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marry me chicken tortellini

Marry Me Chicken Tortellini

By Emily Carter
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American Italian
Servings 4
Calories 680 kcal

Ingredients
  

Chicken:

  • 500 g / 1.1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • ½ tsp fine sea salt · ¼ tsp black pepper · ½ tsp garlic powder · ½ tsp smoked paprika · 1 tsp cornstarch

Sauce:

  • 2 tbsp sun-dried tomato jar oil · 4 garlic cloves minced
  • 1 tbsp double-concentrated tomato paste
  • ⅓ cup 55g sun-dried tomatoes, drained and chopped
  • ½ cup 120ml dry white wine
  • ¾ cup 180ml low-sodium chicken stock
  • 1 cup 240ml heavy cream, minimum 36% fat
  • ½ cup 50g freshly grated Parmesan from a block off heat
  • ¼ tsp red pepper flakes · ½ tsp Italian seasoning
  • 2 large handfuls of baby spinach
  • ¼ cup fresh basil torn off heat only

Pasta:

  • 400 g / 14 oz fresh cheese tortellini refrigerated section

Instructions
 

  • Toss chicken with salt, pepper, garlic powder, paprika, and cornstarch until coated.
  • Heat tomato oil over medium-high. Sear chicken in a single layer 3 min without moving, toss, 2 more min until golden and 165°F / 74°C. Transfer to a plate.
  • Same pan, add garlic, stir 60 sec. Add tomato paste, stir 90 sec until brick red. Add sun-dried tomatoes, stir 30 sec.
  • Add wine to scrape the pan bottom. Reduce 90 sec. Add stock, reduce by 2 min.
  • Reduce to medium-low. Add cream, red pepper flakes, and Italian seasoning. Simmer gently for 2 min.
  • Add fresh tortellini directly to sauce. Stir gently. Cover. Simmer for 3 min.
  • Remove the lid. Check tortellini tender with a slight bite. If not ready, cover 1 more min.
  • Add spinach. Stir until wilted for 60 sec. Remove from heat.
  • Add Parmesan in 3 stages off the heat, stirring fully between each.
  • Return chicken. Fold gently. Taste for salt. Scatter basil off the heat. Serve immediately.

Notes

Frozen tortellini: Add straight from frozen. Cook covered 5 to 6 min. Check at 5 min.
Dry tortellini: Cook in boiling water to al dente first. Finish 2 min in sauce only.
Mushy tortellini: Overcooked. Check fresh at 3 min, frozen at 5 min. Remove from heat immediately when done.
Parmesan not melting: Pre-shredded used. Always grate fresh from the block. Add off the heat in three stages.
Sauce too thick: Add 2 to 3 tbsp stock and stir gently over low heat.