Marry Me Chicken Tortellini
Creamy sun-dried tomato chicken tossed with tender cheese tortellini in a rich Parmesan sauce — a romantic, comforting dish that’s easy enough for weeknights.
Equipment
- Large Skillet
- Large Pot
Ingredients
Pasta
- 450 g cheese tortellini fresh or refrigerated
Chicken
- 2 chicken breasts boneless, skinless, sliced
- 1 tbsp olive oil
- salt and black pepper to taste
Creamy Sauce
- 2 tbsp butter
- 3 cloves garlic minced
- 0.5 cup sun-dried tomatoes chopped
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.75 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 0.5 tsp red pepper flakes optional
- fresh basil chopped, for garnish
Instructions
- Cook the cheese tortellini in salted boiling water according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and cook until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté the minced garlic for about 30 seconds until fragrant.
- Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir to combine.
- Pour in heavy cream and chicken broth. Bring to a gentle simmer.
- Stir in Parmesan cheese until the sauce thickens slightly.
- Return cooked chicken and tortellini to the skillet and toss until evenly coated in the sauce.
- Remove from heat and garnish with fresh basil before serving.
Notes
Serve with a crisp green salad or garlic bread. For extra richness, use oil-packed sun-dried tomatoes and add a splash of the oil to the sauce.