Ingredients

• 4 thick-cut bacon
• 2 boneless , skinless chicken breasts
• 0.5 teaspoons black pepper
• 1.25 teaspoons kosher salt
• 0.75 cups sundried tomatoes in oil
• 0.5 cups shallot
• 4 large garlic cloves
• 1.5 teaspoons talian seasoning
• 0.5 teaspoons crushed red pepper
• 2 tablespoons tomato paste
• 0.5 cups chicken broth
• 1 cup heavy whipping cream
• 1 package refrigerated cheese tortellini
• 0.5 cups pre-grated Parmesan cheese
• torn fresh basil leaves

Instructions

1. 1 Gather all ingredients. Fill a large saucepan with salted water and bring to a boil over high heat.
2. 2 Meanwhile, heat a large skillet over medium heat. Add chopped bacon; cook, stirring occasionally, until rendered and crispy, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain, reserving about 3 tablespoons drippings in skillet.
3. 3 While bacon cooks, sprinkle chicken evenly with pepper and 1/4 teaspoon of the salt. Add chicken to skillet with drippings; cook over medium-high, until chicken is browned and cooked through (a thermometer inserted into thickest portion of chicken registers 165 degrees F (73 degrees C)), 5 to 6 minutes per side, reducing heat if bottom of pan gets too dark. Transfer chicken to a plate; set aside until cool enough to handle, about 10 minutes. Chop chicken into bite-size pieces.
4. 4 Reduce heat to medium, and add sundried tomatoes and shallot. Cook, stirring often, until softened, about 2 minutes. Add garlic, Italian seasoning, crushed red pepper, and remaining 1 teaspoon salt. Cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste; cook, stirring constantly, until deepened in color, about 1 minute.
5. 5 Pour in chicken broth; cook, stirring and scraping constantly to deglaze the skillet, about 1 minute. Stir in cream and bring to a simmer over medium. Simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes.
6. 6 Add tortellini to boiling water, and boil until tortellini are tender and float to the surface, 3 to 5 minutes. Reserve 1 cup cooking water. Drain.
7. 7 Stir Parmesan cheese, reserved cooked bacon, reserved chopped chicken, and tortellini into skillet with cream mixture. Cook, stirring and tossing constantly, until evenly coated in sauce. Add reserved cooking water, 1/4 cup at a time, if necessary to maintain a creamy consistency. Divide mixture among 6 bowls; garnish with additional Parmesan cheese and a generous scattering of fresh basil.

Nutrition per serving