Description
Silky marry me chicken tortellini elevates comfort food with luxurious Italian-inspired flavors. Creamy parmesan sauce and tender chicken create an irresistible pasta experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
Seasoning & Coating:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Cooking & Sauce Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup (120ml) sun-dried tomatoes, drained and chopped
- 2 tablespoons tomato paste
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt (adjust to taste)
- Red pepper flakes, to taste (optional)
- 1 cup (100g) grated Parmesan cheese, divided
- 19 ounces (540g) frozen cheese tortellini
- Fresh basil or parsley, chopped, for garnish
Instructions
- Craft a seasoned flour blend by mixing flour with salt, black pepper, Italian seasoning, garlic powder, and paprika in a shallow dish.
- Thoroughly coat chicken pieces in the prepared flour mixture, ensuring an even, light layer while shaking off excess seasoning.
- Heat a combination of olive oil and butter in a large skillet over medium temperature, creating a golden cooking surface.
- Carefully place floured chicken into the skillet, cooking until each piece develops a rich, golden-brown exterior and reaches complete internal doneness, approximately 5-7 minutes.
- Remove chicken from the pan and set aside, keeping it warm for later incorporation.
- In the same skillet, sauté minced garlic until its aromatic essence releases, which takes roughly 30 seconds.
- Introduce chopped sun-dried tomatoes and tomato paste, allowing them to meld and intensify flavors for an additional minute.
- Deglaze the skillet by pouring in chicken broth, simultaneously scraping up any caramelized remnants from the pan’s bottom.
- Incorporate heavy cream, Italian seasoning, dried parsley, and a touch of salt, stirring to create a harmonious sauce.
- Allow the sauce to gently simmer, gradually thickening over 2-3 minutes.
- Simultaneously, prepare frozen tortellini according to package guidelines, then drain and reserve.
- Return cooked chicken to the skillet, combining it with the creamy sauce.
- Sprinkle grated Parmesan cheese into the mixture, stirring until it melts completely and creates a luxurious, smooth consistency.
- Taste and adjust seasoning, potentially adding extra salt or red pepper flakes for desired flavor profile.
- Finish the dish by garnishing with additional Parmesan and freshly chopped basil or parsley before serving.
Notes
- Enhance chicken flavor by marinating in buttermilk for 30 minutes before coating, which tenderizes and adds subtle tanginess.
- Control sauce thickness by gradually adding cream, allowing it to reduce naturally for a more concentrated flavor profile.
- Substitute tortellini with whole wheat or gluten-free versions for dietary accommodations without compromising taste texture.
- Prevent sauce separation by using low heat and stirring constantly when adding cheese, ensuring smooth creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 738
- Sugar: 3g
- Sodium: 868mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 152mg