Irresistible Marry Me Chicken Tortellini Recipe

There is something undeniably special about a dish so rich and flavorful that it earned a reputation for sparking proposals after just one bite.

I find myself making this Marry Me Chicken Tortellini whenever I need a creamy pasta dinner that feels upscale but comes together in just one pan.

What Makes This Marry Me Chicken Tortellini a Keeper

The combination of sun-dried tomatoes and heavy cream creates a velvety sauce that clings perfectly to every piece of cheese-filled pasta.

You will appreciate how quickly this easy comfort food comes together on a busy weeknight without sacrificing that restaurant-quality taste.

I love that the savory beef bacon adds a smoky depth that balances the sweetness of the tomatoes and the richness of the cream.

If this savory dish hit the spot, you’ll want to try my Zesty Oreo Cookie Balls Recipe for dessert, plus the Zesty Tomato Soup Recipe delivers the same bold red flavors.

Everything You Need for Perfect Marry Me Chicken Tortellini

Here’s what you’ll need to get started:

• Beef Bacon: Thick-cut slices provide the necessary smokiness and crunch without using pork products.
• Chicken Breasts: Boneless and skinless fillets pounded to an even thickness ensure quick and uniform cooking.
• Seasonings: A mix of freshly ground black pepper, kosher salt, dried Italian seasoning, and crushed red pepper flakes.
• Sun-Dried Tomatoes: Use the julienne-cut variety packed in oil with herbs for the most concentrated flavor.
• Aromatics: Finely chopped shallot and fresh garlic cloves build the savory foundation of the sauce.
• Tomato Paste: A small amount adds depth and a beautiful color to the creamy sauce.
• Liquids: Lower-sodium chicken broth and heavy whipping cream create the luxurious base.
• Cheese Tortellini: A refrigerated package of cheese-filled pasta serves as the hearty heart of the dish.
• Parmesan Cheese: Freshly grated cheese melts best and adds a salty, nutty finish.
• Fresh Basil: Torn leaves provide a bright, peppery contrast to the rich sauce.

My Method for Perfect Marry Me Chicken Tortellini

1. Start by filling a large saucepan with salted water and bringing it to a rolling boil over high heat to prep for the pasta. While the water heats up, place a large skillet over medium heat and add the chopped beef bacon, cooking and stirring occasionally for about 8 minutes until the fat has rendered and the pieces are perfectly crispy. Use a slotted spoon to carefully transfer the crispy beef bacon to a paper towel-lined plate to drain, but make sure to leave about 3 tablespoons of those flavorful drippings in the skillet for the next step.
2. While the beef bacon is crisping up, season your pounded chicken breasts evenly with the black pepper and 1/4 teaspoon of the salt. Place the chicken into the hot skillet with the reserved drippings and cook over medium-high heat for 5 to 6 minutes per side, watching closely to ensure the bottom of the pan doesn’t scorch. Once the chicken is golden brown and reaches an internal temperature of 165°F (73°C), transfer it to a plate to rest for about 10 minutes before chopping it into bite-sized pieces.
3. Lower the heat to medium and toss in the sun-dried tomatoes and chopped shallot, cooking them for about 2 minutes until they soften and release their aroma. Stir in the garlic, Italian seasoning, crushed red pepper, and the remaining teaspoon of salt, cooking for just 30 seconds until fragrant, then mix in the tomato paste and stir constantly for 1 minute until it darkens in color. Pour in the chicken broth, scraping the bottom of the pan to release those delicious browned bits, then stir in the heavy cream and let it simmer for 3 to 5 minutes until slightly thickened.
4. Drop the refrigerated tortellini into your pot of boiling water and cook them for 3 to 5 minutes, or until they become tender and float to the surface. Before draining the pasta, carefully reserve 1 cup of the starchy cooking water, then drain the rest. Add the cooked tortellini, the chopped chicken, the crispy beef bacon, and the Parmesan cheese directly into the skillet with the creamy sauce. Toss everything constantly until coated, adding the reserved pasta water 1/4 cup at a time if you need to loosen the sauce, then serve immediately with extra Parmesan and fresh basil.

My Best Tips for Perfect Marry Me Chicken Tortellini

Don’t forget to reserve some pasta water before draining the tortellini, as the starchy liquid helps emulsify the sauce and stick to the pasta.

I always recommend buying a block of Parmesan and grating it yourself to ensure it melts smoothly into the Marry Me Chicken Tortellini sauce.

If you prefer a bit more heat to cut through the richness, feel free to increase the red pepper flakes for a spicier kick.

Best Ways to Enjoy Marry Me Chicken Tortellini

This rich pasta dish pairs beautifully with a crisp green salad tossed in a sharp vinaigrette to balance the heavy cream.

I like to serve this Marry Me Chicken Tortellini with a side of garlic bread to soak up every last drop of the savory tomato sauce.

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Marry Me Chicken Tortellini

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• Author: Amelia Bryan
• Total Time: 1 hr
• Yield: 6 servings
• Diet: Non-Vegetarian

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Description

A creamy, romantic pasta dish featuring tender chicken, sun-dried tomatoes, and cheese tortellini in a rich sauce.

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Ingredients

• 1/2 cup lower-sodium chicken broth
• 2 tablespoons tomato paste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup finely chopped shallot
• 1 1/4 teaspoons kosher salt, divided
• 2 (8 ounce) boneless, skinless chicken breasts, pounded to 1 inch thickness
• 4 slices beef bacon or turkey bacon, chopped
• 1 (20 ounce) package refrigerated cheese tortellini
• 1/2 cup pre-grated Parmesan cheese, plus more for garnish
• 1 cup heavy whipping cream
• 4 large garlic cloves, finely chopped
• 1 1/2 teaspoons dried Italian seasoning
• 1/2 teaspoon crushed red pepper
• Fresh basil leaves, torn
• 3/4 cup drained julienne-cut sundried tomatoes in oil with herbs

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Instructions

1. Fill a large saucepan with salted water and bring to a boil. Meanwhile, heat a large skillet over medium heat. Add chopped beef bacon; cook until rendered and crispy, about 8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving 3 tablespoons of drippings in the pan.
2. Season chicken with pepper and 1/4 teaspoon salt. Cook in the skillet with bacon drippings over medium-high heat until browned and cooked through (165°F), about 5-6 minutes per side. Remove chicken and let rest for 10 minutes before chopping into bite-size pieces.
3. Reduce heat to medium. Add sun-dried tomatoes and shallot; cook until softened, about 2 minutes. Stir in garlic, Italian seasoning, crushed red pepper, and remaining salt; cook 30 seconds. Stir in tomato paste and cook for 1 minute.
4. Deglaze the pan with chicken broth, scraping up browned bits. Stir in heavy cream and simmer until slightly thickened, 3-5 minutes.
5. Boil tortellini until they float, about 3-5 minutes. Reserve 1 cup of pasta water, then drain.
6. Add tortellini, chopped chicken, crispy beef bacon, and Parmesan cheese to the sauce. Toss to coat, adding reserved pasta water if needed to adjust consistency. Garnish with basil and extra Parmesan.

Notes

This recipe traditionally uses pork bacon, but I’ve substituted beef bacon for equally delicious results.

• Prep Time: 15 min
• Resting Time: 10 min
• Cook Time: 45 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 1/3 cups
• Calories: 744
• Sugar: 4g
• Sodium: 1380mg
• Fat: 37g
• Saturated Fat: 18g
• Unsaturated Fat: -
• Trans Fat: -
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 49g
• Cholesterol: 180mg

Keywords: Marry Me Chicken Tortellini, creamy pasta dinner, romantic date night meal, easy chicken pasta