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Marry Me Chicken Tortellini
Marry Me Chicken Tortellini
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Indulgent twist on Marry Me Chicken: combine tender chicken, creamy sun-dried tomato bacon sauce with cheese tortellini for a delightful meal.
Ingredients:
  • 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
Instructions:
  • Begin by rounding up all the ingredients. Then, fill a large saucepan with salted water and bring it to a boil over high heat.
  • Heat a large skillet over medium heat. Cook chopped bacon until crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate to drain, leaving 3 tablespoons drippings in the skillet.
  • Season chicken with pepper and 1/4 teaspoon salt. Cook chicken in bacon drippings over medium-high heat until browned and cooked through (165°F (73°C)), about 5-6 minutes per side. Transfer to a plate and let cool for 10 minutes, then chop into bite-size pieces.
  • Lower the heat to medium and introduce the sun-dried tomatoes and shallot. Cook, stirring occasionally, until softened, roughly for 2 minutes. Introduce the garlic, Italian seasoning, crushed red pepper, and the last teaspoon of salt. Keep stirring constantly until the aromas are released, approximately 30 seconds. Add the tomato paste and continue stirring constantly until it deepens in color, for about 1 minute.
  • Pour in chicken broth and stir constantly to deglaze the skillet for 1 minute. Add cream and bring to a simmer over medium heat. Simmer until slightly thickened, stirring occasionally, for 3 to 5 minutes.
  • Place tortellini in boiling water and cook until tender and they float, about 3 to 5 minutes. Set aside 1 cup of cooking water. Drain.
  • Combine Parmesan cheese, cooked bacon, chopped chicken, and tortellini with the creamy mixture in the skillet. Stir and toss constantly until everything is coated evenly in the sauce. If needed, add reserved cooking water, 1/4 cup at a time, to keep the consistency creamy. Serve the mixture in 6 bowls and top with extra Parmesan cheese and a generous amount of fresh basil.

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