Marry Me Chicken Tortellini Skillet (Print View)

Tender chicken and cheese tortellini in a rich sun-dried tomato parmesan cream sauce, ready in 40 minutes.

# Ingredient List:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-size pieces

→ Pasta

02 - 1 lb fresh or refrigerated cheese tortellini

→ Vegetables & Flavorings

03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
06 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
07 - 1/2 teaspoon crushed red pepper flakes (optional)
08 - 1/2 cup low-sodium chicken broth
09 - 1 cup heavy cream

→ Cheese & Seasonings

10 - 1/2 cup freshly grated parmesan cheese, plus extra for serving
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons chopped fresh basil (for garnish)

# How to Make:

01 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken pieces and sauté for 5–6 minutes until golden and cooked through. Remove chicken and set aside.
02 - In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in Italian herbs and red pepper flakes, then add chicken broth. Bring to a simmer, scraping up browned bits from the pan bottom.
04 - Lower heat to medium. Stir in heavy cream and parmesan cheese, whisking until smooth and creamy. Let sauce simmer briefly to thicken.
05 - Return chicken to the skillet. Add tortellini and gently toss to coat in the sauce. Cover and cook for 5–7 minutes, stirring occasionally, until tortellini is tender and heated through.
06 - Taste and adjust seasoning with salt and pepper if needed. Sauce can be thinned with additional broth or cream if too thick. Sprinkle with fresh basil and additional parmesan before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan so you spend more time with your people and less time at the sink
  • The sauce comes together in minutes but tastes like it simmered all afternoon
02 -
  • The sauce continues thickening as it sits, so do not worry if it looks slightly thin at first
  • If the tortellini absorbs too much liquid, add another splash of broth or cream
03 -
  • Room temperature cream incorporates more smoothly into the sauce
  • Grate your parmesan from a wedge instead of buying pre-grated for better melting

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