Save to Pinterest I tossed this together on a rainy Tuesday when I had leftover sun-dried tomatoes and a craving for something creamy. The skillet bubbled away while I folded laundry, and when I finally sat down with a bowl, I understood why people joke about proposals over food. It's rich, comforting, and ridiculously easy—the kind of dinner that feels like a hug after a long day.
The first time I made this for friends, someone asked if I went to culinary school. I laughed and said no, just a good skillet and a love for garlic. We ate straight from the pan with crusty bread on the side, scraping up every last bit of sauce. That night, it became my go-to for impromptu gatherings—the dish that makes people linger at the table a little longer.
Ingredients
- Boneless, skinless chicken breasts: Pat them dry before seasoning so they get a proper golden sear instead of steaming in the pan.
- Olive oil: Use a neutral one for cooking; save the fancy stuff for drizzling over finished dishes.
- Kosher salt, black pepper, paprika: Paprika adds a subtle smokiness that makes the chicken taste more intentional than plain salt and pepper alone.
- Cheese tortellini: Store-bought is perfectly fine here; no one will judge you for skipping homemade pasta on a weeknight.
- Unsalted butter: Lets you control the saltiness of the sauce, especially since Parmesan is already salty.
- Garlic: Fresh minced garlic blooms beautifully in butter; jarred stuff just doesnt have the same punch.
- Sun-dried tomatoes in oil: Drain them well or the sauce gets too oily, but save the oil for roasting vegetables later.
- Dried Italian herbs: A blend of oregano, basil, and thyme works wonders; if you have fresh, use double the amount.
- Red pepper flakes: Optional, but a pinch adds warmth without real heat—I always toss them in.
- Chicken broth: Low-sodium gives you control; regular broth can make the sauce too salty once the Parmesan melts in.
- Heavy cream: This is what makes the sauce luscious; half-and-half works in a pinch but wont be as rich.
- Grated Parmesan cheese: Freshly grated melts smoothly; pre-shredded has anti-caking agents that can make the sauce grainy.
- Fresh basil leaves: Torn at the last second keeps them bright green and fragrant; dried basil just isnt the same here.
Instructions
- Boil the Tortellini:
- Bring a large pot of salted water to a rolling boil and cook the tortellini according to the package directions, usually about 3 to 5 minutes. Drain and set aside, tossing with a tiny drizzle of olive oil if theyre sitting for more than a minute so they dont stick.
- Season and Sear the Chicken:
- Pat the chicken breasts completely dry with paper towels, then season both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken and sear for 5 to 6 minutes per side until golden brown and cooked through to 165°F.
- Rest and Slice:
- Transfer the cooked chicken to a plate and let it rest for 5 minutes so the juices redistribute. Slice thinly against the grain for the most tender bites.
- Sauté the Garlic:
- In the same skillet, reduce the heat to medium and add the butter. Once melted, toss in the minced garlic and sauté for about 1 minute, stirring constantly so it doesnt burn.
- Build the Base:
- Stir in the chopped sun-dried tomatoes, Italian herbs, and red pepper flakes if using. Cook for 1 to 2 minutes until everything smells amazing and the tomatoes start to soften.
- Deglaze with Broth:
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let it simmer for 2 minutes to concentrate the flavor.
- Add Cream and Cheese:
- Stir in the heavy cream and grated Parmesan, whisking gently until the cheese melts and the sauce turns creamy and smooth, about 2 to 3 minutes. Taste and adjust seasoning if needed.
- Combine and Heat Through:
- Return the sliced chicken and cooked tortellini to the skillet, tossing gently to coat everything in the sauce. Let it all simmer together for 1 to 2 minutes until heated through.
- Garnish and Serve:
- Sprinkle with chopped fresh basil and extra Parmesan right before serving. Serve immediately while the sauce is still glossy and clinging to the pasta.
Save to Pinterest One evening, I made this for my sister who had just moved into her first apartment. We ate on her floor because she didnt have a table yet, and she said it tasted like home. That moment reminded me that food doesnt need to be fancy or perfectly plated to matter—it just needs to be made with care and shared with the right people.
Variations to Try
If youre short on time, swap the raw chicken for rotisserie chicken or leftover grilled chicken and just toss it in at the end. For a vegetarian version, skip the chicken entirely and use vegetable broth—maybe add sautéed mushrooms or spinach for extra substance. A splash of white wine after the garlic step adds a lovely acidity that balances the cream beautifully.
Serving Suggestions
This pairs beautifully with a simple arugula salad dressed in lemon and olive oil, or a basket of warm garlic bread for soaking up the sauce. If youre feeling fancy, serve it with a crisp Chardonnay or Pinot Grigio that cuts through the richness. Leftovers reheat surprisingly well in a skillet with a splash of cream or broth to bring the sauce back to life.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The tortellini will absorb some of the sauce as it sits, so add a few tablespoons of cream or broth when reheating in a skillet over low heat. I dont recommend freezing this because the cream sauce can separate and the tortellini texture changes, but if you must, freeze the sauce separately and cook fresh pasta when youre ready to eat.
- Reheat gently over low heat, stirring often to prevent the cream from breaking.
- Add a handful of fresh spinach or arugula when reheating for a pop of color and nutrition.
- Taste and adjust seasoning after reheating since flavors can dull in the fridge.
Save to Pinterest This dish has become my secret weapon for nights when I want something special without the fuss. I hope it brings as much comfort and joy to your table as it has to mine.
Recipe Questions
- → Can I use rotisserie chicken instead of fresh chicken breasts?
Yes, rotisserie chicken works well and can save cooking time, adding a smoky flavor to the dish.
- → What type of tortellini is best for this dish?
Fresh or store-bought cheese tortellini works best, providing a creamy, tender texture that complements the sauce.
- → How can I make the sauce spicier?
Adding extra red pepper flakes will give the sauce a pleasant heat without overpowering the other flavors.
- → Is there a way to make this dish vegetarian?
Simply omit the chicken and use vegetable broth instead of chicken broth for a satisfying vegetarian version.
- → What wine pairs well with this creamy chicken and tortellini dish?
Crisp white wines such as Chardonnay or Pinot Grigio complement the rich, creamy flavors beautifully.