Ingredients (~8 servings)
- 2 lbs fresh tortellini
- 2 lbs boneless, skinless chicken breast, cut into bite-size pieces
- 2 tsp kosher salt
- 1 1/2 tsp black pepper, freshly ground
- 1 1/2 tsp dried Italian seasoning
- 1 Tbsp butter
- 1 Tbsp olive oil (for sautéing)
- 6 cloves fresh garlic, finely minced
- 3/4 tsp red chili flakes
- 1/2 cup sun-dried tomatoes, packed in oil
- 2 cups chicken broth
- 2 cups heavy cream
- 1 1/2 tsp dried Italian seasoning
- 3/4 cup Parmesan cheese, freshly grated
- Fresh basil for garnish
Season and Brown the Chicken
Trim any excess fat from the chicken breast, then pat dry all sides with a paper towel.
Cut into bite-size pieces and season with the salt, pepper, and Italian seasoning.
Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
Once hot, add the seasoned chicken pieces and cook until golden browned and cooked through – usually ~6-8 minutes depending on the size of your pieces.
Remove chicken from the pan and set aside.
Build the Cream Sauce Base
Lower the heat to medium and add the butter to the same skillet.
Once melted, add the minced garlic and red pepper flakes; sauté until aromatic, about 30 seconds.
The garlic should smell fragrant but not brown.
Add the Liquids and Sun-Dried Tomatoes
Stir in the chicken broth, heavy cream, Italian seasoning, and sun-dried tomatoes.
Bring to a gentle simmer – you’ll see small bubbles around the edges.
Slowly whisk in the Parmesan cheese until completely melted and the sauce is smooth.
Combine Everything and Finish
Add the cooked chicken and fresh tortellini to the sauce.
Cook uncovered, stirring occasionally, for ~5 minutes or until the tortellini is tender and the sauce has thickened to your liking.
The tortellini will absorb some of the sauce as it cooks, which helps everything come together.
Transfer to serving bowls and garnish with fresh basil and additional Parmesan cheese if you want.
Marry Me Chicken Tortellini
Ingredients
Ingredients (~8 servings)
- 2 lbs fresh tortellini
- 2 lbs boneless skinless chicken breast, cut into bite-size pieces
- 2 tsp kosher salt
- 1 1/2 tsp black pepper freshly ground
- 1 1/2 tsp dried Italian seasoning
- 1 Tbsp butter
- 1 Tbsp olive oil for sautéing
- 6 cloves fresh garlic finely minced
- 3/4 tsp red chili flakes
- 1/2 cup sun-dried tomatoes packed in oil
- 2 cups chicken broth
- 2 cups heavy cream
- 1 1/2 tsp dried Italian seasoning
- 3/4 cup Parmesan cheese freshly grated
- Fresh basil for garnish
Instructions
- Pat chicken dry, cut into bite-size pieces, and season with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, 6-8 minutes.
- Remove chicken and set aside.
- Lower heat to medium, add butter, then sauté garlic and red pepper flakes for 30 seconds until fragrant.
- Stir in chicken broth, heavy cream, Italian seasoning, and sun-dried tomatoes.
- Bring to a gentle simmer and whisk in Parmesan cheese until melted and smooth.
- Add cooked chicken and fresh tortellini to the sauce.
- Cook uncovered, stirring occasionally, for 5 minutes until tortellini is tender and sauce has thickened.
- Garnish with fresh basil and serve.
