If you are craving a dish that is bursting with savory flavors and comforting creaminess, look no further than this Tuscan Chicken Tortellini with Sun-Dried Tomatoes and Creamy Parmesan Sauce Recipe. It’s a wonderful combination of tender chicken, cheesy tortellini, and vibrant sun-dried tomatoes all swimming in a luscious Parmesan cream sauce. This recipe brings together simple ingredients that create an elegant meal perfect for any night when you want something special without spending hours in the kitchen.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Tuscan Chicken Tortellini with Sun-Dried Tomatoes and Creamy Parmesan Sauce Recipe so delicious. Each element is carefully chosen to add depth, richness, and gorgeous color to the dish.
- Extra virgin olive oil: Adds a rich, fruity base for sautéing the chicken and enhancing every bite.
- Boneless skinless chicken breasts: The star protein, offering tender, juicy chunks that soak up all the flavors.
- Italian seasoning: A blend of herbs that brings authentic Tuscan character to the dish.
- Kosher salt: Perfect for amplifying all the natural flavors without overpowering.
- Black pepper: Adds just the right amount of subtle heat and earthiness.
- Unsalted butter: Brings richness and helps create that velvety sauce texture.
- Minced garlic: Infuses the dish with a warm, aromatic underpinning.
- Chicken broth: Builds a flavorful, savory base for the sauce to develop complexity.
- Heavy cream: Gives the sauce its creamy, indulgent body that coats every piece of tortellini.
- Cream cheese: Adds a smooth tang and extra creaminess you’ll love.
- Freshly grated Parmesan cheese: Delivers a sharp, nutty bite essential for a true Tuscan flavor.
- Sun-dried tomatoes: Their intense, slightly sweet tang brightens the dish and adds beautiful red bursts of color.
- Red pepper flakes (optional): A touch of heat to balance richness, if you like a little kick.
- Refrigerated cheese tortellini: The perfect pasta, stuffed with cheese, that soaks up all those amazing flavors.
- Fresh spinach: Adds a fresh, vibrant green and some healthy goodness.
- Fresh basil: The finishing flourish offering bright, fragrant herbal notes as a garnish.
How to Make Tuscan Chicken Tortellini with Sun-Dried Tomatoes and Creamy Parmesan Sauce Recipe
Step 1: Season and Cook the Chicken
Begin by mixing ½ teaspoon of Italian seasoning, kosher salt, and black pepper in a small bowl. Coat the cubed chicken breasts evenly with this seasoning mix. Heat the olive oil in a large skillet over medium heat, then add the chicken. Cook for 7 to 8 minutes, turning occasionally, until the chicken is golden brown and cooked through to an internal temperature of 165°F. Once cooked, transfer the chicken to a plate and tent it with foil to keep warm. This step locks in the juicy, savory goodness that makes the dish unforgettable.
Step 2: Prepare the Creamy Parmesan Sauce
In the same skillet, melt the unsalted butter over medium heat and add the minced garlic. Let it cook for one to two minutes until fragrant, ensuring not to burn the garlic. Pour in the chicken broth, scraping any browned bits from the bottom to incorporate all those delicious flavors into the sauce. Let it simmer for 2 to 3 minutes.
Step 3: Build the Luscious Sauce
Lower the heat to medium-low and whisk in the heavy cream and softened cream cheese, stirring until the mixture is smooth and creamy. Gradually add the freshly grated Parmesan cheese, stirring continuously to prevent clumps and encourage the sauce to thicken into a dreamy texture.
Step 4: Add the Signature Tuscan Flavors
Sprinkle in the remaining ½ teaspoon of Italian seasoning, chopped sun-dried tomatoes, and red pepper flakes if desired. Let this simmer for 3 to 4 minutes, which will allow the tomatoes to release their sweet tang and gently thicken the sauce, creating that classic Tuscan flair.
Step 5: Cook the Tortellini and Combine
Add the refrigerated cheese tortellini directly into the sauce, stirring so each piece is well coated. Simmer for 5 to 6 minutes, stirring occasionally, until the tortellini are tender and have soaked up the luscious sauce. Then, return the cooked chicken and fresh spinach to the skillet. Stir gently and allow it to simmer for 2 to 3 more minutes until the spinach is wilted and vibrant.
Step 6: Final Touches
Remove the skillet from heat and sprinkle fresh chopped basil over the top. This final addition adds an aromatic brightness and a pop of color that makes the dish as beautiful as it is delicious. Serve it hot and get ready to enjoy layers of creamy, cheesy, savory goodness with every forkful.
How to Serve Tuscan Chicken Tortellini with Sun-Dried Tomatoes and Creamy Parmesan Sauce Recipe
Garnishes
A sprinkle of fresh basil leaves is a must to elevate your presentation, but a little extra freshly grated Parmesan right at the table can also add a delightful finishing touch. If you want to amp up the texture, toasted pine nuts or a drizzle of high-quality olive oil can provide a subtle crunch and shine.
Side Dishes
Because this dish is rich and creamy, lighter sides work beautifully. A simple crisp green salad with a lemon vinaigrette offers a fresh contrast. Garlic bread or a warm baguette is excellent for sopping up any remaining Parmesan sauce, while roasted vegetables like asparagus or broccoli can add more Tuscan sunshine to your plate.
Creative Ways to Present
For an impressive presentation, serve the Tuscan Chicken Tortellini with Sun-Dried Tomatoes and Creamy Parmesan Sauce Recipe in shallow bowls, layered with fresh basil and sun-dried tomato slices on top. For dinner parties, consider plating it alongside a small ramekin of extra sauce. You can also arrange the chicken chunks on the side for a neat, elegant look that allows guests to enjoy each component individually.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tuscan Chicken Tortellini with Sun-Dried Tomatoes and Creamy Parmesan Sauce Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy this creamy delight again without any hassle.
Freezing
This dish can be frozen, but the texture of the cream sauce may change slightly upon thawing. If you want to freeze it, portion it into freezer-safe containers and consume within 1 to 2 months for the best flavor. Thaw overnight in the fridge before reheating gently to preserve the sauce’s creamy texture.
Reheating
Reheat the leftovers gently on the stovetop over low heat or in the microwave at medium power. Add a splash of chicken broth or cream if the sauce seems too thick. Stir often to avoid sticking and ensure everything is heated evenly. Freshen with extra Parmesan or basil after reheating for the best experience.
FAQs
Can I use frozen tortellini for this recipe?
Yes, frozen tortellini works well, but you may need to add a minute or two of cooking time to ensure it is cooked through perfectly. Keep an eye on the sauce consistency and adjust with a splash of broth if needed.
Is sun-dried tomatoes’ soaking really necessary?
Soaking sun-dried tomatoes in warm water softens them, making them easier to chop and integrate seamlessly into the sauce. It also reduces any chewiness, providing a better texture in the final dish.
Can I substitute chicken with another protein?
Definitely! Shrimp or Italian sausage can be fantastic alternatives that complement the creamy Parmesan sauce beautifully. Just adjust cooking times accordingly to ensure they are fully cooked but tender.
How spicy is the recipe with red pepper flakes?
The red pepper flakes add just a gentle warmth that complements the richness without overpowering the dish. You can always omit or reduce the quantity if you prefer milder flavors.
What if I don’t have cream cheese?
You can substitute cream cheese with an equal amount of mascarpone or even a bit more heavy cream for creaminess. The texture may vary slightly, but your sauce will still be deliciously creamy and flavorful.
Final Thoughts
I truly hope you give this Tuscan Chicken Tortellini with Sun-Dried Tomatoes and Creamy Parmesan Sauce Recipe a try because it’s one of those meals that feels like a warm hug on a plate. With its vibrant colors, rich textures, and deeply satisfying flavors, it never fails to impress and comfort. Once you make it, this dish might just become one of your new favorites to share with family and friends, too!
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Tuscan Chicken Tortellini with Sun-Dried Tomatoes and Creamy Parmesan Sauce Recipe
This Tuscan Chicken Tortellini is a creamy, flavorful one-pan dinner combining tender chicken breast, cheese tortellini, sun-dried tomatoes, and fresh spinach in a rich Parmesan cream sauce. It’s a perfect comfort meal ready in just 40 minutes, ideal for busy weeknights or cozy dinners.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
Chicken and Seasoning
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon Italian seasoning, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 1 ½ cups (12 ounces / 360 g) chicken broth
- ¾ cup (178.5 g) heavy cream
- 2 ounces cream cheese, softened
- ¾ cup (75 g) freshly grated Parmesan cheese
- ½ cup (about 8 whole) sun-dried tomatoes, soaked in warm water until softened, then chopped
- ½ teaspoon red pepper flakes (optional)
Pasta and Greens
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cups (60 g) fresh spinach
- 2 tablespoons fresh basil, chopped for garnish
Instructions
- Mix seasonings. In a small bowl, combine ½ teaspoon Italian seasoning, kosher salt, and black pepper.
- Season chicken. Evenly coat the 1-inch cubed chicken breasts with the seasoning mixture.
- Heat oil and cook chicken. In a large skillet over medium heat, heat 2 tablespoons olive oil. Add the seasoned chicken and cook 7-8 minutes, turning occasionally until golden brown and internal temperature reaches 165°F.
- Tent cooked chicken. Transfer cooked chicken to a plate and tent with aluminum foil to keep warm.
- Melt butter and cook garlic. Using the same skillet, melt 2 tablespoons butter over medium heat. Add 1 tablespoon minced garlic and cook 1-2 minutes until fragrant.
- Add chicken broth and simmer. Pour in 1 ½ cups chicken broth, scraping up any browned bits from the skillet. Let it simmer for 2-3 minutes.
- Reduce heat and add cream and cream cheese. Lower the heat to medium-low, stir in ¾ cup heavy cream and 2 ounces softened cream cheese, whisking until smooth.
- Add Parmesan cheese. Gradually stir in ¾ cup freshly grated Parmesan cheese to avoid clumps.
- Incorporate remaining Italian seasoning, sun-dried tomatoes, and red pepper flakes. Stir in the remaining ½ teaspoon Italian seasoning, ½ cup chopped sun-dried tomatoes, and ½ teaspoon red pepper flakes if using. Simmer for 3-4 minutes until sauce thickens slightly.
- Add tortellini. Add the 9-ounce package of refrigerated cheese tortellini directly into the sauce, stirring to coat. Simmer 5-6 minutes, stirring occasionally, until pasta is tender and has absorbed the sauce.
- Return chicken and spinach to skillet. Stir in the cooked chicken and 2 cups fresh spinach. Let simmer 2-3 more minutes until spinach wilts.
- Garnish and serve. Remove from heat, sprinkle with 2 tablespoons chopped fresh basil, and serve hot.
Notes
- Soak sun-dried tomatoes in warm water until softened for best texture.
- Adjust red pepper flakes according to your preferred spice level or omit entirely for mild flavor.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce may be less rich.
- If fresh basil is unavailable, dried basil can be used but add it earlier with other seasonings for flavor development.
- To make this dish gluten-free, use gluten-free tortellini or alternative pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
