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Marry Me Chicken Tortellini

This recipe guides you through creating "Marry Me Chicken Tortellini," a rich and comforting dish. It features crispy bacon and pan-seared chicken, combined with tender cheese tortellini in a creamy sauce infused with sun-dried tomatoes, garlic, and Italian herbs. Finished with fresh basil and Parmesan, it's a hearty and satisfying meal.
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Total Time 1 hour
Servings: 14 people
Course: lunch/dinner
Cuisine: Italian
Calories: 3984.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 thick-cut bacon slices 5 ounces total, chopped (3/4 cup)
  • 2 8 ounce boneless, skinless chicken breasts, pounded to 1 inch thickness
  • 1/2 teaspoon black pepper
  • 1 1/4 teaspoons kosher salt divided
  • 3/4 cup drained julienne-cut sundried tomatoes in oil with herbs from 1 [8.5 ounce] jar
  • 1/2 cup finely chopped shallot from 1 large [3 ounce] shallot
  • 4 large garlic cloves finely chopped (about 1 1/2 tablespoon)
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • 1/2 cup lower-sodium chicken broth
  • 1 cup heavy whipping cream
  • 1 20 ounce pkg. refrigerated cheese tortellini
  • 2 ounces pre-grated Parmesan cheese about 1/2 cup, plus more for garnish
  • Torn fresh basil leaves

Equipment

  • 1 Large Skillet or Dutch Oven For cooking bacon, chicken, and building the sauce.
  • 1 Large Pot For boiling tortellini.
  • 1 Chef's Knife For chopping ingredients.
  • 1 Cutting Board For preparing ingredients safely.
  • 1 Spatula or Wooden Spoon For stirring and turning ingredients.

Method
 

  1. Chop bacon and cook in a large skillet until crispy; remove bacon and set aside, reserving rendered fat in the pan.
  2. Season pounded chicken breasts with salt and pepper, then sear in the reserved bacon fat until golden brown and cooked through; remove chicken, slice or dice, and set aside.
  3. Add shallot, garlic, drained sun-dried tomatoes, Italian seasoning, and crushed red pepper to the skillet; sauté until fragrant.
  4. Stir in tomato paste and cook for 1 minute, allowing it to deepen in color.
  5. Deglaze the pan with chicken broth, scraping up any browned bits, then stir in heavy whipping cream and bring to a gentle simmer, reducing slightly.
  6. Meanwhile, cook refrigerated cheese tortellini according to package directions in a separate pot of salted water until al dente; drain, reserving some pasta water.
  7. Return cooked chicken and crispy bacon to the skillet with the sauce.
  8. Add the drained tortellini and Parmesan cheese to the sauce; toss to combine everything thoroughly.
  9. If the sauce is too thick, add a splash of reserved tortellini cooking water to reach desired consistency; season with additional salt and pepper to taste.
  10. Serve immediately, garnished generously with torn fresh basil leaves and extra grated Parmesan cheese.

Notes

To achieve maximum flavor, ensure the bacon is rendered crispy and the chicken is properly seared, developing a good fond in the pan before deglazing. Pounding the chicken breasts to an even thickness promotes uniform cooking and tenderness. When adding the heavy cream, allow it to gently simmer and reduce slightly to enrich the sauce. Don't overcook the tortellini; boil it just until al dente as it will continue to cook slightly when added to the hot sauce. If the sauce becomes too thick, a splash of the tortellini cooking water can help achieve the desired consistency. Finish with fresh basil and additional grated Parmesan for a vibrant presentation and enhanced flavor.