Save to Pinterest I made this on a Tuesday without much of a plan, just tortellini in the fridge and chicken I'd meant to use days ago. The sun-dried tomatoes were a last-minute grab from the pantry, and honestly, I wasn't expecting much. But the smell that filled the kitchen—garlic, cream, tomatoes simmering into something golden—made me stop and actually pay attention. My partner wandered in, took one bite, and said it tasted like something you'd order on a date, which is how the name stuck.
The first time I served this to friends, I plated it with a little too much confidence and a lot of basil. One of them joked that it looked like I was trying to impress someone, and maybe I was. It became the dish I made when I wanted dinner to feel like an event without the stress of something complicated. Even now, when I'm cooking it alone, I'll pour a glass of wine and pretend I'm hosting, just because it makes the whole thing feel a little more special.
Ingredients
- Boneless, skinless chicken breasts: I pound them slightly so they cook evenly, and I've learned the hard way that drying them well before seasoning makes all the difference in getting that golden crust.
- Olive oil: Just enough to sear the chicken without making the pan smoke, a tablespoon does the job perfectly.
- Kosher salt, black pepper, and paprika: This simple trio gives the chicken a warm, slightly smoky flavor that plays nicely with the creamy sauce.
- Cheese tortellini: I use store-bought because life is short, and the cheese inside melts just a little into the sauce as everything simmers together.
- Unsalted butter: It adds a silky richness to the sauce and helps the garlic bloom without burning.
- Garlic: Four cloves minced fine, because garlic is never really optional in my kitchen.
- Sun-dried tomatoes in oil: Drain them well but save the oil for another use, these bring a sweet, tangy punch that makes the whole dish sing.
- Dried Italian herbs: A teaspoon of this humble blend ties everything together like a quiet thread running through the sauce.
- Red pepper flakes: Optional, but I always add them for a gentle heat that sneaks up on you.
- Chicken broth: It loosens the sauce and picks up all the browned bits from the pan, which is where half the flavor lives.
- Heavy cream: This is what makes the sauce luxurious and cling to every fold of tortellini.
- Parmesan cheese: Freshly grated melts smoothly and adds a nutty, salty finish that rounds out the richness.
- Fresh basil: Torn or chopped at the last second, it brings a bright, herbal note that cuts through all that cream.
Instructions
- Boil the tortellini:
- Get your salted water going first so the pasta is ready when you need it. Drain it well and set it aside, it will finish cooking gently in the sauce later.
- Season and sear the chicken:
- Pat the chicken dry with paper towels, season both sides evenly, then sear in hot olive oil until golden and cooked through. Let it rest before slicing so the juices stay inside.
- Build the sauce base:
- In the same skillet, melt butter and sauté the garlic until it smells like heaven, about a minute. Stir in the sun-dried tomatoes, herbs, and pepper flakes, letting everything toast together.
- Deglaze and simmer:
- Pour in the chicken broth and scrape up all the flavorful bits stuck to the pan. Let it bubble gently for a couple of minutes to concentrate.
- Make it creamy:
- Add the cream and Parmesan, stirring until the cheese melts and the sauce turns silky. Taste it now and adjust salt if needed.
- Toss it all together:
- Slide the sliced chicken and cooked tortellini into the skillet, turning everything gently so each piece gets coated. Let it simmer just long enough to marry the flavors and warm through.
- Garnish and serve:
- Finish with a handful of fresh basil and a generous grating of Parmesan. Serve it hot, straight from the pan if you want to feel like you're in a trattoria.
Save to Pinterest There was a night last winter when I made this for my mom, who doesn't usually go for creamy pasta. She finished her plate, then quietly reached for seconds. We didn't say much, just sat there with the windows fogged up and the kitchen still warm. It's funny how a dish you threw together on a whim can become the one that means something, the one that turns dinner into a memory you didn't know you were making.
Making It Your Own
I've swapped in rotisserie chicken when I'm too tired to cook from scratch, and it works beautifully. If you want to skip the meat entirely, double up on the sun-dried tomatoes and toss in some spinach or roasted red peppers. A splash of white wine after the garlic adds a little brightness, and sometimes I'll stir in a spoonful of pesto at the end just to see what happens. This recipe is forgiving like that, it bends to whatever you have on hand without losing its charm.
Storage and Reheating
Leftovers keep well in the fridge for up to three days, stored in an airtight container. When you reheat it, do it gently on the stovetop with a splash of broth or cream to bring the sauce back to life. The microwave works in a pinch, but the stovetop keeps everything silky. I've never had leftovers last long enough to freeze, but I imagine they'd hold up fine if you needed to plan ahead.
What to Serve With It
This dish is rich enough to stand on its own, but I like to serve it with a simple arugula salad dressed in lemon and olive oil to cut through the cream. Crusty bread for mopping up the sauce is non-negotiable. If you're pouring wine, go for something crisp like a Pinot Grigio or a lightly oaked Chardonnay.
- A green salad with a sharp vinaigrette balances the richness perfectly
- Garlic bread or focaccia turns this into a meal that feels like a celebration
- Roasted asparagus or green beans add a fresh, slightly bitter contrast
Save to Pinterest This is the kind of recipe that makes you look like you know what you're doing, even on nights when you absolutely don't. It's become my go-to when I want to remind myself that cooking can be easy, delicious, and just a little bit magical all at once.
Recipe FAQs
- → How do I ensure the chicken stays tender?
Pat the chicken dry before seasoning and sear it over medium-high heat until golden. Let it rest before slicing to retain juices.
- → Can I use fresh tortellini instead of store-bought?
Yes, fresh tortellini works well and cooks faster—just adjust boiling time accordingly.
- → What can I substitute for chicken broth?
Vegetable broth is a great alternative, especially for a lighter or vegetarian variation.
- → How do I add extra flavor to the sauce?
Try adding a splash of white wine after sautéing garlic, or increase the amount of sun-dried tomatoes for a richer taste.
- → Is it possible to prepare this dish ahead of time?
You can cook components separately and combine just before serving to maintain texture and flavor.