Marry Me Chicken Tortellini (Print Version)

Tender chicken with cheese tortellini in creamy sun-dried tomato garlic sauce for a flavorful dish.

# 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

# Recipe Steps:

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. Season evenly with salt, black pepper, and paprika.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 5 to 6 minutes on each side until golden brown and cooked through. Transfer to a plate and let rest for 5 minutes, then slice thinly.
04 - Reduce heat to medium in the same skillet. Add butter and minced garlic, sauté for 1 minute until fragrant.
05 - Stir in sun-dried tomatoes, dried Italian herbs, and red pepper flakes. Cook for 1 to 2 minutes to combine flavors.
06 - Pour in chicken broth, scraping up any browned bits from the bottom. Simmer for 2 minutes.
07 - Add heavy cream and grated Parmesan. Stir continuously until cheese melts and the sauce thickens, about 2 to 3 minutes.
08 - Return sliced chicken and cooked tortellini to the skillet. Gently toss to coat with the sauce. Simmer for 1 to 2 minutes until heated through.
09 - Sprinkle chopped fresh basil and extra Parmesan over the dish. Serve immediately.

# Expert Suggestions:

01 -
  • It looks like you spent all evening cooking, but honestly takes less time than ordering delivery.
  • The sauce is so velvety and rich that even simple store-bought tortellini feels elevated and restaurant-worthy.
  • Chicken stays juicy, the cream doesn't break, and somehow it all comes together in one skillet.
02 -
  • Do not let the garlic brown or it will taste bitter and harsh—keep your heat at medium once it hits the pan, and watch it constantly for just that one minute.
  • If your sauce breaks or separates, whisk in a tablespoon of cold water or cream away from heat, and it usually comes back together beautifully.
  • The chicken continues cooking a tiny bit after it leaves the pan, so don't wait for it to look fully cooked in the skillet or it'll be dry by the time you eat.
03 -
  • Slice your chicken against the grain so each bite is tender rather than stringy, which is the difference between a silky texture and something that feels tough.
  • Don't skip the resting period—those five minutes let the juices redistribute throughout the meat and keep everything moist when you slice it.
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