Creamy Sun-Dried Tomato Chicken Tortellini
A rich and creamy dish combining sun-dried tomatoes, garlic, and chicken with tender tortellini for a memorable family meal.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts, pounded to ~1 inch thickness Ensure cooked to an internal temperature of 165°F (75°C)
- ½ teaspoon freshly ground black pepper
- 1¼ teaspoons kosher salt, divided Reserve ¼ teaspoon for later use
For the Sauce and Tortellini
- ¾ cup julienne-cut sun-dried tomatoes in oil (drained)
- ½ cup finely chopped shallot
- 4 cloves 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 Can substitute with vegetable broth
- 1 cup heavy whipping cream Can substitute for low-fat cream if desired
- 1 package refrigerated cheese tortellini (20 ounces)
- ½ cup grated Parmesan cheese (plus more for garnish)
- to taste leaves torn fresh basil leaves For garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil for cooking the tortellini.
- Season the chicken breasts with freshly ground black pepper and ¼ teaspoon of kosher salt.
Cooking the Chicken
- Heat a skillet over medium-high heat and cook the chicken for 5–6 minutes on each side until browned.
- Transfer the chicken to a plate, let it cool for a minute, and chop it into bite-sized pieces.
Sautéing Vegetables
- In the same skillet, add the drained sun-dried tomatoes and finely chopped shallots. Sauté for about 2 minutes until softened.
- Introduce the minced garlic, Italian seasoning, crushed red pepper flakes, and remaining salt; cook for an additional 30 seconds.
Creating the Sauce
- Stir in the tomato paste and allow it to simmer for about a minute.
Cooking the Tortellini
- Cook the tortellini according to package instructions, usually around 3–5 minutes, and reserve 1 cup of pasta water before draining.
Combining Everything
- Add the drained tortellini, chopped chicken, and grated Parmesan cheese to the skillet. Toss to coat in the sauce, adjusting consistency with reserved pasta water as necessary.
Serving
- Serve immediately, garnishing with extra grated Parmesan and torn fresh basil leaves.
Notes
Undercooking the chicken or not reserving pasta water are common mistakes. Enjoy with garlic bread and a green salad.