You catch the smell through the steam vent and suddenly you are starving. The rich aroma of garlic and bacon kinda sneak up on you before you even open the lid. It’s like the kitchen’s calling you over for some serious comfort food vibes.
You recall how the creamy tomato sauce bubbles alongside delicate tortellini filled with spinach and ricotta. You spot those tender chunks of chicken shimmering in the sauce, and you know dinner’s gonna be a winner tonight. You just gotta get through the last few minutes of cooking.
That quick release sound finally happens and you open your pressure cooker. All that steam carries even more of that smokey, cheesy scent right to your nose. You’re ready to dive in and savor every bite of this Marry Me Tortellini that somehow makes you wanna sit down and relax immediately.
What Makes Pressure Cooking Win Every Round
- You get dinner faster without sacrificing flavor or texture.
- The sealing ring traps all that good steam so moisture and taste stay locked in.
- The float valve lets you know when pressure’s just right and cooking time starts.
- Using quick release helps you stop the cooking exactly when the tortellini is perfect.
- The broth depth gets just enough time to soak into every bite of pasta and chicken.
- Steam cues give you hints when it’s time to open the lid safely.
- It’s hands-off mostly so you can chill while your meal preps itself.
Pressure cooking really shines when making recipes like this one, and if you love quick dinners, our Easy Thai Baked Chicken Meatballs is another great pressure cooker meal to try.
Your Simple Ingredient Checklist
- ¼ pound bacon, diced (smokey kind works really good here)
- One large chicken breast, about 16 ounces, flattened and cut into bite sizes
- Kosher salt (you’ll wanna season everything just right)
- Coarse ground black pepper for a bit of zip
- 2 teaspoons Italian seasoning to bring that classic flavor
- 3 tablespoons flour to thicken the sauce nicely
- One small onion, sliced thin
- 3 cloves garlic, minced to add aromatic punch
- 5 ounces jarred roasted red peppers, sliced for a sweet kick
- 1 tablespoon tomato paste for that depth of tomato flavor
- 2 cups chicken broth, the base for your sauce
- 20 oz fresh tortellini, I like spinach & ricotta but you pick what you love
- ½ to 1 teaspoon red pepper flakes if you want a little heat
- 1 cup heavy cream for that creamy, luscious sauce
- 1 cup Parmesan cheese, grated fresh if you can get it
- 2 cups baby spinach to fold in some greens
- ½ cup fresh basil leaves for that fresh herb finish
Your Complete Cooking Timeline
Step one is cook that diced bacon in a large skillet over medium heat until it's crispy. You remove the bacon but keep about 2 tablespoons of the grease in the pan because that’s where your next flavor bomb kicks off.
Next, flatten your chicken breast so it cooks evenly. Cut it into bite-sized pieces, season with salt, pepper, half the Italian seasoning and a tablespoon of flour. Stir it all so the chicken's coated and then toss it in the pan with the bacon grease.
Cook the chicken for 4 to 5 minutes until it’s nicely browned on all sides and cooked through. Then you take it out and set it aside. Don’t wash the pan! You’re gonna need it for the next step.
Add about a tablespoon of olive oil to the pan if it’s dry. Toss in your sliced onion and cook it for 3 to 4 minutes until it's just starting to soften. Then throw in your minced garlic and stir it around until it's fragrant, which takes less than a minute.
Now add the tomato paste and jarred roasted red peppers. Sprinkle the remaining tablespoon of flour over it all and mix until everything is evenly coated. Pour in the chicken broth next, scraping up any brown bits stuck on the bottom. This is flavor gold.
Next stir in the fresh tortellini. Let everything simmer for about 5 minutes till the pasta starts to get tender. Season with salt, pepper, red pepper flakes and the rest of your Italian seasoning. Pour in the heavy cream and let it all bubble gently.
Add the Parmesan cheese bit by bit, stirring so it melts evenly and thickens the sauce nice and slow. Toss in baby spinach and basil leaves and stir until they just wilt. Then drop the cooked chicken and crispy bacon back in the pan. Let it all simmer for another couple of minutes and boom — dinner’s ready.
Valve Hacks You Need to Know
First, you gotta always check your sealing ring before cooking. If it’s cracked or old, you won’t get proper pressure and flavor. It’s like making a cake without flour.
Next, when it’s done cooking, using quick release helps you avoid overcooked tortellini. Just be careful with the steam vent—it’s hot and fast but gets you eating sooner.
Lastly, watching your float valve is key. When it pops up, your cooker’s pressurized. When it drops, it’s safe to open. It’s a little trick to avoid guesswork and keep your kitchen safe.
That First Bite Moment
The creamy, cheesy sauce coats every little fold of the tortellini like it’s been waiting just for you. You remember that perfect balance of garlic and smoky bacon in every mouthful. The chicken pieces are tender and soak up the sauce beautifully.
The fresh baby spinach and basil add a pop of green that’s cool against the warmth of the pasta. The red pepper flakes give just a subtle kick that wakes up your taste buds without stealing the show. You can’t help but smile at how simple ingredients come together in this creamy symphony.
That first bite makes you wanna stay at the table a little longer, savoring each taste while the sauce clings to your fork. It’s just comfort food you feel good about, and the kind of dish that makes you wanna invite friends over for a second round.
How to Store This for Later
If you got leftovers, put them in an airtight container and pop it in the fridge. It’ll keep good for up to 3 days if you wanna nibble later.
When reheating, add a splash of broth or cream to loosen the sauce. Heat it gently on the stove or microwave a bit until warm and creamy again.
For longer storage, you can freeze this dish. Portion it out in freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating, and add a little extra cream or broth to bring back the silky sauce.
Your Most Asked Questions Answered
Q1 What if I don’t have fresh tortellini?
You can use frozen tortellini but reduce the pressure cooking time by a minute so it doesn’t overcook. Canned tortellini ain’t a thing, so stick to fresh or frozen.
Q2 Can I swap chicken breast for thighs?
Yeah, thighs work too. Just expect a tad more fat and a richer flavor. Cook times stay similar but check meat is fully cooked before adding it in.
Q3 My sauce turned too thick, what now?
Just stir in a little chicken broth or cream when reheating to loosen it up. Sauce thickens after standing which is totally normal.
Q4 Can I make this dish vegetarian?
Sure, skip the bacon and chicken. Use veggie broth and add mushrooms or other veggie protein for heartiness. The sauce will still be super tasty.
Q5 What’s the best way to avoid pasta sticking in a pressure cooker?
Make sure you’ve got enough broth depth to cover the tortellini and stir it once after adding the pasta to prevent sticking to the bottom.
Q6 How do I know when the tortellini is done?
Use quick release right as the cooking time ends to prevent mushy pasta. The tortellini should be tender but still have a little bite — check a piece just before release if you wanna be safe.
Marry Me Tortellini Pressure Cooker Recipe You Gotta Try
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 0.25 pound Bacon diced, smokey kind works really good here
- 16 oz Chicken breast flattened and cut into bite sizes
- Kosher salt season to taste
- Black pepper coarse ground
- 2 teaspoons Italian seasoning
- 3 tablespoons Flour to thicken sauce
- Olive oil as needed
- 1 Onion small, sliced thin
- 3 cloves Garlic minced
- 5 oz Jarred roasted red peppers sliced
- 1 tablespoon Tomato paste
- 2 cups Chicken broth
- 20 oz Fresh tortellini spinach & ricotta or your favorite
- 0.5 to 1 teaspoon Red pepper flakes optional, for some heat
- 1 cup Heavy cream
- 1 cup Parmesan cheese grated fresh if possible
- 2 cups Baby spinach
- 0.5 cup Basil leaves fresh
Instructions
Instructions
- Cook diced bacon in a skillet over medium heat until crispy. Remove bacon but leave about 2 tablespoons of grease in pan.
- Flatten chicken breast and cut into bite-sized pieces. Season with salt, pepper, half the Italian seasoning, and 1 tablespoon flour. Stir to coat.
- Cook seasoned chicken in bacon grease for 4-5 minutes until browned and cooked through. Remove and set aside.
- If pan is dry, add 1 tablespoon olive oil. Add sliced onion and cook for 3-4 minutes until softening. Add garlic and sauté until fragrant.
- Add tomato paste and roasted red peppers. Sprinkle in remaining flour and stir to coat.
- Pour in chicken broth, deglazing the pan and scraping up brown bits.
- Stir in fresh tortellini and let simmer for 5 minutes until pasta is tender.
- Season with salt, pepper, red pepper flakes, and remaining Italian seasoning. Stir in heavy cream and gently simmer.
- Gradually add Parmesan cheese, stirring until melted and sauce thickens. Fold in baby spinach and basil until just wilted.
- Return chicken and bacon to the pan. Let simmer for 2 minutes before serving.
