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Marry Me Chicken Tortellini

Marry Me Chicken Tortellini

Marry Me Chicken Tortellini is your answer to a weeknight dinner that feels truly special, offering a creamy, decadent, and surprisingly simple pasta experience that will have everyone asking for seconds. This dish perfectly captures the indulgent flavors of "marry me" chicken but in a comforting, fuss-free tortellini format.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes, (packed in oil), drained and chopped
  • 2 tablespoons fresh basil, chopped
  • 1 bag (13-15 oz) refrigerated cheese tortellini
Red pepper flakes (optional)
extra Parmesan cheese (optional)
fresh basil (optional)

Equipment

  • Large skillet or Dutch oven
  • Separate pot for tortellini

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside on a plate, leaving any drippings in the pan.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon Italian seasoning
  2. Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for 1-2 minutes.
    4 cloves garlic, minced, 1/2 cup chicken broth
  3. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until it's melted and the sauce begins to thicken. Add the chopped sun-dried tomatoes and stir to combine.
    1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 cup sun-dried tomatoes, (packed in oil), drained and chopped
  4. Cook the refrigerated cheese tortellini according to package directions in a separate pot of boiling salted water. Drain the tortellini well once cooked.
    1 bag (13-15 oz) refrigerated cheese tortellini
  5. Return the cooked chicken to the skillet with the creamy sauce. Stir in the chopped fresh basil. Add the drained tortellini to the skillet and gently toss everything together until the tortellini and chicken are well coated in the sauce.
    1 pound boneless, skinless chicken breasts, cut into bite-sized pieces, 2 tablespoons fresh basil, chopped, 1 bag (13-15 oz) refrigerated cheese tortellini
  6. Serve the Marry Me Chicken Tortellini immediately. Garnish with optional red pepper flakes for a touch of heat, extra Parmesan cheese, and a sprinkle of fresh basil.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop with a splash of liquid or in the microwave.