Save I threw this together on a Thursday when my sister texted she was coming over in an hour. I had tortellini in the freezer, chicken in the fridge, and a jar of sun-dried tomatoes I kept forgetting to use. The smell of garlic and cream filled the kitchen so fast she walked in and said, Are we celebrating something? We werent, but it felt like we should have been.
The first time I made this for my partner, he went quiet halfway through his plate. I thought something was wrong until he looked up and said, This is dangerous. Now its in our weekly rotation, and I have to hide the Parmesan or hell finish the whole block.
Ingredients
- Boneless, skinless chicken breasts: I flatten them slightly with my palm before seasoning so they cook evenly and stay juicy.
- Cheese tortellini: The store-bought kind works perfectly here. I always keep a bag in the freezer for nights like this.
- Sun-dried tomatoes in oil: These add a sweet, tangy punch that balances the cream. Drain them well or the sauce gets too oily.
- Garlic: Fresh is essential. The smell when it hits the butter is half the reason this dish works.
- Heavy cream: This is what makes the sauce luxurious and cling to the pasta. Dont skimp.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
- Chicken broth: It loosens the sauce and adds savory depth without making it too heavy.
- Italian herbs and red pepper flakes: A little warmth and herby brightness that pulls everything together.
Instructions
- Boil the tortellini:
- Bring a big pot of salted water to a rolling boil and cook the tortellini until theyre tender and float to the top. Drain them and set aside while you work on the chicken and sauce.
- Season and sear the chicken:
- Pat the chicken dry, season both sides with salt, pepper, and paprika, then sear in hot olive oil until golden and cooked through. Let it rest before slicing so the juices stay inside.
- Build the sauce base:
- In the same skillet, melt butter and sauté minced garlic until it smells like heaven, about a minute. Stir in the sun-dried tomatoes, Italian herbs, and red pepper flakes and let them bloom in the heat.
- Deglaze and simmer:
- Pour in the chicken broth and scrape up all the browned bits from the pan. Let it bubble for a couple of minutes to concentrate the flavor.
- Make it creamy:
- Stir in the heavy cream and Parmesan, whisking gently until the cheese melts and the sauce turns silky. It should coat the back of a spoon.
- Toss everything together:
- Add the sliced chicken and cooked tortellini to the skillet. Toss gently so every piece gets coated in that glossy, dreamy sauce.
- Finish and serve:
- Let everything simmer together for a minute or two, then garnish with fresh basil and more Parmesan. Serve it hot, straight from the pan.
Save I made this the night before my best friend moved across the country. We sat on the floor with our bowls, talking until the pasta was gone and the wine bottle was empty. Now every time I make it, I think of her laugh echoing in my tiny kitchen.
What to Serve It With
I usually keep it simple with a green salad dressed in lemon and olive oil, or some crusty bread to soak up every drop of sauce. A glass of chilled Pinot Grigio or Chardonnay cuts through the richness and makes the whole meal feel a little fancier than it really is.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days. When I reheat it, I add a splash of cream or broth to bring the sauce back to life, then warm it gently on the stove. The microwave works in a pinch, but the stovetop keeps the texture better.
Ways to Make It Your Own
This recipe is forgiving and loves to be tweaked. Sometimes I add spinach or kale right at the end for color and a little freshness. If I want more protein, I toss in shrimp instead of chicken, or skip the meat entirely and load it up with mushrooms and artichokes.
- Swap tortellini for ravioli or even penne if thats what you have on hand.
- Add a splash of white wine after the garlic for extra depth.
- Stir in a handful of fresh spinach or arugula just before serving.
Save This is the kind of dish that makes people lean back in their chairs and sigh. Make it once, and itll become the meal you reach for when you want to feel like youve got it all together.
Recipe FAQs
- → What type of pasta is best for this dish?
Cheese tortellini works beautifully here, combining well with the creamy sauce and tender chicken. Store-bought or homemade both work fine.
- → Can I use a different protein instead of chicken?
Yes, grilled or rotisserie chicken can be used for convenience, or omit it for a vegetarian option substituting vegetable broth.
- → How do I prevent the sauce from curdling when adding cream?
Add the cream gradually over low heat and stir constantly to maintain a smooth texture without curdling.
- → What is a good pairing for this dish?
A crisp white wine like Chardonnay or Pinot Grigio complements the rich, creamy flavors nicely.
- → Can sun-dried tomatoes be substituted?
While sun-dried tomatoes provide a distinct flavor, chopped fresh tomatoes can be used but the dish will be less concentrated and rich.