Creamy Chicken Tortellini
Hearty cheese filled tortellini, juicy chicken tossed in a creamy parmesan sauce makes a darn tasty pasta. Dotted with cripsy smokey bacon and tangy sun dried tomatoes, this cozy chicken tortellini pasta is anything but boring.
I always reach out for a bowl of creamy chicken pasta, when I am craving something comforting. And when your regular pasta is replaced with cheese filled tortellini, it tastes even better. Little burst of sweet and tangy sun-dried tomatoes cuts down the richness of the parmesan cream sauce.
You know I am all about making fancy elegant dinner but with minimal effort. This also is one pan recipe. By cooking tortellini right in the skillet in chicken stock and other aromatics
This recipe works with leftover chicken or store-bought rotisserie chicken as well. You have another reason to make this pasta. Just swap uncooked Chicken breast with an equal quantity of cooked Chicken.
Can This be Frozen?
While Pasta Can be refrigerated for a couple of days in case there is any leftover, I would not recommend freezing it. Because the sauce has cream and cheese when frozen and thawed, the dairy changes its texture.
If you are refrigerating the tortellini, the sauce will thicken up as pasta soaks up all the sauce. While reheating, add little water to loosen the sauce a little bit. More Pasta Recipe for a Quick Dinner
Chicken Tortellini with Bacon
Ingredients
- 1 pound Tortellini (ref note 1)
- 1 pound Boneless Chicken Breast Cut into 1-inch cubes
- 6-7 Bacon strips
- 1 tablespoon Olive Oil
- 1 Medium Onion (finely chopped)
- 1 tablespoons Garlic (minced)
- 1 teaspoon Italian Seasoning
- ½ teaspoon Red pepper flakes
- ¾ teaspoon Salt
- ¼ teaspoon Pepper
- 1.5 cup Chicken stock
- 1 cup Heavy Cream
- ½ cup Sundried Tomatoes (Oil drained and chopped)
- ¾ cup Parmesan Cheese
Instructions
- When the oil is hot, add chicken cubes, season with salt and pepper. Cook, stirring occasionally until chicken is browned and just cooked through, 4-5 minutes.
- Cut bacon into bite-sized pieces. Cook in a 12-inch skillet until crispy. Remove cooked bacon from skillet using a slotted spoon, keeping 1-2 tablespoons of bacon fat.
- Add chicken pieces to the hot skillet, season with salt and pepper. Cook on medium-high heat for 2-3 minutes.
- Add in chopped onion and garlic. Saute for another 2 minutes, scraping the bottom of the skillet to prevent anything from sticking.
- Deglaze the pan with chicken stock. Add tortellini, Italian seasoning, pepper flakes, salt, and pepper. Give everything a good stir, cover, and cook for 5-6 minutes until the pasta is 3/4th cooked. (stir in between to prevent the pasta from sticking at the bottom).
- Lower heat. Add cream, chopped sundried tomatoes, crispy bacon, and freshly grated parmesan cheese. Toss everything well, taking care not to break the tortellinis. Let it simmer for a minute, for the sauce to come together. You may add a splash of warm chicken stock to make it a little extra saucy.
- Serve with a garnish of fresh parmesan.
Notes
- I have used Fresh Spinach Ricotta Tortellini from the refrigerator section. You can also use Packaged Dry Tortellini from the pasta section. Cook the pasta as per package instructions.
- You can also use leftover cooked chicken breast. After you cook the bacon, sauté the chopped onion and garlic in the remaining fat. Follow the rest of the steps as mentioned in the recipe. Add cooked chicken towards the end while adding sundried tomatoes and bacon.
- You can use herbs like Italian basil or parsley.
- I love to add mushrooms too. Cook mushrooms separately until lightly golden brown in colour and add towards the end.
Sorry but when and where do you add the dried basil?
Add basil in step 11.