Description
This Marry Me Chicken and Tortellini blends tender, golden chicken with cheese-filled tortellini in a creamy Parmesan and sun-dried tomato sauce. It’s a rich, restaurant-style meal that’s surprisingly simple to make—and impossible not to love.
Ingredients
Scale
For the Tortellini:
- 19 oz cheese tortellini, frozen or refrigerated
For the Chicken:
- 2 lbs boneless skinless chicken breasts, cut or pounded thin (about 6 pieces)
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Italian seasoning, divided
- ¼ cup cooking oil (olive, canola, or vegetable oil)
For the Sauce:
- 4 cloves garlic, pressed or finely minced
- ½ cup sun-dried tomatoes, julienned
- ¾ cup heavy cream
- 1½ cups chicken broth (or dry white wine)
- ¼ cup grated Parmesan cheese, plus more for garnish
- Salt and pepper, to taste
For Garnish:
- Fresh chopped basil or parsley
Instructions
- Cook the tortellini.
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until tender. Drain, toss lightly with a drizzle of oil to prevent sticking, and set aside. - Prepare and season the chicken.
In a shallow bowl, mix the flour, garlic powder, salt, pepper, and half of the Italian seasoning. Dredge each chicken piece in the flour mixture, shaking off excess. - Sear the chicken.
Heat the oil in a large skillet over medium-high heat. Add the chicken and sear for about 4–5 minutes per side, until golden and cooked through (internal temp 165°F/74°C). Remove from the skillet and set aside. - Make the sauce.
In the same skillet, reduce heat to medium. Add garlic and sauté for 30 seconds until fragrant. Stir in the sun-dried tomatoes and remaining Italian seasoning. Pour in the chicken broth (or wine), scraping up any browned bits from the pan. Let it simmer for 3 minutes to reduce slightly. - Add cream and cheese.
Stir in the heavy cream and Parmesan cheese. Let the sauce simmer gently for 3–4 minutes, until thickened. Season with salt and pepper to taste. - Combine everything.
Return the chicken and tortellini to the skillet, coating them with the creamy sauce. Simmer for another 2 minutes to heat through. - Garnish and serve.
Sprinkle with extra Parmesan and chopped basil or parsley before serving warm.
Notes
You can prepare the sauce while the tortellini cooks to save time.
For a thicker sauce, simmer uncovered for a few extra minutes.
If you prefer a lighter dish, substitute half the cream with milk or half-and-half.
Always taste before serving—Parmesan and sun-dried tomatoes add salt, so adjust accordingly.