Marry Me Chicken Tortellini (Printable)

Tender chicken and cheese tortellini in a rich sun-dried tomato and garlic cream sauce.

# 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, then drain and set aside.
02 - Pat chicken breasts dry and season evenly with salt, pepper, and paprika.
03 - Heat olive oil in a large skillet over medium-high heat; add chicken and sear for 5 to 6 minutes per side until golden and cooked through. Transfer to a plate, rest for 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium; add butter and minced garlic, sautéing for 1 minute until fragrant.
05 - Stir in sun-dried tomatoes, Italian herbs, and red pepper flakes; cook for 1 to 2 minutes.
06 - Pour in chicken broth and scrape skillet to release browned bits; simmer for 2 minutes.
07 - Add heavy cream and Parmesan; stir continuously until sauce thickens and cheese melts, about 2 to 3 minutes.
08 - Return sliced chicken and cooked tortellini to the skillet; toss gently to coat with sauce and simmer for 1 to 2 minutes until heated through.
09 - Sprinkle chopped basil and additional Parmesan cheese on top; serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but comes together in under 45 minutes.
  • The sun-dried tomatoes add an unexpected depth that keeps people asking what's in the sauce.
  • It's fancy enough for date night but easy enough to make on a Tuesday.
02 -
  • Don't crowd the skillet when searing chicken—if you do, you'll steam it instead of getting that golden crust that makes all the difference.
  • The sauce will look thin at first when you add the cream, but it comes together beautifully as it simmers and the flavors meld.
  • Room-temperature tortellini added at the end won't make the sauce break; the gentle heat just brings everything up to temperature.
03 -
  • Use a meat thermometer to cook the chicken perfectly every time—165°F internal temperature means juicy, safe chicken every single time.
  • Don't wash your skillet between searing the chicken and making the sauce; those browned bits are pure umami magic that you'll scrape right into the sauce.
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