Pesto Chicken Tortellini is a simple and tasty dish that brings together tender chicken, cheesy tortellini, and vibrant green pesto sauce. The combination is fresh and comforting, with the basil and garlic in the pesto shining through each bite. It’s a quick meal that feels special without needing a lot of fuss in the kitchen.
I love making this when I want something that feels a little different but still comes together fast. The tortellini holds the sauce perfectly, and the chicken adds just the right amount of protein to make it filling. Sometimes I like to toss in a handful of spinach or cherry tomatoes for a little extra color and freshness.
This dish works great for weeknight dinners or casual weekends. I usually serve it with a sprinkle of Parmesan on top and a side of crusty bread to soak up any leftover pesto sauce. It’s one of those meals that’s easy to love and easy to make again and again.
Key Ingredients & Substitutions
Cheese Tortellini: This pasta is filled with cheese, adding creaminess and texture. If you can’t find tortellini, cheese ravioli or even cheese-filled dumplings work well.
Chicken Breast: Boneless, skinless chicken cooks quickly and stays tender. For a quicker option, you can use pre-cooked rotisserie chicken or cooked shrimp.
Pesto Sauce: Basil pesto brings fresh, herby flavor with garlic and pine nuts. If you’re allergic to nuts or want a twist, try sun-dried tomato pesto or a spinach and walnut pesto.
Cherry Tomatoes: They add a juicy, slightly sweet touch and vibrant color. You can substitute grape tomatoes or even throw in some roasted red peppers for variation.
Heavy Cream (Optional): This adds richness to the sauce. If you prefer lighter meals, skip it or use half and half for less fat. Dairy-free creamers can work, too, for a vegan twist.
How Do I Cook the Chicken So It Stays Tender and Juicy?
Cooking chicken breast can be tricky because it dries out fast. Here’s how to keep it juicy:
- Cut the chicken into bite-sized, even pieces so they cook quickly and evenly.
- Heat olive oil on medium-high before adding chicken to get a nice sear, locking in juices.
- Don’t overcrowd the pan. Cook in batches if needed so the chicken browns rather than steams.
- Cook just until no longer pink inside—about 5-7 minutes total. Overcooking makes it dry.
- Season with salt and pepper before cooking to boost flavor.
Equipment You’ll Need
- Large pot – for boiling the tortellini; you want plenty of water to keep pasta from sticking.
- Large skillet or sauté pan – perfect for cooking chicken, garlic, tomatoes, and mixing everything together.
- Colander – to drain the cooked tortellini quickly and easily.
- Wooden spoon or spatula – helps you stir the sauce and toss the pasta without scratching your pan.
- Knife and cutting board – for chopping chicken and slicing tomatoes safely and easily.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage to add spice and rich flavor.
- Add a handful of fresh spinach or arugula at the end for a boost of color and nutrition.
- Stir in sun-dried tomatoes instead of fresh for an intense, tangy twist.
- Use goat cheese or feta cheese instead of Parmesan for a tangier, creamier finish.
How to Make Pesto Chicken Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 package (9-12 oz) refrigerated cheese tortellini
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup pesto sauce (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/4 cup heavy cream or half and half (optional for creamier sauce)
Flavor and Garnishes:
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 20 to 25 minutes in total. You’ll spend around 10 minutes preparing and cooking the chicken and sauce, about 8-10 minutes cooking the tortellini, and a few minutes mixing everything together before serving.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook them according to the package directions until they are al dente (just tender). Once done, drain the tortellini and set them aside while you prepare the sauce and chicken.
2. Cook the Chicken and Veggies:
While the tortellini is cooking, heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until you can smell the lovely aroma. Add the bite-sized chicken pieces, season them with salt and black pepper, and cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5 to 7 minutes. Then add the halved cherry tomatoes and cook for another 2 to 3 minutes until they soften slightly.
3. Combine Everything with the Pesto:
Turn the heat down to medium-low. Stir in the pesto sauce and heavy cream (if you want a creamier sauce), mixing well so the chicken and tomatoes are nicely coated. Warm the sauce through. Next, add the cooked tortellini to the skillet and gently toss everything together until mixed evenly. Taste and add more salt or pepper if you want.
4. Serve and Garnish:
Remove the skillet from the heat. Garnish your dish with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve the pesto chicken tortellini warm and enjoy this vibrant and creamy meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thaw in the fridge overnight or use the cold water method by sealing the chicken in a plastic bag and submerging it in cold water, changing the water every 30 minutes until thawed.
Can I Make Pesto Chicken Tortellini Ahead of Time?
Absolutely! You can prepare the chicken and sauce ahead of time and refrigerate for up to 2 days. When ready to serve, gently reheat on the stove over low heat and toss with freshly cooked tortellini for the best texture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to heat evenly. You might want to add a splash of cream or water to loosen the sauce if it thickens too much.
Can I Substitute the Pesto Sauce?
Yes! If you don’t have pesto or want a different flavor, try a sun-dried tomato pesto, marinara sauce, or simply toss with olive oil and fresh herbs. Each variation will give a unique twist to the dish.
