Marry Me Chicken Tortellini

5 from 1 vote

Marry Me Chicken Tortellini

This Marry Me Chicken Tortellini creates depth of flavor with sun-dried tomatoes, cherry tomatoes, and tomato paste along with crispy juicy chicken and pasta in a creamy tomato sauce.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 771kcal

Author: Lauren Skardal

Ingredients

2-3 chicken breasts
½ teaspoon salt plus more for seasoning the chicken
½ cup all-purpose flour
¼ cup extra virgin olive oil
4 tablespoon butter
4 garlic cloves, minced
2 tablespoon tomato paste
½ teaspoon oregano
½ teaspoon basil
½ cup sun-dried tomatoes, julienne in olive oil drained
1½ cups chicken stock
1 cup heavy cream
1 pint cherry or grape tomatoes, halved
¾ cup freshly grated parmesan
1 lb tortellini

Instructions

Slice each chicken breast in half horizontally to create two thinner cutlets. Season with a pinch of salt on both sides and let rest for 10 minutes.
Add the flour to a small, flat bottom dish.
Bring a large sauté pan to medium heat. Ensure that it is thoroughly preheated. Add the olive oil and butter, stirring.
Work to quickly coat the chicken in the flour. Press the flour into the chicken on both sides. Add the chicken to the sauté pan, working in batches if needed to avoid overcrowding. Pan-fry for 4 minutes until golden brown, then flip and cook for 4 more minutes. Remove and set aside. Repeat with the remaining chicken.
Cut into a piece of chicken to ensure it is cooked.
Reduce the heat to medium-low and wait for 2-3 minutes to allow for the temperature to come down. Add the garlic and sauté for 1 minute. Be sure to not let the garlic burn.
Add the tomato paste and mash and stir. Strain the sun-dried tomatoes and discard any oil. Add the sun-dried tomatoes, oregano, basil, salt (½ teaspoon) and stir for 1 minute.
Add the chicken stock and heavy cream and bring to a simmer for 3-5 minutes. Add the sliced tomatoes and stir in the parmesan. Allow the parmesan to melt and become a part of the sauce.
Separately, cook the tortellini according to the package directions, erring on the side of al dente.
Add the tortellini to the sauté pan and toss in the sauce. Then add the chicken and turn to cover both sides in the sauce.
Serve with fresh basil (optional) and additional parmesan cheese.

Notes

Freshly Grated Parmesan: I recommend grating the parmesan yourself (it tastes better and it's cheaper). I love the parmesan at Trader Joe’s because it's savory but not overpowering and fairly inexpensive.
Tortellini: Choose your favorite brand. I used a five-cheese tortellini from Costco. Fresh, frozen, or packaged are all fine, just cook it according to the package directions erring on the side of al dente.
Crispy Chicken: To keep the chicken as crispy as possible for as long as possible, rest the chicken on a cookie drying rack with a paper towel underneath to catch any grease that drips off.
Sun Dried Tomatoes: Removing the olive oil from the sun dried tomatoes creates a creamier, rather than oilier sauce. I've tried it both ways, including oil and removing it, and I prefer this dish without extra olive oil from the sun dried tomato jar. If you prefer a stronger sun dried tomato taste feel free to add 1-2 tablespoons olive oil from the jar.

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