Ingredients (~8 servings)
- 2 lbs fresh tortellini
- 1 Tbsp olive oil
- 2 lbs chicken breast, boneless, skinless, 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
- 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 – this takes ~6-8 minutes total.
Remove chicken from the pan and set aside.
Build the Cream Sauce Base
Lower the heat to medium and add the remaining 1 Tbsp olive oil, then melt the butter.
Sauté the garlic and red pepper flakes until aromatic, ~30 seconds.
You’ll smell the garlic right away but don’t let it brown.
Next stir in the chicken broth, heavy cream, Italian seasoning and sun-dried tomatoes.
Slowly whisk in the Parmesan cheese until completely melted.
The sauce will thicken slightly as the cheese incorporates.
Combine Everything and Finish
Add the cooked chicken and fresh tortellini into the sauce.
Cook uncovered, stirring occasionally, for ~5 minutes or until the tortellini is cooked and the sauce has reduced to your liking.
The tortellini will absorb some of the sauce as it finishes cooking.
Transfer the pasta into serving bowls and garnish with fresh basil and additional Parmesan cheese.
Marry Me Chicken Tortellini
Ingredients
Ingredients (~8 servings)
- 2 lbs fresh tortellini
- 1 Tbsp olive oil
- 2 lbs chicken breast boneless, skinless, 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
- 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 1 Tbsp olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, 6-8 minutes. Remove and set aside.
- Lower heat to medium, add remaining 1 Tbsp olive oil and butter, then sauté garlic and red pepper flakes for 30 seconds until aromatic.
- Stir in chicken broth, heavy cream, Italian seasoning, and sun-dried tomatoes.
- Whisk in Parmesan cheese until melted and sauce thickens slightly.
- Add cooked chicken and fresh tortellini to sauce and cook uncovered, stirring occasionally, for 5 minutes until tortellini is tender and sauce reduces.
- Serve garnished with fresh basil and additional Parmesan.
