I still remember a rainy Saturday when I wanted something that felt fancy but needed to be fast, so I seared some chicken, stirred together a creamy sun dried tomato sauce and tossed in fresh tortellini until the whole kitchen smelled like comfort, that is how I first made Marry Me Chicken Tortellini and it has lived on my weeknight menu ever since.
Why You’ll Love It
This dish hits the sweet spot between elegant and effortless, perfect for date nights, family dinners, or when you want something picture worthy without hours in the kitchen, seared chicken gives texture, the sun dried tomato cream sauce is richly flavored so a little goes a long way, and using fresh tortellini keeps the whole meal quick enough for a busy evening yet special enough to plate up for guests.
Serves 4
Prep Time: 15 minutes |
Cook Time: 20 minutes |
Total Time: 35 minutes
Ingredients
- 1 lb boneless skinless chicken breasts (about 2 medium)
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1 small shallot finely minced (or 1/4 cup onion)
- 3 cloves garlic minced
- 1/2 cup sun dried tomatoes packed in oil, drained and chopped
- 1/2 cup low sodium chicken broth
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan cheese plus extra for serving
- 9 oz fresh cheese tortellini (refrigerated)
- 1 tbsp butter (optional for finish)
- Fresh basil leaves for garnish
Instructions
- Season the chicken breasts on both sides with 1 tsp salt, 1/2 tsp pepper, and Italian seasoning, press the seasoning lightly to stick.
- Heat olive oil in a large skillet over medium high heat until shimmering, add chicken and sear 5 to 6 minutes per side until golden and cooked through, remove to a plate and tent with foil to rest.
- Reduce heat to medium, add shallot to the same pan and cook 1 to 2 minutes until translucent, add garlic and stir 30 seconds until fragrant.
- Add chopped sun dried tomatoes and chicken broth, scrape any brown bits from the pan, let simmer 2 minutes to concentrate flavor.
- Pour in heavy cream and bring to a gentle simmer, stir in grated Parmesan until melted and sauce is slightly thickened, taste and adjust salt and pepper.
- While the sauce simmers, cook the tortellini in salted boiling water according to package directions until al dente, drain and reserve a quarter cup of pasta water.
- Slice the rested chicken into strips, add cooked tortellini to the sauce and toss gently, add reserved pasta water a splash at a time if you want a looser sauce.
- Nestle sliced chicken on top, finish with a pat of butter if using, scatter fresh basil leaves and extra Parmesan, serve warm.
Recipe Variations
- Spicy Sun Dried Tomato Add 1/2 tsp red pepper flakes to the sauce for a warm kick.
- Mushroom and Spinach Stir in 1 cup sliced cremini mushrooms when sauteing shallot and fold in 2 cups baby spinach at the end for extra veggies.
- Lighter Version Use half and half instead of heavy cream and increase chicken broth to maintain volume.
- Gluten Free Swap fresh tortellini for your favorite gluten free filled pasta or use gnocchi for a different texture.
Make Ahead: You can chop sun dried tomatoes and mince shallot and garlic up to 24 hours ahead and refrigerate in airtight containers, cooked chicken can be made a day ahead and kept chilled then quickly reheated in the sauce, sauce can be made and refrigerated for up to 2 days and gently reheated with a splash of broth to loosen before tossing with freshly cooked tortellini.
Frequently Asked Questions
Can I use dried tortellini Instead of fresh Yes you can use dried tortellini but add an extra minute or two to the cooking time and reserve extra pasta water to adjust the sauce.
Can I make this dairy free Yes swap the cream for a full bodied dairy free cream alternative and use nutritional yeast in place of Parmesan though the texture will be different.
How long do leftovers keep Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove with a splash of broth to loosen the sauce.
Can I use chicken thighs Yes boneless skinless thighs work well and add a bit more fat and richness, cook until an instant read thermometer reads 165 F
Marry Me Chicken Tortellini
This dish hits the sweet spot between elegant and effortless, perfect for date nights, family dinners, or when you want something picture worthy without hours in the kitchen, seared chicken gives texture, the sun dried tomato cream sauce is richly flavored so a little goes a long way, and using fresh tortellini keeps the whole meal quick enough for a busy evening yet special enough to plate up for guests.
Ingredients
- 1 lb boneless skinless chicken breasts (about 2 medium)
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1 small shallot finely minced (or 1/4 cup onion)
- 3 cloves garlic minced
- 1/2 cup sun dried tomatoes packed in oil, drained and chopped
- 1/2 cup low sodium chicken broth
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan cheese plus extra for serving
- 9 oz fresh cheese tortellini (refrigerated)
- 1 tbsp butter (optional for finish)
- Fresh basil leaves for garnish
Instructions
- Season the chicken breasts on both sides with 1 tsp salt, 1/2 tsp pepper, and Italian seasoning, press the seasoning lightly to stick.
- Heat olive oil in a large skillet over medium high heat until shimmering, add chicken and sear 5 to 6 minutes per side until golden and cooked through, remove to a plate and tent with foil to rest.
- Reduce heat to medium, add shallot to the same pan and cook 1 to 2 minutes until translucent, add garlic and stir 30 seconds until fragrant.
- Add chopped sun dried tomatoes and chicken broth, scrape any brown bits from the pan, let simmer 2 minutes to concentrate flavor.
- Pour in heavy cream and bring to a gentle simmer, stir in grated Parmesan until melted and sauce is slightly thickened, taste and adjust salt and pepper.
- While the sauce simmers, cook the tortellini in salted boiling water according to package directions until al dente, drain and reserve a quarter cup of pasta water.
- Slice the rested chicken into strips, add cooked tortellini to the sauce and toss gently, add reserved pasta water a splash at a time if you want a looser sauce.
- Nestle sliced chicken on top, finish with a pat of butter if using, scatter fresh basil leaves and extra Parmesan, serve warm.
Conclusion
This Marry Me Chicken Tortellini recipe balances looks and flavor with everyday ease, the glossy sun dried tomato cream sauce and golden seared chicken make it feel special while the short cook time keeps it practical for weeknights or casual entertaining, trust the simple steps, make small swaps to match your pantry, and plate it with a basil leaf and a few parmesan shavings for a dish that photographs as well as it tastes so go ahead and make it your own.
