Creamy Tortellini with Asparagus, Chicken, Bacon


2 cups tortellini , uncooked
1/2 pound asparagus
1 tablespoon olive oil
1 lb chicken breast , chopped
1/4 teaspoon Italian seasoning
1/4 teaspoon salt
8 slices bacon , cooked and chopped
1 cup heavy cream
1/4 cup Parmesan cheese , shredded


  • Cook tortellini according to the package instructions, and then drain.
  • While the tortellini is cooking, cook the asparagus as you prefer: steam it or boil it in hot water. I boiled it quickly in hot water to the desired crispiness. Drain.
  • Heat olive oil in a large skillet. Add chopped chicken breast, sprinkle it generously with salt and Italian seasoning and cook the chicken, occasionally stirring, until it is completely cooked through.
  • In the skillet where you just cooked chicken, combine cooked tortellini, cooked asparagus, cooked chicken, and 2/3 of the amount of chopped cooked bacon (reserving the rest of the bacon for later).
  • Add heavy cream. Bring to boil and boil for 1-2 minutes, occasionally stirring. Sauce should thicken. Add shredded Parmesan cheese, if desired, and stir it in, while the sauce is boiling. Remove from heat.
  • Top with the remaining chopped cooked bacon and serve.

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