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This luscious Sun-Dried Tomato Chicken Tortellini has quickly become my family's favorite when I need to wow guests without being stuck cooking forever. The blend of juicy chicken chunks, soft cheese-filled pasta, and that smooth tomato cream sauce makes a meal so good it tastes like you spent all day making it, but it's actually super easy.
I whipped this up for my hubby when our dinner plans crashed on our anniversary night. After his first bite, he joked he'd tie the knot with me again just for this dish. That's how it got nicknamed our "Marry Me" chicken tortellini at home.
What You'll Need
- Cheese tortellini: Works as the soft, puffy pasta foundation that catches all the yummy sauce in its little folds
- Boneless skinless chicken breasts: Give you the lean meat that turns super soft with the right spices and cooking
- Sun-dried tomatoes: Bring that wow-factor tangy sweetness; grab the ones packed in oil for best taste
- Heavy cream: Makes the sauce rich and dreamy; don't go for light versions here
- Parmesan cheese: Adds that nutty taste and thickens everything up; always shred it yourself
- Baby spinach: Sneaks in some greens that soak up all the flavor around them
- Italian seasoning: Packs all those herbs into one easy sprinkle
- Paprika: Gives a hint of warmth and pretty color to both chicken and sauce
Cooking Guide
- Get Your Chicken Ready:
- Mix your chicken bits with pepper, Italian herbs, and paprika. This step really matters for building flavor. Let them hang out with the spices while you get everything else ready – this waiting time lets the flavors sink in deeper.
- Brown Your Chicken:
- Get your olive oil hot but not smoking. Put the chicken pieces down with room between them so they brown instead of steam. Don't touch them for a few minutes to get that golden outside before flipping. You want that tasty browned look while keeping the inside juicy.
- Start Your Flavor Magic:
- Turn the heat down to protect those tasty flavors we're about to create. The butter brings richness while those sun-dried tomatoes share their flavor with the fat. Keep stirring that garlic non-stop since it burns quick. Your kitchen will smell amazing when it's ready.
- Whip Up The Sauce:
- Add your liquids slowly while stirring to avoid clumps. Keep it at a gentle simmer, not boiling, so the cream stays smooth. When you add the Parmesan, sprinkle it in bit by bit while stirring in loops to help it melt evenly without clumping or sticking.
- Mix Everything Together:
- Put the chicken back in to soak up more flavor. Toss in the frozen tortellini straight from the package. Add the spinach with a light touch so you don't break the pasta. Keep everything just barely bubbling. The tortellini will get plump as it soaks in all that tasty sauce.
- Let It Settle:
- This short cooling time is super important for the sauce to get just right. The heat that's still in the pan finishes cooking the pasta to the perfect texture while the sauce gets thicker and coats everything better.
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Those sun-dried tomatoes really make this dish special. Once I forgot them and made it anyway – it was still tasty but missing that extra punch. My kid now always asks for "the chicken pasta with the red bits" whenever we're celebrating something.
Prep It Early
You can totally make this ahead of time for busy days. Just pop it in sealed containers and keep in the fridge for up to 3 days. When you're warming it up, splash in a bit of chicken broth or cream since the sauce gets thick in the cold. Heat it slowly on low so the cream stays smooth and the tortellini doesn't get mushy.
Quick Swaps
This dish works with all kinds of changes based on what's in your kitchen. Try any pasta shape instead of tortellini – ravioli is great, but regular penne or fettuccine work too. Want juicier meat? Go for chicken thighs instead of breasts. Can't find sun-dried tomatoes? Roasted red peppers taste different but still fantastic. Looking to cut calories? Use half heavy cream and half-and-half, though your sauce won't be quite as rich.
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Pair It With
This dish stands tall by itself, but a simple green salad with lemon dressing gives a nice fresh contrast to the creamy pasta. Some garlic bread or crusty French loaf works great for wiping up that amazing sauce. If you're adding wine, try a medium Chardonnay or light Pinot Noir that matches the creamy richness without fighting the flavors.
Frequently Asked Questions
- → Can fresh tortellini replace frozen pasta?
Absolutely, fresh tortellini works too! Since it cooks quicker, toss it into your sauce at the very end, letting it simmer just 2-3 minutes or according to the package advice.
- → What works instead of sun-dried tomatoes?
If you're out of sun-dried tomatoes, grab roasted red peppers or sauté some cherry tomatoes until soft. Feeling creative? Mix tomato paste with a dash of honey for something unique!
- → Any tips to make this lighter?
Try swapping heavy cream with half-and-half or milk mixed with Greek yogurt. Cut down on cheese if needed or bulk it up with extra veggies like zucchini or bell peppers alongside the spinach.
- → Can I prep anything ahead?
Sure thing! Cook and season the chicken ahead of time. Even the sauce can be made early and kept separate. When ready, heat it up, toss in tortellini, chicken, and spinach. Easy!
- → What sides go well with it?
Light sides work best! Try a crisp green salad with a tangy lemon dressing, roasted asparagus, or garlic bread to swipe up all that sauce. An antipasto spread with pickled veggies hits the mark too.
- → How should I store and reheat it?
Pop leftovers into an airtight container for up to 3 days in your fridge. To reheat, add some milk or cream to loosen the sauce. Microwave in short bursts or warm in a pan with low heat, stirring often.