Description

This easy, creamy sun-dried tomato pasta combines tender chicken, cheesy tortellini, and a rich tomato-parmesan sauce for a comforting, crowd-pleasing meal. Perfect for weeknights, date nights, or special occasions, it comes together in under an hour and is sure to impress.

Ingredients

Scale

2 large boneless, skinless chicken breasts (about 1 lb)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (or dried oregano/basil mix)
2 tablespoons olive oil
3/4 cup sun-dried tomatoes in oil, drained and chopped
2–3 garlic cloves, minced
1 cup chicken broth (low-sodium preferred)
1 cup heavy cream (or half & half for lighter sauce)
1/2 cup grated parmesan cheese (fresh preferred)
1/2 teaspoon red pepper flakes (optional)
18 oz cheese tortellini (refrigerated or frozen)
Fresh basil leaves, chopped (optional, for serving)
Extra parmesan cheese, grated (for topping)
Lemon wedges (for serving)

Instructions

Pat chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, and Italian seasoning. Let rest for 5 minutes.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 4-5 minutes per side until golden brown and just cooked through (internal temp: 165°F). Remove chicken to a plate and cover loosely with foil to keep warm.
Meanwhile, bring a medium saucepan of salted water to a boil. Add cheese tortellini and cook according to package directions—usually 3-5 minutes for refrigerated, 6-7 for frozen. Drain and set aside (toss with a splash of olive oil to prevent sticking).
In the same skillet, add garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant but not burned.
Pour in chicken broth and heavy cream, scraping up any browned bits. Simmer for 5-6 minutes, stirring often, until slightly thickened.
Stir in parmesan cheese and red pepper flakes (if using); continue simmering until cheese melts and sauce is creamy.
Slice chicken breasts into strips or cubes. Return to skillet, coating with sauce. Simmer together for 2-3 minutes to let flavors mingle. If sauce thickens too much, add a splash of broth or cream.
Gently fold cooked tortellini into the skillet, tossing with chicken and sauce until everything is coated and heated through. Don’t over-stir or tortellini can break apart.
Taste and adjust seasoning—add extra salt, pepper, or a squeeze of lemon if needed. Sprinkle with fresh basil and more parmesan. Serve hot, straight from the pan.

Notes

For best results, brown the chicken well and don’t overcook the tortellini. Use pasta water to adjust sauce consistency if needed. Can be made gluten-free, vegetarian, or dairy-free with simple swaps. Leftovers keep well for 2-3 days and taste even better after flavors meld overnight.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Italian-American

Nutrition

Serving Size: About 1/4 of the recipe (1 generous bowl)
Calories: 625
Sugar: 5
Sodium: 900
Fat: 33
Saturated Fat: 16
Carbohydrates: 45
Fiber: 4
Protein: 35

Keywords: marry me chicken, tortellini, creamy pasta, sun-dried tomato, chicken pasta, comfort food, easy dinner, weeknight meal, date night, parmesan sauce