Pesto Chicken Tortellini is a quick and tasty dish that brings together tender chicken, cheesy tortellini, and vibrant green pesto sauce. The mix of flavors is fresh and comforting, with the pesto adding a nice herby kick to every bite. It’s a simple yet satisfying meal that feels a little special without needing hours in the kitchen.
I love making this dish when I want something that feels fresh but also filling. The pesto can be store-bought or homemade, and both ways work well—I usually keep a jar in my fridge for busy nights. Adding grilled or sautéed chicken makes it hearty, and the tortellini’s soft, cheesy pillows soak up the pesto beautifully. It always feels like a little treat!
One of my favorite ways to serve it is with a sprinkle of Parmesan cheese on top and a side of crusty bread to mop up the sauce. It’s also perfect for bringing to a potluck because it’s easy to make in large batches and tastes great warm or at room temperature. Everyone who tries it seems to love the bright pesto flavor paired with the creamy goodness of the tortellini and chicken.
Key Ingredients & Substitutions
Cheese Tortellini: This pasta is filled with cheese and really gives a creamy bite. You can swap it for ravioli or other filled pasta if you like. For a lighter option, try whole wheat or gluten-free tortellini.
Chicken: Boneless skinless breasts cook quickly and stay tender. If you prefer, use chicken thighs for a juicier taste, or cooked rotisserie chicken to save time.
Basil Pesto: Pesto brings fresh herbs and a nutty, garlicky flavor. If you don’t have basil pesto, try spinach or arugula pesto, or toss with a bit of olive oil, garlic, and fresh herbs.
Sun-Dried Tomatoes: These add a lovely tang and slight sweetness. If unavailable, roasted red peppers work well too or omit for a simpler taste.
Parmesan Cheese: This cheese enhances the flavor with saltiness and creaminess. Pecorino Romano is a nice substitute if you want a sharper taste.
How Can I Cook the Chicken to Stay Juicy and Tender?
Cooking chicken just right can be tricky, but these tips help keep it juicy:
- Cut the chicken into bite-sized pieces so it cooks quickly and evenly.
- Heat the pan and oil first, then add chicken so it sears nicely.
- Don’t overcrowd the pan; cook in batches if needed to avoid steaming.
- Cook over medium-high heat until all sides are golden and the inside is no longer pink.
- Remove chicken early if slightly underdone as it will keep cooking in the sauce.
Following these steps helps the chicken stay tender and flavorful, perfect for this saucy pesto pasta.
Equipment You’ll Need
- Large pot – to boil the tortellini easily without sticking.
- Large skillet – perfect for cooking chicken and tossing everything together.
- Slotted spoon or tongs – helps you drain tortellini quickly and safely.
- Spoon or spatula – for stirring the pesto sauce and mixing ingredients gently.
Flavor Variations & Add-Ins
- Use cooked shrimp instead of chicken for a seafood twist that cooks fast.
- Add fresh spinach or arugula for a leafy green boost that pairs well with pesto.
- Mix in sun-dried or fresh cherry tomatoes to brighten the flavor and add color.
- Stir in a little cream or cream cheese to make the sauce richer and creamier.
How to Make Pesto Chicken Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 (20 oz) package refrigerated cheese tortellini
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 cup basil pesto (store-bought or homemade)
- 1/2 cup sun-dried tomatoes, sliced
- 1/4 cup grated Parmesan cheese, plus extra for topping
- Salt and black pepper to taste
- Fresh basil leaves for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. You’ll spend around 10 minutes boiling the tortellini and cooking the chicken, plus a few minutes mixing everything with the pesto sauce until everything is warmed through and delicious.
Step-by-Step Instructions:
1. Cooking the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook following the package instructions until al dente. Once cooked, drain the tortellini and set it aside.
2. Cooking the Chicken:
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook until they are nicely browned and completely cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
3. Making the Pesto Sauce:
In the same skillet, turn the heat down to medium and pour in the basil pesto. Stir in the sun-dried tomatoes and let the sauce gently simmer for 1 to 2 minutes to warm it up and blend the flavors.
4. Combining Everything:
Add the cooked chicken back into the skillet along with the drained tortellini. Gently toss everything together so the pesto sauce coats the pasta and chicken evenly.
5. Finishing Touches:
Sprinkle the grated Parmesan cheese over the mixture and cook for another minute, stirring gently, until the cheese melts in and the dish is heated through.
6. Serving:
Serve your pesto chicken tortellini right away, garnished with fresh basil leaves and a little extra Parmesan cheese on top if you like. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat the chicken dry before cooking to get a nice sear.
Can I Make Pesto Chicken Tortellini Ahead of Time?
You can prepare it a few hours ahead and refrigerate. Reheat gently in a skillet over low heat, adding a splash of water or broth if the sauce has thickened too much.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warmed through, stirring occasionally for even heating.
What Can I Substitute for Sun-Dried Tomatoes?
If you don’t have sun-dried tomatoes, roasted red peppers or cherry tomatoes work well and add a nice pop of color and flavor to the dish.
