Creamy Sun-Dried Tomato Chicken Tortellini

Name: Creamy Sun-Dried Tomato Chicken Tortellini
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 0.5 tsp Black Pepper; 20 oz Cheese Tortellini Pasta; 2 whole Chicken Breast; 0 whole Fresh Basil; 4 whole Garlic; 2 oz Grated Parmesan Cheese; 1 cup Heavy Cream; 1.5 tsp Italian Seasoning; 0.5 tsp Red Pepper Flakes; 0.5 cup Reduced-Sodium Chicken Broth; 1.25 tsp Salt; 0.5 cup Shallot; 0.75 cup Sun-Dried Tomato; 4 slices Thick-Cut Bacon; 2 tbsp Tomato Paste

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Comfort-Food

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

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.