How to Make It
Step 1: In a large skillet, heat some olive oil and sauté the diced, seasoned chicken over medium heat until golden and cooked through (about 8–10 minutes).
Step 2: Stir in the garlic and cook until fragrant, about 30 seconds.
Step 3: Add the flour and cook for 1–2 minutes, stirring to coat the chicken.
Step 4: Pour in the chicken stock and tomato paste. Stir and simmer until slightly thickened.
Step 5: Lower the heat and add in the Parmesan, sun-dried tomatoes, heavy cream, and red pepper flakes. Stir until the sauce is smooth and creamy.
Step 6: Fold in the cooked tortellini and chopped fresh basil. Serve warm and top with extra Parmesan if desired.
Tips for Success
No tortellini? Swap in any short pasta like penne or rotini.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or gently on the stove. Add a splash of cream or broth to revive the sauce.
Be sure to cook the tortellini just to al dente—overcooked pasta will get too soft in the sauce.
