Description
For the Sauce:
1 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1 tsp red pepper flakes (adjust to taste)
½ cup sun-dried tomatoes, chopped
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and black pepper to taste
For the Pasta:
1 (20 oz) package cheese tortellini
½ cup fresh spinach, chopped
¼ cup fresh basil, chopped
½ cup cooked chicken (optional)
Directions:
Cook the Tortellini: Bring a large pot of salted water to a boil and cook tortellini according to package instructions. Drain and set aside.
Sauté the Garlic & Tomatoes: In a large skillet over medium heat, heat olive oil and butter. Add minced garlic and red pepper flakes, sautéing for about 1
minute until fragrant. Stir in sun-dried tomatoes.
Make the Sauce: Pour in heavy cream and chicken broth, stirring to combine. Add Parmesan cheese, Italian seasoning, salt, and black pepper. Simmer for 3-4
minutes until slightly thickened.
Combine: Stir in cooked tortellini, spinach, and fresh basil. Add cooked chicken if using. Toss everything together until well coated in the sauce.
Serve & Enjoy: Garnish with extra Parmesan and fresh basil. Serve warm.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 480 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Creamy Sun-Dried Tomato Tortellini every time.
- Prep Ingredients: Before heating any pans, complete all prep work: mince garlic, chop sun-dried tomatoes and fresh herbs, grate Parmesan, and measure all liquids and seasonings. This ensures a smooth cooking process.
- Cook Pasta & Protein: Start boiling heavily salted water for the tortellini. While it heats, cook your optional chicken in a separate pan if using. Drain tortellini once al dente, reserving 1/4 cup of pasta water.
- Build Flavor Base: In your large skillet, melt butter with olive oil over medium heat. Add garlic and red pepper flakes, sautéing for just 45-60 seconds until fragrant but not browned. Stir in sun-dried tomatoes to warm them.
- Create the Sauce: Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer. Gradually whisk in grated Parmesan until melted. Add Italian seasoning, salt, and pepper. Let sauce simmer for 3-4 minutes to thicken slightly.
- Final Combine: Reduce heat to low. Add the drained tortellini, fresh spinach, and basil to the skillet. Toss vigorously to coat everything in the sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time. Fold in cooked chicken last to just warm it through.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides. Serve with a crisp arugula salad dressed in lemon vinaigrette, or with roasted asparagus or green beans. For a restaurant-style touch, offer warm, crusty garlic bread for dipping. A glass of Pinot Grigio or Sauvignon Blanc complements the creamy, tangy sauce perfectly.
How-to Summary
Boil and drain cheese tortellini. Sauté garlic, red pepper flakes, and sun-dried tomatoes in butter and oil. Create a sauce by simmering cream, broth, Parmesan, and seasonings. Combine sauce with pasta, fresh spinach, basil, and optional chicken. Toss well and serve garnished with more Parmesan and basil.
Frequently Asked Questions
Can I make this dish ahead of time? The sauce can be made 1-2 days in advance and stored separately. Reheat gently and combine with freshly cooked pasta and herbs for best texture.
What can I use instead of heavy cream? For a lighter version, substitute full-fat coconut milk or a half-and-half and cream cheese blend. Avoid skim milk as it may curdle.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or milk to revive the creamy consistency.
Is there a vegetarian option? Absolutely. Use vegetable broth instead of chicken broth and omit the chicken. Ensure your tortellini and Parmesan are vegetarian-friendly.
Can I use dried herbs instead of fresh? Yes, but use 1/3 the amount (about 1 tsp dried basil). Add dried herbs to the sauce while it simmers to allow their flavor to bloom.
Common Mistakes to Avoid
- Overcooking the Garlic: Sauté garlic just until fragrant. Browning it will create a bitter taste.
- Adding Cheese to Boiling Liquid: Always reduce heat to a simmer before adding Parmesan to prevent it from clumping or becoming grainy.
- Skipping Pasta Water: Not reserving starchy pasta water is a missed opportunity. It’s the best tool for thinning and binding the sauce to the pasta.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. Always grate fresh.
Conclusion
This Creamy Sun-Dried Tomato Tortellini is a guaranteed crowd-pleaser that balances rich, tangy, and spicy flavors in under 30 minutes. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality meal at home. Its versatility with proteins and substitutions makes it a reliable recipe to keep in your regular rotation. Enjoy this comforting, elegant dish for a simple weeknight dinner or when entertaining guests.
