Marry Me Chicken Tortellini: A Delicious Upgrade

It all started with Marry Me Chicken, a simple sautéed chicken dish in a creamy sun-dried tomato pan sauce that's so good it will make anyone you serve it to want to marry you. We became enamored with the idea of transforming it into even more delicious dishes, like Marry Me Chicken Soup and now this tortellini version.

This recipe takes all the best parts of Marry Me Chicken - tender chicken, creamy sauce, umami-packed sun-dried tomatoes and bacon - and tosses it all together with cheese tortellini for a full-fledged dinner that's sure to please.

Ingredients

• 4 thick-cut bacon slices
• 2 (8 ounce) boneless, skinless chicken breasts, pounded to 1 inch thickness
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 teaspoons kosher salt, divided
• 3/4 cup drained julienne-cut sundried tomatoes in oil with herbs
• 1/2 cup finely chopped shallot
• 4 large garlic cloves, finely chopped
• 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) package refrigerated cheese tortellini
• 1/2 cup pre-grated Parmesan cheese, plus more for garnish
• torn fresh basil leaves

Instructions

1. Gather all ingredients. Fill a large saucepan with salted water and bring to a boil over high heat.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Tips for Success

• To ensure the chicken cooks evenly, pound it to a uniform thickness. This will also help it cook faster.
• Don't overcook the bacon. You want it crispy, but not burnt.
• If the sauce is too thick, add a little bit of the reserved pasta water to thin it out.
• Feel free to adjust the amount of crushed red pepper to your desired spice level.

Enjoy!

This Marry Me Chicken Tortellini is sure to become a new family favorite. Let me know in the comments below how it turns out for you. Happy cooking!