - Return sliced chicken and cooked tortellini to the skillet. Toss gently to coat in sauce and heat through for 1 to 2 minutes.
09 - Top with chopped fresh basil and extra Parmesan cheese. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under 40 minutes but tastes like you spent all afternoon in the kitchen
  • The creamy sun-dried tomato sauce clings to every piece of tortellini in the most satisfying way
  • It feels fancy enough for company but forgiving enough for a weeknight when you're tired
  • Leftovers reheat beautifully and somehow taste even richer the next day
02 -
  • Do not skip patting the chicken dry, wet chicken will steam instead of sear and you'll miss out on that golden crust
  • Use freshly grated Parmesan, the pre-grated stuff doesn't melt as smoothly and can make the sauce grainy
  • Let the sliced chicken rest before adding it back to the sauce or it will keep cooking and turn tough
  • If the sauce looks too thick, add a splash of the pasta cooking water to loosen it up
03 -
  • Reserve a cup of pasta water before draining, it's the secret weapon for adjusting sauce consistency
  • Slice the chicken against the grain for the most tender pieces
  • If you like extra garlic, double it, this dish can handle it
  • Toast the tortellini briefly in the sauce over medium heat for a slightly crispy edge
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