Marry Me Chicken Tortellini (Print Version)
Tender chicken, sun-dried tomatoes, and cheesy tortellini in a creamy Parmesan sauce for a rich, weeknight meal.
# Ingredients:
→ Chicken and Coating
01 -
2 large chicken breasts, cut into cubes
02 -
120 grams plain flour
03 -
2.5 grams salt
04 -
2.5 grams ground black pepper
05 -
2.5 grams paprika
06 -
2.5 grams garlic powder
→ Cooking Base
07 -
30 millilitres olive oil
08 -
28 grams butter
09 -
24 grams minced garlic
→ Sauce
10 -
240 millilitres chicken broth
11 -
240 millilitres heavy cream
12 -
80 grams grated Parmesan cheese
13 -
5 grams red pepper flakes
14 -
2.5 grams dried oregano
15 -
2.5 grams dried thyme
16 -
50 grams chopped sun-dried tomatoes
→ Pasta
17 -
540 grams frozen cheese tortellini
# Instructions:
01 -
In a shallow bowl, combine flour, salt, black pepper, paprika, and garlic powder until evenly mixed.
02 -
Toss cubed chicken in the seasoned flour mixture to ensure all surfaces are well coated.
03 -
Heat olive oil and butter in a large skillet over medium heat. Sauté dredged chicken for 4 to 5 minutes per side until golden and cooked through, with an internal temperature of 74°C. Remove chicken and set aside.
04 -
In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté briefly until fragrant.
05 -
Pour in chicken broth to deglaze pan. Reduce heat. Stir in heavy cream and grated Parmesan cheese. Add red pepper flakes, oregano, and thyme. Simmer gently until sauce thickens slightly.
06 -
Add frozen tortellini to the skillet. Cover and cook on medium-low heat for several minutes, stirring occasionally, until pasta is just tender.
07 -
Return sautéed chicken to the skillet, gently folding to coat with sauce and pasta. Serve hot.
# Notes:
01 -
Allow chicken to rest on a plate before combining with sauce to retain moisture and texture.