This tortellini is creamy, cheesy, bacon-filled, and unapologetically delicious. We did eat it with roasted broccoli, but it’s nowhere to be found in the photos. Which leads to the age-old question: if a food blogger eats roasted broccoli, and doesn’t photograph it, did they really eat roasted broccoli?
One-Pot Chicken, Bacon, Asparagus Tortellini
- ½ lb bacon
- 2 chicken breasts
- 1 ½ tsp garlic, divided
- ¾ tsp salt, divided
- 3 cups water
- 20 oz tortellini
- 2 lbs asparagus
- 2 cups half and half
- ⅔ cup parmesan
Cook bacon until crisp. Set aside. Drain grease but don't clean pan.
Chop 2 chicken breasts. Add to pan with ½ tsp salt and 1 tsp garlic powder. Cook until done. Remove to plate.
Add water to pan and bring to a boil. Add tortellini and cook 3 minutes.
Break rough ends off asparagus and cut into two inch pieces. Add to pot and cook 2 additional minutes. Drain if there is water remaining.
Add half and half, parmesan, remaining salt, and remaining garlic powder. Cook until thick, about 3 minutes.
Stir in chicken and bacon. Serve hot with your favorite vegetable.
This is one of those just-plain-good recipes. I originally tried making a healthy tortellini with a light cream sauce and an emphasis on vegetables, but it ended up here. Tortellini and bacon belong together.
Here’s the tortellini I used. I found mine in the refrigerated section of my grocery store. I bet any kind of tortellini would be completely delicious in this. Or other vegetables if asparagus isn’t your thing. Make it your own!
If you feel like you haven’t had enough carbs by the end of this you can serve it with bread. Or you can serve it with your favorite vegetable and save the bread for the next day. That’s what I did, so don’t let all these bready photos deceive you.
I love that this is a one pot meal. Is anyone else annoyed when they make pasta and have to wash a sauce pan, a pasta pot, and a colander? Me too. Well, you don’t have to worry about that today. Make this quick tortellini and don’t look back.