Description
This creamy chicken tortellini recipe combines tender seasoned chicken breasts with a rich and flavorful tomato cream sauce studded with cherry tomatoes, sun-dried tomatoes, and fresh basil. Tossed with cheese tortellini and freshly grated Parmesan, it’s a comforting and satisfying meal perfect for weeknights or casual gatherings.
Ingredients
Chicken and Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1 to 2 tablespoons extra-virgin olive oil
Sauce
- 3 tablespoons unsalted butter
- 1/4 white onion, minced
- 8 ounces cherry tomatoes
- 1/4 cup sun-dried tomatoes, drained of oil and chopped
- 1/4 cup tomato sauce
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- Freshly cracked black pepper, to taste
Pasta and Garnish
- 1 pound cheese tortellini (fresh or refrigerated)
- 1/4 cup fresh basil, chopped
Instructions
- Prepare the chicken seasoning: In a small bowl, combine Italian seasoning, garlic powder, onion powder, and salt. Pat the chicken breasts dry with paper towels and evenly rub the seasoning mixture over both sides of each slice for maximum flavor.
- Cook the chicken: Heat a large skillet over medium-high heat and add a drizzle of olive oil. Place the seasoned chicken slices in the skillet and sear for 2 to 3 minutes per side until cooked through and golden brown. Remove the chicken from the skillet and set aside on a plate.
- Start the sauce base: In the same skillet, melt the unsalted butter over medium heat. Add the minced onion and sauté for 1 to 2 minutes until fragrant and softened, creating a savory foundation for the sauce.
- Add tomatoes and tomato sauce: Stir in the cherry tomatoes, sun-dried tomatoes, and tomato sauce. Reduce the heat to medium-low and cook for 3 to 5 minutes, stirring occasionally. Gently press about half of the cherry tomatoes with a wooden spoon to release their juices, while leaving the rest whole for added texture.
- Create the creamy sauce: Pour in the heavy cream and stir to combine. Add the freshly grated Parmesan cheese and stir until melted and fully incorporated. Season the sauce with Italian seasoning, additional salt, and freshly cracked black pepper to your taste preferences. Allow the sauce to simmer for 2 to 3 minutes until it thickens slightly.
- Cook the tortellini in the sauce: Add the cheese tortellini directly into the sauce and toss to coat well. Let the pasta cook for 3 to 4 minutes so it absorbs the rich flavors of the sauce.
- Reintroduce the chicken: Nestle the cooked chicken slices back into the skillet among the pasta and sauce. Spoon sauce over the chicken to keep it moist. Allow everything to heat through together for an additional 3 to 5 minutes to meld flavors.
- Add fresh basil and serve: Just before serving, stir in the chopped fresh basil for a fresh, aromatic finish. Plate the creamy chicken tortellini, spoon over extra sauce, and garnish with additional Parmesan cheese if desired. Serve immediately and enjoy.
Notes
- For best results, use fresh or refrigerated cheese tortellini as they cook quickly and absorb sauce well.
- You can substitute chicken thighs if preferred for juicier meat.
- Adjust seasoning gradually to personal taste to avoid oversalting.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- To make it lighter, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
