Pesto Chicken Tortellini is a simple and flavorful dish that combines tender cheese-filled tortellini, juicy pieces of chicken, and the fresh, herb-packed taste of basil pesto. It’s a quick meal that feels special without needing a lot of fuss in the kitchen. The mix of creamy pesto sauce and hearty chicken makes each bite satisfying and full of comforting flavors.
I love making this dish on busy weeknights because it comes together so fast and uses just a few ingredients. I usually toss the cooked tortellini and chicken right in the pesto sauce, which coats everything beautifully and keeps the flavors vibrant. It’s one of those meals that feels homemade but is easy enough to whip up on short notice.
My favorite way to serve Pesto Chicken Tortellini is with a sprinkle of freshly grated Parmesan cheese and a handful of chopped cherry tomatoes on top for a little pop of color and sweetness. It’s a family favorite here, and I always find that leftovers taste even better the next day after the flavors have had time to blend. Perfect for lunch or dinner, this recipe is a winner every time!
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or refrigerated tortellini works best here since it cooks quickly and stays tender. If you can’t find tortellini, cheese ravioli is a tasty alternative.
Chicken: Boneless, skinless chicken breasts are perfect for bite-sized pieces that cook fast. You can swap for chicken thighs if you prefer a juicier option.
Pesto Sauce: Store-bought pesto is convenient and tasty, but homemade basil pesto adds a fresher flavor. If you’re out of basil, try spinach or arugula pesto for a twist.
Heavy Cream: This makes the sauce rich and creamy. Half-and-half is a lighter option, and coconut cream can work if you want a dairy-free version with a mild flavor change.
Tomatoes: Cherry tomatoes add freshness and a little sweetness. Sun-dried tomatoes give a deeper, tangy flavor. Both brighten the dish nicely.
How Do I Cook Chicken Pieces So They Stay Juicy and Tender?
Cooking chicken pieces evenly without drying them can be tricky. Here’s a simple way to get juicy bites every time:
- Cut chicken into uniform pieces for even cooking.
- Heat olive oil over medium heat before adding chicken – this prevents sticking.
- Season chicken with salt and pepper for better flavor.
- Cook without moving too much at first, letting one side brown (about 3-4 minutes).
- Flip chicken pieces and cook until no longer pink inside, usually another 3-4 minutes.
- Don’t overcrowd the pan – cook in batches if needed so chicken steams out instead of browns.
Rest the chicken a minute before mixing with the sauce to keep it juicy and flavorful throughout the dish.
Equipment You’ll Need
- Large pot – for boiling the tortellini quickly and easily.
- Large skillet or frying pan – perfect to cook the chicken and toss the pasta with pesto in one pan.
- Wooden spoon or silicone spatula – helps stir the sauce gently without scratching your pan.
- Colander – to drain the cooked tortellini without fuss.
- Measuring cups – for accurately adding cream and pesto.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp to create a lighter seafood version that cooks fast.
- Add baby spinach or kale for extra greens and mild bitterness that balances the creamy pesto.
- Use sun-dried tomatoes instead of fresh for an intense, tangy flavor punch.
- Mix in mozzarella balls or shredded fontina for extra melty, mild cheese goodness.
How to Make Pesto Chicken Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 (9-10 oz) package cheese tortellini (fresh or refrigerated)
- 2 tablespoons olive oil
- 2 medium chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1/2 cup pesto sauce (store-bought or homemade basil pesto)
- 1/4 cup heavy cream or half-and-half
- 1/2 cup cherry tomatoes, halved or sun-dried tomatoes
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh basil leaves, chopped for garnish
Time Needed:
This delicious Pesto Chicken Tortellini can be made in about 25 minutes. You’ll spend around 5-7 minutes cooking the chicken, 10 minutes boiling the tortellini, and a few minutes mixing everything together with the pesto sauce to warm through.
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions, usually about 3-5 minutes, until they are tender but still firm (al dente). Drain and set aside to keep warm.
2. Cook the Chicken Pieces:
While your pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the bite-sized chicken pieces with salt and pepper. Add the chicken to the skillet and cook it, stirring occasionally, until it’s golden brown on the outside and cooked through inside—this usually takes about 5-7 minutes. Once done, remove from heat but keep the chicken in the pan.
3. Combine Pasta, Chicken, and Pesto Sauce:
Turn the heat down to low and add the cooked tortellini back to the skillet with the chicken. Pour in 1/2 cup of pesto sauce and 1/4 cup of heavy cream or half-and-half. Stir gently to coat the chicken and tortellini evenly with the creamy pesto sauce.
Next, add the halved cherry tomatoes or sun-dried tomatoes to the skillet and gently toss everything together. Sprinkle in the grated Parmesan cheese and stir lightly to blend flavors.
Let the mixture heat for 2 minutes on low heat so the flavors come together nicely.
4. Serve:
Dish your pesto chicken tortellini onto plates or bowls. Garnish with fresh chopped basil and an extra sprinkle of Parmesan cheese if you like. Serve immediately while warm and enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it in the refrigerator overnight before cooking. This helps the chicken cook evenly and stay juicy.
Can I Substitute Other Pasta for Tortellini?
Absolutely! Cheese ravioli, gnocchi, or even cooked penne pasta work well if you don’t have tortellini on hand.
How Should I Store Leftovers?
Store leftover pesto chicken tortellini in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or water if it needs loosening.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the chicken and tortellini separately ahead of time and combine with pesto sauce just before serving. This keeps everything fresh and prevents sogginess.