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Marry Me" Chicken & Tortellini Recipe

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3.8 from 14 reviews

This creamy, flavorful 'Marry Me' Chicken & Tortellini dish combines tender seared chicken breasts with cheesy tortellini and a rich sun-dried tomato cream sauce. Infused with garlic, fresh thyme, and a touch of red pepper flakes, this dinner comes together in just 40 minutes, perfect for a cozy weeknight meal that feels a little special.

Ingredients

Chicken

  • 1 lb boneless, skinless chicken breast
  • ¼ cup all purpose flour
  • salt, to taste
  • freshly cracked black pepper, to taste
  • garlic powder, to taste
  • olive oil, for searing

Pasta

  • 16-20 oz fresh or frozen cheese tortellini

Sauce

  • 2 cups half-and-half (or 1 cup cream, 1 cup whole milk)
  • 1 ½ tsp chicken Better Than Bouillon (or chicken bouillon cubes)
  • ⅓ cup sun dried tomatoes, drained and chopped fine
  • ½ cup freshly grated Parmesan cheese (plus extra for garnish)
  • 1 tbsp fresh thyme leaves (or substitute basil or parsley)
  • 1 tbsp freshly minced garlic
  • ½ tsp crushed red pepper flakes (adjust for spice preference)
  • ½ tsp dried oregano

Instructions

  1. Prepare and Season Chicken: Fillet the chicken breasts and pound them to an even, thin thickness for uniform cooking. Season all sides generously with salt, freshly cracked black pepper, and garlic powder. Dredge each piece in flour, shaking off the excess to create a light coating.
  2. Sear the Chicken: Heat 2 tablespoons of olive oil in a pan over medium-high heat. Add the chicken breasts and sear for approximately 3 minutes per side until golden brown. Remove the chicken from the pan and transfer to a cutting board. Slice to check for doneness, then tent with foil to keep warm. Keep the pan with the chicken drippings for the sauce and allow to cool slightly by turning off the heat.
  3. Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the fresh or frozen tortellini according to the package instructions until al dente. Drain and cover to keep warm, timing this step so the tortellini is ready when the sauce is almost finished.
  4. Make the Sauce: Over medium heat in the chicken pan, sauté the minced garlic and crushed red pepper flakes until fragrant, about 1 minute. Add additional olive oil if the pan seems dry. Pour in the half-and-half, then reduce the heat to medium-low. Stir in the chicken bouillon and dried oregano, scraping any browned bits from the bottom of the pan to build flavor. Once the mixture begins to simmer, stir in the parmesan cheese, reserving a little for garnish. Continue to simmer gently, stirring occasionally, until the sauce thickens to a creamy consistency, approximately 10 minutes.
  5. Finish Sauce and Reheat Chicken: Stir the finely chopped sun-dried tomatoes into the sauce. Return the seared chicken breasts to the pan, spoon the sauce over them to coat, and warm through for 1-2 minutes. Remove the chicken again and cut into bite-sized pieces for serving.
  6. Combine and Serve: Toss the cooked tortellini in the cream sauce until evenly coated. Plate the sauced tortellini and top with the sliced chicken pieces. Garnish with the reserved parmesan cheese and fresh thyme leaves before serving.

Notes

  • For a spicier dish, increase the crushed red pepper flakes to taste or omit for a milder flavor.
  • Substitute fresh thyme with basil or parsley according to preference.
  • Using fresh tortellini will provide the best texture, but frozen works well and speeds up prep time.
  • If you do not have chicken Better Than Bouillon, chicken bouillon cubes or chicken stock can be used instead.
  • This dish pairs beautifully with a simple green salad or steamed vegetables.

Find it online: https://cozyplatter.com/marry-me-chicken-and-tortellini-recipe/