Description
A cozy, one-pan Italian-inspired meal featuring juicy chicken, cheese tortellini, and a rich, creamy sundried tomato-Parmesan sauce. Perfect for busy weeknights or special occasions, this dish is comforting, crowd-pleasing, and easy to make.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb), sliced into cutlets or medallions
- 1 package (9 oz) refrigerated cheese tortellini (fresh or frozen)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3–4 cloves garlic, minced
- 1/2 cup sundried tomatoes, drained and chopped (oil-packed preferred)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried Italian herbs (or mix of basil, oregano, thyme)
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh basil or parsley, chopped (for garnish)
- Extra grated Parmesan (for garnish)
Instructions
- Slice chicken breasts into thin cutlets or medallions (about 1/2-inch thick).
- Season chicken pieces with kosher salt, black pepper, paprika, and garlic powder. Press spices gently into the meat.
- Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and sear until golden, about 3 minutes per side. Remove to a plate and tent loosely with foil.
- Lower heat to medium. In the same pan, add minced garlic and chopped sundried tomatoes. Stir until garlic is fragrant but not browned.
- Pour in chicken broth, scraping up brown bits from the pan. Add Italian herbs and red pepper flakes.
- Stir in heavy cream and Parmesan cheese. Simmer gently, stirring until cheese melts and sauce thickens.
- Add cheese tortellini directly to the pan. Stir to coat in sauce. Cover and simmer on low for 7-8 minutes, or until tortellini is tender and heated through. (Add 2-3 extra minutes if using frozen tortellini.)
- Nestle the seared chicken back into the sauce. Spoon sauce over chicken pieces. Simmer for 2 minutes to warm everything together. Taste and adjust salt if needed.
- Garnish with fresh basil or parsley and extra Parmesan. Serve hot.
Notes
For extra creaminess, blend sundried tomatoes into the cream before adding. If sauce thickens too much, add a splash of broth or cream. Sear chicken in batches if needed for best browning. Taste sauce before adding extra salt, as cheese tortellini brands vary in saltiness. For gluten-free or vegetarian adaptations, use appropriate tortellini and broth. Leftovers keep well in the fridge for up to 3 days; add a splash of cream or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/4 of the recipe (1 chicken cutlet and 1/4 of tortellini with sauce)
- Calories: 520
- Sugar: 5
- Sodium: 820
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 3
- Protein: 32
Keywords: marry me chicken, creamy chicken tortellini, one pan dinner, Italian comfort food, easy weeknight meal, chicken pasta, sundried tomato sauce