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Creamy Sun-Dried Tomato Chicken Tortellini – A Cozy, Crowd-Pleasing Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound cheese tortellini (fresh or refrigerated)
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 tablespoons olive oil (preferably from the sun-dried tomato jar for extra flavor)
  • 1 small yellow onion, finely diced
  • 3–4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter sauce)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon Italian seasoning
  • 1/4–1/2 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon tomato paste (optional, for deeper color and flavor)
  • 2 cups fresh baby spinach (optional, but recommended)
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Cook the tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just al dente. Drain and set aside. Toss with a drizzle of olive oil to prevent sticking.
  2. Season the chicken: Pat chicken dry. Season with salt, pepper, and half the Italian seasoning. A light coating helps the pieces brown well.
  3. Brown the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the chicken in a single layer. Cook 5–6 minutes, stirring once or twice, until golden and just cooked through. Transfer to a plate.
  4. Sauté aromatics: Lower heat to medium. Add remaining olive oil, onion, and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  5. Add sun-dried tomatoes: Stir in chopped sun-dried tomatoes and tomato paste (if using). Cook 1 minute to bloom the flavors.
  6. Deglaze with broth: Pour in chicken broth. Scrape up browned bits from the pan—these add lots of flavor. Simmer 2 minutes to reduce slightly.
  7. Make it creamy: Reduce heat to medium-low. Stir in cream, remaining Italian seasoning, and red pepper flakes (if using). Simmer gently 2–3 minutes until slightly thickened. Avoid a rapid boil to keep the sauce silky.
  8. Melt the cheese: Stir in Parmesan until smooth. Taste and adjust salt and pepper. The sauce should be pleasantly savory with a touch of tang.
  9. Bring it together: Return chicken and any juices to the pan. Add cooked tortellini and spinach. Toss gently to coat, cooking 1–2 minutes until the spinach wilts and everything is heated through.
  10. Finish and serve: Remove from heat. Sprinkle with chopped basil or parsley and extra Parmesan. Serve hot.