Marry Me Chicken Tortellini

We take all the best parts of Marry Me Chicken—tender chicken, creamy sauce, umami-packed sun-dried tomatoes and bacon—and toss it all together with cheese tortellini for full dinner that's sure to please. Here's how to make it.

Print Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings: 6 servings

Course: Dinner, Entree

Cuisine: American

Calories: 744

Ingredients Method Nutrition

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

Method

Gather all ingredients. Fill a large saucepan with salted water and bring to a boil over high heat.
Meanwhile, heat a large skillet over medium heat. Add chopped bacon; cook, stirring occasionally, until rendered and crispy, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain, reserving about 3 tablespoons drippings in skillet.
While bacon cooks, sprinkle chicken evenly with pepper and 1/4 teaspoon of the salt. Add chicken to skillet with drippings; cook over medium-high, until chicken is browned and cooked through (a thermometer inserted into thickest portion of chicken registers 165 degrees F (73 degrees C)), 5 to 6 minutes per side, reducing heat if bottom of pan gets too dark. Transfer chicken to a plate; set aside until cool enough to handle, about 10 minutes. Chop chicken into bite-size pieces.
Reduce heat to medium, and add sundried tomatoes and shallot. Cook, stirring often, until softened, about 2 minutes. Add garlic, Italian seasoning, crushed red pepper, and remaining 1 teaspoon salt. Cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste; cook, stirring constantly, until deepened in color, about 1 minute.
Pour in chicken broth; cook, stirring and scraping constantly to deglaze the skillet, about 1 minute. Stir in cream and bring to a simmer over medium. Simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes.
Add tortellini to boiling water, and boil until tortellini are tender and float to the surface, 3 to 5 minutes. Reserve 1 cup cooking water. Drain.
Stir Parmesan cheese, reserved cooked bacon, reserved chopped chicken, and tortellini into skillet with cream mixture. Cook, stirring and tossing constantly, until evenly coated in sauce. Add reserved cooking water, 1/4 cup at a time, if necessary to maintain a creamy consistency. Divide mixture among 6 bowls; garnish with additional Parmesan cheese and a generous scattering of fresh basil. Recipe developed by Nicole Hopper