Ingredients
Scale
- 1 pound chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 9 ounces cheese tortellini
- 1/4 cup sun-dried tomatoes, chopped
- Fresh basil, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring to combine.
- Add Parmesan cheese, thyme, and oregano, stirring continuously until the cheese has melted and the sauce is smooth. This should take about 3-4 minutes.
- Return the chicken to the skillet, along with the sun-dried tomatoes. Allow it to simmer for another 5 minutes, letting all the flavors meld together beautifully.
- Meanwhile, cook the tortellini according to package instructions. Drain and add to the skillet, tossing to coat the pasta evenly in the sauce.
- Garnish with fresh basil before serving to add a touch of color and freshness. Enjoy the dish warm, sharing it with your loved ones around the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International