Sun dried tomato basil tortellini is a quick skillet of cheese tortellini in a garlicky cream sauce with chewy sun dried tomatoes, wilted spinach, shredded chicken, and plenty of fresh basil. It takes ten minutes to prepare, cooks in ten, and serves four.
The sauce is built from heavy cream, Parmesan, and the oil from the tomato jar, so it tastes rich and tangy with very little work. Fresh basil goes in at the last moment for aroma, and the whole pan comes together faster than boiling pasta and making a sauce separately.
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Why This Sun Dried Tomato Basil Tortellini Works
Oil packed tomatoes season the sauce with concentrated sweetness, so it needs few other ingredients.
Refrigerated tortellini cook in about four minutes and make the dish feel special.
Cooked chicken and spinach turn a side dish into a full dinner with almost no extra effort.
Shopping List for Sun Dried Tomato Basil Tortellini
- The pasta is nine ounces of refrigerated cheese tortellini, and the sauce is one cup of heavy cream, three minced garlic cloves, one teaspoon of Italian seasoning, and half a cup of grated Parmesan.
- The additions are one cup of chopped oil packed sun dried tomatoes, one cup of fresh spinach, one cup of cooked chicken, and a quarter cup of chopped fresh basil.
Sun dried tomatoes. They add sweet, tangy depth and chew.
Heavy cream and Parmesan. They make a smooth, nutty sauce.
Tortellini. They hold the sauce inside each fold.
Spinach and chicken. They add color and protein.
Fresh basil. It adds a bright, peppery fragrance.
Making Sun Dried Tomato Basil Tortellini
1. Cook the tortellini. Boil the tortellini in salted water for the time on the package, then drain and save a half cup of the cooking water.
2. Start the sauce. In a large skillet over medium heat, cook the garlic and sun dried tomatoes in a spoonful of their oil for two minutes.
3. Add the cream. Pour in the cream and Italian seasoning and simmer for three minutes.
4. Add the extras. Stir in the Parmesan, spinach, and chicken until the spinach wilts.
5. Combine. Add the tortellini and a splash of cooking water, toss to coat, and finish with the basil.
Save a little pasta water before draining. Its starch helps the sauce cling to the tortellini and loosens it if it thickens too fast. Add it a spoonful at a time until the sauce coats the back of a spoon without pooling in the bottom of the pan.
Chop the sun dried tomatoes into small pieces so every bite gets some. Large pieces are chewy and can overwhelm the delicate cheese filling. If the tomatoes feel tough, soak them in hot water for ten minutes, then drain before using.
Notes and Tips for Sun Dried Tomato Basil Tortellini
Flag the allergens. This dish contains wheat, milk, and egg from the tortellini and cream, and sun dried tomatoes may contain sulfites, so check every label.
Do not taste raw chicken. If you cook the chicken yourself, do not taste it until it is cooked through, and wash your hands and tools afterward.
Check the temperature. Reheat leftovers to 165 F before serving.
Use rotisserie chicken. It saves time and adds flavor.
Skip the chicken. The dish works as a meatless side.
Add garlic last. It burns easily over high heat.
Grate fresh cheese. It melts smoother than shaker cheese.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage of cooked pasta.
For a lighter sauce, use half cream and half chicken broth, and stir in a spoonful of cream cheese for body. You can also use milk with a teaspoon of cornstarch. The flavor stays creamy, and a squeeze of lemon at the end brightens the sun dried tomatoes.
Other vegetables fit too. Try roasted red peppers, artichoke hearts, or peas, added with the spinach. Toasted pine nuts on top add crunch, and a pinch of red pepper flakes gives gentle heat that balances the cream and sweet tomatoes.
Serving Ideas for Sun Dried Tomato Basil Tortellini
Serve the tortellini right away with a green salad, garlic bread, or roasted asparagus. For more creamy tortellini and tomato ideas, try pesto alfredo tortellini, cheesy pizza tortellini, creamy sun dried tomato chicken, or sun dried tomato pesto sauce.
Making Sun Dried Tomato Basil Tortellini Ahead
Refrigerate leftovers in an airtight container for up to three days. Reheat in a skillet over low heat with a splash of milk or broth, since the pasta absorbs sauce overnight. Cream sauces separate when frozen, so enjoy this dish fresh or from the refrigerator.
Questions About Sun Dried Tomato Basil Tortellini
How do you keep sun dried tomato basil tortellini from getting dry?
Save pasta water and add a splash when tossing the sauce.
Can you make sun dried tomato basil tortellini ahead of time?
Make the sauce early, then toss it with fresh tortellini when serving.
Can you freeze sun dried tomato basil tortellini?
Freezing is not recommended because cream sauces separate.
Can I use frozen tortellini?
Yes. Boil them a minute or two longer than fresh ones.
Can I use dried basil?
Use one teaspoon dried and add it with the cream.
Sun Dried Tomato Basil Tortellini
Equipment
- Large skillet
- Pot
Ingredients
Main Ingredients
- 9 oz refrigerated cheese tortellini
- 1 cup sun dried tomatoes in oil chopped
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 tsp Italian seasoning
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach
- 1 cup cooked chicken shredded
- ¼ cup fresh basil chopped
Instructions
Cooking
- Boil. Cook the tortellini and save a half cup of the water.
- Start. Cook the garlic and sun dried tomatoes for 2 minutes.
- Cream. Add the cream and seasoning and simmer 3 minutes.
- Add. Stir in the Parmesan, spinach, and chicken.
- Combine. Toss in the tortellini and basil.
