Instructions
step 1 Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until tender. Drain and set aside. /n
step 2 Season the chicken breasts with salt, pepper, Italian seasoning, thyme, and dried parsley. /n
step 3 Heat olive oil and butter in a skillet over medium heat and cook the chicken until golden brown and fully cooked, about 5–6 minutes per side. Remove and slice. /n
step 4 In the same skillet, add minced garlic and sauté until fragrant. /n
step 5 Pour in heavy cream and bring to a gentle simmer. /n
step 6 Stir in Parmesan and mozzarella cheese until melted and smooth. /n
step 7 Add red pepper flakes and sun-dried tomatoes, mixing well. /n
step 8 Return the sliced chicken to the skillet and coat in the sauce. /n
step 9 Add cooked tortellini and gently toss until fully coated. /n
step 10 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to maintain the sauce’s consistency. Avoid overheating to prevent the sauce from separating.
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