Tortellini: Marry Me Chicken

Marry Me Chicken Tortellini is fun twist on the old-style Marry Me Chicken dish with the addition of cheese filled pasta. Cheese tortellini is tossed with seasoned cooked chicken in a luscious sun-dried tomato parmesan cheese sauce. Yields 4 to 6 servings depending on serving size.

Love Marry Me Chicken? Well you’re going to fall in love this pasta dish!

Last fall, I did my go-to to turn our go-to chicken dish into an unfussy and creamy, savory, one-pan pasta. In this method, cheese filled tortellini and seasoned cooked chicken is tossed in a simple sun-dried tomato and parmesan cream sauce. I like to serve smaller portions with either a caesar salad or a simple green salad, torn sourdough or garlic bread. Either way, I think you’re going to love this!

This method is dependable for any night of the week, but especially on Valentine’s Day.

To Make Marry Me Chicken Tortellini Gather:

• chicken breast tenderloins – Or use boneless skinless chicken breast.
• italian seasoning – Use kitchen-made or store-bought.
• olive oil – Use extra light olive oil, avocado oil or any oil safe for high temp cooking.
• unsalted butter – Lends fat and flavor.
• shallot – Or can substitute with a yellow onion.
• garlic – Adds distinct punchy flavor.
• thyme (dried) – Lends a sharp and earthy flavor.
• oregano (dried) – Lends earthy and slightly bitter flavor.
• dry white wine – Or substitute with extra broth or water.
• sun-dried tomatoes – Use ones packed in olive oil.
• heavy cream – Lends richness and creaminess to the recipe.
• lemon juice – Cuts through the creamy richness and adds bright and fresh flavor.
• cheese tortellini – I like to use a 4 cheese blend.
• basil (fresh) – Lends bright herbaceous flavor.
• parmesan cheese – Freshly grated has dependable flavor and melts easier into the sauce.
• red pepper flakes – Although optional it lends flavor and subtle spice.

Prepare The Chicken:

In a bowl, add 1 pound chicken tenderloins (cut into bite-size pieces) with 1-1/2 tablespoons italian seasoning. I was out of from-scratch, so I’m using one that has paprika in it.

Toss well to coat the chicken evenly in the herb/spice blend.

Heat 1 to 2 tablespoons of oil in a skillet over medium to medium-high heat. You may need to adjust the heat as you go.

Once the pan and oil are hot, add the chicken in an even layer.

Cook 3 to 4 minutes a side or until golden brown and cooked through. Remove and transfer to a clean plate, cover with foil to keep warm, and set off to the side.

Prepare the Pasta Dish:

Reduce the heat under the pan to medium-low or low heat, and add 1 tablespoon unsalted butter, 1 medium shallot (finely diced) and 6 cloves minced garlic. Stir and cook 1 to 2 minutes or until softened.

Next add in 1/2 teaspoon of both dried thyme and dried oregano and a pinch of red pepper flakes (optional). Stir and cook 1 minute.

Next pour in 2 tablespoons dry white wine. Like chardonnay or sauvignon blanc.

Stir and cook 1 to 2 minutes, scraping up the browned bits on the bottom of the pan.

Once the wine has been reduced by at least half, add in 2 tablespoons finely chopped sun-dried tomatoes.

Pour in 1-1/4 cup heavy cream and squeeze in the juice of 1/2 of a small lemon. Stir to combine.

Note: For a lighter (thinner) sauce, use 3/4 cup heavy cream and 1/3 to 1/2 low-sodium chicken broth.

Add in 20 ounces of cheese filled tortellini. Or use one you prefer.

Toss and bring to a simmer (you may need to adjust the heat) until thickened. About 3 to 5 minutes.

Remove off of the heat and add the chicken back in. Add in 2 tablespoons chopped fresh basil and 1/2 cup freshly grated parmesan cheese. Add more cream or (milk even) to thin the sauce if too thick.

Toss well to combine.

Serve with extra parmesan cheese sprinkled over top and a pinch of red pepper flakes if a little heat is desired.

Prepare to fall in love. 😉

Enjoy! And if you give this Marry Me Chicken Tortellini recipe a try, let me know! Snap a photo and tag me on twitter or instagram!