Marry Me Chicken Tortellini is a delightful dish that combines tender chicken, cheese-filled tortellini, and a creamy sun-dried tomato sauce. It’s perfect for a special dinner or a comforting weeknight meal.
Ingredients:
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup (60g) all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ½ cup (120ml) sun-dried tomatoes, drained and chopped
- 2 tablespoons tomato paste
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon dried parsley
- ½ teaspoon salt (adjust to taste)
- Red pepper flakes, to taste (optional)
- 1 cup (100g) grated Parmesan cheese, divided
- 19 ounces (540g) frozen cheese tortellini
- Fresh basil or parsley, chopped, for garnish
Instructions:
- Prepare the Chicken:
- In a bowl, combine flour, 1 teaspoon salt, ½ teaspoon black pepper, Italian seasoning, garlic powder, and paprika.
- Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
- Cook the Chicken:
- In a large skillet over medium heat, heat the olive oil and butter.
- Add the coated chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
- Stir in the chopped sun-dried tomatoes and tomato paste, cooking for another minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Add heavy cream, Italian seasoning, dried parsley, and additional salt. Stir to combine.
- Let the sauce simmer for 2-3 minutes until it begins to thicken.
- Cook the Tortellini:
- While the sauce is simmering, cook the frozen tortellini according to package instructions. Drain and set aside.
- Combine and Serve:
- Add the cooked tortellini and chicken back into the skillet with the sauce.
- Stir in ½ cup of grated Parmesan cheese until melted and the sauce is creamy.
- Adjust seasoning with additional salt and red pepper flakes if desired.
- Garnish with remaining Parmesan cheese and chopped fresh basil or parsley before serving.
Notes:
- For a lighter version, substitute half-and-half for heavy cream.
- Feel free to add spinach or mushrooms for extra vegetables.
- This dish pairs well with a side salad or garlic bread.
Nutrition Information (per serving):
- Serving Size: 1 portion
- Calories: 720
- Sugar: 5g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
Marry me chicekn tortellini recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
Description
Marry Me Chicken Tortellini is a delightful dish that combines tender chicken, cheese-filled tortellini, and a creamy sun-dried tomato sauce. It’s perfect for a special dinner or a comforting weeknight meal.
Ingredients
Units
Scale
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup (120ml) sun-dried tomatoes, drained and chopped
- 2 tablespoons tomato paste
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt (adjust to taste)
- Red pepper flakes, to taste (optional)
- 1 cup (100g) grated Parmesan cheese, divided
- 19 ounces (540g) frozen cheese tortellini
- Fresh basil or parsley, chopped, for garnish
Instructions
-
Prepare the Chicken:
- In a bowl, combine flour, 1 teaspoon salt, ½ teaspoon black pepper, Italian seasoning, garlic powder, and paprika.
- Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
-
Cook the Chicken:
- In a large skillet over medium heat, heat the olive oil and butter.
- Add the coated chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
-
Make the Sauce:
- In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
- Stir in the chopped sun-dried tomatoes and tomato paste, cooking for another minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Add heavy cream, Italian seasoning, dried parsley, and additional salt. Stir to combine.
- Let the sauce simmer for 2-3 minutes until it begins to thicken.
-
Cook the Tortellini:
- While the sauce is simmering, cook the frozen tortellini according to package instructions. Drain and set aside.
-
Combine and Serve:
- Add the cooked tortellini and chicken back into the skillet with the sauce.
- Stir in ½ cup of grated Parmesan cheese until melted and the sauce is creamy.
- Adjust seasoning with additional salt and red pepper flakes if desired.
- Garnish with remaining Parmesan cheese and chopped fresh basil or parsley before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Feel free to add spinach or mushrooms for extra vegetables.
- This dish pairs well with a side salad or garlic bread.
Nutrition
- Serving Size: 1 portion
- Calories: 720
- Sugar: 5g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg