Marry Me Chicken Tortellini Recipe
This irresistible Marry Me Chicken Tortellini Recipe combines tender chicken pieces and cheese-filled tortellini in a rich, creamy sundried tomato sauce. A perfect one-pot meal that's both elegant and easy to make, ideal for special occasions or romantic dinners.
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 package, 20 oz cheese tortellini (fresh or frozen)
- 1 cup sundried tomatoes in oil, chopped
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 2 shallots, finely diced
- 2 tablespoons Italian seasoning
- Fresh basil and thyme
- Salt and pepper to taste
- 3 tablespoons olive oil
Instructions
Prep Your Chicken
- Start by seasoning your chicken pieces generously with salt, pepper, and 1 tablespoon of Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden brown, about 5-7 minutes. Remove and set aside.
Create That Heavenly Sauce
- In the same pan (hello, flavor!), sauté your shallots until translucent, about 2 minutes. Add garlic and cook until fragrant. Let it reduce by half, scraping up all those delicious brown bits from the bottom of the pan.
Make It Creamy
- Add your sundried tomatoes and heavy cream, bringing the mixture to a gentle simmer. Stir in the remaining Italian seasoning and half the Parmesan cheese. Let it thicken slightly, about 3-4 minutes.
Bring It All Together
- Add your tortellini directly to the sauce (yes, uncooked!). Cover and let it cook for about 5 minutes if using fresh tortellini, or 7-8 minutes if frozen. Return the chicken to the pan, give everything a gentle stir, and cook for another 2-3 minutes until the tortellini is tender and the chicken is heated through.
The Final Touch
- Stir in the remaining Parmesan cheese and fresh herbs. Taste and adjust seasoning if needed.
Notes
- Make ahead: Prepare the sauce up to 2 days in advance
- Storage: Keeps well in refrigerator for up to 3 days
- For best results, don't freeze as cream sauce may separate
- If sauce is too thick when reheating, add a splash of chicken broth
- For a lighter version, substitute half-and-half for heavy cream, but sauce will be thinner