Basil Pesto Chicken Tortellini brings a vibrant, Italian-inspired dish bursting with fresh basil, tender chicken, and perfectly cooked tortellini for a quick and satisfying meal. This recipe is incredibly useful for weeknight dinners, offering a gourmet taste with minimal effort.
Key Ingredients for Basil Pesto Chicken Tortellini
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup prepared basil pesto
- 1/2 cup heavy cream (or half-and-half for a lighter sauce)
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 2 cloves garlic, minced (optional, if your pesto isn’t garlicky enough)
- 1/4 cup cherry tomatoes, halved (optional, for color and freshness)
- Fresh basil leaves, for garnish (optional)
How to Make Basil Pesto Chicken Tortellini
This Basil Pesto Chicken Tortellini is a culinary dream come true for busy home cooks. It’s incredibly delicious, featuring a creamy, herbaceous pesto sauce that coats tender chicken and plump tortellini. The entire dish comes together in under 30 minutes, making it perfect for those nights when you crave something special but have limited time. Get ready for a satisfying and flavorful meal that will impress your taste buds and your family!
Step-by-Step Instructions
Begin by preparing your chicken. Season the bite-sized chicken pieces generously with salt and pepper. Heat the olive oil in a large skillet or pot over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until it’s browned on all sides and cooked through. This usually takes about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside on a plate.
Next, turn your attention to the tortellini. Bring a large pot of salted water to a boil. Add the refrigerated tortellini and cook according to the package directions, typically 3-5 minutes, until they are al dente (tender but still have a slight bite). Drain the tortellini well, reserving about half a cup of the pasta water before discarding the rest.
While the tortellini is cooking, you can start on the sauce. Lower the heat of the skillet where you cooked the chicken to medium. If you’re using fresh garlic, add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
Now, add the prepared basil pesto to the skillet. Stir it around for about a minute to warm it up slightly. Pour in the heavy cream (or half-and-half) and stir until the sauce is smooth and well combined with the pesto. If the sauce seems too thick, you can add a tablespoon or two of the reserved pasta water to reach your desired consistency.
Return the cooked chicken to the skillet with the pesto sauce. Stir gently to coat the chicken evenly. Add the drained tortellini to the skillet as well. Toss everything together until the tortellini and chicken are beautifully coated in the rich, creamy pesto sauce. Stir in the grated Parmesan cheese and allow it to melt into the sauce, making it even more luscious. If you’re adding cherry tomatoes for a burst of freshness and color, gently fold them in now.
Taste the Basil Pesto Chicken Tortellini and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil leaves if desired.
Why You’ll Love This Basil Pesto Chicken Tortellini
You’ll adore this Basil Pesto Chicken Tortellini for its incredibly vibrant and fresh flavor profile, dominated by the sunny notes of basil and the richness of the creamy sauce. It’s a dish that feels wonderfully indulgent, much like a classic fettuccine Alfredo but with a lighter, herbaceous twist thanks to the pesto. Plus, recreating this restaurant-quality meal at home is surprisingly budget-friendly, saving you money compared to dining out.
The convenience factor is another major win; it’s a complete, satisfying meal ready in under 30 minutes, perfect for busy weeknights. The combination of tender chicken, perfectly cooked tortellini, and that irresistible pesto cream sauce is truly a winner. Unlike a heavy marinara pasta, this dish offers a brighter, more complex taste that is both comforting and exciting. Give this Basil Pesto Chicken Tortellini a try tonight and discover your new favorite go-to recipe!
Storing and Reheating Tips
To store your delicious Basil Pesto Chicken Tortellini, allow it to cool completely before transferring it to an airtight container. Refrigerate leftovers within two hours of cooking. It will stay fresh in the refrigerator for up to 3-4 days.
When it comes to reheating, you have a couple of great options. For the stovetop, place the desired portion of tortellini in a skillet over medium-low heat. Add a splash of water or milk (about 1-2 tablespoons) to help loosen the sauce and prevent sticking. Stir gently until heated through. This method helps maintain the creamy texture of the sauce. Alternatively, you can reheat it in the microwave. Place the tortellini in a microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring in between, until heated through. For longer storage, you can freeze the Basil Pesto Chicken Tortellini. Let it cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 1-2 months. To reheat frozen portions, thaw them in the refrigerator overnight before reheating using the stovetop or microwave method.
Final Thoughts
This Basil Pesto Chicken Tortellini is more than just a meal; it’s an experience of fresh, vibrant flavors. It’s incredibly easy to whip up, making it perfect for any occasion. We encourage you to give this delightful recipe a try and savor the simple elegance of homemade Italian-inspired cuisine!
Basil Pesto Chicken Tortellini
Ingredients
Equipment
Method
- Season the bite-sized chicken pieces generously with salt and pepper. Heat the olive oil in a large skillet or pot over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until it’s browned on all sides and cooked through. This usually takes about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside on a plate.1 pound boneless, skinless chicken breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon olive oil
- Bring a large pot of salted water to a boil. Add the refrigerated tortellini and cook according to the package directions, typically 3-5 minutes, until they are al dente (tender but still have a slight bite). Drain the tortellini well, reserving about half a cup of the pasta water before discarding the rest.1 (9-ounce) package refrigerated cheese tortellini
- Lower the heat of the skillet where you cooked the chicken to medium. If you’re using fresh garlic, add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.2 cloves garlic
- Now, add the prepared basil pesto to the skillet. Stir it around for about a minute to warm it up slightly. Pour in the heavy cream (or half-and-half) and stir until the sauce is smooth and well combined with the pesto. If the sauce seems too thick, you can add a tablespoon or two of the reserved pasta water to reach your desired consistency.1 cup prepared basil pesto, 1/2 cup heavy cream
- Return the cooked chicken to the skillet with the pesto sauce. Stir gently to coat the chicken evenly. Add the drained tortellini to the skillet as well. Toss everything together until the tortellini and chicken are beautifully coated in the rich, creamy pesto sauce. Stir in the grated Parmesan cheese and allow it to melt into the sauce, making it even more luscious. If you’re adding cherry tomatoes for a burst of freshness and color, gently fold them in now.1 pound boneless, skinless chicken breasts, 1 (9-ounce) package refrigerated cheese tortellini, 1/4 cup grated Parmesan cheese, 1/4 cup cherry tomatoes
- Taste the Basil Pesto Chicken Tortellini and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil leaves if desired.1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup grated Parmesan cheese, fresh basil leaves