Creamy Sun-Dried Tomato Chicken Tortellini

77 1 minute read

This rich and flavorful Creamy Sun-Dried Tomato Chicken Tortellini transforms the beloved Marry Me Chicken into a cozy, cheesy pasta dish! With tender chicken, a velvety sun-dried tomato cream sauce, and pillowy tortellini, it’s a simple yet impressive meal that’s perfect for any night of the week.

Why You’ll Love This Recipe

Making a mouthwatering dinner doesn’t have to be complicated! This easy one-pot chicken and tortellini recipe delivers bold flavor with minimal effort.

✔️ Fast and simple prep
✔️ One pan (plus one pot for pasta)
✔️ Ultra-creamy sauce with a touch of heat
✔️ Totally customizable with your favorite tortellini

Ingredients

Tortellini (frozen or fresh – your favorite variety)
Olive oil
Chicken (large breasts or tenders work best; thighs are also great)
Seasonings (salt, paprika, and garlic powder)
Fresh garlic (or substitute with garlic paste or jarred garlic)
All-purpose flour (to thicken the sauce)
Chicken stock (or use broth – chicken, beef, or vegetable)
Tomato paste
Heavy cream
Sun-dried tomatoes (essential for their sweet-tangy depth)
Parmesan cheese
Red pepper flakes (for a touch of heat)
Fresh basil (for garnish and flavor)

How to Make It

Step 1: In a large skillet, heat some olive oil and sauté the diced, seasoned chicken over medium heat until golden and cooked through (about 8–10 minutes).
Step 2: Stir in the garlic and cook until fragrant, about 30 seconds.
Step 3: Add the flour and cook for 1–2 minutes, stirring to coat the chicken.
Step 4: Pour in the chicken stock and tomato paste. Stir and simmer until slightly thickened.
Step 5: Lower the heat and add in the Parmesan, sun-dried tomatoes, heavy cream, and red pepper flakes. Stir until the sauce is smooth and creamy.
Step 6: Fold in the cooked tortellini and chopped fresh basil. Serve warm and top with extra Parmesan if desired.

Tips for Success

No tortellini? Swap in any short pasta like penne or rotini.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or gently on the stove. Add a splash of cream or broth to revive the sauce.
Be sure to cook the tortellini just to al dente—overcooked pasta will get too soft in the sauce.