Marry Chicken Torterini

Marry Me Chicken Tortellini is a fun twist on a traditional marriage Me chicken dish with cheese-filled pasta. Cheese Tortellini is tossed with seasoned, cooked chicken in a luscious, sun-dried tomato Parmesan cheese sauce. It produces 4-6 servings depending on serving size.

Do you like to marry me chicken? Well, you’re going to fall in love with this pasta dish!

Last fall, we tried our best to turn our favorite chicken dishes into a simple, creamy and flavorful one-bread pasta. In this recipe, the cheese-filled tortellini and seasoned cooked chicken is thrown into a simple, day-dried tomato and Parmesan cream sauce. I like to serve small portions with either Caesar salad or a simple green salad, torn sourdough or garlic bread. Either way, I think you’ll love this!

This recipe is perfect for any evening of the week, but is especially great for Valentine’s Day.

To marry me I need a chicken tortellini:

Chicken Breast Tenderloin – Or use boneless, skinless chicken breast. Italian seasonings – use homemade or store-bought. Olive Oil – Use extra light olive oil, avocado oil, or oils that are safe for high temperature cooking. Unsalted butter – lends fat and flavor. Shallots – or yellow onions can be substituted. Garlic – Adds a unique punchy flavour. Thyme (Dry) – lends a sharp, rustic flavour. Oregano (Dried) – lends a simple, slightly bitter taste. Dried white wine – or substitute with extra soup or water. Sun-dried tomatoes – Use stuffed in olive oil. Heavy Cream – Gives recipes richness and creaminess. Lemon Juice – cuts through the creamy richness and adds a bright, fresh flavour. Cheese Torterini – I like to use the 4 cheese blend. Basil (fresh) – lends you a bright herbaceous flavour. Parmesan cheese – Fashionable has the best flavor in the sauce and makes it melt easily. Red pepper flakes – optional but lends a flavour and subtle spices.

Prepare the chicken:

To the bowl, add 1 pound of chicken tenderloin (cut into bite-sized pieces) with 1-1/2 Italian seasoning. I used the one that has paprika since it came out of homemade.

Throw well to evenly coat the chicken with herb/spice blend.

Heat 1-2 tablespoons of oil in a frying pan at medium to medium-high temperatures. You may need to adjust the heat when you go.

Once the pan and oil are hot, add the chicken to a uniform layer.

Cook and cook on sides for 3-4 minutes or until golden brown. Remove and transfer to a clean plate, cover with foil, keep warm and set off to the sides.

Prepare a pasta plate:

Reduce the heat under the pan to medium-low or low-heat or low heat, and add 1 tablespoon of unsalted butter, medium shallots (finely cut into pieces), and 6 tablespoons of chopped garlic. Cook for 1-2 minutes or until soft.

Next, add 1/2 teaspoons of both dried thyme and dried oregano, and add a pinch of red pepper flakes (optional). Stir and cook for 1 minute.

Next, pour 2 tablespoons of dry white wine. Like Chardonnay and Sauvignon Blanc.

Stir to cook for 1-2 minutes and rub the brown bits at the bottom of the pan.

Once you’ve reduced the wine by at least half, add 2 tablespoons of chopped, sunlight-dried tomatoes.

Pour 1-1/4 cup heavy cream and squeeze 1/2 of the juice of a small lemon. Mix together.

Note: For light (thin) sauce, use 3/4 cup heavy cream and 1/3-1/2 low sodium chicken soup.

Add the tortellini filled with 20 ounces of cheese. Or use what you like.

Throw and simmer until thick (you may need to adjust the heat). Approximately 3-5 minutes.

Remove from the heat and return the chicken. Add 2 tablespoons of chopped fresh basil and 1/2 cup grated Parmesan cheese. If it’s too thick, add cream or (even milk) to thin the sauce.

Throw well to combine.

If you need a little heat, sprinkle some extra Parmesan cheese on top and serve in a pinch of red pepper flakes.

Get ready to fall in love. 😉

Click here for Valentine’s Day recipes!

enjoy! And if you try this with me, let me know! Take a photo and tag it on Twitter and Instagram!