Creamy ‘Marry Me Chicken’ Gets a Delicious Upgrade with This Recipe

Prep TimeCook TimeTotal TimeServings
10 mins50 mins1 hr6 (serving size: 1 1/3 cups)

Marry Me Chicken started it all—an irresistible sautéed chicken in creamy, indulgent sun-dried tomato sauce that’s pure love on a plate. Obsessed with its flavor, we created more crave-worthy dishes like Marry Me Chicken Soup, and now, this ultimate tortellini version. Imagine tender chicken, rich, savory sauce, umami-loaded sun-dried tomatoes, crispy bacon, and cheesy tortellini combined for the most comforting, heart-stealing dinner. This recipe is a surefire way to impress and satisfy every craving

Ingredients

  • 4 slices thick-cut bacon
  • 2 boneless, skinless chicken breasts (8 oz each), pounded to 1-inch thickness
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 teaspoons kosher salt, divided
  • 3/4 cup julienned sun-dried tomatoes in oil with herbs, drained
  • 1/2 cup finely chopped shallots
  • 4 large garlic cloves, finely minced
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 (20 oz) package refrigerated cheese tortellini
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • Fresh basil leaves, torn

Step 1

Gather all ingredients. Fill a large saucepan with salted water, and bring to a rolling boil over high heat.

Step 2

While waiting, heat a large skillet over medium heat. Add chopped bacon and cook, stirring occasionally, until crispy and golden, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving about 3 tablespoons of bacon drippings in the skillet.

Step 3

While the bacon cooks, season the chicken with pepper and 1/4 teaspoon of the salt. Add the chicken to the skillet with the bacon drippings and cook over medium-high heat until browned and fully cooked, about 5 to 6 minutes per side, or until a thermometer inserted into the thickest part of the chicken reads 165°F (73°C). Reduce the heat if the pan gets too dark. Transfer the chicken to a plate and let it cool for about 10 minutes. Once cool, chop the chicken into bite-sized pieces.

Step 4

Reduce the heat to medium and add the sun-dried tomatoes and shallots. Cook, stirring frequently, until softened, about 2 minutes. Add the garlic, Italian seasoning, crushed red pepper, and the remaining 1 teaspoon of salt. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomato paste and cook, stirring continuously, until it deepens in color, about 1 minute.

Step 5

Pour in chicken broth and deglaze the skillet by stirring and scraping up browned bits for about 1 minute. Stir in heavy cream and bring to a simmer over medium heat. Continue simmering, stirring occasionally, until the sauce thickens slightly, about 3 to 5 minutes.

Step 6

Add tortellini to the boiling water and cook until tender and floating to the surface, about 3 to 5 minutes. Reserve 1 cup of the cooking water, then drain the tortellini

Step 7

Stir in Parmesan cheese, reserved cooked bacon, chopped chicken, and tortellini into the skillet with the cream mixture. Cook, stirring and tossing constantly, until everything is evenly coated with the sauce. If needed, add the reserved cooking water, 1/4 cup at a time, to keep the sauce creamy. Divide the mixture among 6 bowls, garnish with extra Parmesan cheese, and top with a generous sprinkle of fresh basil.

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