What is Marry Me Sauce?

A combination of shallot, sun-dried tomatoes, garlic, heavy cream, tomato paste, and parmesan cheese. It's a lot like a tomato cream sauce and is amazing with chicken and pastas.

How to Cut Basil into a Chiffonade?

Rinse and pat dry the basil leaves. Stack 3-4 basil leaves on top of each other. Then, roll them tightly into a cylinder. Use your knife and slice perpendicular into skinny pieces. u003cimg class=u0022wp-image-15799u0022 alt=u0022Chiffonade stepsu0022 src=u0022https://simplymadeeats.com/wp-content/uploads/2024/08/chiffonade-steps.jpgu0022 style=u0022max-width:100%;u0022/u003e

This recipe tastes best fresh. If you have to make it ahead, to reheat: warm the dutch oven covered on medium low and add a splash of chicken stock and heavy cream (1/8 cup each).

Store in a sealed container in the fridge for up to 3 days.

Marry Me Chicken Tortellini (One Pot Recipe)

Name: Marry Me Chicken Tortellini (One Pot Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 chicken breasts (about 3/4 lb); 1 teaspoon salt; 1/8 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 2 tablespoons olive oil; 1 shallot, minced; 3 garlic cloves, peeled and minced; 1/8 cup sun-dried tomatoes (you can double this if you really like them), roughly chopped; 1 tablespoon tomato paste; 1 cup chicken stock; 18-20 ounce three cheese tortellini (fresh from fridge at grocery store, not frozen); 1 cup heavy cream; 1 and 1/2 cup parmesan cheese, finely shredded from the block + additional for serving if desired; 1 teaspoon fresh lemon juice; 1/4 cup fresh basil, cut into a chiffonade (skinny strips) *see faq section for how to cut

Description

Marry Me Chicken Tortellini is a creamy, one pot recipe, ready in only 30 minutes! It's great for busy weeknights and is one of my favorite pasta dishes with cheese stuffed tortellini and chicken tossed in a tomato cream sauce. A must try dinner!

Ingredients

Scale

2 chicken breasts (about 3/4 lb)
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
2 tablespoons olive oil
1 shallot, minced
3 garlic cloves, peeled and minced
1/8 cup sun-dried tomatoes (you can double this if you really like them), roughly chopped
1 tablespoon tomato paste
1 cup chicken stock
18-20 ounce three cheese tortellini (fresh from fridge at grocery store, not frozen)
1 cup heavy cream
1 and 1/2 cup parmesan cheese, finely shredded from the block + additional for serving if desired
1 teaspoon fresh lemon juice
1/4 cup fresh basil, cut into a chiffonade (skinny strips) *see faq section for how to cut

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Instructions

Place chicken breasts on cutting board and trim if needed. Cover with plastic wrap and pound with a mallet until the breasts are even thickness. Remove plastic wrap and discard.
Season the chicken breast with salt, pepper, garlic powder and oregano.
Add one tablespoon of olive oil into a large dutch oven on the stovetop over medium heat. Cook the chicken for 4-5 minutes on each side until the internal temperature reaches 165 degrees. Remove to a cutting board and cover with foil. If the pan is really dark (blackish) on the bottom, allow it to cool and wash off the black bits.
Reduce heat to medium low and add 1 tablespoon of olive oil. Toss in the shallot and cook for 2 minutes. Add in the garlic, sun-dried tomatoes and tomato paste. Stir to combine and cook for 1 minute.
Pour in chicken stock, tortellini, then heavy cream and stir. Cover and cook for 6 minutes. Note: Check half way through and stir to make sure tortellini isn't sticking to the bottom.
Slice or dice the chicken breast while the tortellini is cooking. Cover with foil to keep warm.
Remove cover and stir in Parmesan cheese. It should melt in seconds. Add in chicken, fresh lemon juice, and toss again to cover with sauce. Cover for 1 minute to warm the chicken a bit and make sure the cheese is melted. Stir.
Top with additional parmesan cheese is desired and lots of fresh basil. Serve immediately and enjoy!

Equipment

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Notes

If there is too much browning from the chicken at the bottom of the pan, allow it to cool and give it a quick rinse and scrub, before beginning the shallot step.
Don't overcook the tortellini and watch the heat. If they start to stick to the bottom of the pan, lower the heat and quickly add the cheese and chicken. You can also add a splash of chicken stock or cream.
Use a block of parmesan cheese versus the pre-shredded and grate your own. This will give you a much better melt.
If the sauce starts to dry up a bit, pour in a tablespoon of heavy cream or chicken stock over low heat and stir. Usually we would use pasta water, but since we did a one pot meal, we don't have it available.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: dinner
Method: stovetop
Cuisine: Italian