Marry Me Chicken with Tortellini
User Reviews
5
Marry Me Chicken with Tortellini
Description
This recipe begins by coating thin chicken breasts in a seasoned flour mixture before pan-searing them until fully cooked and golden. The pan is then used to develop the sauce by cooking pressed garlic briefly and deglazing with chicken broth or white wine, scraping up flavorful browned bits. Stirring in heavy cream, Parmesan cheese, sun-dried tomatoes, and remaining Italian seasoning creates a creamy sauce that thickens gently over low heat.
When paired with cheese tortellini, the chicken and sauce create a balanced main course combining protein, pasta, and a savory, herb-scented sauce. The sun-dried tomatoes add concentrated tomato flavor and slight chewiness, contrasting the creaminess of the sauce. Garnishing with basil or parsley adds a fresh herbal note.
Storing the dish in an airtight container extends its freshness for several days, and reheating gently in a skillet or microwave maintains the sauce's smooth texture. Draining excess liquid from sun-dried tomatoes, especially those packed in oil, keeps the sauce from becoming too oily.
Ingredients
- 19 ounces cheese tortellini frozen or refrigerated
For the Chicken
- 2 pounds chicken breast cut or pounded thin, about 6 pieces, boneless, skinless
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning divided
- 1/4 cup neutral cooking oil like olive oil, canola oil, or vegetable oil, generic cooking oil
For the sauce
- 4 cloves garlic pressed
- 1/2 cup tomatoes julianned (see note, sun dried
- 3/4 cup heavy cream
- 1½ cup chicken broth or dry white wine
- 1/4 cup Parmesan Cheese plus more for garnish, grated
- salt to taste
- black pepper to taste
Garnish
- basil or parsley, chopped
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
- Use any type of sun-dried tomatoes; drain well if packed in liquid to avoid excess moisture in the sauce.
- Store leftovers in an airtight container in the refrigerator for 3-4 days to maintain freshness.
- Reheat gently in a skillet over medium heat or in the microwave to preserve the creamy sauce texture.
- Cooking chicken in batches ensures an even golden crust without crowding the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 703 kcal
% Daily Value*
| Calories | 703kcal | 35% |
| Carbohydrates | 51g | 17% |
| Protein | 50g | 100% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 168mg | 56% |
| Sodium | 1147mg | 48% |
| Potassium | 944mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 234mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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