Pesto Chicken Tortellini is a simple and tasty dish that brings together tender pieces of chicken, cheesy tortellini, and a vibrant basil pesto sauce. The mix of creamy pesto and soft pasta makes each bite feel fresh and satisfying. It’s a quick meal that doesn’t skimp on flavor, making it perfect for busy weeknights or whenever you need something comforting.
I love making this dish because it comes together so quickly but still feels special. Using store-bought pesto saves time, but I usually like to add a little extra garlic or a squeeze of lemon to brighten it up. Sometimes I toss in a handful of cherry tomatoes or some spinach to sneak in a bit of extra color and nutrients. It’s one of those dishes I come back to again and again because it’s easy but never boring.
My favorite way to enjoy Pesto Chicken Tortellini is with a sprinkle of Parmesan on top and a side of crusty bread to soak up any extra sauce. It’s a warm, cozy meal that’s perfect for sharing with family or friends, and it always feels like a treat even though it’s simple to prepare. Whenever I make it, the whole house smells wonderful, and everyone is usually asking for seconds!
Key Ingredients & Substitutions
Cheese Tortellini: Fresh tortellini offers a tender bite, but frozen works great too. You can swap with ravioli or any stuffed pasta if needed.
Chicken: Boneless, skinless chicken breasts cook quickly and stay tender. If you prefer, use thighs for more juiciness.
Basil Pesto: Store-bought pesto keeps things easy, but homemade brings extra freshness. If basil isn’t available, try spinach or arugula pesto for a different twist.
Heavy Cream: Cream adds a rich, silky texture. For a lighter version, half-and-half or coconut milk works well.
Sun-Dried Tomatoes (optional): They add a nice tangy sweetness, but you can leave them out or add fresh cherry tomatoes when available.
How Do You Make Pesto Chicken Tortellini Come Together Perfectly?
Getting everything cooked just right and coated in sauce is key. Here’s how I do it:
- Cook tortellini until just tender, then drain to avoid mushiness.
- Cook chicken pieces separately until golden and fully cooked for the best texture.
- Use the same pan to sauté garlic and build flavor—don’t rush this step.
- Mix pesto and cream slowly over medium heat to avoid breaking the sauce.
- Combine chicken and pasta gently with the sauce, only warming through so the cheese in tortellini stays soft.
This method keeps the chicken juicy, tortellini tender, and ensures the pesto sauce is creamy without splitting.
Equipment You’ll Need
- Large pot – for boiling the tortellini quickly and evenly.
- Large skillet – perfect for cooking chicken and making the creamy pesto sauce in one pan.
- Wooden spoon or spatula – helps you stir the sauce without scratching your skillet.
- Colander – to drain cooked tortellini easily without losing any pasta.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp for a lighter, seafood twist that cooks fast.
- Add fresh spinach or kale when combining the pasta for extra color and nutrients.
- Stir in sun-dried tomatoes or roasted red peppers for a sweet and tangy boost.
- Use mozzarella or fontina cheese instead of Parmesan for a creamier melt.
How to Make Pesto Chicken Tortellini?
Ingredients You’ll Need:
Main Ingredients:
- 1 package (about 9 oz) cheese tortellini (fresh or frozen)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 cup prepared basil pesto (store-bought or homemade)
- ½ cup heavy cream or half-and-half
- ½ cup sun-dried tomatoes, chopped (optional)
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This dish takes about 20 to 25 minutes from start to finish. You’ll spend some time boiling the tortellini, cooking the chicken, and making the creamy pesto sauce—all quick and easy steps!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until tender but still firm (al dente). Drain the pasta and set it aside for later.
2. Cook the Chicken:
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook the chicken until golden brown and fully cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
3. Make the Pesto Sauce:
In the same skillet, lower the heat to medium and add the minced garlic. Sauté the garlic for about 30 seconds until you can smell its fragrance. Stir in the prepared basil pesto and the heavy cream, mixing well to create a creamy sauce. If you want extra flavor, add the chopped sun-dried tomatoes now.
4. Combine and Heat Through:
Return the cooked chicken and drained tortellini back into the skillet with the sauce. Gently toss everything together so the sauce coats all the pasta and chicken. Let it cook for another 2 minutes to warm everything through.
5. Taste and Serve:
Give the dish a taste and add more salt or pepper if needed. Serve your creamy pesto chicken tortellini hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Enjoy!
Can I Use Frozen Tortellini for This Recipe?
Yes! Frozen tortellini works perfectly. Just cook it according to the package instructions until al dente, then drain and proceed with the recipe as usual.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or whole milk. Keep in mind the sauce will be less rich, so adding a little extra pesto can help boost the flavor.
Can I Make This Recipe Ahead of Time?
Absolutely! You can cook the chicken, tortellini, and sauce separately and refrigerate them for up to 2 days. When ready, combine and heat gently on the stove or in the microwave before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy and evenly heated.