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As the days grow shorter and the air turns crisp, there's a natural inclination to reach for comforting, creamy dishes that warm the soul. One of my all-time favorites in this culinary category is Creamy Pesto Chicken Sun-Dried Tomato Tortellini. This dish encapsulates the essence of comfort food, combining tender chicken, flavorful sun-dried tomatoes, and a luscious pesto cream sauce that transforms any chilly evening into a cozy culinary experience.

Creamy Pesto Chicken Sun-Dried Tomato Tortellini

Warm up your evenings with the comforting flavors of Creamy Pesto Chicken Sun-Dried Tomato Tortellini. This delightful dish combines tender chicken, luscious pesto cream sauce, and vibrant sun-dried tomatoes for a truly cozy experience. Perfect for family gatherings or quiet dinners, this recipe will fill your home with the aroma of garlic and basil. Follow simple steps to create a meal that will evoke memories and warm your heart, making any occasion special.
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Ingredients
  

12 ounces cheese tortellini (fresh or frozen)

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, cubed

Salt and pepper, to taste

1 cup sun-dried tomatoes, chopped (jarred in oil or dry)

3 cloves garlic, minced

1 cup heavy cream

1 cup basil pesto (store-bought or homemade)

1 cup spinach, chopped

1/2 cup grated Parmesan cheese, plus more for serving

Fresh basil leaves, for garnish

Instructions
 

Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

    Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Season the cubed chicken breasts with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the sun-dried tomatoes and cook for 1-2 minutes.

        Creamy Mixture: Reduce the heat to low, pour in the heavy cream, and stir. Add the basil pesto, mixing until fully combined. Allow the sauce to simmer for about 2-3 minutes until it thickens slightly.

          Combine Everything: Add the cooked chicken back to the skillet along with the chopped spinach. Stir until the spinach wilts. Then, fold in the cooked tortellini and 1/2 cup of Parmesan cheese. Stir until everything is coated in the creamy pesto sauce.

            Serve: Taste and adjust seasoning with salt and pepper if needed. Plate the creamy tortellini mixture and garnish with additional grated Parmesan and fresh basil leaves.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings