Marry Me Chicken Tortellini

Marry Me Chicken Tortellini is fun twist on the traditional Marry Me Chicken dish with the addition of cheese filled pasta. Cheese tortellini is tossed with seasoned cooked chicken in a luscious sun-dried tomato parmesan cheese sauce.

Yields 4 generous to 6 smaller servings.

Course Mains & Entrees

Cuisine itallian

Keyword chicken, dinner, pasta, Valentine's Day

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 645

Author Laurie McNamara

Ingredients

1 pound chicken tenderloins cut into bite-size pieces
1½ tablespoons italian seasoning
1 to 2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium shallot finely chopped
6 cloves garlic finely chopped
1 pinch red pepper flakes more or less to taste (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons dry white wine like chardonnay or sauvignon blanc
2 tablespoons finely chopped sun-dried tomatoes
1¼ cup heavy cream (see notes below)
20 ounces cheese filled tortellini
1/2 small lemon juiced
1/2 cup parmesan cheese freshly grated
2 tablespoons finely chopped fresh basil

Instructions

In a bowl, add chicken and italian seasoning. Toss well to coat the chicken evenly in the herb/spice blend.
Heat oil in a skillet over medium to medium-high heat. You may need to adjust the heat as you go. Once the pan and oil are hot, add the chicken in an even layer.
Cook 3 to 4 minutes a side or until golden brown and cooked through. Remove and transfer to a clean plate, cover with foil to keep warm, and set off to the side.
Reduce the heat under the pan to medium-low or low heat, and add the butter, diced shallot and minced garlic. Stir and cook 1 to 2 minutes or until softened. Next add in thyme, oregano and a pinch of red pepper flakes (optional). Stir and cook 1 minute.
Next pour in the wine. Stir and cook 1 to 2 minutes, scraping up the browned bits on the bottom of the pan. Once the wine has been reduced by at least half, add in the sun-dried tomatoes.
Pour in heavy cream, squeeze in the lemon juice and stir to combine. Add in the cheese filled tortellini. Stir, bring to a simmer until thickened. About 3 to 5 minutes. Add more cream (or milk even) to thin the sauce if too thick.
Remove off of the heat and add the chicken back in. Add in fresh basil and parmesan cheese. Toss well to combine. Taste test, and season with salt if needed.
Dived among bowls and sprinkle with more parmesan cheese and and a pinch of red pepper flakes if a little heat is desired.

Notes

Note: For a lighter (thinner) sauce, use 3/4 cup heavy cream and 1/3 to 1/2 low-sodium chicken broth.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition