Ingredients
- 1 Tbsp oil from jar of sun-dried tomatoes (plus more as needed)
- 1 small shallot, minced
- 3 cloves garlic, minced
- ½ cup oil-packed sun-dried tomatoes, finely chopped
- 1 tsp Italian seasoning
- 1 pinch red pepper flakes
- 1 cup low-sodium chicken or vegetable broth, plus more to thin
- 1 cup heavy cream (or ¾ cup half-and-half + 2 Tbsp cream cheese)
- 18–20 oz cheese tortellini (refrigerated or shelf-stable)
- ¾–1 cup freshly grated Parmesan cheese, divided
- 2 cups baby spinach (optional)
- salt, black pepper, lemon wedge, fresh basil (to finish)
- 2 cups diced cooked chicken, browned Italian sausage, or 8 oz sautéed shrimp (optional protein)
Equipment
- large skillet or sauté pan
- Wooden spoon
- measuring cups and spoons
- knife and cutting board
- grater for Parmesan
Method
- Warm sun-dried tomato oil in a wide skillet over medium heat. Add minced shallot; sauté 2–3 minutes until soft. Add garlic and cook 30 seconds.
- Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes; cook 30 seconds to bloom flavors.
- Pour in broth and simmer 30 seconds. Stir in cream (or half-and-half and cream cheese) until smooth and combined.
- Add tortellini and cook 3–5 minutes, stirring often, until pasta is tender and sauce has thickened.
- Stir in ¾ cup Parmesan and spinach if using. Season with salt, pepper, and a squeeze of lemon to brighten.
- Thin sauce with broth as needed. Top with remaining Parmesan and fresh basil. Fold in optional protein and heat through.
Nutrition
Calories: 465kcalCarbohydrates: 47gProtein: 19gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 640mgPotassium: 280mgFiber: 2gSugar: 4gVitamin A: 1400IUVitamin C: 5mgCalcium: 270mgIron: 2mg
Notes
Sauce thickens as it stands—splash in warm broth to loosen before serving. Internal links: White Pesto “Marry Me” Chicken, Baked Lemon Chicken Meatballs, and Greek Chicken Bowls.
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