Marry Me Chicken Tortellini Skillet (Printable)

Tender chicken and cheese tortellini in a rich, creamy sun-dried tomato parmesan sauce.

# 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 chicken pieces, season with salt and pepper, and sauté for 5–6 minutes until golden and cooked through. Remove chicken from the skillet and set aside.
02 - In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
03 - Stir in Italian herbs and red pepper flakes, then add chicken broth. Bring to a simmer, scraping up browned bits from the pan.
04 - Lower heat to medium. Stir in heavy cream and parmesan cheese, whisking until smooth and creamy.
05 - Return chicken to the skillet. Add tortellini and gently toss to coat in the sauce.
06 - Cover and cook for 5–7 minutes, stirring occasionally, until tortellini is tender and heated through. Add a splash more broth or cream if sauce thickens too much.
07 - Taste and adjust seasoning with more salt and pepper if needed. Sprinkle with fresh basil and additional parmesan before serving.

# Helpful Tips:

01 -
  • Everything happens in one skillet which means less cleanup and more time enjoying dinner
  • The sauce comes together so effortlessly you will feel like you pulled off something elaborate
  • Leftovers reheat beautifully and might actually taste better the next day
02 -
  • The sauce will thicken as it sits, so do not panic if it looks thinner than expected initially
  • Fresh tortellini cooks faster than dried, so keep an eye on it to avoid mushy pasta
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
03 -
  • Grate your own parmesan instead of buying pre-grated— the texture and flavor difference is worth the extra effort
  • Reserve some pasta water if you are using dried tortellini to help thicken the sauce
  • Let the chicken rest for a few minutes after cooking so it does not lose all its juices back into the pan

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