The first time I pulled a pot of this Chicken Alfredo Bacon Tortellini off the stove, my entire kitchen smelled like a dreamy, indulgent Italian bistro. I was searching for a dish that felt special enough for a date night but was simple enough for a busy Wednesday, and this recipe was my glorious answer. It’s the ultimate comfort food hug in a bowl—creamy, savory, and packed with flavor in every single bite. Trust me, once you make this, it’s going to become your new go-to showstopper.
Ingredients
- 1 (20 oz) package fresh cheese tortellini
- 1 lb boneless, skinless chicken breasts, cubed
- 6 strips thick-cut bacon, chopped
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- ½ tsp salt, plus more for seasoning
- ¼ tsp black pepper, plus more for seasoning
- ½ tsp Italian seasoning
- Fresh parsley, chopped (for garnish)
When I make this, the quality of three ingredients makes a huge difference. First, please use fresh tortellini from the refrigerated section, not dried. The texture is infinitely better and it cooks in just minutes. Second, grate your own Parmesan from a block. Pre-grated cheese has anti-caking agents that can make your sauce grainy. And third, thick-cut bacon is non-negotiable for me—it gives you those substantial, smoky bites that make the dish. For a lighter version, you can swap the heavy cream for half-and-half, but know it won’t be quite as luxuriously thick.
Equipment Needed
- Large skillet or Dutch oven
- Large pot for boiling pasta
- Tongs or a slotted spoon
- Wooden spoon
- Measuring cups and spoons
- Box grater (if grating your own cheese)
- Cutting board & sharp knife
You don’t need fancy gear here, but a good, heavy-bottomed skillet is your best friend for this recipe. I use my trusty Dutch oven because it holds heat evenly and is deep enough to toss everything together without splatter. A box grater is essential if you’re taking my advice on the Parmesan. And have your tongs ready—they’re perfect for fishing out the bacon and turning the chicken. If you don’t have a slotted spoon, just carefully drain the bacon using tongs and a folded paper towel.
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