Marry Me Chicken Tortellini
This delightful dish combines tender chicken, creamy sauce, and cheese tortellini for a flavor-packed meal perfect for any occasion. It's said that this recipe is so good, it may just lead to a proposal!
Equipment
- 1 Large skillet
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cook pot for tortellini
- 1 Strainer
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups cheese tortellini
- 1 cup sun-dried tomatoes (chopped)
- 1 cup fresh spinach
- ½ cup grated Parmesan cheese
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish, optional
Instructions
- Begin by heating the olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and dried basil.
- Add the seasoned chicken to the skillet and cook for about 5-7 minutes on each side until cooked through and golden brown. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Then, add the chopped sun-dried tomatoes and cook for another 2 minutes.
- Pour in the chicken broth and bring to a simmer. Reduce the heat and stir in the heavy cream and dried oregano. Allow the sauce to thicken slightly for about 5 minutes.
- While the sauce is thickening, cook the cheese tortellini according to the package instructions in a separate pot. Drain and set aside.
- Once the sauce has thickened, return the cooked chicken to the skillet and add the fresh spinach and grated Parmesan cheese. Stir until the spinach wilts and the cheese melts.
- Finally, add the cooked tortellini to the skillet and gently toss to combine all ingredients. Cook for an additional 2-3 minutes until everything is heated through.
- Serve immediately, garnished with fresh basil if desired.
Notes
For extra flavor, consider adding a pinch of red pepper flakes for some heat.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
This dish pairs well with a light salad or garlic bread. Enjoy!