Marry Me Chicken Tortellini Skillet (Printable)

Creamy skillet with chicken, tortellini, sun-dried tomatoes, and parmesan sauce

# What You'll Need:

→ 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 It:

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.

# Expert Suggestions:

01 -
  • Everything happens in one pan, so you get maximum flavor with minimum cleanup
  • The sauce comes together faster than you can boil water for regular pasta
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • The sauce will continue thickening as it sits off the heat, so don't reduce it too much during cooking
  • Fresh tortellini can go from perfect to mushy quickly, so start checking for doneness at the 5-minute mark
  • Sun-dried tomatoes vary in saltiness, so taste your sauce before adding extra salt
03 -
  • Room temperature cream incorporates more smoothly than cold straight from the refrigerator
  • Reserve some pasta water if you're using dried tortellini, it helps bind the sauce

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