Pin It I threw this together on a Tuesday when I had leftover tortellini and a jar of sun-dried tomatoes staring at me from the pantry. The sauce came together so fast I kept checking the clock, convinced I'd skipped a step. When my partner tasted it, he looked up with that slow, serious nod and said, "This is dangerous." I knew exactly what he meant—it's the kind of dish that makes you forget portion control exists.
The first time I made this for friends, I plated it with a little too much confidence and a sprinkle of basil that I thought looked chef-like. One friend took a bite, paused, and asked if I was trying to get someone to propose. I laughed it off until I learned the name. Turns out the sauce has that reputation for a reason—it's unapologetically indulgent, warm, and just a little bit show-offy.
Ingredients
- Boneless, skinless chicken breasts: These sear beautifully and soak up the sauce without overpowering it. If they're uneven, pound them gently so they cook at the same rate.
- Olive oil: Just enough to get a golden crust on the chicken without making the pan greasy.
- Kosher salt, black pepper, and paprika: A simple trio that builds flavor from the first sizzle. The paprika adds a subtle warmth and a gorgeous color.
- Cheese tortellini: The pillowy pasta that makes this dish so satisfying. I use store-bought and have zero shame about it.
- Unsalted butter: Adds richness to the sauce and helps the garlic bloom without burning.
- Garlic: Minced fresh is non-negotiable here. It perfumes the whole kitchen in the best way.
- Sun-dried tomatoes in oil: Drain them well, then chop them small so every bite gets a hit of sweet, tangy intensity.
- Dried Italian herbs: A quick shake of this brings oregano, basil, and thyme into the mix without opening three jars.
- Red pepper flakes: Optional, but a pinch wakes up the sauce and balances all that cream.
- Chicken broth: Deglazes the pan and adds a savory backbone. Use good quality if you have it.
- Heavy cream: This is what makes the sauce luxurious and silky. Don't swap it for milk or it won't coat the pasta the same way.
- Grated Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded kind.
- Fresh basil leaves: A handful of this at the end adds brightness and makes the whole dish feel alive.
Instructions
- Boil the tortellini:
- Bring a large pot of salted water to a rolling boil and cook the tortellini according to the package directions. Drain and set aside, but don't rinse them—you want that starchy coating to help the sauce cling.
- Season and sear the chicken:
- Pat the chicken breasts completely dry with paper towels, then season both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken and let it sear undisturbed for 5 to 6 minutes per side until golden and cooked through.
- Rest and slice the chicken:
- Transfer the chicken to a plate and let it rest for 5 minutes so the juices redistribute. Slice it thinly on the diagonal—it'll look prettier and mix into the sauce more easily.
- Build the base:
- Lower the heat to medium and add butter to the same skillet. Once it melts, toss in the minced garlic and stir constantly for about a minute until it smells toasty and sweet, not harsh.
- Add the sun-dried tomatoes and spices:
- Stir in the chopped sun-dried tomatoes, Italian herbs, and red pepper flakes if using. Let everything cook together for a minute or two so the flavors start to meld and the tomatoes soften slightly.
- Deglaze with broth:
- Pour in the chicken broth and use a wooden spoon to scrape up all the caramelized bits stuck to the bottom of the pan. Let it simmer for 2 minutes to reduce just a little.
- Finish the sauce:
- Add the heavy cream and grated Parmesan, stirring gently until the cheese melts and the sauce becomes smooth and creamy. This should take 2 to 3 minutes—don't rush it or the cheese might clump.
- Combine everything:
- Return the sliced chicken and cooked tortellini to the skillet. Toss gently to coat every piece in that glossy, golden sauce, then let it all simmer together for a minute or two until warmed through.
- Garnish and serve:
- Finish with a handful of chopped fresh basil and a generous sprinkle of extra Parmesan. Serve immediately while it's still steaming and irresistible.
Pin It I made this on a night when I didn't feel like impressing anyone, just wanted something warm and comforting. But when I sat down with a bowl and took that first creamy, garlicky bite, I realized some dishes don't need an occasion—they create one. It's become my go-to for nights when I want to feel taken care of, even if I'm the one doing the cooking.
Making It Your Own
If you want a little brightness, add a splash of white wine after the garlic and let it bubble away before adding the broth. For a faster version, swap in rotisserie chicken and just warm it through at the end. You can also make this vegetarian by skipping the chicken entirely and using vegetable broth—the sauce is rich enough to stand on its own.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of broth or cream to bring the sauce back to life. I don't recommend freezing this one—the cream and cheese can separate and the tortellini gets mushy.
Serving Suggestions
This dish is rich, so I like to serve it with something light and crisp on the side—a simple arugula salad with lemon vinaigrette works perfectly. Garlic bread is always a crowd-pleaser, and if you're pouring wine, go for a chilled Chardonnay or Pinot Grigio to cut through the creaminess.
- A handful of baby spinach stirred in at the end adds color and a little freshness
- Top with toasted pine nuts for a subtle crunch that contrasts beautifully with the soft pasta
- If you like heat, double the red pepper flakes or drizzle with chili oil before serving
Pin It This is the kind of recipe that makes you look like you know what you're doing, even on nights when you're winging it. Serve it up, watch people go quiet for a few bites, and enjoy the compliments that follow.
Recipe FAQs
- → What type of pasta works best here?
Cheese tortellini is ideal for its tender texture and ability to absorb the creamy sauce, delivering a balanced bite with each mouthful.
- → Can I use another protein instead of chicken?
Yes, grilled or rotisserie chicken offers a quick alternative, while omitting the protein makes a tasty vegetarian variation when using vegetable broth.
- → How can I enhance the sauce’s flavor?
Adding a splash of white wine after sautéing the garlic adds subtle depth and acidity to balance the creamy richness.
- → Is it okay to adjust the spice level?
Absolutely. The red pepper flakes can be omitted for a milder taste or increased for more heat depending on preference.
- → What garnishes complement this dish?
Fresh chopped basil and extra grated Parmesan cheese provide aromatic freshness and an added layer of flavor to finish the dish elegantly.