Pesto Chicken Tortellini is a quick and tasty meal that combines tender pieces of chicken, cheesy tortellini pasta, and vibrant green pesto sauce. The flavors are fresh and bright, with just the right amount of richness from the pesto to bring everything together. It’s a simple dish that looks impressive on the plate, making it perfect for busy nights or casual dinners.
I love making this dish when I want something comforting but don’t want to spend hours in the kitchen. The pesto adds a burst of flavor without needing a lot of ingredients or complicated steps. Sometimes, I like to toss in a handful of cherry tomatoes or spinach to make it feel a bit lighter and add a pop of color.
One of my favorite ways to serve Pesto Chicken Tortellini is with a sprinkle of parmesan cheese on top and a side of crusty bread to soak up any extra sauce. It’s a meal that feels familiar but never boring, and it always gets happy smiles around the table. If you’re looking for a simple pasta dish that’s full of flavor, this one’s a winner.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh tortellini works best for a tender bite, but frozen is a great backup. If you can’t find tortellini, cheese ravioli or even small stuffed pasta shapes like tortelloni work well.
Chicken Breasts: I like using boneless, skinless breasts because they cook quickly and stay juicy. For a budget-friendly swap, chicken thighs add more flavor and are just as tasty.
Pesto: Store-bought pesto saves time and tastes great, but homemade pesto with fresh basil and pine nuts adds a bright, fresh flavor that’s hard to beat. If basil isn’t available, try arugula or spinach pesto for a twist.
Sun-Dried Tomatoes: These add a sweet and tangy pop that balances the richness of pesto. If you don’t have them, try chopped roasted red peppers or omit them for a simpler dish.
Parmesan Cheese: Freshly grated Parmesan melts best and gives a rich, nutty finish. If unavailable, Pecorino Romano or Grana Padano can be tasty alternatives.
How Can I Cook Chicken Pieces So They Stay Juicy and Tender?
Cooking chicken without drying it out can be tricky but it’s easy if you follow a few tips:
- Cut the chicken into bite-sized, even pieces so they cook at the same rate.
- Cook the chicken over medium heat—not too high or the outside will burn while the inside stays raw.
- Stir often but don’t overcrowd the pan, so each piece gets some contact with the pan for even cooking.
- Cook just until no pink remains—about 6 to 8 minutes depending on size—and remove from heat right away to avoid overcooking.
This approach keeps chicken tender and juicy, making it perfect for tossing with the tortellini and pesto sauce.
Equipment You’ll Need
- Large pot – to boil the tortellini quickly and evenly.
- Large skillet – perfect for cooking chicken and combining everything in one pan.
- Wooden spoon or silicone spatula – for stirring without scratching your skillet.
- Colander – to drain the cooked tortellini easily.
- Measuring cups and spoons – to get your pesto and seasoning just right.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or Italian sausage to change up the protein and add new flavors.
- Add fresh spinach or arugula at the end for a boost of green and extra nutrients.
- Use sun-dried tomato pesto for a deeper tomato flavor instead of classic basil pesto.
- Stir in a handful of toasted pine nuts for some crunch and a nutty touch.
How to Make Pesto Chicken Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 package (9-12 oz) cheese tortellini, fresh or frozen
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup basil pesto (store-bought or homemade)
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes total. Plan for 10 minutes of preparation, such as cutting the chicken and chopping sun-dried tomatoes, and about 15 minutes to cook the pasta and chicken, then toss everything together. It’s quick enough for a weekday dinner!
Step-by-Step Instructions:
1. Cook the Tortellini:
Fill a large pot with salted water and bring it to a boil. Add the cheese tortellini and cook according to the package instructions until they are tender but still firm (al dente). Drain the pasta and set it aside.
2. Cook the Chicken:
While the tortellini cooks, heat the olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, seasoning them with salt and black pepper. Cook the chicken, stirring occasionally, until it is cooked through and no longer pink in the middle, about 6 to 8 minutes.
3. Combine and Warm Ingredients:
Reduce the heat to low, then add the chopped sun-dried tomatoes to the skillet with the cooked chicken. Cook for another 1 to 2 minutes until warmed through.
4. Add Tortellini and Pesto:
Stir in the cooked tortellini and basil pesto, gently tossing everything together until the chicken and pasta are thoroughly coated with the pesto sauce.
5. Finish with Parmesan and Serve:
Sprinkle the grated Parmesan cheese over the pasta, mixing gently to combine and let it melt slightly. Remove the skillet from heat. Serve the dish warm, garnished with fresh basil leaves and extra Parmesan if you like.
Can I Use Frozen Tortellini for This Recipe?
Yes! Frozen tortellini works perfectly. Just cook it according to the package instructions without thawing first, then proceed with the recipe as usual.
Can I Substitute the Chicken with Another Protein?
Absolutely! Shrimp, Italian sausage, or even tofu are great alternatives. Adjust the cooking time accordingly to ensure your protein is cooked through.
How Should I Store Leftovers?
Store any 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 water or broth if the sauce seems thick.
Can I Make This Dish Ahead of Time?
You can prepare the chicken and pesto sauce in advance, then toss with freshly cooked tortellini right before serving for the best texture and flavor.
