Marry Me Chicken Tortellini Skillet (Printable)
Tender chicken and cheese tortellini simmered in a rich sun-dried tomato and parmesan cream sauce.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-size pieces
→ Pasta
02 - 1 lb fresh or refrigerated cheese tortellini
→ Vegetables & Flavorings
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
06 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
07 - 1/2 teaspoon crushed red pepper flakes (optional)
08 - 1/2 cup low-sodium chicken broth
09 - 1 cup heavy cream
→ Cheese & Seasonings
10 - 1/2 cup freshly grated parmesan cheese, plus extra for serving
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons chopped fresh basil (for garnish)
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken pieces and sauté for 5–6 minutes until golden brown and cooked through. Remove chicken and set aside.
02 - In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
03 - Stir in Italian herbs and red pepper flakes, then add chicken broth. Bring to a simmer while scraping up browned bits from the pan bottom.
04 - Lower heat to medium. Pour in heavy cream and add parmesan cheese, whisking constantly until sauce is smooth and creamy.
05 - Return chicken to the skillet. Add tortellini and gently toss to coat evenly in the sauce.
06 - Cover and cook for 5–7 minutes, stirring occasionally, until tortellini is tender and heated through. Add a splash more broth or cream if sauce becomes too thick.
07 - Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil and extra parmesan cheese before serving.
# Expert Advice:
01 -
- The sauce comes together in one pan with hardly any effort but tastes like something from a proper Italian restaurant
- Leftovers reheat beautifully for lunch the next day, if there are any
02 -
- Dont skip deglazing the pan with broth those browned bits from the chicken are where the deep flavor lives
- The sauce will continue thickening as it sits so err on the side of slightly thinner when it first comes together
03 -
- Grate your own parmesan instead of buying pre shredded it melts into the sauce so much better
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge