Save I made this on a Tuesday after a long day, craving something creamy but not willing to wait an hour. The sun-dried tomatoes had been sitting in my pantry for weeks, and I figured it was time. What came out of that skillet was so good my partner looked up from his plate and said, "Okay, this is dangerous." The name isn't an exaggeration.
I served this to friends on a Friday night with nothing but a green salad and garlic bread. One of them asked for the recipe before dessert even hit the table. Another admitted she'd never liked sun-dried tomatoes until that night. It's the kind of dish that makes you look like you know what you're doing, even if you're winging it.
Ingredients
- Boneless, skinless chicken breasts: Pat them dry before seasoning or they won't brown properly. I learned that the hard way after too many pale, steamed-looking pieces.
- Olive oil: Just enough to get a good sear on the chicken without making the pan smoke.
- Kosher salt, black pepper, and paprika: Simple seasoning that lets the sauce do the talking, but the paprika adds a subtle warmth you'll notice.
- Cheese tortellini: Use fresh or frozen, whatever you can grab. Fresh cooks faster, frozen holds up better if you're reheating leftovers.
- Unsalted butter: Adds richness to the sauce base and helps the garlic bloom without burning.
- Garlic: Four cloves sounds like a lot, but trust me, it mellows into the sauce and becomes sweet.
- Sun-dried tomatoes in oil: Drain them well or the sauce gets too oily. Chop them small so every bite gets a little tang.
- Dried Italian herbs: A quick blend of oregano, basil, and thyme. If you have fresh, even better.
- Red pepper flakes: Optional, but I always add them. A little heat balances out the cream.
- Chicken broth: Deglazes the pan and adds depth. Don't skip this step or you'll miss all those crispy bits.
- Heavy cream: The backbone of the sauce. It thickens as it simmers and coats everything like a dream.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
- Fresh basil: A handful at the end makes the whole dish smell like summer, even in January.
Instructions
- Boil the tortellini:
- Get a big pot of salted water going and cook the tortellini just until they float. Drain them and set aside while you work on the chicken and sauce.
- Season and sear the chicken:
- Dry the chicken with paper towels, then season both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through.
- Rest and slice the chicken:
- Move the chicken to a plate and let it rest for 5 minutes. Then slice it thinly so it soaks up the sauce later.
- Sauté the garlic:
- Lower the heat to medium, add butter to the same skillet, and toss in the minced garlic. Stir for about a minute until it smells amazing but hasn't browned.
- Add the tomatoes and spices:
- Stir in the sun-dried tomatoes, Italian herbs, and red pepper flakes. Let everything cook together for a minute or two so the flavors start to blend.
- Deglaze with broth:
- Pour in the chicken broth and scrape up all the browned bits stuck to the pan. Let it simmer for 2 minutes to concentrate the flavor.
- Stir in cream and Parmesan:
- Add the heavy cream and grated Parmesan, stirring until the cheese melts and the sauce turns creamy. This takes about 2 to 3 minutes.
- Combine everything:
- Add the sliced chicken and cooked tortellini back into the skillet. Toss gently to coat everything in sauce, then let it simmer for another minute or two until heated through.
- Garnish and serve:
- Sprinkle fresh basil and extra Parmesan on top. Serve it hot, straight from the skillet if you want to impress.
Save The first time I made this, I doubled the recipe for a small dinner party and watched everyone go quiet for the first few bites. That's when I knew it was a keeper. It's the kind of meal that makes people feel cared for, even if all you did was follow a few simple steps.
Make It Your Own
If you want a little brightness, add a splash of white wine after the garlic and let it cook down before adding the broth. For a vegetarian version, skip the chicken and use vegetable broth instead. You can also toss in spinach or kale at the end for some green. Rotisserie chicken works great if you're in a rush. Just shred it and add it with the tortellini.
What to Serve It With
I usually keep it simple with a crisp green salad dressed in lemon and olive oil, or some crusty bread to soak up the sauce. A glass of Chardonnay or Pinot Grigio cuts through the richness beautifully. If you're feeding kids, garlic bread and steamed broccoli are always a hit. It's rich enough that you don't need much on the side.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stove over low heat, adding a splash of cream or broth to bring the sauce back to life. The microwave works in a pinch, but the stovetop keeps the texture better. Frozen tortellini holds up especially well if you're planning to make this ahead.
- Store in a shallow container so it cools evenly and reheats faster.
- Don't freeze this dish, the cream sauce can separate when thawed.
- If the sauce thickens too much in the fridge, a little pasta water or broth will fix it right up.
Save This dish has become my go-to when I want something comforting without the stress. It's quick, it's forgiving, and it never fails to make people happy. I hope it does the same for you.
Common Questions
- → What type of tortellini works best?
Cheese-filled tortellini provides a creamy texture that complements the savory chicken and rich sauce perfectly.
- → Can I prepare the sauce without sun-dried tomatoes?
Substituting with roasted tomatoes adds sweetness and depth, but sun-dried tomatoes give a unique tangy richness.
- → Is there a way to make this dish spicier?
Including red pepper flakes in the sauce enhances heat subtly without overpowering the other flavors.
- → How do I keep the chicken juicy and tender?
Sear the chicken over medium-high heat until golden and let it rest before slicing to retain moisture.
- → What wine pairs well with this dish?
A crisp Chardonnay or Pinot Grigio complements the creamy sauce and fresh basil notes beautifully.
- → Can I make this vegetarian?
Replace chicken broth with vegetable broth and omit the chicken for a flavorful vegetarian option.