Chicken Tortellini Skillet (Print)
Creamy skillet with chicken, cheese tortellini, sun-dried tomatoes, and parmesan sauce
# Ingredient List:
→ 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
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken pieces and sauté for 5–6 minutes until golden brown and cooked through. Remove chicken and set aside.
02 - In the same skillet, sauté garlic and sun-dried tomatoes for 1 minute until fragrant. Stir in Italian herbs and red pepper flakes.
03 - Add chicken broth and bring to a simmer, scraping up browned bits from the bottom of the pan to incorporate into the sauce.
04 - Lower heat to medium. Whisk in heavy cream and parmesan cheese until sauce is smooth and creamy.
05 - Return chicken to the skillet. Add tortellini and gently toss to coat evenly. Cover and cook for 5–7 minutes, stirring occasionally, until tortellini is tender and heated through. Add more broth or cream if sauce becomes too thick.
06 - Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh basil and additional parmesan cheese before serving.
# Expert Suggestions:
01 -
- The sauce clings to every single tortellini like it was made for each other
- Everything happens in one skillet so cleanup is practically nonexistent
02 -
- Sauce thickens rapidly as it cools so keep extra broth nearby to loosen it up
- Tortellini continues cooking even off heat so remove from heat while still slightly al dente
03 -
- Use rotisserie chicken to cut prep time down to under 15 minutes
- Do not skip deglazing the pan those browned bits are where all the flavor lives