Creamy Marry Me Chicken Tortellini

Marry Me chicken tortellini is a quick and easy 30-minute meal. A great dinner enjoyed by the whole family! It has pan-seared chicken breasts and pillowy cheesy tortellini pasta smothered in a rich, creamy, sun-dried tomato and Parmesan sauce.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6 servings
Ingredients
3 boneless chicken breasts, cut into bite-size pieces
2 tablespoons flour
1 1/2 teaspoons smoked paprika
1/2 teaspoon pepper
1/2 teaspoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, soaked in olive oil
1 tablespoon tomato paste
1/4 teaspoon red chili paste
1 teaspoon Italian seasoning
1 cup chicken stock
20 ounces tortellini, fresh, frozen, or dried tortellini
1 cup heavy cream
2 cups baby spinach
1/4 cup fresh basil
1 cup Parmigiano
Instructions
1. Add to a bowl boneless chicken cubes with flour, smoked paprika, pepper, and salt to taste. Coat chicken well in the flour mix. Bring a large pot of water to boil to cook tortellini. While the water is heating up prepare the sauce.
2. Heat olive oil in a large skillet or pot. Add flour-coated chicken cubes in a single layer and cook until browned well.
3. Once browned flip and cook until browned on the other side. Takes approximately 7-8 minutes. Remove browned cooked chicken in a separate bowl, and set it aside.
4. Pour the remaining olive oil into the same skillet. Add minced garlic and saute garlic until fragrant for 30 minutes.
5. Add sun-dried tomatoes (soaked in olive oil), tomato paste (you can also include tomato passata), red chili flakes, and Italian seasoning. Stir and cook for a minute.
6. Pour chicken stock to deglaze the pan. Scrape the brown bits from the bottom of the pan. Let it simmer for 2 minutes, and stir constantly.
7. When the water to cook the tortellini begins to boil, add generous about of salt (about 2-3 teaspoons). Cook tortellini pasta in boiling water as per packet instructions. Note: you don’t have to cook if using fresh tortellini and if using frozen tortellini, you may have to cook it for less time.
8. Into the saucepan add seared and cooked chicken along with heavy cream. Stir well and let it simmer.
9. Add al-dente cooked tortellini into the creamy sauce, and stir to coat the tortellini in the sauce.
10. Adjust the consistency of the sauce by adding a little pasta-cooked water.
11. Taste and adjust seasoning as required. Add more salt and pepper if needed.
12. Turn off the heat. Add baby spinach, fresh basil leaves, and freshly grated Parmesan cheese. Give it a gentle stir.
13. Serve it hot with some more Parmesan cheese grated on top and a few fresh basil leaves for garnish. This recipe is best enjoyed immediately, hot.
Detailed recipe link - www.currytrail.in/marry-me-ch...

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Chicken? Tortellini!