Marry Me Chicken with Tortellini

Skillet of marry me chicken and tortellini

5 from 12 votes

In just 30 minutes you can have this marry me chicken tortellini on the table with minimal effort and maximum flavor. You’ll love the combination of tender pan-fried chicken breast, creamy sun-dried tomato sauce, and cheesy tortellini!

Prep Time10

Cook Time20

Total Time30

Servings: Servings

Calories: 703kcal

Ingredients

19 ounces cheese tortellini frozen or refrigerated

For the Chicken

2 pounds boneless skinless chicken breast cut or pounded thin, about 6 pieces
1/4 cup all purpose flour
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Italian seasoning divided
1/4 cup cooking oil like olive oil, canola oil, or vegetable oil

For the sauce

4 cloves garlic pressed
1/2 cup sun dried tomatoes julianned (see note)
3/4 cup heavy cream
1½ cup chicken broth or dry white wine
1/4 cup grated parmesan plus more for garnish
salt and pepper to taste

Garnish

chopped basil or parsley

Instructions

Combine the flour, garlic powder, salt, pepper, and half of the Italian seasoning and mix to combine.
Dredge each piece of chicken in the flour mixture to coat on all sides.
Heat a large skillet over medium heat with half the oil. Once hot add the chicken in a single layer, and cook 3-4 minutes, flip and cook an additional 3-4 minutes or until the chicken breast is cooked through (165˚F internal temperature.) Add remaining oil as needed if pan starts to get dry. Remove from pan and set aside.
Note: There will likely be too much chicken to cook all of it at once in a single layer. I usually do two batches of chicken to cook it all.
Add the pressed garlic to the pan and cook for 30-60 seconds, stirring constantly. Add the chicken broth or white wine to the pan to deglaze and stir scrapping any browned bits from the bottom. Reduce heat to low.
Slowly stir in the cream and remaining Italian seasoning and bring the mixture to a simmer to thicken.
Stir in the sun dried tomatoes and parmesan cheese and then add the tortellini and bring back to a simmer. Add the chicken back in, and simmer about 4-5 minutes or until the sauce has started to thicken.
Taste the sauce and season with salt and pepper to taste, I usually use around ¼ teaspoon of each. Remove from heat and garnish with more parmesan and freshly chopped herbs. Enjoy!

Notes

For the sun dried tomatoes:

Any variety of sun dried tomatoes can be used, whether dry or packed in oil. If you use sun dried tomatoes that have been packed in liquid make sure to drain all the liquid before adding to the chicken. I personally like to use the sun dried tomatoes packed in oil with Italian herbs.

How to Store: Store in an airtight container in the refrigerator for 3-4 days.

How to Reheat: Reheat in a skillet set over medium heat or in the microwave.

Nutrition