Preparation

1. Cook the Tortellini: Start by boiling a pot of water. Once it’s boiling, add the cheese tortellini and cook according to the package instructions. Drain the tortellini and set it aside.
2. Prepare the Chicken: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced chicken breasts to the skillet and season them with garlic powder, Italian seasoning, salt, and pepper. Cook the chicken for about 5-7 minutes, until it’s browned on both sides and fully cooked through. Once the chicken is cooked, remove it from the skillet and set it aside.
3. Make the Sauce: In the same skillet, add the chicken broth and bring it to a simmer. Stir in the heavy cream and allow the sauce to cook for about 3-4 minutes, letting it thicken slightly.
4. Add Sun-Dried Tomatoes and Cheese: Once the sauce has thickened, stir in the chopped sun-dried tomatoes and grated Parmesan cheese. Continue stirring until the cheese has melted and the sauce is smooth.
5. Combine Everything: Add the cooked tortellini and chicken back into the skillet, stirring to coat everything evenly with the creamy sauce. Allow it to simmer for another 2-3 minutes, ensuring the tortellini is heated through and coated with the sauce.
6. Garnish and Serve: Once everything is well combined, garnish the dish with freshly chopped basil for a burst of freshness. Serve it immediately while it’s hot and creamy.