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Dinner / Pesto Chicken Tortellini: A Delicious and Easy Recipe

Pesto Chicken Tortellini: A Delicious and Easy Recipe

June 19, 2025 by ChloeDinner

Pesto Chicken Tortellini: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine tender, juicy chicken and perfectly cooked cheese tortellini, all enveloped in a vibrant, herbaceous pesto sauce. This isn’t just a meal; it’s an experience.

Tortellini, those delightful ring-shaped pasta pockets, have a rich history rooted in the Emilia-Romagna region of Italy. Legend has it that a voyeuristic innkeeper, captivated by the goddess Venus, peeked through a keyhole and was so inspired by her navel that he created tortellini in its image. Whether fact or folklore, tortellini has become a beloved staple in Italian cuisine, enjoyed for its comforting texture and ability to hold flavorful fillings.

But what truly elevates this dish is the pesto. Originating in Genoa, Italy, pesto is a vibrant green sauce made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. Its bright, herbaceous flavor perfectly complements the richness of the chicken and cheese tortellini. People adore Pesto Chicken Tortellini because it’s a symphony of flavors and textures – the creamy cheese filling, the savory chicken, and the bright, aromatic pesto all come together in perfect harmony. Plus, it’s incredibly easy to make, making it a perfect weeknight meal that feels special enough for a weekend gathering. I know you’ll love this simple yet elegant dish!

Pesto Chicken Tortellini this Recipe

Ingredients:

  • 1 pound cheese tortellini (fresh or frozen)
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup prepared pesto
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth (optional, for thinning sauce)
  • Fresh basil leaves, for garnish (optional)

Preparing the Chicken:

  1. First, let’s get the chicken ready. Pat the chicken breasts dry with paper towels. This helps them brown nicely. Season them generously with salt and pepper. Don’t be shy!
  2. Heat the olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the chicken. You want a good sear.
  3. Carefully place the chicken breasts in the hot skillet. Cook for about 5-7 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure!
  4. Once the chicken is cooked, remove it from the skillet and set it aside to rest for a few minutes. This allows the juices to redistribute, resulting in more tender chicken.
  5. While the chicken is resting, let’s prepare the sauce in the same skillet. Don’t wash it! All those browned bits add flavor.
  6. After the chicken has rested for about 5 minutes, slice it into bite-sized pieces or shred it with two forks. Set aside.

Making the Pesto Cream Sauce:

  1. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
  2. Stir in the pesto and sun-dried tomatoes. Cook for about 1 minute, stirring constantly, until heated through. The aroma will be amazing!
  3. Pour in the heavy cream and stir to combine. Bring the sauce to a simmer, then reduce the heat to low.
  4. Stir in the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
  5. If the sauce is too thick, you can add a little chicken broth to thin it out. Start with 1/4 cup and add more as needed until you reach your desired consistency.
  6. Taste the sauce and adjust the seasoning as needed. You may want to add a pinch more salt or pepper.

Cooking the Tortellini:

  1. While the sauce is simmering, cook the tortellini according to the package directions. Usually, this involves boiling a large pot of salted water and adding the tortellini.
  2. Fresh tortellini typically cooks in just a few minutes, while frozen tortellini may take a bit longer. Cook until the tortellini is tender but still slightly firm to the bite (al dente).
  3. Once the tortellini is cooked, drain it well.

Assembling the Dish:

  1. Add the cooked tortellini and sliced or shredded chicken to the skillet with the pesto cream sauce.
  2. Gently toss everything together until the tortellini and chicken are evenly coated in the sauce.
  3. Heat through for another minute or two, ensuring everything is warmed through.

Serving:

  1. Serve the Pesto Chicken Tortellini immediately.
  2. Garnish with extra grated Parmesan cheese and fresh basil leaves, if desired.
  3. This dish is delicious on its own, but you can also serve it with a side salad or some crusty bread for dipping in the sauce.

Tips and Variations:

  • Chicken Thighs: You can substitute chicken thighs for chicken breasts. They will add more flavor and stay moist. Just be sure to cook them to an internal temperature of 175°F (79°C).
  • Vegetables: Feel free to add other vegetables to the sauce, such as spinach, mushrooms, or bell peppers. Sauté them in the skillet before adding the garlic.
  • Spicy Kick: Add a pinch of red pepper flakes to the sauce for a little heat.
  • Different Cheese: Try using a different type of cheese, such as mozzarella or Asiago, in the sauce.
  • Homemade Pesto: For the best flavor, use homemade pesto. It’s surprisingly easy to make!
  • Gluten-Free: Use gluten-free tortellini to make this dish gluten-free.
  • Make Ahead: You can prepare the chicken and sauce ahead of time and store them separately in the refrigerator. When you’re ready to serve, cook the tortellini and combine everything in the skillet.
  • Freezing: This dish can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
  • Lemon Juice: A squeeze of fresh lemon juice at the end brightens up the flavors.
  • Pine Nuts: Toast some pine nuts and sprinkle them on top for added texture and flavor.
  • Wine Pairing: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with this dish.
  • Herb Variations: Experiment with different herbs in the sauce, such as oregano, thyme, or rosemary.
  • Cream Cheese: For an extra creamy sauce, stir in a tablespoon or two of cream cheese.
  • Ricotta Cheese: Add a dollop of ricotta cheese on top of each serving for a creamy and flavorful touch.
  • Broccoli: Add steamed broccoli florets to the dish for added nutrients and texture.
  • Cherry Tomatoes: Halve some cherry tomatoes and add them to the sauce for a burst of sweetness.
  • Artichoke Hearts: Quarter some artichoke hearts and add them to the sauce for a Mediterranean twist.
  • Sun-Dried Tomato Pesto: Use sun-dried tomato pesto instead of regular pesto for a different flavor profile.
  • Pancetta or Bacon: Cook some pancetta or bacon until crispy and crumble it on top for a salty and smoky flavor.
  • Mushroom Medley: Sauté a mix of different types of mushrooms, such as cremini, shiitake, and oyster mushrooms, and add them to the sauce.
Enjoy your delicious Pesto Chicken Tortellini!

Pesto Chicken Tortellini

Conclusion:

This Pesto Chicken Tortellini recipe isn’t just another pasta dish; it’s a vibrant, flavorful experience that’s surprisingly easy to pull off, even on a busy weeknight. The combination of tender chicken, cheesy tortellini, and that bright, herbaceous pesto creates a symphony of flavors that will have everyone at the table asking for seconds. I truly believe this will become a staple in your recipe rotation.

So, why is this a must-try? First, the simplicity. We’re talking minimal ingredients and straightforward steps. You don’t need to be a seasoned chef to whip up a restaurant-quality meal. Second, the versatility! This dish is incredibly adaptable to your preferences and what you have on hand. Don’t have chicken? Use shrimp or Italian sausage. Not a fan of tortellini? Penne or rotini work beautifully. The possibilities are endless! And finally, the flavor. That fresh pesto, whether homemade or store-bought, elevates the entire dish, creating a taste that’s both comforting and sophisticated.

Serving Suggestions and Variations:

For a complete meal, I love serving this Pesto Chicken Tortellini with a simple side salad. A mix of baby spinach, cherry tomatoes, and a light vinaigrette provides a refreshing contrast to the richness of the pasta. You could also add some crusty bread for soaking up all that delicious pesto sauce.

Looking for variations? Here are a few ideas to get you started:

* Add Vegetables: Toss in some sautéed bell peppers, zucchini, or spinach for added nutrients and flavor. Sun-dried tomatoes are also a fantastic addition.
* Spice it Up: A pinch of red pepper flakes will add a subtle kick to the dish.
* Creamy Pesto: For an even richer sauce, stir in a dollop of cream cheese or heavy cream at the end.
* Baked Tortellini: Transfer the cooked tortellini and sauce to a baking dish, top with mozzarella cheese, and bake until bubbly and golden brown for a comforting baked casserole.
* Lemon Zest: A little lemon zest brightens up the dish and adds a zesty flavor.

I’m confident that you’ll love this recipe as much as I do. It’s a crowd-pleaser that’s perfect for family dinners, potlucks, or even a special occasion. The beauty of this Pesto Chicken Tortellini lies in its adaptability and the sheer joy of creating something delicious with minimal effort.

Now, it’s your turn! I encourage you to give this recipe a try. Don’t be afraid to experiment with different ingredients and variations to make it your own. Once you’ve made it, I’d love to hear about your experience. Share your photos and comments below! Let me know what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me create even better recipes for you in the future. Happy cooking!


Pesto Chicken Tortellini: A Delicious and Easy Recipe

Creamy and flavorful Pesto Chicken Tortellini is a quick and easy weeknight meal. Tender tortellini and juicy chicken are tossed in a rich pesto cream sauce with sun-dried tomatoes and Parmesan cheese.

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Category: Dinner
Yield: 6 servings
Save This Recipe

Ingredients

  • 1 pound cheese tortellini (fresh or frozen)
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup prepared pesto
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth (optional, for thinning sauce)
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Pat the chicken breasts dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
  3. Remove chicken from skillet and let rest for 5 minutes. Slice or shred the chicken.
  4. Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds, until fragrant.
  5. Stir in pesto and sun-dried tomatoes. Cook for 1 minute, stirring constantly.
  6. Pour in heavy cream and stir to combine. Bring to a simmer, then reduce heat to low.
  7. Stir in Parmesan cheese until melted and sauce is smooth.
  8. If the sauce is too thick, add chicken broth to thin it out.
  9. Taste and adjust seasoning as needed.
  10. While the sauce is simmering, cook the tortellini according to package directions until al dente. Drain well.
  11. Add cooked tortellini and sliced/shredded chicken to the skillet with the pesto cream sauce.
  12. Gently toss until everything is evenly coated.
  13. Heat through for 1-2 minutes, ensuring everything is warmed through.
  14. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves, if desired.

Notes

  • For extra flavor, use chicken thighs instead of chicken breasts. Cook to an internal temperature of 175°F (79°C).
  • Add vegetables like spinach, mushrooms, or bell peppers to the sauce. Sauté them before adding the garlic.
  • Add a pinch of red pepper flakes for a spicy kick.
  • Experiment with different cheeses like mozzarella or Asiago.
  • Use homemade pesto for the best flavor.
  • Use gluten-free tortellini to make this dish gluten-free.
  • Prepare the chicken and sauce ahead of time and store separately.
  • Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • A squeeze of fresh lemon juice brightens up the flavors.
  • Toast pine nuts and sprinkle on top for added texture and flavor.
  • Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
  • Experiment with different herbs like oregano, thyme, or rosemary.
  • Stir in a tablespoon or two of cream cheese for an extra creamy sauce.
  • Add a dollop of ricotta cheese on top of each serving.
  • Add steamed broccoli florets for added nutrients and texture.
  • Halve cherry tomatoes and add them to the sauce for a burst of sweetness.
  • Quarter artichoke hearts and add them to the sauce for a Mediterranean twist.
  • Use sun-dried tomato pesto instead of regular pesto.
  • Cook pancetta or bacon until crispy and crumble it on top.
  • Sauté a mix of different types of mushrooms and add them to the sauce.

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