Marry Me Chicken Tortellini (Print Version)

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

# 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 (16 ounces) 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 following package directions. 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. Add chicken and cook 5 to 6 minutes per side until golden and cooked through. Transfer to a plate, rest 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Add butter and minced garlic; cook for 1 minute until fragrant.
05 - Stir in chopped sun-dried tomatoes, dried Italian herbs, and red pepper flakes. Cook 1 to 2 minutes.
06 - Pour in chicken broth, scraping browned bits from the pan. Simmer for 2 minutes.
07 - Add heavy cream and grated Parmesan, stirring until the cheese melts and sauce thickens, about 2 to 3 minutes.
08 - Return sliced chicken and cooked tortellini to skillet. Toss gently to coat with sauce and heat through for 1 to 2 minutes.
09 - Sprinkle with chopped fresh basil and additional Parmesan cheese. Serve immediately.

# Additional Tips::

01 -
  • It looks restaurant-quality but won't stress you out—everything cooks in one skillet once the pasta's done.
  • The cream sauce is silky without being heavy, and the sun-dried tomatoes add a subtle richness that makes people ask for the recipe.
  • You can pull it together on a weeknight and still feel like you've done something special for dinner.
02 -
  • Don't skip searing the chicken properly—that golden crust is where half the flavor lives, and a high enough heat is essential.
  • The sun-dried tomatoes should be chopped fairly fine so they distribute throughout the sauce instead of sitting in chunks.
  • Taste the sauce before adding the chicken and pasta back in; adjust the seasoning then because it's your last chance to balance everything.
03 -
  • Slice your rested chicken against the grain so each piece is as tender as possible—this takes 30 seconds and makes a real difference.
  • Use fresh basil at the very end, never cooked into the sauce, so it keeps its bright, peppery character.
Go Back