Marry Me Chicken Tortellini

With this recipe, creamy “marry me chicken” just received our favorite update to date.

Marry Me Chicken, a straightforward dish of sautéed chicken with a pan sauce of creamy sun-dried tomatoes, is the origin of it all. Serve it to anyone and they will want to marry you. Because we think it’s so fantastic, we married the concept of using it to create even more delectable dishes, like this tortellini variation and Marry Me Chicken Soup. We combine all of the best elements of Marry Me Chicken—tender chicken, creamy sauce, bacon, and sun-dried tomatoes—with cheese tortellini to create a satisfying full supper.


  • 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


Step 1.

Assemble every component. Over high heat, fill a large pot with salted water and bring to a boil.

Step 2.

In the interim, preheat a big skillet over medium heat. Add the chopped bacon and heat, turning regularly, for about 8 minutes, or until it is rendered and crispy. With a slotted spoon, move the bacon to a dish covered with paper towels to drain, saving about 3 tablespoons of the drippings in the skillet.

Step 3.

While the bacon is cooking, evenly distribute 1/4 teaspoon of salt and pepper over the chicken. Place the chicken in the skillet with the drippings and cook over medium-high heat for 5 to 6 minutes on each side, or until the chicken is cooked through and browned (a thermometer inserted into the thickest part of the chicken registers 165 degrees F, or 73 degrees C). Lower the heat if the bottom of the pan becomes too black.When the chicken is cool enough to handle, which should be in about ten minutes, transfer it to a plate. Cut the chicken into small pieces with a knife.

Step 4.

Simmer on medium heat and stir in shallot and sun-dried tomatoes. Saute for about 2 minutes, stirring frequently, or until tender. Garlic, crushed red pepper, Italian seasoning, and the last teaspoon of salt should be added. Simmer for approximately 30 seconds, stirring continuously, or until aromatic. When the tomato paste has deepened in color, about a minute, stir it continually while cooking.

Step 5.

Add the chicken broth and cook, swirling and scraping frequently, for approximately one minute, or until the skillet is deglazed. Return to a simmer over medium heat after stirring in cream. Stir occasionally and simmer for 3 to 5 minutes, or until slightly thickened.

Step 6.

When the water reaches a rolling boil, add the tortellini and cook for 3 to 5 minutes, or until the pasta is soft and floats. Keep a cup of cooking water aside. Empty.

Step 7.

In the skillet with the cream mixture, toss in the tortellini, cooked bacon, diced chicken, and Parmesan cheese. Cook until evenly covered in sauce, swirling and turning frequently. In order to keep the consistency creamy, add the reserved cooking water 1/4 cup at a time. Mixture should be divided among 6 bowls. Top with a good amount of fresh basil and more Parmesan cheese.

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