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Sun-Dried Tomato Tortellini is a burst of sunshine and comfort. The tangy, zesty, sun-dried tomatoes combined with the creamy sauce and pillowy tortellini is pure perfection. All it takes is one pot and thirty minutes to create this sent-from-heaven dish.

Sun-Dried Tomato Tortellini Ingredients

This pasta recipe is chock full of flavorful ingredients to create a delicious pasta dish that is anything but boring. Sun-dried tomatoes pack so much bright and tart flavor into this meal, and are perfectly balanced by the rich cream and salty cheese. You could say this meal checks all the flavor boxes!

• olive oil
• chicken breast
• salt
• pepper
• Italian seasoning
• dried basil
• garlic powder
• water
• cornstarch
• minced garlic
• can Italian-style petite diced tomatoes
• sun-dried tomatoes (I usually buy these in a jar with oil)
• chicken broth (you can use canned chicken broth, bullion cubes, or chicken base)
• heavy cream
• frozen cheese tortellini (you can use fresh packaged tortellini as well)
• fresh spinach, chopped
• mozzarella cheese
• Parmesan cheese

How to Make Sun-Dried Tomato Tortellini

To make this pasta, all you need is one pot, a cutting board, and about half an hour.

Add the olive oil to the pot over medium heat. Once that is nice and toasty, add in the cubed chicken and the seasonings. Cook the chicken for about four minutes, until the chicken is a little brown on the outside, but not cooked in the middle. The chicken will not be cooked through at this point, and that is OK. 

While the chicken is cooking, make the corn starch slurry by adding the water and cornstarch to a small bowl and whisking well together. Set that aside; you’ll come back to it later.

Add your minced garlic, diced tomatoes, sun-dried, tomatoes, broth, heavy cream, and corn starch slurry to the pot with the chicken. Give that a good sister, and bring up to a simmer. add in the tortellini and stir. Let them all cook together for about eight minutes or until the chicken is cooked through and the tortellini is tender. Stir in the spinach and the cheeses and cook for an additional two minutes to wilt the spinach and melt the cheese.

Ladle into bowls and top with more Parmesan cheese. Enjoy!

One-Pot Pasta Dishes

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Sun Dried Tomato Tortellini

4 from 5 votes

Recipe by Julia Pacheco Course: MEATLESS, PastaCuisine: ItalianDifficulty: Easy

Servings

4-5

servings

Prep time

10

minutes

Cooking time

15

minutes

Sun-Dried Tomato Tortellini is a burst of sunshine and comfort. All it takes is one pot and 30 minutes to create this sent-from-heaven dish.

Ingredients

• 1 tbsp 1 olive oil

• 1 lb 1 chicken breast, cubed

• 1/2 tsp 1/2 salt

• 1/2 tsp 1/2 pepper

• 1 tsp 1 Italian seasoning

• 1/2 tsp 1/2 dried basil

• 1/2 tsp 1/2 garlic powder

• 1/4 cup 1/4 water

• 2 tsp 2 cornstarch

• 1 tbsp 1 minced garlic

• 14 oz 14 can Italian-style petite diced tomatoes

• 1/3 cup 1/3 sun-dried tomatoes, chopped

• 1/2 cup 1/2 chicken broth

• 1/2 cup 1/2 heavy cream

• 3 1/2 cups 3 1/2 frozen cheese tortellini

• 2 cups 2 fresh spinach, chopped

• 1 cup 1 mozzarella cheese

• 1/4 cup 1/4 Parmesan cheese

Directions

• To a large pot, add the oil and heat over medium heat. Once hot, add in the chicken and the seasonings. Cook the chicken for 3 to 4 minutes. The chicken does not need to be completely cooked through at this point.
• While the chicken is cooking, make the cornstarch slurry. Add the water and cornstarch to a small bowl. Whisk well together to create a slurry.
• To the pot, add in the minced garlic, diced tomatoes, sun-dried tomatoes, broth, heavy cream, and cornstarch slurry. Stir well and bring up to a simmer.
• Once simmering, add in the tortellini and let simmer for 5-8 minutes, or until the chicken is cooked through and the tortellini is tender. Stir in the spinach, mozzarella, and Parmesan. Let cook for 2 minutes to wilt the spinach and melt the cheese. Enjoy!

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