▢1 pound boneles skinless chicken breasts

▢¼ cup all purpose flour

▢1 teaspoon kosher salt

▢½ teaspoon black pepper

▢2 tablespoons olive oil

▢1 tablespoon minced garlic (about 3 cloves)

▢1 ¼ cups low sodium chicken broth

▢1 ¼ cup heavy cream

▢½ cup chopped sundried tomatoes drained from oil

▢1 teaspoon Italian seasoning

▢½ teaspoon red pepper flakes adjust to taste

▢19 ounces tortellini fresh or frozen

▢½ cup Parmesan cheese plus more for garnish

▢¼ cup basil leaves thinly sliced

Cut the chicken breasts into 1-inch pieces and pat dry with paper towels.

1 pound boneles skinless chicken breasts

Mix the flour, salt, and pepper in a large resealable bag. Add the chicken pieces and toss them in the bag until they are well-coated with the seasoned flour.

¼ cup all purpose flour,1 teaspoon kosher salt,½ teaspoon black pepper

In a large skillet, heat the olive oil over medium heat. Add the coated chicken pieces in a single layer and cook for 3-4 minutes per side, until browned. (You may need to cook the chicken in batches.) Transfer the chicken to a plate and set aside.

2 tablespoons olive oil

Add the minced garlic to the skillet, and cook for 30 seconds, stirring continuosly.

1 tablespoon minced garlic

Pour in the chicken broth while scraping up any browned bits stuck to the bottom of the pan. Add the heavy cream, sundried tomatoes, Italian seasoning, and red pepper flakes to the skillet.

1 ¼ cups low sodium chicken broth,1 ¼ cup heavy cream,½ cup chopped sundried tomatoes,1 teaspoon Italian seasoning,½ teaspoon red pepper flakes

Bring the mixture to a simmer, then reduce to medium-low heat and add the chicken. Coninue simmering for 3-5 minutes until the sauce starts to thicken.

Meanwhile, in a separate pot, cook the tortellini according to package directions until al dente. Drain and set aside.

19 ounces tortellini

Add the Parmesan cheese and basil to the skillet with the chicken and cream mixture. Stir until the cheese is melted and everything is well combined.

½ cup Parmesan cheese,¼ cup basil leaves

Add the cooked tortellini to the skillet and gently toss to coat in the sauce.

Serve immediately, garnished with more grated Parmesan cheese and fresh basil leaves if desired.

*adapted from https://stateofdinner.com/