The 11 Best Sauces for Chicken and Bacon Tortellini

Tortellini stuffed with chicken and bacon is such a tasty and comforting meal. The little pasta pockets are filled with a savory, protein-packed filling that makes this dish satisfying on its own. But sometimes plain old chicken and bacon tortellini can get a bit boring. That’s why a good sauce is crucial for taking this meal to the next level!

At my food blog Happier Eater sauces are one of my favorite ingredients to play around with. A great sauce can totally transform a dish adding tons of extra flavor. So if you’re looking to mix up your usual chicken and bacon tortellini routine, then you need an amazing sauce in your arsenal! I’ve tried countless sauces with this pasta dish over the years, and I’m excited to share my 11 favorites with you.

1. Creamy Tomato Marinara

A classic marinara sauce is a no-brainer pairing for any kind of tortellini. The rich, tomatoey sauce clings perfectly to the pasta, with flavors of garlic, onion, and Italian herbs. For chicken and bacon tortellini, I like to make an extra creamy version by adding a splash of heavy cream or half-and-half. The creaminess helps the sauce stick to the tortellini even better. This is an easy weeknight sauce that can be made with pantry ingredients – tomatoes, olive oil, seasonings, and cream. Simply simmer it all together for a super quick marinara that takes tortellini to new heights!

2. Cheesy Alfredo

Alfredo sauce is basically comfort in a bowl. It’s so deliciously creamy and cheesy – perfect for dressing up chicken and bacon tortellini! I make a simple version with butter, garlic, Parmesan, and cream cheese for extra richness. The salty, nutty Parmesan pairs so well with the smoky bacon in the tortellini filling. And the creaminess of the sauce helps it adhere to each individual pasta pocket. Alfredo is great for when you want a sauce that is indulgent but still easy to whip up.

3. Fresh Basil Pesto

For a fresh, herby flavor, you can’t go wrong with pesto on chicken and bacon tortellini. Traditional pesto is made from basil, pine nuts, garlic, olive oil, and Parmesan. Blend it up into a bright green sauce that clings to the tortellini thanks to the healthy dose of olive oil. I love how the aromatic basil complements the filling without overpowering it. And the crunchy pine nuts add great texture. Make a big batch of this summery sauce and keep it on hand to toss with tortellini anytime.

4. Cheesy Cheese Sauce

Okay, I know this name is a bit silly – but wait until you try this insanely cheesy, creamy sauce on your chicken and bacon tortellini! It’s essentially an amped up mornay sauce made by thickening milk with a roux, then mixing in tons of shredded cheeses like cheddar, Parmesan, and mozzarella. The result is a sauce that is creamy yet thick, with little pockets of melted cheese in every bite. It’s delightfully gooey, rich, and just the thing for a cool weather dinner. I like to finish this sauce off with crispy bacon bits for an extra hit of smoky flavor.

5. Lemon Garlic Cream Sauce

Here’s a fresh, zesty sauce that will brighten up any chicken and bacon tortellini meal. The combo of lemon, garlic, butter, and cream makes a sauce that is tangy, savory, and creamy all at once. I use both lemon zest and lemon juice to get the maximum punch of citrus flavor. Chopped parsley adds a pop of color and herbiness too. This vibrant sauce comes together in just minutes by simmering lemon, garlic, and cream then mixing in butter at the end. Drizzle this bright, lemony sauce over piping hot tortellini to cut through the richness of the filling.

6. Sun-Dried Tomato Cream Sauce

For a sauce with rich, concentrated flavor, sun-dried tomatoes are just the ticket. I make an easy sun-dried tomato sauce by simmering the tomatoes in olive oil and cream, seasoning it up with basil, garlic, and red pepper flakes. The result is a creamy sauce with intense tomato essence that pairs perfectly with chicken and bacon tortellini. Thanks to the cream, the sauce attaches itself to each little pasta pocket beautifully. I like to finish this sauce by stirring in some shredded mozzarella so it melts into gooey deliciousness.

7. Mushroom Cream Sauce

Earthy, meaty mushrooms make an amazing sauce for tortellini of any kind. I start by cooking down sliced cremini mushrooms in olive oil and garlic. Then splash in some white wine and chicken broth to create a rich, mushroomy broth. Finish it off with a drizzle of cream and a handful of chopped parsley. The diced mushrooms cling to the tortellini, infusing them with deep umami flavor. Their meatiness is fantastic with the chicken and bacon filling too. And the creaminess helps the sauce adhere to the pasta pockets. Feel free to switch up the mushroom variety – portobello or shiitake would be amazing!

8. Creamy Cajun Sauce

If you’re feeling adventurous, try this bold, spicy Cajun sauce on your chicken and bacon tortellini. It’s made by cooking up the “holy trinity” of bell pepper, onion, and celery in a buttery roux flavored with Cajun seasoning. Splash in some chicken broth and cream, then finish with hot sauce and green onions. The result is a thick, spicy cream sauce that clings nicely to the tortellini. The heat complements the richness of the filling beautifully. I love the added crunch you get from the fresh green onion garnish too. This sauce may seem intense, but it’s not painfully hot due to the creaminess. Give it a try if you want to give your tastebuds a kick!

9. Bacon and Corn Cream Sauce

What could be better with chicken and bacon tortellini than more bacon…and corn! This fun, summery sauce adds sweet corn kernels and crispy cooked bacon to a creamy sauce base. I use frozen corn kernels for convenience, cooking them right in the sauce pot. Then I fry up some bacon until super crispy and stir it in for tons of smoky flavor. A touch of cream binds it all together into a chunky, corn-studded sauce that I just adore on tortellini. The corn and bacon give you little pops of texture and flavor in every bite. Kids will love this creative sauce too!

10. Roasted Red Pepper Sauce

For a rich, elegant sauce with sweet peppery flavor, you can’t beat this roasted red pepper cream sauce. I start by roasting red bell peppers until charred and tender. After peeling and seeding them, I blend the peppers with cream cheese, garlic, and chicken stock for an incredibly smooth, creamy sauce. A touch of cream at the end thins it out just enough to coat tortellini perfectly. And a sprinkle of parsley adds freshness. The sweetness of the peppers balances beautifully with the savory chicken and bacon filling. This vibrant orange sauce makes any tortellini feel special!

11. Fresh Tomato Sauce

When summer tomatoes are at their peak, you can’t go wrong with a simple fresh tomato sauce for your chicken and bacon tortellini. Sautée cherry or grape tomatoes with olive oil, garlic, basil, oregano, and red pepper flakes. Cook just until the tomatoes burst and release their juices into a light sauce – don’t overcook! Mix in some shredded mozzarella at the end so it melts into gooey deliciousness. Ladle this fresh, basil-flecked sauce over hot tortellini for an amazing taste of summer. The sweet, juicy tomatoes pair so nicely with the rich filling. This easy sauce lets the quality of in-season tomatoes shine through.

Italian Chicken Tortellini Skillet — one pan! | The Recipe Rebel


Do Italians eat tortellini with sauce?

In Italy, meat tortellini are traditionally served in broth, but they are enjoyed with other toppings, too: cheese sauce, cream sauce, pesto or tomato sauce. There are also cheese versions of tortellini. Tortellini are also eaten for dessert!

What is the best way to serve tortellini?

Depending on the filling, tortellini are delicious with everything from cream-based sauces to red marinara-type sauces, browned butter, pesto, and even walnut sauce. They remind me of ravioli, so if you’d eat it with ravioli, you can eat with tortellini.

Can you reheat chicken and bacon tortellini?

After cooking: Gently drain the pasta when cooked and serve immediately. Check food is piping hot. Do not reheat.

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