Save The first time I made this, I wasn't trying to impress anyone—just hungry on a Tuesday night with half a pound of tortellini in the pantry and chicken breasts that needed cooking. But somewhere between browning the chicken and watching the cream turn golden with sun-dried tomatoes, something magical happened. One bite and I understood why this dish has such a romantic name. It's the kind of meal that makes people lean across the table and ask for the recipe before they've even finished their plate.
I remember my partner walking into the kitchen as I was plating this, drawn in by the smell of garlic and cream before even knowing what was cooking. They sat down and took one bite without me saying a word, and that knowing smile told me everything. Now whenever we need comfort food that feels a little fancy, this is what happens in our kitchen.
Ingredients
- Boneless, skinless chicken breasts (2 large): Pat them really dry before seasoning—this is the secret to getting that golden crust instead of a pale, steamed look.
- Olive oil (1 tablespoon): Use one with character; it matters more than people think.
- Kosher salt and black pepper: Season generously on the chicken itself, not just the sauce.
- Paprika (½ teaspoon): A small amount adds color and a whisper of warmth without overpowering anything.
- Cheese tortellini (500 g): Store-bought is perfect here—no shame in that game.
- Unsalted butter (2 tablespoons): This is your base for the most fragrant garlic you'll ever smell in a pan.
- Garlic (4 cloves, minced): Don't skip the mincing step; whole cloves won't release their flavor the same way.
- Sun-dried tomatoes in oil (100 g): They're packed with concentrated flavor that makes the whole sauce sing.
- Dried Italian herbs (1 teaspoon): A reliable backbone of flavor when fresh herbs aren't on hand.
- Red pepper flakes (½ teaspoon, optional): Add this if you want a gentle heat that builds as you eat.
- Chicken broth (200 ml): This pulls all the browned bits from the pan into the sauce, adding depth.
- Heavy cream (250 ml): The luxurious heart of this dish—don't even think about substituting it.
- Grated Parmesan (60 g): Freshly grated melts so much better than the pre-shredded kind in the green can.
- Fresh basil and extra Parmesan for garnish: The final touch that makes people notice you care about the details.
Instructions
- Get Your Water Going:
- Fill a large pot with salted water and bring it to a rolling boil while you prep everything else. This water will taste like the sea when you taste it—that's your cue it's seasoned right.
- Cook the Tortellini:
- Drop the tortellini in and follow the package timing, but taste one a minute before they say to, because al dente is the goal. Drain and set aside, but save a mug of that starchy pasta water just in case.
- Prep the Chicken:
- Pat your chicken breasts completely dry with paper towels—moisture is the enemy of a good sear. Sprinkle salt, pepper, and paprika evenly over both sides and let them sit for a minute so the seasoning sticks.
- Sear the Chicken:
- Heat your skillet over medium-high heat until it's hot enough that a drop of water sizzles immediately. Add the oil, let it shimmer, then lay the chicken in carefully and don't touch it for 5–6 minutes—this is when the golden crust forms, and moving it stops that from happening. Flip and give the other side the same respect.
- Rest and Slice:
- Move the chicken to a clean plate and let it sit for 5 minutes while you start the sauce. This keeps the meat juicy inside. Then slice it into thin, pretty pieces.
- Build the Sauce Foundation:
- In the same skillet over medium heat, add butter and minced garlic. Listen for the quiet sizzle and breathe in—when it smells absolutely fragrant but the garlic is still pale, you're golden. This takes about a minute.
- Add Depth and Warmth:
- Stir in the sun-dried tomatoes, Italian herbs, and red pepper flakes if you're using them. Let this cook for 1–2 minutes so the spices wake up and the tomatoes release their flavor into the butter.
- Deglaze and Build:
- Pour in the chicken broth and use your wooden spoon to scrape up all those browned bits stuck to the bottom of the pan—that's liquid gold. Simmer for 2 minutes to meld the flavors.
- Make It Creamy:
- Pour in the heavy cream and sprinkle in the Parmesan, stirring gently until the cheese melts completely and the sauce becomes silky and golden. If it seems too thick, add a splash of that pasta water you saved.
- Bring It All Together:
- Return the sliced chicken to the pan along with the cooked tortellini. Toss everything gently so every piece gets coated in sauce, then let it warm through for 1–2 minutes on a gentle simmer.
- Finish and Serve:
- Scatter fresh basil and extra Parmesan over the top. Serve immediately while the sauce is glossy and warm.
Save There's something about this dish that turns an ordinary dinner into a moment. Maybe it's the richness, or the way the flavors just make sense together, but it always feels like more than just food on a plate.
The Magic of Timing
The beauty of this recipe is that every component finishes at almost the same moment. Your pasta doesn't overcook while you're waiting for sauce, your chicken gets a proper rest, and everything comes together warm and cohesive. It's the kind of timing that feels intentional, even though it's really just smart planning. Once you make it once, you'll have the rhythm down and it becomes second nature—the kind of meal you can make on autopilot but that always tastes like you tried.
Why Sun-Dried Tomatoes Change Everything
Most cream sauces can feel one-note—just creamy, just rich. But sun-dried tomatoes bring a brightness and almost sweet intensity that cuts through the heaviness and makes the whole dish more interesting. They're concentrated flavor in a small package, which is why you don't need many. The acidity wakes up your palate between bites and keeps you coming back.
Variations That Work
This recipe is flexible in the best way possible. A splash of white wine after you sauté the garlic adds sophistication and complexity if you want it. Rotisserie chicken from the store cuts your active cooking time in half, and the sauce is rich enough that nobody will know the difference. Fresh spinach stirred in at the end adds color and nutrition without changing the character of the dish. You can also play with the heat level—go heavier on the red pepper flakes if you like warmth, or skip them entirely if someone at your table prefers things gentle.
- Vegetarian version: swap chicken broth for vegetable broth and skip the chicken entirely for a lighter pasta dish.
- Make it ahead: the sauce keeps in the fridge for 3 days and tastes even better the next day.
- Freeze friendly: the finished dish freezes well, though you might want to add a splash of cream when you reheat it.
Save This is the kind of dish that makes you feel like a good cook even on nights when you're not really trying. Serve it with a green salad and crusty bread, pour something nice to drink, and watch people's faces light up when they taste it.
Recipe Q&A
- → What type of pasta is used in this dish?
Cheese tortellini is used, providing a delicate stuffed pasta base that complements the creamy sauce.
- → How is the chicken prepared for best flavor?
The chicken breasts are seasoned, seared until golden brown, then sliced thinly before combining with the sauce and pasta.
- → Can the sauce be made spicier?
Yes, adding red pepper flakes increases the heat and enhances the sauce’s depth of flavor, though this is optional.
- → Are there any suggested variations for dietary preferences?
For a vegetarian twist, omit chicken and substitute chicken broth with vegetable broth to maintain the sauce’s richness.
- → What garnishes complement this dish?
Fresh basil leaves and extra grated Parmesan cheese add aroma and a burst of flavor to complete the dish.
- → How long does it take to prepare and cook?
Preparation takes about 15 minutes, and cooking requires approximately 25 minutes, totaling around 40 minutes.