Save My neighbor brought this over on a Tuesday night when I had nothing but a wilted salad planned, and I understood the name immediately. The sun-dried tomatoes melt into the cream until the sauce turns this soft coral color, and the tortellini—those plump little parcels—soak up every bit of it. I asked for the recipe before I even finished my plate. Now I keep tortellini in the freezer just in case.
I made this for my sister after her first week at a new job, and she sat at my counter with her shoes still on, twirling tortellini on her fork and talking with her mouth full. She said it tasted like comfort and celebration at the same time, which is exactly what it is. We finished the whole skillet between the two of us and didnt feel one bit guilty.
Ingredients
- Boneless, skinless chicken breasts: I pat them completely dry before seasoning so they get a good golden crust instead of steaming in the pan.
- Olive oil: Just enough to keep the chicken from sticking, the butter comes later and does most of the flavor work.
- Kosher salt, black pepper, and paprika: This simple trio gives the chicken a subtle warmth and a little color without competing with the sauce.
- Cheese tortellini: I use store-bought and have zero shame about it, the filling is already seasoned and the pasta cooks in minutes.
- Unsalted butter: It carries the garlic flavor through the sauce and adds a silky richness that olive oil alone cant match.
- Garlic: Freshly minced is non-negotiable here, it blooms in the butter and perfumes the whole dish.
- Sun-dried tomatoes in oil: I drain them well but save the oil for another use, they bring a sweet, tangy depth that makes the sauce unforgettable.
- Dried Italian herbs: A blend of basil, oregano, and thyme works beautifully, and you probably already have it in your cabinet.
- Red pepper flakes: Optional but I always add them, just a pinch wakes up the sweetness of the tomatoes.
- Chicken broth: It deglazes the pan and loosens the sauce, scraping up all those brown bits that hold so much flavor.
- Heavy cream: This is what makes the sauce cling and coat, it turns glossy and luscious as it simmers with the Parmesan.
- Grated Parmesan cheese: Freshly grated melts smoothly into the cream, pre-shredded can get grainy so I skip it.
- Fresh basil leaves: I tear them at the last second, the bright green and faint anise note lift the whole dish right before serving.
Instructions
- Boil the tortellini:
- Bring a large pot of salted water to a rolling boil and cook the tortellini just until they float and turn tender, usually about three minutes for fresh or five for frozen. Drain them in a colander and set aside, they will finish cooking in the sauce later.
- Season and sear the chicken:
- Pat the chicken breasts dry with paper towels, then sprinkle both sides evenly with salt, pepper, and paprika. Heat the olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in gently and let it sear undisturbed for five to six minutes per side until golden brown and cooked through.
- Rest and slice the chicken:
- Transfer the seared chicken to a plate and let it rest for five minutes so the juices redistribute. Slice it thinly against the grain, this keeps it tender and makes it easy to toss with the pasta.
- Saute the garlic:
- Lower the heat to medium and add the butter to the same skillet, letting it melt and foam. Toss in the minced garlic and stir for about one minute until it smells sweet and nutty, but watch closely so it doesnt brown.
- Build the base:
- Stir in the chopped sun-dried tomatoes, Italian herbs, and red pepper flakes if using. Cook for one to two minutes, stirring occasionally, until the tomatoes soften and release their oil into the butter.
- Deglaze with broth:
- Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan. Let it simmer for two minutes to concentrate the flavor.
- Add cream and cheese:
- Pour in the heavy cream and sprinkle in the grated Parmesan, stirring constantly until the cheese melts and the sauce turns smooth and creamy. Let it bubble gently for two to three minutes until it thickens just enough to coat the back of a spoon.
- Combine everything:
- Return the sliced chicken and cooked tortellini to the skillet, tossing gently so every piece gets coated in that coral-colored sauce. Let it simmer together for one to two minutes until everything is heated through and the tortellini have absorbed some of the sauce.
- Garnish and serve:
- Scatter chopped fresh basil over the top and finish with a generous handful of extra Parmesan. Serve immediately while the sauce is still glossy and the tortellini are plump.
Save The first time I served this to my book club, nobody talked about the book. We just sat there scraping our plates and pouring more wine, and someone said it tasted like the kind of meal you make when you want people to stay longer. I wrote the recipe on the back of a bookmark that night and its been requested ever since.
Make It Your Own
Ive added a splash of white wine right after the garlic for a brighter, more acidic note, and it works beautifully if you have an open bottle. For a lighter version, swap half the cream for whole milk, though the sauce wont be quite as lush. You can also toss in a handful of baby spinach or arugula at the very end, it wilts into the sauce and adds a pop of green without changing the flavor.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and the sauce thickens as it cools. When you reheat it, add a splash of chicken broth or cream in a skillet over low heat, stirring gently until it loosens up and looks creamy again. The microwave works in a pinch, but the stovetop brings back that silky texture much better.
Pairing and Serving Ideas
I usually serve this with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness perfectly. A crusty baguette for soaking up the extra sauce is never a bad idea, and a chilled glass of Chardonnay or Pinot Grigio makes it feel like a special occasion even on a Wednesday.
- Try it with tricolor tortellini for a prettier presentation.
- Swap the chicken for grilled shrimp if you want to make it feel more summery.
- Double the sauce and freeze half, it reheats beautifully and turns any weeknight into something worth sitting down for.
Save This is the dish I make when I want to feel like Im taking care of someone, including myself. It fills the kitchen with the smell of garlic and cream, and every bite tastes like youre exactly where you should be.
Recipe FAQ
- → What type of cheese tortellini works best?
Fresh or store-bought cheese tortellini both work well; fresh tortellini offers a softer texture, while store-bought is convenient and flavorful.
- → Can I use other proteins besides chicken?
Yes, grilled or rotisserie chicken can be used for quicker preparation, or you can omit meat to create a vegetarian variation with vegetable broth.
- → How do I achieve a creamy sauce without it splitting?
Simmer the sauce gently after adding cream and cheese, stirring constantly and avoiding high heat to maintain a smooth texture.
- → What wine pairs well with this dish?
A crisp Chardonnay or Pinot Grigio enhances the dish’s flavors and balances the creamy sauce and herbs.
- → Can sun-dried tomatoes be substituted?
Dried tomatoes packed in oil work best for richness, but chopped roasted red peppers can provide a milder alternative.