Creamy Sun-Dried Tomato Chicken Tortellini
Creamy Sun-Dried Tomato Chicken Tortellini wraps tender seared chicken and cheese-filled pasta in a rich, garlicky tomato-cream sauce. Crisp bacon and briny sun-dried tomatoes add smoky depth and a tangy lift, while Parmesan and basil finish it with a savory, herbal note. Perfect for a cozy weeknight dinner or a casual gathering when you want something comforting yet impressive.
- Prep10 mins
- Cook50 mins
- Serves6
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Creamy Sun-Dried Tomato Chicken Tortellini, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 55 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 9 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 50 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 22
- Heart Health
- 71
- Metabolic
- 37
- Digestive
- 22
- Inflammatory
- 39
- Performance
- 35
- General Wellness
- 1
Gather all ingredients. Fill a large saucepan with salted water and bring it to a boil over high heat.
- 2
Meanwhile, heat a large skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until the fat is rendered and the bacon is crispy, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving about 3 tablespoons of drippings in the skillet.
- 3
While the bacon cooks, sprinkle the chicken evenly with pepper and 1/4 teaspoon of the salt. Add the chicken to the skillet with the drippings; cook over medium-high until the chicken is browned and cooked through (a thermometer inserted into the thickest part of the chicken reads 165 degrees F (73 degrees C)), 5 to 6 minutes per side, reducing the heat if the bottom of the pan gets too dark. Transfer the chicken to a plate; set aside until cool enough to handle, about 10 minutes. Chop the chicken into bite-size pieces.
- 4
Reduce the heat to medium, and add the sundried tomatoes and shallot. Cook, stirring often, until softened, about 2 minutes. Add the garlic, Italian seasoning, crushed red pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring constantly, until it deepens in color, about 1 minute.
- 5
Pour in the chicken broth; cook, stirring and scraping constantly to deglaze the skillet, about 1 minute. Stir in the cream and bring to a simmer over medium heat. Simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes.
- 6
Add the tortellini to the boiling water, and boil until the tortellini are tender and float to the surface, 3 to 5 minutes. Reserve 1 cup of the cooking water. Drain.
- 7
Stir the Parmesan cheese, reserved cooked bacon, reserved chopped chicken, and tortellini into the skillet with the cream mixture. Cook, stirring and tossing constantly, until everything is evenly coated in the sauce. Add the reserved cooking water, 1/4 cup at a time, if needed to keep a creamy consistency. Divide the mixture among 6 bowls; garnish with additional Parmesan cheese and a generous scattering of fresh basil. Recipe developed by Nicole Hopper.
- Calories 759.3 kcal High 38%
- Protein 41.76 g Good Source 84%
- Carbohydrate 67.15 g 24%
- Total Fat 34.8 g High 45%
- Saturated Fat 15.77 g High 79%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 145.7 mg High 49%
- Sodium 1068.92 mg High 46%
- Dietary Fiber 5.08 g Moderate 18%
- Total Sugars 1.53 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 339.98 mg Good Source 26%
- Iron 2.38 mg Moderate 13%
- Potassium 641.54 mg Moderate 14%
- Vitamin A 37.46 mcg Low Source 4%
- Vitamin C 26.81 mg Good Source 30%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
About This Recipe
Creamy Sun Dried Tomato Chicken Tortellini is made with 15 ingredients and serves 6. It takes about 1 hr and is rated medium. Key ingredients include Black Pepper, Cheese Tortellini Pasta, Chicken Breast, and Fresh Basil. Each serving provides about 759.3 kcal, and is a good source of protein.
Recipe Questions
- What is Creamy Sun-Dried Tomato Chicken Tortellini made of?
- The main ingredients are Black Pepper, Cheese Tortellini Pasta, Chicken Breast, Fresh Basil, Garlic. The full list of 15 is above.
- How long does it take to make Creamy Sun-Dried Tomato Chicken Tortellini?
- About 1 hr in total: 10 mins to prepare and 50 mins to cook.
- How many calories are in one serving?
- One serving provides about 759.3 kcal. The full nutrition breakdown is above.
- Is Creamy Sun-Dried Tomato Chicken Tortellini easy to make?
- This recipe is rated medium, with 15 ingredients and 7 steps.
- Is Creamy Sun-Dried Tomato Chicken Tortellini healthy?
- Creamy Sun-Dried Tomato Chicken Tortellini has an easyChef Pro health score of 40/100. Per serving, it provides 759.3 calories and 41.76 g of protein, or 84% of the Daily Value. It is a good source of calcium and vitamin C. Worth noting per serving: sodium at 1068.92 mg (46% of the Daily Value) and saturated fat at 15.77 g (79% of the Daily Value). It contains Milk, Wheat, Gluten, Tomatoes, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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