Description
Marry Me Chicken Tortellini is a creamy, flavorful skillet dish featuring tender seasoned chicken breasts cooked in a rich Parmesan and sun-dried tomato cream sauce, served over cheesy tortellini pasta. This comforting Italian-inspired recipe combines savory herbs and a hint of spice to create an irresistible one-pan meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Seasonings
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
Sauce
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon dried oregano
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons butter
Pasta
- 9 ounces cheese tortellini
Instructions
- Heat the Skillet: Heat two tablespoons of olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Season the Chicken: Season four boneless, skinless chicken breasts with one teaspoon salt, half a teaspoon black pepper, half a teaspoon garlic powder, half a teaspoon onion powder, and a quarter teaspoon crushed red pepper flakes for a well-balanced flavor.
- Cook the Chicken: Place the seasoned chicken breasts in the hot skillet and cook for about six to seven minutes per side until golden brown and cooked through, ensuring the internal temperature reaches 165°F.
- Remove Chicken: Transfer the cooked chicken breasts to a plate and set aside to rest.
- Deglaze the Pan: Pour half a cup of chicken broth into the same skillet, scraping the browned bits from the bottom to incorporate flavor into the sauce.
- Add Cream: Stir in one cup of heavy cream to the skillet and combine with the broth for a rich base.
- Simmer the Sauce: Lower the heat and let the sauce simmer for about five minutes until it thickens slightly, developing a creamy consistency.
- Add Flavorings: Stir in half a cup grated Parmesan cheese, one tablespoon chopped fresh basil, half a teaspoon dried oregano, and half a cup chopped sun-dried tomatoes to infuse the sauce with herbs and tang.
- Finish the Sauce: Continue cooking the sauce, stirring occasionally until the cheese is completely melted and the sauce is smooth and luscious.
- Cook the Tortellini: Meanwhile, cook nine ounces of cheese tortellini in a separate pot according to package instructions until al dente.
- Drain Pasta: Drain the cooked tortellini and set aside, ready to combine with the sauce.
- Slice Chicken: Slice the rested chicken breasts into strips for easier mixing and serving.
- Combine Ingredients: Add the sliced chicken back into the skillet with the sauce, then add the cooked tortellini and gently toss everything together to coat evenly in the creamy sauce.
- Add Butter: Stir in two tablespoons butter allowing it to melt into the sauce for a silky, rich finish.
- Adjust Seasoning: Taste the dish and adjust seasoning with additional salt, black pepper, or crushed red pepper flakes according to preference.
- Serve: Serve the Marry Me Chicken Tortellini immediately, garnished with extra fresh basil if desired for a fresh herbal note.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- Sun-dried tomatoes can be packed in oil or dry; if dry, consider soaking them in warm water to soften before chopping.
- Use fresh basil for best flavor, but dried can be substituted if necessary.
- Butter adds richness and helps the sauce to achieve a creamy texture; do not skip this step.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop with a splash of cream or broth to loosen the sauce.
