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 and cut into bite-size pieces.
- Season chicken with salt, pepper, and Italian seasoning.
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
- Add chicken and cook 6-8 minutes until golden and cooked through.
- Remove chicken and set aside.
- Lower heat to medium and add remaining olive oil and butter.
- Sauté garlic and red chili flakes for 30 seconds until fragrant.
- Stir in chicken broth, heavy cream, Italian seasoning, and sun-dried tomatoes.
- Whisk in Parmesan cheese until melted.
- Add cooked chicken and tortellini to the sauce.
- Cook uncovered for 5 minutes, stirring occasionally, until tortellini is cooked and sauce thickens.
- Transfer to serving bowls and garnish with fresh basil and additional Parmesan.
