Marry Me Chicken and Tortellini Recipe

bowl of chicken and cheese tortellini with sauce

Marry Me Chicken and Tortellini Recipe

Make Marry Me Chicken and Tortellini with that famous creamy sauce! Sun-dried tomatoes, Parmesan, tender chicken, and cheese tortellini. Minimal ingredients, easy steps, and weeknight perfect!

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Jennifer Stewart

Equipment

Cast Iron Skillet

Ingredients

12 ounces cheese tortellini
2 tablespoons olive oil
4 chicken breasts boneless, skinless
½ teaspoon salt
½ teaspoon pepper
4 cloves garlic minced
2 teaspoons Italian seasoning
½ teaspoon red pepper flakes
¾ cup chicken broth
¾ cup heavy cream
⅔ cup sun-dried tomatoes chopped or sliced thin
½ cup Parmesan cheese grated

Instructions

Preheat the oven to 375 F.
Season the chicken breasts with salt and pepper on both sides.
In a large, oven safe skillet, heat the olive oil over medium-high heat.
Add the chicken breasts and cook for roughly 5 minutes on one side to brown it. Flip and brown the other side for an additional 3-4 minutes.
Remove the chicken breasts to a plate.
Reduce the temperature to medium.
Add the minced garlic, Italian seasoning, and red pepper flakes.
Cook for 1-2 minutes or until fragrant.
Deglaze the pan with the chicken broth, gently scraping the bottom of the skillet to remove the delicious brown bits.
Stir in the heavy cream, sun-dried tomatoes, and parmesan cheese.
Bring to a simmer. Place the chicken back in the skillet and any juices accumulated on the plate.
Spoon the sauce over the chicken.
Place the skillet in the oven and bake for 15-20 minutes or until the internal temperature of the chicken is 165F.
While the chicken is baking, cook the tortellini according to the package directions. Drain and set aside until chicken is done.
When the chicken is ready, remove from the oven.
Remove the chicken breasts to a cutting board and slice the chicken or dice into bite-sized pieces.
Stir the tortellini into the sauce in the skillet.
Add the chicken and mix to combine. Serve in individual bowls.
Alternatively, you can place the pasta and sauce in a large serving bowl and top with the sliced chicken.
Garnish with sliced fresh basil or chopped fresh parsley.

Notes

Use oven-safe skillet: This allows for an easy transfer from stovetop to oven if needed. You can always transfer the chicken and sauce to a casserole dish to bake.
Season chicken well: Salt and pepper on both sides before cooking.
Brown chicken properly: The golden brown sear on both sides keeps the chicken moist and adds flavor to the sauce.
Watch garlic carefully: Garlic, Italian seasoning, and red pepper flakes can burn quickly and become bitter when cooking.
Don't overcook tortellini: Cook it al dente because it continues cooking in sauce and can get mushy.
Garnish fresh: Add fresh basil or chopped parsley just before serving for a hint of flavor and freshness.

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