Marry Me Chicken Tortellini

In a large skillet, heat the olive oil and butter over medium-high heat. Add the cubed chicken thighs and cook until they're nicely browned and cooked through.
1 tablespoon olive oil
1 tablespoon butter
1 pound boneless
Reduce the heat to medium and add the sliced garlic. Sauté for about 1 minute or until fragrant, being careful not to burn it.
4 garlic cloves
Meanwhile, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Once cooked, reserve 1-2 cups of the cooking water, drain the tortellini and set aside.
1 pound cheese tortellini
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce slightly for about 2-3 minutes.
⅓ cup dry white wine
Stir in the Italian seasoning and tomato paste. Mix well to combine with the garlic and wine.
1 teaspoon Italian seasoning
2 tablespoons tomato paste
Add the sun-dried tomatoes and then stir in the heavy cream. Let the sauce simmer for a few minutes until it begins to thicken.
½ cup sun-dried tomatoes
1 cup heavy cream
Next, add the cooked tortellini to the skillet and toss to combine.
Stir in the grated Parmesan and fresh basil, and give everything a good mix.
⅓ cup Parmesan cheese
6-8 fresh basil leaves
Adjust the seasoning to taste and serve with extra grated Parmesan on top if you like.