Description
A creamy, one-pan pasta dinner featuring juicy chicken, cheese tortellini, and a garlicky sun-dried tomato cream sauce. Perfect for date nights, family meals, or whenever you want a comforting, crowd-pleasing dish in under an hour.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.1 lbs)
- 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped (packed in oil)
- 1 cup chicken broth (low sodium preferred)
- 1 cup heavy cream (or half-and-half for lighter sauce)
- 1/2 cup grated parmesan cheese (freshly grated)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon unsalted butter
- 18 oz fresh cheese tortellini
- Fresh basil leaves, chopped (optional garnish)
- Extra parmesan cheese, for serving (optional garnish)
- Cracked black pepper (optional garnish)
Instructions
- Pat chicken breasts dry and season both sides with Italian seasoning, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side, until golden and cooked through (internal temp 165°F). Remove chicken to a plate and cover loosely with foil.
- Lower heat to medium. Add butter, then stir in minced garlic and sun-dried tomatoes. Cook for 1-2 minutes, until fragrant.
- Pour in chicken broth, scraping brown bits from the pan. Stir in heavy cream, parmesan cheese, and crushed red pepper flakes. Bring to a gentle simmer and cook 3-5 minutes, stirring often, until sauce thickens.
- Slice chicken breasts into strips or cubes. Add back to the sauce with any juices from the plate. Simmer for 2-3 minutes.
- Add fresh tortellini directly to the skillet with 1/4 cup water. Cover and cook 3-5 minutes, until tender and heated through. (If using frozen tortellini, boil separately per package directions, then add to skillet.)
- Taste the sauce and adjust salt, pepper, or parmesan as needed. If too thick, add more broth.
- Sprinkle with chopped basil and more parmesan. Serve hot, garnished with cracked black pepper. If sauce is too runny, simmer uncovered for 2 more minutes.
Notes
Use freshly grated parmesan for the smoothest sauce. If using frozen tortellini, boil separately before adding. For gluten-free, substitute with gluten-free pasta. For vegetarian, skip chicken and double tortellini, adding mushrooms or spinach. Sauce can be blended for extra silkiness. Let sauce rest 2 minutes before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1/4 of recipe (1 generous bowl)
- Calories: 620
- Sugar: 5
- Sodium: 850
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
Keywords: marry me chicken, tortellini, creamy pasta, chicken dinner, easy skillet meal, weeknight dinner, comfort food, Italian pasta, sun-dried tomato, parmesan sauce