Marry Me Chicken Tortellini (Printable Version)

Tender chicken paired with cheese tortellini in a rich, creamy sun-dried tomato garlic sauce.

# 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 directions, then drain and set aside.
02 - Pat chicken breasts dry and season both sides 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 rest for 5 minutes before slicing thinly.
04 - Reduce heat to medium. Add butter and minced garlic to the skillet, sautéing for 1 minute until fragrant.
05 - Incorporate chopped sun-dried tomatoes, dried Italian herbs, and red pepper flakes if using. Cook for 1 to 2 minutes to meld flavors.
06 - Pour in chicken broth, scraping up any browned bits from the skillet. Simmer for 2 minutes.
07 - Add heavy cream and Parmesan cheese, stirring continuously until cheese is melted and sauce is smooth and creamy, about 2 to 3 minutes.
08 - Return sliced chicken and cooked tortellini to the skillet. Toss gently to coat all components in the sauce. Simmer for an additional 1 to 2 minutes until heated through.
09 - Sprinkle with freshly chopped basil and extra Parmesan cheese. Serve promptly.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking, but it's genuinely ready in 40 minutes flat.
  • The sun-dried tomatoes give this a depth that feels restaurant-quality without any pretension.
  • It's rich and indulgent without making you feel like you've overdone it.
  • You can make it on a Tuesday night or serve it at a dinner party and feel equally proud.
02 -
  • Don't skip patting the chicken dry—moisture is the enemy of a good sear, and a good sear is what makes the chicken taste restaurant-quality.
  • When the cream goes in, keep the heat at medium or lower; high heat can break the sauce and make it separate instead of staying silky.
  • Freshly grated Parmesan melts seamlessly into the sauce, while pre-shredded cheese with its anti-caking coating can make the sauce gritty and uneven.
03 -
  • Always taste the sauce before plating and adjust seasoning—sometimes a pinch more salt or a crack of pepper is all it needs to sing.
  • If your sauce seems too thin, let it simmer an extra minute or two; if it's too thick, thin it gently with a splash of pasta water or broth rather than more cream.
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