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marry me chicken tortellini in a skillet

Marry Me Chicken and Tortellini

This easy and delicious Marry Me Chicken and Tortellini recipe features tender chicken, creamy tomato sauce, sun-dried tomatoes, and cheese tortellini pasta.
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Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 756kcal
Author: Jennifer Stewart

Ingredients

  • 12 ounces cheese tortellini
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon red pepper flakes
  • ¾ cup chicken broth
  • ¾ cup heavy cream
  • ⅔ cup sun-dried tomatoes chopped or sliced thin
  • ½ cup Parmesan cheese grated

Instructions

  • Preheat the oven to 375 F.
  • Season the chicken breasts with salt and pepper.
  • In a large, oven safe skillet, heat the olive oil over medium-high heat.
  • Add the chicken breasts and cook for roughly 5 minutes on one side to brown it. Flip and brown the other side for an additional 3-4 minutes.
  • Remove the chicken breasts to a plate.
  • Reduce the temperature to medium.
  • Add the minced garlic, Italian seasoning, and red pepper flakes.
  • Cook for 1-2 minutes or until fragrant.
  • Deglaze the pan with the chicken broth, gently scraping the bottom of the skillet to remove the delicious brown bits.
  • Stir in the heavy cream, sun-dried tomatoes, and parmesan cheese.
  • Bring to a simmer. Place the chicken back in the skillet and any juices accumulated on the plate.
  • Spoon the sauce over the chicken.
  • Place the skillet in the oven and bake for 15-20 minutes or until the internal temperature of the chicken is 165F.
  • While the chicken is baking, cook the tortellini according to the package directions. Drain and set aside until chicken is done.
  • When the chicken is ready, remove from the oven.
  • Remove the chicken breasts to a cutting board and slice the chicken or dice into bite-sized pieces.
  • Stir the tortellini into the sauce in the skillet.
  • Add the chicken and mix to combine. Serve in individual bowls.
  • Alternatively, you can place the pasta and sauce in a large serving bowl and top with the sliced chicken.
  • Garnish with sliced fresh basil or chopped fresh parsley.

Notes

  • Use a large, oven-safe skillet to make the dish, as it will allow you to easily transfer it from stovetop to oven.
  • Season the chicken with salt and pepper on both sides before cooking to enhance the flavor.
  • Brown the chicken on both sides until it is golden brown to keep the chicken moist.
  • Watch carefully when cooking the garlic, Italian seasoning, and red pepper flakes as they can burn quickly and become bitter.
  • Scrape up any browned bits on the bottom of the pan when adding the chicken broth for lots of added flavor in the sauce.
  • Don't over cook the tortellini initially as it will continue to cook in the sauce and can become mushy.
  • Garnish with fresh basil or chopped parsley just before serving, for a burst of flavor and freshness to the dish.

Nutrition

Serving: 1g | Calories: 756kcal | Carbohydrates: 50g | Protein: 55g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 1120mg | Fiber: 3g | Sugar: 6g