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Creamy Sun-Dried Tomato Chicken Tortellini

Tender cheese tortellini and juicy seasoned chicken are coated in a rich, creamy Parmesan sauce filled with garlic and tangy sun-dried tomatoes. This comforting pasta dinner is easy enough for a weeknight yet flavorful and elegant enough for special occasions.
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Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes packed in oil drained and sliced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 20 ounces refrigerated cheese tortellini
  • 2 cups fresh baby spinach optional
  • 1/4 teaspoon red pepper flakes optional
  • Fresh basil or parsley for garnish optional

Method
 

  1. Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions until just tender. Reserve about 1/2 cup of pasta water, then drain and set aside.
  2. While the tortellini cooks, season the chicken pieces with Italian seasoning, garlic powder, salt, and black pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
  4. Reduce the heat to medium. Add the minced garlic and sun-dried tomatoes to the same skillet. Cook for about 30–60 seconds, stirring constantly, until fragrant.
  5. Pour in the chicken broth and scrape up any flavorful browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
  6. Reduce the heat to medium-low and stir in the heavy cream. Allow the sauce to gently simmer for 2–3 minutes without boiling rapidly.
  7. Gradually stir in the freshly grated Parmesan cheese until melted and the sauce is smooth and creamy.
  8. If using spinach or red pepper flakes, add them now and cook until the spinach is just wilted.
  9. Return the cooked chicken to the skillet, then add the drained tortellini. Gently toss everything together until evenly coated in the creamy sun-dried tomato sauce.
  10. If the sauce is too thick, add reserved pasta water one tablespoon at a time until it reaches your desired consistency. Taste and adjust the seasoning as needed.
  11. Remove from the heat and let the dish rest for 2–3 minutes. Garnish with fresh basil, parsley, or additional Parmesan before serving.

Notes

  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Warm gently on the stovetop over low heat or in the microwave. Add a splash of milk, cream, or chicken broth to restore the creamy consistency.
  • Chicken variation: Boneless, skinless chicken thighs can be substituted for chicken breasts.
  • Vegetable options: Try adding mushrooms, broccoli, asparagus, or extra spinach.
  • Spice level: Add more red pepper flakes for a spicier sauce, or omit them completely for a mild, family-friendly version.
  • Sauce consistency: The sauce naturally thickens as it cools, so avoid reducing it too much while cooking.
  • Best texture: Serve immediately for the creamiest sauce and the most tender tortellini.