Pesto Chicken Tortellini is a simple and tasty dish that combines tender chicken, cheesy tortellini, and vibrant green pesto sauce. The flavors all come together in a creamy, hearty meal that’s quick to prepare and satisfying to eat. It’s a great way to enjoy a fresh twist on classic pasta with a little bit of basil goodness shining through.
I love making this dish when I want something comforting but don’t want to spend too much time in the kitchen. The pesto sauce adds such a bright, fresh flavor that lifts the whole meal. Plus, you can easily switch up the ingredients—add some sun-dried tomatoes or a handful of spinach to make it your own. I always keep extra pesto in the fridge just for moments like these.
My favorite way to serve Pesto Chicken Tortellini is with a side of garlic bread or a simple green salad. It’s the perfect meal to enjoy on a weeknight or anytime you need a quick and delicious dinner. This is one of those dishes that everyone at the table always asks for seconds of, which never fails to make me happy!
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or refrigerated tortellini works best for a tender bite. If you can’t find tortellini, cheese ravioli or even gnocchi can be used instead—they both soak up sauce nicely.
Chicken Breasts: Boneless, skinless chicken breast cooks quickly and stays juicy when cut small. You can swap for chicken thighs if you want extra flavor and moisture.
Basil Pesto: The star of this dish! Use store-bought for convenience or make your own with fresh basil, pine nuts, Parmesan, garlic, and olive oil. If allergies or preferences require, try arugula pesto or kale pesto as an alternative.
Sun-Dried Tomatoes: These add a lovely tang and burst of color. If unavailable, roasted red peppers or cherry tomatoes work well to bring a similar pop.
Heavy Cream (optional): Adding a bit of cream makes the sauce silky and rich but isn’t necessary. For a lighter dish, skip it or try a splash of milk or a dairy-free alternative like coconut cream.
How Do You Cook Chicken Perfectly for This Dish?
Cooking the chicken just right is key to keeping it juicy and tender so it blends well with the pasta and pesto.
- Cut the chicken into bite-sized pieces for quick, even cooking.
- Season with salt and pepper before cooking to enhance flavor.
- Heat olive oil in the skillet on medium-high—hot oil helps seal in juices.
- Cook chicken in a single layer without crowding the pan; this helps brown the pieces instead of steaming them.
- Turn pieces only once or twice to get nice golden spots without drying out.
- Check that the chicken is cooked through but still moist inside, about 5-7 minutes total depending on size.
Once done, remove the chicken and add it back in with the sauce to keep everything juicy 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 tossing everything with pesto sauce.
- Wooden spoon or spatula – helps stir the chicken and pasta without scratching your pan.
- Colander – to drain the cooked tortellini easily.
- Sharp knife and cutting board – for chopping the chicken and slicing sun-dried tomatoes safely.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a lighter seafood version that cooks fast and pairs well with pesto.
- Add fresh spinach or arugula at the end for extra greens and a fresh bite.
- Mix in toasted pine nuts or walnuts to add a bit of crunch and deepen the pesto flavor.
- Try swapping basil pesto for sun-dried tomato pesto to give a tangy, richer twist to the sauce.
Pesto Chicken Tortellini
Ingredients You’ll Need:
- 1 package (about 9 oz) cheese tortellini (fresh or refrigerated)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup sun-dried tomatoes, sliced
- 1/4 cup heavy cream or half-and-half (optional, for creamier sauce)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This meal takes about 25 minutes in total: 10 minutes to prep and cook the chicken, 7-10 minutes to boil the tortellini, and a few minutes to combine everything and let the flavors blend. It’s a quick and easy dinner perfect for busy nights!
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 until just tender (al dente). Once cooked, drain and set the tortellini aside for later.
2. Cook the Chicken:
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
3. Make the Pesto Sauce and Combine:
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Reduce the heat to medium-low, then stir in the basil pesto and the optional heavy cream. Heat gently until warmed through. Next, add the cooked tortellini, chicken, and sliced sun-dried tomatoes. Toss everything carefully to coat well in the pesto sauce and let cook together for 2 to 3 more minutes so the flavors meld.
4. Serve and Garnish:
Remove the skillet from heat. Sprinkle with fresh chopped basil or parsley for a burst of color and freshness. Serve the Pesto Chicken Tortellini warm, optionally garnished with grated Parmesan cheese and alongside garlic bread or a fresh salad.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw it in the fridge overnight before cooking. This helps the chicken cook evenly and stay juicy.
Can I Make Pesto Chicken Tortellini Ahead of Time?
Absolutely! Prepare the chicken and pasta in advance, then refrigerate separately for up to 2 days. Reheat gently on the stove, adding a splash of cream or water if needed to revive the sauce.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can omit the cream or use half-and-half or whole milk. For dairy-free alternatives, coconut cream or cashew cream works well to keep the sauce creamy.
How Should I Store Leftovers?
Place any leftovers in an airtight container and keep them in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess.
