Marry Me Chicken Tortellini
This chicken tortellini takes the savory crowd-favorite dinner and turns it into a yummy pasta dish with a creamy sauce!
Servings 6
Calories 480kcal
Ingredients
- 10 ounces frozen cheese tortellini about 3 cups
- 2 tablespoons olive oil
- 1 pound chicken tender or breast diced into small cubes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3 cloves garlic minced
- 3 tablespoons all purpose flour
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 cup sun dried tomatoes roughly chopped
- ½ cup grated parmesan cheese
- ¼ teaspoon red pepper flakes
- 2 tablespoons fresh chopped basil
Instructions
- Cook the tortellini to al dente according to the pkg directions. Drain and set aside.
- Heat olive oil in a large 12 inch skillet on medium high heat. Add the diced chicken, and sprinkle the paprika, garlic powder and salt over the chicken.
- Saute the chicken for 8-10 minutes or until cooked through. Add in the minced garlic and cook another 30 seconds.
- Sprinkle in the flour and cook another 1-2 minutes.
- Add in the chicken stock and tomato paste and let simmer for 4-5 minutes or just until thickened.
- Reduce the heat to medium low and add in the heavy cream, sun dried tomatoes, Parmesan cheese and red pepper flakes until combined.
- Fold in the cooked pasta and fresh basil.
- Sprinkle with more Parmesan cheese and serve!
Notes
I prefer using frozen tortellini but fresh will also work fine.
You can freeze any leftover tomato paste you have for another meal.
Store leftovers in an airtight container for 3-4 days in the refrigerator.
Nutrition
Serving: 1serving | Calories: 480kcal | Carbohydrates: 29g | Protein: 29g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 917mg | Potassium: 427mg | Fiber: 2g | Sugar: 4g | Vitamin A: 909IU | Vitamin C: 2mg | Calcium: 178mg | Iron: 2mg
