Description
A quick, one-pan weeknight dinner featuring cheese tortellini in a rich, velvety sauce made with sun-dried tomatoes, heavy cream, and Parmesan. Ready in under 20 minutes with minimal cleanup.
Ingredients
Scale
- 1 package (9-12 oz) cheese tortellini (refrigerated or frozen)
- 1/2 cup sun-dried tomatoes packed in oil, chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Optional: 2 cups fresh spinach
- Optional: 2 cups grilled chicken, sliced
- Optional: 1 lb shrimp, peeled and deveined
Instructions
- Prep ingredients: Chop sun-dried tomatoes, mince garlic, grate Parmesan, and measure cream and broth.
- Heat butter in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant but not brown.
- Add chopped sun-dried tomatoes and cook for 1 minute to release oils.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 1-2 minutes to reduce slightly.
- Add heavy cream and stir to combine. Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly. Do not boil vigorously.
- Cook tortellini: Either boil separately in salted water (Method B) or add directly to the sauce with enough water/broth to cover (Method A). If boiling separately, reserve 1/2 cup pasta water before draining.
- Once pasta is cooked, add it to the skillet with the sauce. Remove the pan from the heat.
- Gradually stir in grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water.
- Stir in fresh basil. Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately, topped with extra Parmesan, basil, or red pepper flakes.
Notes
For best results, use freshly grated Parmesan as pre-grated cheese contains anti-caking agents that prevent smooth melting. Always remove the pan from heat before adding cheese to prevent graininess. Save pasta water to help emulsify the sauce. This recipe does not freeze well due to the dairy sauce separating upon thawing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 4
- Sodium: 520
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 2
- Protein: 18
Keywords: tortellini, sun-dried tomato, creamy pasta, one-pan dinner, quick weeknight meals, Italian comfort food, 15 minute dinner