Best 8 4 Cheese Chicken And Bacon Tortellini Recipes

CHICKEN BACON SPINACH TORTELLINI BAKE

Steps:

• Preheat oven to 400 degrees. Spray a 9 x 13 inch casserole dish with cooking spray and set aside.
• In a large sauce pan or dutch oven, heat butter over medium heat until melted. Add in garlic and cook for a minute. Whisk in flour and cook until flour is lightly browned, about 2 minutes. Add in milk and salt and increase heat to bring milk to a simmer. Once the milk is simmering, shut off the heat and stir in one cup of mozzarella and the ½ cup of parmesan cheese. Stir until cheese is melted and incorporated into the sauce.
• To the sauce, add in the cooked chicken, spinach, bacon, and uncooked tortellini. Stir to combine.
• Pour the mixture into the baking pan and sprinkle the remaining mozzarella cheese on top. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes, or until bubbly.

CHICKEN TORTELLINI WITH BACON

Steps:

• Bring a pot of water to boil, season with salt. Cook pasta as per package instruction.
• While pasta is cooking, heat olive oil in a large skillet.
• When the oil is hot, add chicken cubes, season with salt and pepper. Cook, stirring occasionally until chicken is browned and just cooked through, 4-5 minutes.
• Remove the chicken from the pan; cover with foil and keep aside.
• Clean pan if any brown bits are stuck, because we don't want the sauce to look brown.
• Add chopped bacon, cook until crispy. Remove bacon from the pan and keep aside. Discard bacon fat.
• Add butter to the pan. When butter melts add minced garlic and onion. Saute until the onion softens and raw garlic smell has disappeared.
• Stir in sun-dried tomatoes. Cook for a minute.
• Lower the heat and add cream, Parmesan cheese to the pan.
• Drain tortellini and reserve 1 cup of pasta water.
• Add cooked tortellini, chicken and Bacon to the pan. Add 1/2 cup of reserved pasta water to the pan.
• Mix everything gently and let it cook for another 1 minute on low heat.
• Remove from flame and serve topped with more parmesan on top.

BAKED TORTELLINI WITH BACON

Steps:

• Heat broiler, with rack in top position. In a medium saucepan, cook bacon over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper towel to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add flour and cook, stirring, 30 seconds.
• Slowly add milk, whisking constantly. Add tortellini and bring to a boil over medium-high, stirring occasionally. Reduce to a simmer; cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 cup Parmesan. Transfer to a 2-quart broilerproof baking dish and top with another 1/4 cup Parmesan. Broil until top is golden brown, 3 to 5 minutes.

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
• Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
• Toss to combine. Season with salt and pepper if desired.

TORTELLINI CARBONARA

Steps:

• Cook tortellini according to package directions; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings., In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.

FOUR-CHEESE CHICKEN CARBONARA

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.
• Bring a large pot of lightly salted water to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; saute until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
• Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta, stir until coated with sauce, and serve immediately.

4 CHEESE CHICKEN AND BACON TORTELLINI

Steps:

• Fry the bacon till crunchy so it can be crumbled into bacon bits.
• Drain of the bacon fat and cook the boneless skinless chicken breasts in the same pan, add seasonings to taste. I like to add a bit of garlic powder and paprika.
• When cool, crumble the bacon and cut the chicken into bite size pieces.
• You can put this in the fridge till later in the day or use right away.
• Put on a large pot of water to boil when it has reached the boiling point add the tortellini, while cooking chop up the green onion and fresh mushrooms.
• Once tortellini is cooked drain off the water, add 2 packages 4 cheese pasta sauce, the cooked chicken, bacon bits, green onion and mushrooms, simmer on low heat for approx 20 min or until the sauce is warmed through. You will need to stir often so the pasta does not stick to the bottom.
• Serve hot, this recipe will make 4-6 good size portions.

BACON TORTELLINI BAKE

Steps:

• Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minute. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from heat., Stir in 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender. Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.