Pesto Chicken Tortellini is a simple and satisfying dish that brings together tender chicken, cheesy tortellini, and fresh basil pesto in every bite. The combination of soft pasta and flavorful green pesto makes for a perfect weeknight dinner that doesn’t feel rushed or complicated.
I love how quick this meal comes together, especially on busy evenings when I want something tasty without spending too much time cooking. Adding some cherry tomatoes or a sprinkle of Parmesan on top always feels like the perfect finishing touch to brighten the flavors. Plus, using store-bought pesto saves so much prep time while still keeping the dish fresh and vibrant.
This recipe always reminds me of those cozy dinners when I want to enjoy something comforting but a little special. It’s one of those meals that brings a smile to the table without any fuss. If you like basil and chicken, I’m pretty sure this dish will become a favorite in your rotation, just like it did in mine.
Key Ingredients & Substitutions
Cheese Tortellini: This pasta is soft and filled, giving a rich texture. If you can’t find tortellini, ravioli or even small stuffed shells work well as a swap.
Chicken Breast: Boneless, skinless chicken cooks quickly and stays tender. You can substitute with cooked rotisserie chicken for an even faster version.
Basil Pesto: The main flavor star here! Store-bought pesto is a big time-saver, but homemade pesto adds a fresh taste if you have time. For a twist, you can try sun-dried tomato pesto.
Heavy Cream: This adds a creamy touch to the sauce. Half-and-half or full-fat coconut milk work if you want a lighter or dairy-free option.
Cherry Tomatoes: These add a nice pop of color and sweetness. Grape tomatoes or diced regular tomatoes can be used instead.
How Do You Make Sure the Chicken Stays Tender and Juicy?
Cooking chicken for this dish is quick but important to get right so it’s tender, not dry.
- Cut the chicken into similar-sized pieces for even cooking.
- Heat your skillet before adding chicken to get a nice sear that locks in juices.
- Cook chicken over medium heat, stirring occasionally, until just cooked through (about 5-7 minutes). Don’t overcook—it will continue to cook slightly when mixed with the sauce.
- Season with salt and pepper early to bring out flavor.
By following these tips, the chicken stays juicy and blends beautifully with the creamy pesto sauce.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and tossing everything together in one pan.
- Pot for boiling tortellini – big enough so pasta cooks evenly without sticking.
- Colander – to drain your cooked tortellini quickly and easily.
- Wooden spoon or silicone spatula – lets you stir chicken and sauce gently without scratching your pan.
- Measuring cups and spoons – to keep your pesto, cream, and seasonings just right.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, heartier version.
- Stir in fresh spinach or arugula at the end for some green freshness and extra nutrients.
- Add sun-dried tomatoes instead of fresh for a tangy depth of flavor.
- Top with toasted pine nuts or chopped walnuts for a nice crunch and nutty taste.
How to Make Pesto Chicken Tortellini
Ingredients You’ll Need:
- 1 package (about 9 oz) refrigerated cheese tortellini
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil leaves, chopped (for garnish)
- Salt and pepper, to taste
Time Needed
This delicious meal takes about 25-30 minutes from start to finish. You’ll spend around 10 minutes preparing and cooking the chicken and tomatoes, 10 minutes cooking the tortellini, and 5-10 minutes mixing everything together and warming the sauce. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a big pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions, usually around 3-5 minutes until tender. Drain the tortellini and set it aside.
2. Cook the Chicken and Tomatoes:
While the tortellini cooks, heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook, stirring occasionally, until golden brown and cooked through, about 5 to 7 minutes. Then stir in the halved cherry tomatoes and cook for another 2-3 minutes until they soften.
3. Combine and Finish the Dish:
Turn the heat down to low. Add the cooked tortellini, basil pesto, and heavy cream to the skillet. Stir everything together gently so the tortellini and chicken are nicely coated with the creamy pesto sauce. Sprinkle in the grated Parmesan cheese and stir until it melts and blends in.
4. Taste and Serve:
Give the dish a final taste and add salt and pepper if needed. Serve the tortellini warm, garnished with extra Parmesan cheese and fresh chopped basil for a pretty, tasty finish.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it in the fridge overnight before cooking. This helps ensure even cooking and prevents excess moisture in the pan.
Can I Substitute the Tortellini with Another Pasta?
Absolutely! Ravioli, gnocchi, or even regular pasta like penne or fusilli can work well. Just adjust the cooking time according to the pasta type you choose.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water if the sauce has thickened too much.
Can I Make This Dish Dairy-Free?
Yes! Use a dairy-free pesto and substitute heavy cream with coconut cream or your favorite non-dairy milk. Nutritional yeast can replace Parmesan cheese to keep that cheesy flavor.
