Cheese tortellini, chicken, bacon, broccoli, and green onions in a bold blue-cheese cream sauce.
SERVES6–8
PREP20 min
COOK25 min
TOTAL45 min
THE STORY
Comfort food with a sharper edge.
This pasta stacks richness in layers: cheese-filled tortellini, seared chicken, crisp bacon, Parmesan, and blue cheese. Broccoli and green onion keep the skillet from becoming one-note.
The formula is intentionally flexible. A little cream cheese makes it richer, red pepper adds heat, and steak or roasted Brussels sprouts can shift the whole dish without changing the sauce method.
Method
Cook pasta.Prepare tortellini according to the package, drain, and set aside.
Cook chicken and bacon.Season and sear chicken in oil 6–8 minutes; remove. Cook bacon until crisp, reserving about 1 Tbsp drippings.
Sauté vegetables.Cook garlic and white onion parts 30 seconds. Add broccoli and cook 3–4 minutes, until tender-crisp.
Make sauce.Melt butter, whisk in flour for 1 minute, then slowly add cream and milk. Simmer 3–5 minutes. Stir in seasonings, blue cheese, and Parmesan.
Combine.Return chicken to the skillet with tortellini, bacon, and green onion tops. Toss, heat through, and adjust seasoning.
Gorgonzola or Roquefort both work. Reheat with a splash of milk or cream; add spinach, red pepper flakes, or 2 oz cream cheese if desired.
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