Marry Me Chicken Tortellini (Printable Copy)

Cheese tortellini with succulent chicken in a rich, creamy sun-dried tomato sauce garnished with fresh basil.

# 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:

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 salt, pepper, and paprika.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden brown and cooked through. Transfer to a plate, rest for 5 minutes, then slice thinly.
04 - Reduce heat to medium. Add butter and garlic to the skillet; cook for 1 minute until fragrant.
05 - Stir in sun-dried tomatoes, Italian herbs, and red pepper flakes. Cook for 1–2 minutes.
06 - Pour in chicken broth and scrape up browned bits. Simmer for 2 minutes.
07 - Add heavy cream and Parmesan cheese. Stir until cheese has melted and sauce is creamy, about 2–3 minutes.
08 - Return sliced chicken and cooked tortellini to the skillet. Toss gently to coat with sauce and simmer for 1–2 minutes until heated through.
09 - Sprinkle chopped basil and extra Parmesan over the dish. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent all day cooking, but it's done in 40 minutes.
  • The sauce is rich and silky without being heavy, and it clings to every piece of tortellini.
  • You can swap in rotisserie chicken and still get that same wow factor.
  • It reheats beautifully, which means lunch the next day is already handled.
02 -
  • Don't skip resting the chicken after you sear it, or all the juice runs out when you slice it.
  • If your sauce looks too thick, add a splash of pasta water or broth to loosen it up.
  • Use a skillet big enough to toss everything together, or you'll end up chasing tortellini around the stove.
  • Freshly grated Parmesan melts way better than the pre-shredded kind, which can clump up and get grainy.
03 -
  • Use a meat thermometer to check the chicken hits 165°F, so you're not guessing and overcooking it.
  • Save a cup of pasta water before you drain the tortellini, it's a lifesaver for adjusting the sauce.
  • Let the sauce simmer gently after adding the cream, high heat can make it break and look oily.
  • Taste before serving and adjust with more salt, Parmesan, or a squeeze of lemon if it needs it.
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