Marry Me Chicken Tortellini (Printable)

Tender chicken and cheese tortellini in a rich, creamy 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. Cook tortellini according to package instructions. Drain and set aside.
02 - Pat chicken breasts dry and season 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 brown and cooked through. Transfer to a plate and rest for 5 minutes before slicing thinly.
04 - Reduce skillet heat to medium. Add butter and minced garlic. Sauté for 1 minute until fragrant.
05 - Stir in sun-dried tomatoes, dried Italian herbs, and red pepper flakes if using. Cook for 1 to 2 minutes.
06 - Pour in chicken broth, scraping any browned bits from the skillet. 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. Toss gently to coat with sauce. Simmer for 1 to 2 minutes until heated through.
09 - Top with chopped fresh basil and additional Parmesan. Serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be eating in under 40 minutes
  • The creamy, tangy sauce clings to every pocket of tortellini like it was designed for it
  • One skillet does most of the work, which means less cleanup and more time enjoying the meal
  • Leftovers reheat beautifully and somehow taste even richer the next day
02 -
  • Don't skip resting the chicken—cutting it too soon releases all the juice onto the cutting board instead of keeping it tender inside
  • Use freshly grated Parmesan, not the powdery stuff in a can, or the sauce won't have that silky, melty texture
  • If the sauce thickens too much while simmering, add a splash of pasta water or broth to loosen it back up
03 -
  • Don't crowd the pan when searing the chicken—if it's too snug, it'll steam instead of getting that golden crust
  • Taste the sauce before adding the tortellini and adjust the seasoning then, because once everything's mixed it's harder to fix
  • Use a large skillet with high sides so you have room to toss everything together without making a mess
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