This Marry Me Chicken Pasta isn’t your usual marry me chicken recipe. If you really want to cinch the deal, you need to add bacon! Quick, easy and delicious.
This recipe is going to be your new favorite dish and you may even want to make it again in the same week. Yes, it happened to me! In only 30 minutes, you can enjoy a flavor-packed meal any day of the week.
- Why Do They Call It Marry Me Chicken?
- Tip for Cutting Chicken
- How Long Do Sun Dried Tomatoes Last?
- How to Store
- Recipe
Why Do They Call It Marry Me Chicken?
I’ve heard that it started out as a joke. Someone tasted it and said “I would marry you for that chicken.” I’m not sure I believe that because there’s no bacon. I’ve added bacon in my version because everything is better with bacon. The sauce is outstanding, but the bacon. I don’t think I need to say more. Just try it. You’ll understand.
Ingredients
Tortellini Pasta. It’s no joke that I love Tortellini the best. You can buy it dry, fresh or frozen. Or, try a different pasta, if that’s what you have available. Penne pasta or rigatoni would work well.
Sun Dried Tomatoes. When you drain the tomatoes, be sure to save the olive oil. You can use that later for something else. It’s delicious. Add it to pasta or make a vinaigrette. It would be great for dipping bread too. Try it in this Olive Salad Sandwich Spread. These Bella Sun Luci Sun Dried Tomatoes are perfect.
Bacon. Yes, I went there. You can use any bacon you like and you will only use four slices which means you’ll have extra. Or, it’s perfect when you just happen to have a few slices of bacon leftover from something else. I know it sounds crazy. But, it could happen.
Garlic. Use fresh or jarred/canned. We currently have no fresh garlic available at the store so the jarred garlic will work just fine.
Half N Half. Use heavy cream, if you prefer. Either will work just as well.
Chicken Bouillon. I use Better Than Bouillon when I have it. You can also use powder or granules. Or, if you have chicken broth or chicken stock, you can replace the water and bouillon. Replace one cup of water and bouillon with one cup chicken stock.
Tip for Cutting Chicken
I started with frozen chicken breasts because I certainly didn’t remember to thaw the night before. That would be too easy!
I defrosted in the microwave at defrost power for about eight minutes. I didn’t allow the chicken to defrost completely. It’s a LOT easier to cut chicken into pieces if it’s still a little bit frozen.
If you don’t have a nice sharp knife, you could also use kitchen shears if it works better for you.
I used whole boneless skinless chicken breasts since I cubed the chicken. But, if you have chicken cutlets, it will be easier to cut up. They defrost more quickly as well.
How Long Do Sun Dried Tomatoes Last?
Once the jar is opened, you can store the sun-dried tomatoes in the refrigerator for a long time. You don’t need to be pressured to use it super quickly. You can expect them to stay good for 4-6 months when stored well.
I can’t imagine that they’ll last that long, though! In fact, this recipe is so good that you will probably want to use any leftover tomatoes right away by making it again.
I’ve added dried tomatoes when making fresh homemade bread as well. You can see this Pizza Bread. Isn’t that cool? Bread that has pepperoni, cheese and tomatoes. Yum!
How to Store
Store the leftovers in the refrigerator in an airtight container for up to 4 days. I know it’s not going to last that long. This is so delicious that you’ll be eating it as quickly as you can. I don’t say that lightly. Storage is easy. Keeping yourself from eating it all in one sitting is the hard part.
More Recipes
I’m a huge fan of quick and easy recipes. Recipes that can be made in one pan? Even better. Have a look at these for more of my favorites.
- Cajun Sausage and Rice with Beans
- Chorizo and Potatoes Mexican Breakfast
- Mexican Stuffed Shells
- Pork Egg Roll in a Bowl
If you’re looking for more recipes for creamy sauces, try one of these.
Recipe
Marry Me Chicken Tortellini Pasta Recipe
Ingredients
- 12 ounces Tortellini or penne pasta or rigatoni, cooked according to package instructions
- 4 slices Bacon chopped, or leftover crumbled
- 3 Chicken Breasts boneless, skinless, cut into bite-sized pieces
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 4 tablespoons All Purpose Flour
- 3 tablespoons Butter
- 3 Garlic Cloves minced, or 1 ½ teaspoon from jarred
- 1 cup Water room temperature
- 1 teaspoon Chicken Bouillon used Better than Bouillon
- ½ cup Half N Half
- ⅓ cup Parmesan Cheese grated/shredded
- ½ cup Sun Dried Tomatoes drained, chopped lightly
- 1 teaspoon Braggs Seasoning Blend or any Italian seasoning with oregano
Instructions
- Begin cooking the pasta in large pot according to package instructions. While the pasta cooks, continue with the rest of the steps.
- Chop bacon into ½" pieces and add to large skillet over medium high heat. Cook, stirring occasionally, until cooked through, about 10-12 minutes. Move to paper towel lined plate to drain. Set aside. Skip this step if you're using leftover or precooked bacon.
- Cut chicken breasts into bite-sized pieces and place in small mixing bowl. Whisk together salt pepper and flour in a little bowl. Pour on top of chicken pieces and stir well to coat all pieces of chicken.
- Leave about two tablespoons bacon grease in the skillet, discarding any remainder. If using leftover or precooked bacon, add some olive oil to replace the bacon grease. Add coated chicken to skillet and continue cooking on medium heat until chicken is golden, about 6-10 minutes. The chicken doesn't need to be fully cooked at this point. Remove the chicken to a plate and set aside.
- Add butter to hot skillet and allow to melt, about 1 minute, scraping the bottom of the pan for any drippings. Add garlic and stir. If using fresh garlic, saute until fragrant. If jarred/canned garlic, saute until it's heated.
- Add water, bouillon and half n half. Heat just to boiling. You don't want the dairy to get too hot. Slowly stir in Parmesan cheese, a little at a time. Continue heating about 1 or 2 minutes. Don't allow to boil too hard. If necessary, turn down the heat to a simmer.
- Stir in drained sun-dried tomatoes and Braggs seasoning. Return the chicken and HALF the cooked bacon to the skillet. Continue cooking until heated through, about 3-4 minutes, or until the chicken is completely cooked.
- Stir in pasta and continue cooking for about 1-2 minutes. Remove from heat. Sprinkle on remaining bacon pieces. Serve immediately.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
Follow 24Bite:
This looks super filling and comforting I see what it’s called “Marry me pasta” lol I can’t wait to make it!
Delicious recipe and, yes, bacon makes everything better!
This dish looks so easy and delicious. I am so excited to make this at home.
This has been my go to recipe when I need a quick and simple meal. Always a pleaser in our house!
Wow! Such an awesome name for a pasta recipe, plus this recipe looks absolutely delicious and yummy! Also, we can never go wrong with pasta! Loved it!
Such a delicious recipe and so easy to make too! And yes, I added bacon, of course!
This pasta dish sounds wonderful! I love trying new pasta recipes, and this one sounds delicious! Thanks for the share!
What kind of tortellini do you recommend? Cheese?
I’m really not picky and would use any tortellini I have available. Three cheese? Spinach and cheese? YES! I also like either frozen tortellini or Barilla dried tortellini. It’s all good. Thank you for visiting!
Love this recipe and so does my family. I make it regularly! Thanks so much!!
You’re welcome! I’m so glad to hear it. It’s definitely a favorite around here too. Thank you for writing!