Pesto Chicken Tortellini is a simple and delicious dish that brings together tender chicken, cheesy tortellini, and a fresh, green pesto sauce. The creamy texture of the tortellini combined with the vibrant, herb-filled pesto makes for a meal that’s both comforting and full of flavor. It’s the kind of dish that feels fancy but is really easy to make any night of the week.
I love making this recipe because it’s a quick way to get a tasty meal on the table without spending too much time. The pesto adds a bright, garlicky punch that wakes up the dish, and the chicken makes it filling and protein-packed. Whenever I make this, I find myself adding a little extra pesto just because I can’t get enough of that fresh, herby goodness.
My favorite way to serve Pesto Chicken Tortellini is with a simple side salad or some garlic bread to round it out. It’s a great meal to enjoy with family or friends, and leftovers are just as good the next day. This dish always feels like a little celebration of tasty, easy cooking, and I hope you enjoy making it as much as I do!
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or frozen tortellini works well. If you can’t find tortellini, cheese ravioli or another stuffed pasta can be a good swap. Just adjust cooking time accordingly.
Chicken: Boneless, skinless breasts are easy to cook evenly. For a juicier option, use chicken thighs. You can also use pre-cooked rotisserie chicken to save time.
Basil Pesto: The pesto is the star here. Store-bought is convenient, but homemade pesto with fresh basil, garlic, pine nuts, and Parmesan gives the best flavor. You can substitute with store-bought basil pesto or try sun-dried tomato pesto for a twist.
Sun-Dried Tomatoes: These add a nice sweet and tangy kick. If you don’t have them, roasted red peppers or even fresh tomatoes can add color and flavor.
Heavy Cream: It makes the sauce rich and smooth. For a lighter option, try half-and-half or a non-dairy cream like coconut cream, though it will change the taste slightly.
Parmesan Cheese: Freshly grated Parmesan melts better and adds a nutty flavor. If needed, Pecorino Romano makes a good alternative.
How Do I Get Perfectly Cooked Chicken Pieces Without Drying Them Out?
Cooking chicken evenly and keeping it juicy is key to this dish. Here’s how I do it:
- Cut the chicken into similar-sized pieces to ensure even cooking.
- Heat your pan and olive oil until hot before adding chicken. This helps to brown it nicely.
- Don’t overcrowd the pan; cook the chicken in one layer so it sears instead of steams.
- Stir occasionally, but not too often. Let pieces sit for a bit to develop a nice crust.
- Cook just until no longer pink inside; overcooking leads to dryness.
Finishing the dish by simmering the chicken in the pesto and cream sauce helps keep it tender and flavorful.
Equipment You’ll Need
- Large pot – for boiling the tortellini quickly and evenly.
- Large skillet or frying pan – perfect for cooking chicken and mixing the sauce.
- Wooden spoon or silicone spatula – helps stir the sauce without scratching your pan.
- Colander – makes draining the tortellini easy and mess-free.
- Measuring cups and spoons – for accurate pesto, cream, and seasoning amounts.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or Italian sausage to change the protein and add variety.
- Add fresh spinach or kale for a boost of greens and extra texture.
- Use sun-dried tomato pesto for a rich, tangy twist that pairs well with the cheese tortellini.
- Sprinkle toasted pine nuts or walnuts on top for extra crunch and nutty flavor.
How to Make Pesto Chicken Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) cheese tortellini (fresh or frozen)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup sun-dried tomatoes, sliced
- 1 cup prepared basil pesto (store-bought or homemade)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Fresh basil leaves, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 25 minutes total. It includes 10 minutes to cook the tortellini, about 8 minutes to cook the chicken, and a few minutes to bring everything together in the pesto cream sauce. It’s a quick and easy meal that’s great for busy weeknights.
Step-by-Step Instructions:
1. Cook the Tortellini:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add your tortellini and cook following the package instructions until they are tender but still firm to the bite (al dente). Once done, drain the tortellini and set them aside.
2. Prepare the Chicken:
While the tortellini cooks, season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat, add the chicken, and cook, turning occasionally, for about 6-8 minutes. The chicken should be golden brown and cooked through.
3. Make the Sauce and Combine:
Add the sliced sun-dried tomatoes to the skillet and cook for 1-2 minutes until warmed. Reduce the heat to medium-low, then stir in the basil pesto and heavy cream. Mix everything well and let it warm for a couple of minutes. Next, add the cooked tortellini to the skillet. Toss gently to coat the pasta in the sauce. Finally, stir in the grated Parmesan cheese until everything is melted and combined.
4. Finish and Serve:
Remove the skillet from heat. Sprinkle the dish with chopped fresh basil and additional Parmesan cheese if you like. Serve the Pesto Chicken Tortellini warm and enjoy this flavorful, comforting meal!
Can I Use Frozen Tortellini for This Recipe?
Yes, frozen tortellini works perfectly! Just add an extra minute or two to the cooking time as per package instructions, and be sure to drain well before mixing with the sauce.
How Can I Store and Reheat Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to prevent the cream sauce from separating. You can add a splash of milk or cream if it seems too thick.
Can I Substitute the Chicken With Another Protein?
Absolutely! Shrimp, Italian sausage, or even tofu can be great alternatives. Just adjust cooking times accordingly to ensure your protein is fully cooked.
Is There a Dairy-Free Version of This Dish?
Yes. You can substitute the heavy cream with coconut cream or a plant-based cream alternative, and use a dairy-free pesto and Parmesan substitute to make it dairy-free and still delicious.
