Go Back
Basil Pesto Chicken Tortellini

Basil Pesto Chicken Tortellini

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.
Print Recipe Pin Recipe
Total Time 30 minutes
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Large skillet or pot
  • Large pot,

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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

Notes

This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
QR Code linking back to recipe