Description
Marry Me Chicken Tortellini is a rich and creamy skillet dish featuring tender seasoned chicken breasts cooked in a flavorful Parmesan and sun-dried tomato cream sauce. Combined with cheesy tortellini, this comforting one-pan meal offers a harmonious blend of savory herbs and a touch of spice, perfect for an impressive yet easy dinner.
Ingredients
Scale
Chicken and Seasoning
- 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 Oil: Heat two tablespoons of olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Season Chicken: Season the four boneless, skinless chicken breasts with salt, black pepper, garlic powder, onion powder, and crushed red pepper flakes evenly on all sides.
- Cook Chicken: Place the seasoned chicken breasts in the skillet and cook for 6 to 7 minutes per side until golden brown and thoroughly cooked, reaching an internal temperature of 165°F.
- Remove Chicken: Transfer the cooked chicken breasts to a plate and set aside while preparing the sauce.
- Deglaze Pan: Pour half a cup of chicken broth into the same skillet, scraping up browned bits from the pan’s bottom to incorporate flavor.
- Add Cream: Stir in one cup of heavy cream to the skillet and mix well with the broth.
- Simmer Sauce: Lower the heat and allow the cream mixture to simmer for about five minutes to thicken slightly.
- Add Flavorings: Stir in grated Parmesan cheese, chopped fresh basil, dried oregano, and chopped sun-dried tomatoes into the sauce thoroughly.
- Melt Cheese: Continue cooking the sauce while stirring occasionally until the Parmesan cheese melts fully and the sauce becomes smooth.
- Cook Tortellini: In a separate pot, cook nine ounces of cheese tortellini according to package instructions until al dente.
- Drain Tortellini: Drain the cooked tortellini and set it aside for incorporation into the sauce.
- Slice Chicken: Thinly slice the cooked chicken breasts into strips for easier mixing and serving.
- Combine Chicken and Sauce: Add the sliced chicken back to the skillet with the creamy sauce, stirring to combine.
- Add Tortellini: Incorporate the cooked tortellini into the skillet, gently tossing to coat the pasta and chicken evenly with the sauce.
- Add Butter: Stir in two tablespoons of butter, allowing it to melt into the sauce to enrich and give it a silky texture.
- Adjust Seasoning: Taste the dish and adjust with additional salt, pepper, or red pepper flakes as desired for preferred flavor balance.
- Serve: Serve the Marry Me Chicken Tortellini immediately, optionally garnishing with extra fresh basil for a fresh herbal note.
Notes
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Use fresh basil if possible for a more vibrant flavor.
- Cook tortellini only until al dente to prevent the pasta from becoming too soft when mixed with the sauce.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to maintain sauce consistency.
- For a lighter version, substitute heavy cream with half-and-half or a lower-fat cream alternative.
