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Talk about a dinner that'll make everyone at the table smile! "Marry Me Chicken Tortellini" brings together juicy chicken chunks, a rich creamy sauce, and perfectly tender tortellini. It's way more than just food—it's a total mood-lifter. Whether you're cooking for your sweetheart or just want something hearty for the family, this dish will definitely steal the show.
Why Everyone Loves It
"Marry Me Chicken Tortellini" mixes the luxury of a velvety sauce with the satisfying bite of pasta and succulent chicken. The name tells you everything—it's so tasty, someone might just pop the question! Those tangy sun-dried tomatoes, nutty Parmesan, and a little kick from red pepper flakes create a dish that's fancy yet totally comforting.
Must-Have Components
- Chicken Breasts: 2 big ones (1.5 lbs/680g) kept at 38-40°F (3-4°C), cut into even 1-inch chunks. Go for Grade A with consistent thickness and not too much white streaking.
- Cheese Tortellini: 20 oz (567g) either fresh or frozen at 38°F (3°C). Each piece about 1-inch big with noticeable cheese inside and matching shapes.
- Extra Virgin Olive Oil: 1 tablespoon (15ml), cold-pressed with less than 0.8% acidity, starts smoking at 375°F (191°C).
- Fresh Garlic: 3 cloves (15g), chopped super tiny (1/16-inch bits), firm without any green shoots.
- Sun-Dried Tomatoes: ½ cup (85g) packed in oil, drained and cut into ¼-inch bits. Look for deep red color and soft, bendy texture.
- Red Pepper Flakes: 1 teaspoon (2g), bright red with flakes all about the same size.
- Heavy Cream: 1 cup (240ml) at 40°F (4°C), at least 36% fat content.
- Chicken Broth: 1 cup (240ml) low-sodium at 70°F (21°C), under 140mg sodium per serving.
- Parmesan Cheese: ½ cup (50g) freshly grated real Parmigiano-Reggiano, aged 2+ years.
- Fresh Basil: 12-15 leaves, bright green without brown spots, sliced into tiny 1/8-inch ribbons.
- Sea Salt: 1 teaspoon (6g) fine grain so it mixes in well.
- Black Pepper: ½ teaspoon (1g) ground fresh to medium size.
From Start to Finish Guide
- Getting Ready
- Make sure your kitchen is 68-72°F (20-22°C) and not too humid (under 60%). Get a big pot with 4 quarts/3.8L water bubbling at 212°F (100°C). Throw in 1.5 tablespoons (27g) salt.
- Cooking the Pasta
- Drop in your tortellini. If it's fresh, cook 3-4 minutes; frozen needs 5-6 minutes, until it hits 165°F (74°C) inside. You want it slightly firm when you bite it. Drain but save ½ cup (120ml) of the hot water at 185°F (85°C).
- Making the Chicken
- Get your oil hot in a big 12-inch pan until it shimmers (350°F/177°C). Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook 3-4 minutes each side until golden and reaches 165°F (74°C) inside. You want that nice brown color all over.
- Starting the Sauce
- Turn heat down to medium (325°F/163°C). Cook garlic for about a minute until you can smell it but it's not brown. Toss in tomatoes and pepper flakes, cook another minute until they get oily.
- Adding the Liquids
- Pour in broth and cream. Let it bubble gently at 185°F (85°C) for 5-7 minutes until it's reduced by a third and sticks to your spoon. When you drizzle it, the sauce should hold its shape briefly.
- Mixing in Cheese
- Lower heat to low (250°F/121°C). Add Parmesan bit by bit until it's all melted and smooth. If too thick, add some saved pasta water a spoonful at a time.
- Putting It All Together
- Put chicken back in at 165°F (74°C). Add tortellini, mix gently until everything's coated and hot. Your final sauce should be 170°F (77°C) and thick enough to coat the pasta nicely.
Helpful Hints
Cut your chicken pieces the same size so they cook evenly. Don't overcook the tortellini since it'll soften more in the sauce. Keep your sauce bubbling softly so the cream stays nice. Throw some fresh basil and extra Parmesan on top to make it look and taste amazing.
Keeping Leftovers
Put any extras in a sealed container in the fridge for up to 3 days. When you want to eat it again, warm it slowly in a pan and add a splash of milk or broth if it's too thick. You can also freeze it for up to 2 months—just let it thaw in the fridge overnight before you heat it up.
What to Serve With It
This Marry Me Chicken Tortellini tastes great with some garlic bread to mop up that yummy sauce. A fresh green salad works well too for some crunch and balance. Try pairing it with a cool glass of white wine like Sauvignon Blanc or Pinot Grigio to cut through the richness.
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Watch Out For These Goofs
Don't cook your chicken too long or it'll turn out dry and tough. Keep the sauce on a low bubble so it stays smooth and creamy. Always salt your pasta water—it really makes the tortellini taste better. And don't forget to drain those sun-dried tomatoes well or your sauce might end up too oily.
Frequently Asked Questions
- → Can I swap the tortellini filling?
Absolutely, cheese or meat options work fine. Stick to packaging cooking directions for best results.
- → How do I stop the sauce from curdling?
Keep heat low, avoiding rolling boils. For thick sauce, loosen it up with warm broth while stirring.
- → Can this be prepared early?
You can cook parts in advance like the chicken and sauce. Reheat them gently while preparing fresh tortellini.
- → Tips for reheating this properly?
Make it warm on the stovetop. Add a bit of broth or cream to keep the sauce smooth and stir regularly.
- → Can I toss in extra veggies?
Go for it! Spinach, mushrooms, or peas are great. Add them late to keep their bite intact.