Pin it I wasn't planning to make anything fancy that Tuesday, but then I saw the tortellini in my fridge and remembered the jar of sun-dried tomatoes I'd been ignoring for weeks. What started as a pantry rescue turned into the kind of dinner that makes everyone go quiet for the first few bites. The sauce came together so fast I almost didn't trust it, but that first taste—garlicky, creamy, with those sweet-tart bursts of tomato—made me text my sister immediately. She asked for the recipe before I'd even finished my plate.
The first time I served this to friends, someone joked that it was "engagement chicken" all over again. I laughed it off, but by the end of the night, two people had asked if they could take the leftovers home. There's something about the way the Parmesan melts into the cream, or maybe it's the golden chicken soaking up all that garlicky goodness—whatever it is, it just works. I've made it for birthday dinners, lazy Sundays, and once for a date night at home that went better than expected. It's the kind of dish that makes people feel cared for without you having to say much at all.
Ingredients
- Boneless, skinless chicken breasts: I always pat them dry before seasoning so they get that gorgeous golden crust instead of steaming in the pan.
- Olive oil: Just enough to keep the chicken from sticking and to build flavor in the pan for the sauce later.
- Kosher salt, black pepper, and paprika: This simple trio does all the work—paprika adds a gentle warmth and a beautiful color.
- Cheese tortellini: Store-bought is your best friend here; I've tried fresh and dried, and both work beautifully as long as you don't overcook them.
- Unsalted butter: It makes the garlic bloom without burning and gives the sauce a silky richness you can't fake.
- Garlic: Four cloves might sound like a lot, but once it hits the butter, you'll understand—it's the backbone of the whole dish.
- Sun-dried tomatoes in oil: Drain them well, but don't rinse; that oil carries so much flavor and helps them meld into the sauce.
- Dried Italian herbs: I use a blend of basil, oregano, and thyme, but honestly whatever's in your cabinet will work.
- Red pepper flakes: Optional, but I always add them for a tiny kick that keeps the richness from feeling too heavy.
- Chicken broth: This deglazes the pan and picks up all those caramelized bits—don't skip this step.
- Heavy cream: The magic ingredient that turns everything luscious and craveable.
- Parmesan cheese: Freshly grated melts faster and tastes sharper; the pre-shredded stuff doesn't quite do it justice here.
- Fresh basil: A handful of chopped leaves at the end makes the whole dish smell like summer, even in January.
Instructions
- Boil the tortellini:
- Get your water rolling with a generous pinch of salt, then cook the tortellini just until they float and turn tender. Drain them and set aside—they'll finish cooking in the sauce later, soaking up all that creamy goodness.
- Season and sear the chicken:
- Pat the chicken completely dry (wet chicken won't brown), then season both sides with salt, pepper, and paprika. Heat the oil in your skillet until it shimmers, then lay the chicken in gently and resist the urge to move it—let it develop that deep golden crust for 5 to 6 minutes per side.
- Rest and slice:
- Once the chicken is cooked through, move it to a plate and let it rest for 5 minutes so the juices settle. Then slice it thinly on the bias—it looks prettier and makes every bite more tender.
- Sauté the garlic:
- In the same skillet (don't wipe it out), melt the butter over medium heat and add the garlic. Stir constantly for about a minute until it's fragrant and just starting to turn golden, but not brown.
- Add the sun-dried tomatoes and spices:
- Toss in the chopped tomatoes, Italian herbs, and red pepper flakes if you're using them. Let everything cook together for a minute or two until the tomatoes start to soften and release their sweetness.
- Deglaze with broth:
- Pour in the chicken broth and use a wooden spoon to scrape up all the crispy, flavorful bits stuck to the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
- Stir in cream and Parmesan:
- Lower the heat a bit, then add the heavy cream and grated Parmesan. Stir gently until the cheese melts and the sauce turns silky and cohesive, about 2 to 3 minutes—it should coat the back of a spoon.
- Combine everything:
- Add the sliced chicken and cooked tortellini back into the skillet. Toss everything together gently so each piece gets coated in that luscious sauce, then let it simmer for another minute or two until heated through.
- Garnish and serve:
- Scatter fresh basil over the top and finish with extra Parmesan. Serve it hot, straight from the skillet if you want to feel a little fancy.
Pin it There was a night last spring when I made this for my mom after a long week. She sat at my kitchen counter with a glass of wine, and we didn't talk much—just ate slowly and listened to the rain outside. When she finished, she looked at me and said it reminded her of the kind of meals she used to dream about making when she was young and too busy to cook anything real. I think that's what I love most about this dish: it feels both indulgent and comforting, like a little luxury you can pull off on an ordinary night.
How to Store and Reheat
I store leftovers in an airtight container in the fridge for up to three days, and honestly, they reheat like a dream. Add a splash of cream or broth when you warm it up on the stove over low heat—it brings the sauce back to life and keeps the tortellini from drying out. I've tried microwaving it, and it works in a pinch, but the stovetop method keeps everything silky. Sometimes I'll toss in a handful of fresh spinach or arugula when reheating just to make it feel like a brand-new meal.
What to Serve Alongside
This dish is rich enough to stand on its own, but I usually serve it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. A crusty baguette for soaking up every last bit of sauce is non-negotiable in my house. If I'm feeling extra, I'll roast some broccolini with garlic and chili flakes on the side—it adds a little bitterness and crunch that balances the whole plate. And if you're pouring wine, a crisp Pinot Grigio or unoaked Chardonnay is perfect here.
Make It Your Own
I've made this a dozen different ways depending on what's in my fridge or who I'm feeding. Sometimes I skip the chicken entirely and add sautéed mushrooms or roasted cherry tomatoes for a vegetarian version that's just as satisfying. If you want more veggies, spinach or kale stirred in at the end wilts beautifully and adds color. I've also swapped the tortellini for gnocchi when I'm craving something even heartier, and it works just as well.
- Try adding a splash of white wine after the garlic for an extra layer of brightness
- Use rotisserie chicken if you're short on time—just shred it and toss it in with the sauce
- For a lighter version, substitute half-and-half for the heavy cream, though the sauce won't be quite as luscious
Pin it Every time I make this, I'm reminded that the best meals don't have to be complicated—they just have to taste like you meant it. This one always does.
Recipe FAQs
- → How do I cook the chicken to keep it tender?
Pat chicken breasts dry and season well. Sear them over medium-high heat for 5–6 minutes per side until golden and cooked through. Let rest before slicing to retain juices.
- → Can I use fresh tortellini instead of store-bought?
Yes, fresh tortellini cooks quickly; boil just until they float to the surface, then drain promptly to avoid overcooking.
- → What can I substitute for chicken broth?
Vegetable broth works well for a lighter or vegetarian option without compromising the sauce’s depth.
- → How do sun-dried tomatoes affect the sauce?
They add a rich, slightly tangy sweetness and intense tomato flavor that perfectly complements the creamy garlic base.
- → Is it possible to make this dish spicier?
Yes, increase the amount of red pepper flakes or add freshly chopped chili peppers during the sauce preparation for extra heat.