The creamy sauce, smoky bacon, and cheese-stuffed tortellini in this marry me tortellini promise quick comfort without fuss. First bite, and you’ll know why it tops easy dinner recipes for boyfriend lists—juicy chicken and sundried tomatoes work their magic in minutes.
Table of contents
Marry Me Chicken Tortellini
Course: MainCuisine: AmericanDifficulty: Easy4
15
minutes30
minutes45
minutes650
kcal45
minutesCreamy sundried-tomato sauce coats tender chicken, crispy bacon, and cheese tortellini for a weeknight pasta that feels straight from a restaurant.
Ingredients
4 thick-cut bacon slices, chopped
2 boneless skinless chicken breasts (8 oz each), pounded 1-inch thick
1/2 tsp freshly ground black pepper
1 1/4 tsp kosher salt, divided
3/4 cup drained julienne sundried tomatoes in herb oil
1/2 cup finely chopped shallot
4 large garlic cloves, finely chopped
1 1/2 tsp dried Italian seasoning
1/2 tsp crushed red pepper
2 tbsp tomato paste
1/2 cup lower-sodium chicken broth
1 cup heavy whipping cream
1 (20 oz) package refrigerated cheese tortellini
1/2 cup grated Parmesan, plus extra for serving
Fresh basil leaves, torn
Directions
- Bring a large saucepan of salted water to a boil.
- Cook bacon in a large skillet over medium until crisp, about 8 min; transfer to paper towels, keeping 3 tbsp drippings in skillet.
- Season chicken with 1/4 tsp salt and pepper; sear in drippings over medium-high until golden and cooked through, 5–6 min per side. Rest 10 min, then chop.
- Reduce heat to medium; sauté sundried tomatoes and shallot 2 min. Stir in garlic, Italian seasoning, crushed red pepper, and remaining salt 30 sec.
- Cook tomato paste 1 min. Deglaze with broth, then pour in cream; simmer 3–5 min until slightly thick.
- Boil tortellini 3–5 min until they float; reserve 1 cup pasta water and drain.
- Stir Parmesan, bacon, chicken, and tortellini into sauce; thin with pasta water as needed.
- Serve hot, topped with extra Parmesan and fresh basil.
Notes
- Dial back crushed red pepper for sensitive palates or swap with a pinch of smoked paprika for warmth without heat.
What You’ll Need
Gather these staples before you start cooking:
- 4 thick-cut bacon slices
- 2 boneless skinless chicken breasts (pounded)
- Cheese tortellini (20 oz refrigerated)
- Sundried tomatoes in herb oil
- Heavy whipping cream
- Grated Parmesan cheese
- Italian seasoning & crushed red pepper
- Low-sodium chicken broth
- Shallot & garlic
- Kosher salt and black pepper
- Large skillet & saucepan
- Slotted spoon and paper towels
Detailed Cooking Instructions
Time needed: 45 minutes
Creamy marry me tortellini with chicken, bacon, and sundried tomatoes made in one skillet.
- Prep water
Bring a large pan of salted water to a boil for tortellini.
- Cook bacon
Crisp chopped bacon in a skillet, keeping 3 tbsp drippings.
- Sear chicken
Season chicken; sear until golden and cooked through, then chop.
- Build sauce
Sauté sundried tomatoes, shallot, garlic, and spices; add tomato paste, broth, and cream, then simmer.
- Boil tortellini
Cook tortellini 3–5 min; reserve 1 cup pasta water and drain.
- Finish u0026 serve
Combine tortellini, chicken, bacon, and Parmesan with sauce; loosen with pasta water if thick. Garnish with basil.
Tips & Tricks
- Adjust heat: For picky husband dinners, start with 1/4 tsp crushed red pepper and pass extra at the table.
- Make ahead: Cook bacon and chicken earlier in the day; refrigerate, then reheat in the sauce for faster weeknight assembly.
- Lighter swap: Sub half-and-half for cream and add 1 tbsp cream cheese for body without extra richness.
- Freezer tip: Freeze sauce and chicken without pasta; thaw, heat, then stir in fresh boiled tortellini for best texture.
- Crockpot option: To try crockpot chicken and tortellini, cook chicken, tomatoes, broth, and cream on Low 4 hrs; stir in cooked tortellini and cheese before serving.
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Frequently Asked Questions
Yes. Shred or cube 2 cups of roasted or rotisserie chicken, then warm it in the sauce during the final 5 minutes.
The crushed red pepper gives gentle warmth. Reduce to a pinch for sensitive palates or omit and offer hot flakes at the table.
Freeze the sauce and chicken separately; cooked tortellini turns soft after freezing. Reheat sauce, then stir in freshly boiled pasta.
Try equal parts whole milk and plain Greek yogurt whisked together, or half-and-half plus 1 tbsp cream cheese for similar silkiness.
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