Name: Creamy Sun-Dried Tomato Chicken Tortellini
Prep time: 10 min
Cook time: 50 min
Total time: PT-488851H3M57S
Cuisine: Italian / American fusion
Ingredients: 2 boneless, skinless chicken breasts (pounded to ~1 inch thickness); ½ teaspoon freshly ground black pepper; 1¼ teaspoons kosher salt, divided; ¾ cup julienne‑cut sundried tomatoes in oil (drained); ½ cup finely chopped shallot; 4 large garlic cloves, finely chopped; 1½ teaspoons dried Italian seasoning; ½ teaspoon crushed red pepper flakes; 2 tablespoons tomato paste; ½ cup lower‑sodium chicken broth; 1 cup heavy whipping cream; 1 (20‑ounce) package refrigerated cheese tortellini; ½ cup grated Parmesan cheese (plus more for garnish); Torn fresh basil leaves, for garnish

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A creamy, sun-dried tomato chicken sauce tossed with cheese tortellini — rich, comforting, and flavorful. This one-pan dish brings together tender chicken, sun-drenched tomatoes, aromatic herbs, and melty Parmesan in a velvety cream sauce. I love how the tortellini soaks up all the flavor, making each bite indulgent and satisfying. Creamy Sun-Dried Tomato Chicken Tortellini

Why You’ll Love This Recipe

I always come back to this dish when I want something that feels cozy but still fresh and vibrant. The creamy tomato sauce has just the right balance of tanginess and richness, and it wraps around the cheese tortellini beautifully. I like how quick it is to make — under an hour — and how it comes together in one pan (plus a pot for pasta). It’s a great go-to when I want a crowd-pleasing dinner that doesn’t feel overly complicated.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts (pounded to ~1 inch thickness)
½ teaspoon freshly ground black pepper
1¼ teaspoons kosher salt, divided
¾ cup julienne-cut sun-dried tomatoes in oil (drained)
½ cup finely chopped shallot
4 large garlic cloves, finely chopped
1½ teaspoons dried Italian seasoning
½ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
½ cup lower-sodium chicken broth
1 cup heavy whipping cream
1 (20-ounce) package refrigerated cheese tortellini
½ cup grated Parmesan cheese (plus more for garnish)
Torn fresh basil leaves, for garnish
Olive oil (for cooking)

directions

I bring a large pot of salted water to a boil for the tortellini.
In a large skillet, I heat 1–2 tablespoons of olive oil over medium heat. I season the chicken with pepper and ¼ teaspoon of salt, then sear it in the skillet for about 5–6 minutes per side until golden and fully cooked through. Once done, I transfer the chicken to a plate and let it cool slightly before chopping it into bite-sized pieces.
I reduce the heat to medium and add the sun-dried tomatoes and shallots to the same skillet. I cook them for about 2 minutes until softened, then stir in the garlic, Italian seasoning, red pepper flakes, and remaining salt. After about 30 seconds, when everything smells fragrant, I stir in the tomato paste and cook for another minute to deepen the flavor.
Meanwhile, I cook the tortellini in the boiling water until just tender, about 3–5 minutes. Before draining, I reserve 1 cup of the pasta water.
Back in the skillet, I add the chicken broth and heavy cream to the tomato mixture, letting it simmer for 2–3 minutes until slightly thickened. I stir in the chopped chicken, cooked tortellini, and Parmesan cheese. If the sauce feels too thick, I loosen it by adding the reserved pasta water a little at a time.
I divide the pasta between plates or bowls, top with extra Parmesan and fresh basil, and serve immediately.

Servings and timing

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

I sometimes use grilled chicken or rotisserie chicken for a shortcut.
For a vegetarian version, I skip the chicken and load up on mushrooms or baby spinach.
If I want a spicier kick, I increase the red pepper flakes or add a pinch of cayenne.
I use sun-dried tomatoes packed in pesto oil for an herbier twist.
Gluten-free pasta works well here too — just watch the cooking time.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4–5 days. To reheat, I use the stovetop or microwave and stir in a splash of water or cream to bring the sauce back to life. I heat it gently to keep the sauce smooth and the tortellini tender.

FAQs

Can I make this ahead of time?

Yes, I often prepare the sauce and cook the chicken in advance. I store them separately and just cook the tortellini fresh when I’m ready to eat, then toss everything together.

What’s the best kind of sun-dried tomatoes to use?

I use the kind packed in oil — they’re softer, more flavorful, and easier to cook with. I drain them before adding them to the skillet.

Can I substitute milk for the heavy cream?

I’ve tried it with whole milk or half-and-half, and while it works, the sauce isn’t as creamy. I prefer sticking with heavy cream for the best texture.

How can I make this dish dairy-free?

I haven’t tested a full dairy-free version, but a good dairy-free cream and Parmesan alternative could work. I’d make sure the tortellini is dairy-free too, which may require swapping it for another pasta.

Can I freeze the leftovers?

I don’t recommend freezing this dish. The cream sauce can separate after thawing, and the tortellini may become mushy. It’s better to keep it in the fridge and enjoy it within a few days.

Conclusion

Creamy Sun-Dried Tomato Chicken Tortellini is one of those dishes I love to make when I want something rich, comforting, and packed with flavor. Without the bacon, the focus stays on the tender chicken, creamy tomato sauce, and cheesy tortellini. It’s a simple yet satisfying recipe that fits perfectly into busy weeknights or special occasions. I keep coming back to it because it always delivers.