Save I threw this together on a Thursday night when my sister called to say she was stopping by with her new boyfriend. The name made me laugh, but after one bite, she looked at me and said, well, now I get it. Its become the dish I make when I want something that feels fancy but doesnt require me to think too hard after a long day.
The first time I made this, I forgot to drain the sun-dried tomatoes properly and the sauce turned out a little oily. My husband still cleaned his plate and asked if Id make it again on the weekend. Now I keep a jar of sun-dried tomatoes in the pantry just in case.
Ingredients
- Boneless, skinless chicken breasts: Pat them really dry before seasoning or they wont get that golden sear, just steam instead.
- Olive oil: Use something decent here since it flavors the chicken and the base of your sauce.
- Kosher salt, black pepper, and paprika: This simple trio gives the chicken a warm, smoky edge without overpowering the cream.
- Cheese tortellini: Store-bought is completely fine, I like the refrigerated kind because it cooks fast and stays pillowy.
- Unsalted butter: Lets you control the salt level, especially once the Parmesan goes in.
- Garlic: Mince it fresh, the jarred stuff just doesnt smell the same when it hits the pan.
- Sun-dried tomatoes in oil: Drain them well, but save a little of that oil for drizzling on crusty bread later.
- Dried Italian herbs: A blend of basil, oregano, and thyme works beautifully and saves you from opening three jars.
- Red pepper flakes: Optional, but a pinch adds a gentle warmth that balances the richness.
- Chicken broth: This deglazes the pan and loosens up all those tasty browned bits stuck to the bottom.
- Heavy cream: The magic ingredient that turns this into something you want to soak up with a spoon.
- Grated Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded kind.
- Fresh basil: A handful of this at the end makes the whole dish smell like summer, even in January.
Instructions
- Boil the tortellini:
- Bring a big pot of salted water to a rolling boil and cook the tortellini according to the package directions. Drain them and set aside, they'll get tossed into the sauce later.
- Season and sear the chicken:
- Pat the chicken breasts dry with paper towels, then season both sides with salt, pepper, and paprika. Heat the 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, then transfer to a plate and let it rest before slicing.
- Build the garlic base:
- Lower the heat to medium, add the butter to the same skillet, and toss in the minced garlic. Stir it around for about a minute until it smells incredible and just starts to turn golden.
- Add the tomatoes and spices:
- Stir in the chopped sun-dried tomatoes, Italian herbs, and red pepper flakes if youre using them. Let everything cook together for a minute or two so the flavors start to meld.
- Deglaze with broth:
- Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let it simmer for a couple of minutes to reduce slightly.
- Stir in the cream and cheese:
- Add the heavy cream and grated Parmesan, stirring until the cheese melts and the sauce turns silky. This should take about 2 to 3 minutes.
- Combine everything:
- Slice the rested chicken into thin strips and return it to the skillet along with the cooked tortellini. Toss everything gently so each piece gets coated in that creamy sauce, then let it simmer for another minute or two until heated through.
- Garnish and serve:
- Finish with a handful of chopped fresh basil and a sprinkle of extra Parmesan. Serve it right away while its still steaming.
Save The second time I served this, my friend brought over a bottle of Pinot Grigio and we sat on the back porch with our bowls on our laps. She told me it tasted like something youd order at a little trattoria, and I didnt have the heart to tell her it took me less time than folding the laundry.
Make It Your Own
If youve got leftover rotisserie chicken sitting in the fridge, shred it up and skip the searing step entirely. You can also add a splash of white wine right after the garlic for a little extra depth, just let it cook down for a minute before adding the broth. For a vegetarian version, leave out the chicken and use vegetable broth instead, maybe toss in some sautéed mushrooms or spinach to keep it hearty.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness nicely, or you could do garlic bread if you want to commit fully to comfort. I like to pour a crisp white wine, something like Chardonnay or Sauvignon Blanc, but honestly a cold glass of sparkling water with lemon works just as well.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. When you reheat it, add a splash of cream or broth to bring the sauce back to life, otherwise it can get a little tight. I usually warm it gently in a skillet over low heat, stirring often so nothing sticks.
- Let it cool completely before storing or condensation will make it watery.
- Reheat only what youll eat, the tortellini can get mushy if you warm it more than once.
- If freezing, leave out the tortellini and cook fresh pasta when youre ready to serve.
Save This dish has a way of making regular weeknights feel a little special, and honestly, thats exactly what we all need sometimes. I hope it becomes one of those recipes you reach for when you want something cozy, delicious, and just a little bit impressive.
Recipe FAQs
- → Can I use grilled chicken instead of seared chicken?
Yes, grilled or rotisserie chicken can be used to save time and add a smoky flavor to the dish.
- → Is it possible to make this dish vegetarian?
Omit the chicken and substitute chicken broth with vegetable broth to keep the creamy sauce flavorful and vegetarian-friendly.
- → What type of cheese tortellini works best?
Store-bought cheese tortellini with a blend of ricotta and Parmesan provides the best texture and taste for this dish.
- → How do sun-dried tomatoes enhance the dish?
Sun-dried tomatoes add a tangy, slightly sweet depth that complements the creamy garlic sauce beautifully.
- → Can I prepare the sauce ahead of time?
Yes, the sauce can be made in advance and gently reheated before adding the cooked tortellini and sliced chicken for serving.