Chicken Tortellini Skillet (Print Page)

Tender chicken and cheese tortellini simmer in a rich, creamy parmesan sauce with sun-dried tomatoes for an easy 40-minute dinner.

# What You Need:

→ Proteins

01 - 2 large boneless skinless chicken breasts (about 1 lb), cut into bite-size pieces

→ Pasta

02 - 1 lb fresh or refrigerated cheese tortellini

→ Vegetables & Flavorings

03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
06 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
07 - 1/2 teaspoon crushed red pepper flakes
08 - 1/2 cup low-sodium chicken broth
09 - 1 cup heavy cream

→ Cheese & Seasonings

10 - 1/2 cup freshly grated parmesan cheese, plus extra for serving
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons chopped fresh basil for garnish

# Directions:

01 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season generously with salt and pepper, and sauté for 5–6 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
02 - In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant, stirring constantly to prevent garlic from burning.
03 - Stir in Italian herbs and red pepper flakes, then pour in chicken broth. Bring to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan for added flavor.
04 - Lower heat to medium. Pour in heavy cream and add parmesan cheese, whisking continuously until sauce is smooth, creamy, and slightly thickened.
05 - Return seared chicken to the skillet. Add tortellini and gently toss to coat evenly in the creamy sauce. Cover with lid and cook for 5–7 minutes, stirring occasionally, until tortellini is tender and heated through. Add a splash more broth or cream if sauce becomes too thick.
06 - Taste sauce and adjust seasoning with additional salt and pepper if desired. Sprinkle with fresh chopped basil and extra parmesan cheese before serving hot.

# Expert Tips:

01 -
  • The sauce clings to every ridged curve of the tortellini so no bite is bland
  • It is the kind of meal that makes people ask for seconds without you having to try very hard
02 -
  • The sauce thickens quickly as it cools, so keep it slightly looser than you think you need
  • Sun-dried tomatoes packed in oil are essential here, the dry ones will not soften properly
03 -
  • Grate your own parmesan from a wedge instead of buying pre-grated cheese
  • Save some of the oil from the sun-dried tomato jar and drizzle it over the finished dish

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