Ingredients
Chicken and Seasoning
- 1 pound chicken tenderloins, cut into bite-size pieces
- 1½ tablespoons Italian seasoning
Cooking Fats and Aromatics
- 1 to 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot, finely chopped
- 6 cloves garlic, finely chopped
Spices and Herbs
- 1 pinch red pepper flakes, more or less to taste (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Liquids and Flavor Enhancers
- 2 tablespoons dry white wine (such as Chardonnay or Sauvignon Blanc)
- 2 tablespoons finely chopped sun-dried tomatoes
- 1¼ cup heavy cream
- 1/2 small lemon, juiced
Main Pasta and Cheese
- 20 ounces cheese-filled tortellini
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh basil
Instructions
- Season the Chicken: In a bowl, add the chicken pieces and Italian seasoning. Toss thoroughly to coat the chicken evenly with the herb and spice blend to enhance flavor before cooking.
- Cook the Chicken: Heat olive oil in a skillet over medium to medium-high heat. Once hot, add the chicken in an even layer. Cook for 3 to 4 minutes on each side until golden brown and fully cooked through. Remove chicken from skillet, transfer to a plate, cover with foil to keep warm, and set aside.
- Sauté Aromatics and Spices: Lower heat to medium-low or low. Add butter to the skillet, then the finely chopped shallot and minced garlic. Stir and cook for 1 to 2 minutes until softened. Add dried thyme, oregano, and a pinch of red pepper flakes (if using). Stir and cook for another minute to release the flavors.
- Deglaze with Wine: Pour in the dry white wine, stirring and scraping up any browned bits from the pan. Cook for 1 to 2 minutes until the wine has reduced by at least half, intensifying the flavor. Add the chopped sun-dried tomatoes and stir to combine.
- Add Cream and Lemon: Pour in the heavy cream and squeeze in the lemon juice. Stir well to combine all ingredients and create a creamy sauce.
- Cook the Tortellini: Add the cheese-filled tortellini to the skillet. Stir to coat the pasta with sauce and bring to a gentle simmer. Cook for about 3 to 5 minutes until the sauce thickens slightly. If the sauce becomes too thick, thin it out with additional cream or milk as desired.
- Finish the Dish: Remove the pan from heat. Return the cooked chicken to the skillet and add fresh chopped basil and grated Parmesan cheese. Toss everything well to combine and meld the flavors. Taste and season with salt if needed.
- Serve: Divide the Marry Me Chicken Tortellini among bowls. Sprinkle with extra Parmesan cheese and an optional pinch of red pepper flakes for added heat if desired. Serve immediately and enjoy!
Notes
- Use heavy cream for the richest and creamiest sauce. For a lighter option, substitute some or all of the cream with half-and-half or whole milk but expect a thinner sauce.
- If you prefer less spice, omit the red pepper flakes or adjust according to your heat tolerance.
- Sun-dried tomatoes packed in oil provide more flavor but drained dry tomatoes also work.
- Dry white wine helps deglaze the pan and adds subtle depth; you can substitute with chicken broth if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently, adding a splash of cream or milk to loosen the sauce if needed.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 640 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg
