von Ingredients
For the Chicken:
- 2 large chicken breasts, cubed
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 2 tbsp olive oil
For the Creamy Sauce:
- 2 tbsp butter
- 2 tbsp minced garlic
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- ½ tsp red pepper flakes (optional)
- A handful of fresh or dried basil
For Serving:
- 14 oz (400 g) cheese or spinach-ricotta tortellini
- Extra Parmesan for topping
- Fresh basil leaves for garnish
Instructions
1. Prepare the Chicken
In a bowl, combine flour, salt, pepper, paprika, and garlic powder. Coat chicken pieces thoroughly in the flour mixture.
2. Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the chicken and cook until golden brown and cooked through (about 6–8 minutes). Remove from the skillet and set aside.
3. Make the Sauce Base
In the same skillet, melt butter. Add minced garlic and cook until fragrant (about 1 minute). Pour in chicken broth, scraping the bottom of the skillet to deglaze.
4. Add the Creamy Elements
Pour in heavy cream and stir. Add Parmesan cheese, sun-dried tomatoes, and red pepper flakes (if using). Simmer on low, stirring until the sauce is smooth and slightly thickened.
5. Add Chicken Back In
Return cooked chicken to the sauce. Add fresh or dried basil and let everything simmer for 5–7 minutes to develop flavor.
6. Cook the Tortellini
Meanwhile, boil tortellini in salted water according to package instructions (3–5 minutes). Drain well.
7. Combine Everything
Add cooked tortellini to the skillet with the sauce and chicken. Gently toss to coat. Let simmer for another minute to soak up flavor.
