Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 ounces cheese tortellini (fresh or frozen)
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • ½ cup chicken broth
  • ½ cup heavy cream
  • ½ cup sun-dried tomatoes (packed in oil, drained and chopped)
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • ½ cup grated Parmesan cheese
  • Fresh basil (for garnish, optional)
  • Red pepper flakes (optional, for a kick)

Instructions:

  1. Season chicken breasts with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Sear chicken for 5-6 minutes on each side until cooked through and golden brown. Remove and set aside.
  4. In a medium pot, boil salted water.
  5. Cook tortellini according to package directions (usually 3-5 minutes). Drain and set aside.
  6. In the same skillet, melt butter over medium heat.
  7. Add minced garlic and sauté for 1-2 minutes until fragrant.
  8. Pour in chicken broth and simmer for 2 minutes.
  9. Stir in the cream, sun-dried tomatoes, and Italian herbs. Cook for another 2-3 minutes.
  10. Stir in grated Parmesan until melted and smooth.
  11. Slice the cooked chicken and add it back into the sauce.
  12. Gently fold in the cooked tortellini until fully coated with the sauce.
  13. Adjust seasoning and add red pepper flakes if desired.