Marry Me Chicken Tortellini (Printable)

Cheese tortellini with juicy chicken in a rich, garlic-infused sun-dried tomato cream 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 (16 oz) 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 and cook cheese tortellini according to package directions. Drain and set aside.
02 - Pat chicken breasts dry and season evenly 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 and rest for 5 minutes before slicing thinly.
04 - Reduce skillet heat to medium. Melt butter, add minced garlic, and sauté for 1 minute until fragrant.
05 - Stir in chopped sun-dried tomatoes, dried Italian herbs, and red pepper flakes; cook for 1 to 2 minutes.
06 - Pour in chicken broth, scraping the skillet to release browned bits, and simmer for 2 minutes.
07 - Add heavy cream and grated Parmesan; stir continuously until cheese melts and sauce thickens, 2 to 3 minutes.
08 - Return sliced chicken and cooked tortellini to the skillet. Toss gently to coat with sauce and heat through for 1 to 2 minutes.
09 - Sprinkle with chopped fresh basil and additional Parmesan before serving immediately.

# Expert Advice:

01 -
  • It tastes like you spent an hour cooking when you really spent 40 minutes, tops.
  • The sauce is so good that even the simplest tortellini becomes something craveable and restaurant-quality.
  • Chicken stays tender instead of turning into rubber because you're not wrestling with complicated techniques.
02 -
  • Don't overcook the chicken—it keeps cooking slightly while resting and again when you toss it in the warm sauce, so pulling it at 165°F internal temperature prevents it from becoming tough and stringy.
  • The sun-dried tomatoes are not optional flavor—they're what transforms this from a generic creamy pasta into something that tastes intentional and craveable.
  • Adding the ingredients slowly and not rushing the sauce means the difference between a silky finished dish and one that breaks or curdles.
03 -
  • Use freshly grated Parmesan—it melts into the sauce silkily instead of clumping, and it genuinely changes the texture of the finished dish.
  • If your sauce ever looks too thin, don't panic; simmer it for another minute or two without a lid, and it will thicken as the cream reduces.
  • This freezes beautifully for up to two months, though the texture of the tortellini softens slightly; freeze it in portions and reheat gently in a skillet with a splash of broth.
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