Marry me chicekn tortellini | JustWorthi

Marry me chicekn tortellini

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:

  1. 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.
  2. 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.
  3. 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.
  4. Cook the Tortellini:
    • While the sauce is simmering, cook the frozen tortellini according to package instructions. Drain and set aside.
  5. 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
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Marry me chicekn tortellini

Marry me chicekn tortellini recipe

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  • Author: Jake
  • 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
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