Marry Me Chicken Tortellini (Printable version)

Tender chicken and cheese tortellini in a creamy sun-dried tomato garlic sauce with fresh basil and Parmesan.

# Ingredient list:

→ 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

# Step-by-step guide:

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

# Expert tips:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be done in under 40 minutes.
  • The creamy sun-dried tomato sauce is so good you'll want to lick the pan.
  • It's fancy enough for date night but easy enough for a weeknight when you're too tired to think.
  • One skillet means less cleanup, and that alone is a win in my book.
02 -
  • Don't skip letting the chicken rest after searing—cutting it too soon makes it dry and chewy.
  • Use freshly grated Parmesan, not the pre-shredded stuff, or the sauce will be grainy and sad.
  • 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 the tortellini—it's perfect for thinning the sauce if it gets too thick.
  • If you're in a rush, use rotisserie chicken and skip the searing step entirely.
  • A splash of white wine after the garlic adds a subtle brightness that makes the sauce even better.
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