Save There's something about the name that made me laugh the first time I saw this recipe—as if pasta could actually convince someone to marry you. But then I made it on a random Tuesday night, and my partner came home to the smell of garlic and sun-dried tomatoes filling every corner of the kitchen, and suddenly the name made perfect sense. The sauce is so silky and rich, studded with those little bursts of tangy tomato, that it doesn't feel like a weeknight dinner at all. It feels intentional, celebratory even. That's when I knew this would become one of those dishes I'd make again and again, not just for special occasions but for the moments when I want dinner to feel like an occasion.
I'll never forget the first time I plated this for my best friend who was going through a rough patch—she took one bite and just closed her eyes like she was experiencing something holy. She didn't say anything for a solid minute, just kept eating. That's when I realized comfort food isn't about being simple; it's about being made with intention. Since then, this has been my go-to when I want to say "I'm thinking of you" through dinner.
Ingredients
- Boneless, skinless chicken breasts (2 large): Pat them really dry before seasoning—it's the small step that makes all the difference between a golden sear and steamed chicken sitting in its own moisture.
- Olive oil (1 tablespoon): Use good quality here since it's doing the heavy lifting in the searing stage.
- Kosher salt and black pepper: These aren't just background flavors; they're what make the chicken taste like itself.
- Paprika (½ teaspoon): Adds a subtle warmth and that beautiful golden color to the chicken.
- Cheese tortellini (500 g): Store-bought is perfectly fine—don't feel pressured to make your own unless you genuinely want to.
- Unsalted butter (2 tablespoons): It's the base of your sauce, so it deserves to be the real thing.
- Garlic (4 cloves, minced): Don't mince these ahead of time; do it fresh so you get the full aromatic punch.
- Sun-dried tomatoes in oil (100 g, drained and chopped): This is your flavor secret—they bring concentrated sweetness and tang that makes people ask what your ingredient is.
- Dried Italian herbs (1 teaspoon): A gentle blend that ties everything together without overpowering.
- Red pepper flakes (½ teaspoon, optional): A whisper of heat that elevates without burning.
- Chicken broth (200 ml): This lightens the sauce just enough so it doesn't feel heavy, even though it absolutely is.
- Heavy cream (250 ml): The soul of this dish—please don't try to substitute it with something lighter.
- Parmesan cheese (60 g, grated): Freshly grated makes a noticeable difference in how smoothly it melts into the sauce.
- Fresh basil leaves for garnish: A final flourish that adds brightness and makes it look like you actually know what you're doing.
Instructions
- Get Your Water Going:
- Fill a large pot with salted water and bring it to a rolling boil—you want it properly seasoned so the pasta itself tastes good. While that's heating, you'll have time to prep everything else without feeling rushed.
- Prep Your Chicken:
- Pat your chicken breasts completely dry with paper towels; any moisture clinging to the surface will sabotage your sear. Season them generously with salt, pepper, and paprika, really making sure the paprika is distributed evenly so you get that beautiful color all over.
- Sear That Chicken:
- Heat olive oil in your skillet over medium-high heat until it's shimmering and almost smoking, then carefully lay the chicken down—you should hear a satisfying sizzle. Let it sit undisturbed for 5-6 minutes, resisting the urge to poke it, until the bottom is deep golden brown with a crust you can actually see.
- Cook Your Tortellini:
- Drop the tortellini into that boiling water and set a timer according to the package—usually around 4-5 minutes. You want them tender but still holding their shape, so don't wander off; drain them in a colander and set them aside.
- Build Your Sauce Base:
- After the chicken rests briefly on its plate, add butter to the same skillet and let it melt and foam. Immediately add your minced garlic and let it soften for about 30 seconds—you're looking for that intoxicating aroma but not any browning, which would make it bitter.
- Wake Up the Tomatoes:
- Stir in those chopped sun-dried tomatoes, Italian herbs, and red pepper flakes if using, letting everything toast together for a minute or two. You'll notice the kitchen smelling even more incredible as the heat coaxes out the flavors.
- Make It Saucy:
- Pour in your chicken broth and use your wooden spoon to scrape up all those flavorful brown bits stuck to the bottom of the pan—that's liquid gold. Let it simmer gently for a couple of minutes, then pour in the heavy cream and watch it transform into something glossy and luxurious.
- Bring It All Together:
- Stir in your Parmesan cheese until it completely melts into the sauce, creating this silky, cohesive blanket. Slice your rested chicken, add it back along with the drained tortellini, and gently toss everything together, simmering just until heated through so the tortellini doesn't break apart.
- Finish with Flourish:
- Taste it—really taste it—and adjust salt and pepper if needed. Scatter fresh chopped basil over the top and offer extra Parmesan at the table because everyone will want more.
Save What strikes me most about this dish is how it manages to feel both comforting and sophisticated at the same time. I've served it to people who usually order takeout, and they've sat at my table longer than planned, just savoring each bite and asking questions about how I made something so restaurant-quality in 40 minutes.
The Magic of Sun-Dried Tomatoes
Sun-dried tomatoes aren't just a trendy ingredient—they're concentrated flavor in its purest form. When you bite into one in this sauce, you get this sweet-tart burst that makes your palate wake up, which is exactly what balances all that richness from the cream. I used to think they were pretentious until I realized they're actually just tomatoes that had their water removed, making them intensely flavorful. Once you understand that, they become less about seeming fancy and more about being genuinely useful in your cooking.
Timing Is Your Secret Weapon
The reason this dish comes together so beautifully is that everything cooks on roughly the same timeline—by the time your sauce is creamy and perfect, your tortellini has been sitting just long enough that it won't get mushy when you add it. I learned this the hard way the first time I made this; I rushed and added the pasta too early, and it absorbed too much sauce and turned into mush. Now I work backward from when I want to eat, which sounds complicated but actually just means getting the water boiling first, then prepping everything else.
Why This Beats Restaurant Takeout
Ordering this from a restaurant would cost you at least thirty dollars and involve a delivery box that makes everything slightly soggy. Making it at home costs about a quarter of that, tastes fresher because it's literally straight from your skillet to your plate, and teaches you something about how sauces actually work. Plus, there's something deeply satisfying about the knowledge that you made something this delicious with your own hands.
- You control exactly how much salt and richness goes into it, rather than guessing what a restaurant decided for you.
- The whole process takes less time than waiting for delivery would, and you get to enjoy those kitchen aromas the entire time.
- You'll have enough left over for lunch tomorrow, and it actually tastes better the next day when the flavors have had time to mingle.
Save This is the kind of dish that reminds you why cooking matters—it's not just about feeding yourself, it's about creating a moment that tastes like care. Make it this week, and I promise you'll be making it again.
Recipe FAQ
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts are ideal as they cook evenly and retain juiciness when seared.
- → Can I prepare the sauce ahead of time?
Yes, the creamy sun-dried tomato sauce can be made in advance and gently reheated before tossing with pasta and chicken.
- → Is fresh pasta preferable to store-bought tortellini?
Both work well, but store-bought cheese tortellini offers convenience without compromising flavor or texture.
- → How can I adjust the heat level in the dish?
Modify the amount of red pepper flakes to your taste or omit them entirely for a milder version.
- → What herbs complement the sauce most effectively?
Dried Italian herbs such as oregano, basil, and thyme blend nicely to enhance the sun-dried tomato and garlic flavors.