Description
A creamy, sun‑dried tomato chicken sauce tossed with cheese tortellini — rich, comforting, and flavorful.
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
Instructions
- Bring a large pot of salted water to a boil (for cooking tortellini later).
- Season the chicken with pepper and ¼ teaspoon salt. Add chicken to the skillet (in the drippings); cook over medium‑high until browned and cooked through (about 5–6 minutes per side). Transfer chicken to a plate to cool, then chop into bite‑sized pieces.
- Reduce heat to medium. Add the sundried tomatoes and shallot; cook, stirring often, until softened (~2 minutes). Add garlic, Italian seasoning, crushed red pepper, and the remaining salt; cook for ~30 seconds until fragrant. Stir in tomato paste and cook ~1 minute until the color deepens.
- Cook the tortellini in the boiling water until tender (3–5 minutes); reserve 1 cup of pasta cooking water, then drain.
- To the skillet with sauce, stir in the cooked tortellini, chopped chicken, and Parmesan cheese. Toss to coat everything in the sauce. If needed, add reserved pasta water a little at a time (¼ cup increments) until you reach a creamy consistency.
- Divide among plates or bowls, garnish with extra Parmesan and fresh basil, and serve immediately.
Notes
- Reserve pasta cooking water to loosen the sauce if it gets too thick.
- You can substitute gluten‑free or alternative pasta if needed (watch cooking time).
- Use freshly grated Parmesan for better melt and flavor.
- Store leftovers in an airtight container in the fridge for up to 4–5 days; reheat gently with a splash of water or cream.
- Adjust red pepper flakes to control the heat.
Nutrition
- Serving Size: 1⅓ cups (per Allrecipes)
- Calories: 650 (approx)
- Sugar: 2 g
- Sodium: 700 mg (approx)
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 125 mg
