Pesto Chicken Tortellini is a delicious, comforting dish that brings together tender chicken, cheesy tortellini, and rich, vibrant pesto sauce. The combination of flavors feels fresh and satisfying, with the herb-packed pesto coating every bite just right. It’s one of those meals that feels both quick to throw together and special enough for a weeknight dinner or a casual get-together.
I always love making this recipe when I want something hearty but not too heavy. The tortellini cooks up perfectly soft, and the chicken adds a nice protein punch without taking over the dish. One of my favorite tips is to toss in a handful of spinach or cherry tomatoes to brighten it up and add a little extra color and nutrition.
Serving this with a simple green salad or some crusty bread feels just right to me — it rounds out the meal without making it complicated. I’ve shared this dish with friends and family, and it’s always a hit because it’s flavorful but not fussy. If you’re looking for something cozy, tasty, and easy to make, this pesto chicken tortellini is definitely worth a try!
Key Ingredients & Substitutions
Cheese Tortellini: This is the star pasta here, giving the dish a cheesy, tender bite. You can swap with ravioli or even any filled pasta if tortellini is not available. Fresh or frozen versions both work well.
Chicken Breasts: Boneless, skinless chicken breasts cook quickly and stay tender. If you want juicier meat, chicken thighs are a great substitute and add more flavor.
Basil Pesto: The heart of the flavor! Store-bought pesto is convenient, but homemade with fresh basil, garlic, pine nuts, Parmesan, and olive oil tastes even better. For a nut-free version, try using sunflower seeds or skip nuts entirely.
Heavy Cream: Adds lovely richness to the sauce. For a lighter option, use half-and-half or full-fat milk, but the sauce will be thinner. Coconut milk works for dairy-free versions and adds a subtle sweetness.
Cherry Tomatoes: These add a burst of freshness and color. You can use grape tomatoes or chopped sun-dried tomatoes if you prefer a deeper flavor.
How Do I Make the Pesto Cream Sauce Smooth and Flavorful?
The pesto cream sauce is what pulls this dish together. Here’s how to get it just right:
- After cooking the chicken and tomatoes, reduce the heat to medium. This avoids burning the pesto and lets the cream gently heat up.
- Stir in pesto and heavy cream gradually so they blend smoothly.
- Keep stirring while the sauce thickens slightly—this usually takes 2-3 minutes. Patience here prevents curdling and keeps the sauce silky.
- If the sauce gets too thick, add a small splash of the reserved pasta water to loosen it up without losing flavor.
- Add Parmesan last, stirring well. It melts into the sauce and adds a nice nutty depth.
These steps help the sauce cling perfectly to the tortellini and chicken, making every bite full of flavor and creaminess.
Equipment You’ll Need
- Large pot – to boil the tortellini easily without crowding.
- Large skillet – perfect for cooking the chicken and making the sauce all in one pan.
- Wooden spoon or spatula – helps you stir the sauce without scratching your pan.
- Colander – to drain the tortellini quickly and easily.
- Measuring cups and spoons – for accuracy with pesto, cream, and cheese.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp for a lighter, seafood twist that cooks fast.
- Add fresh spinach or arugula for a boost of green and a touch of peppery flavor.
- Mix in sun-dried tomatoes instead of cherry tomatoes for a richer, tangy bite.
- Use goat cheese or fontina instead of Parmesan for a creamier, slightly tangy sauce.
How to Make Pesto Chicken Tortellini?
Ingredients You’ll Need:
Main Ingredients:
- 1 package (about 9 ounces) refrigerated cheese tortellini
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved
- ½ cup basil pesto (store-bought or homemade)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes total: around 10 minutes to prep and cook the chicken and tortellini, plus a few minutes to make the creamy pesto sauce and finish everything together. It’s a quick meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook following the package directions until al dente (tender but still firm). Drain the tortellini and set it aside while you prepare the rest.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add them to the skillet and cook until evenly browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and keep aside.
3. Make the Sauce and Combine:
In the same skillet, toss in the halved cherry tomatoes and cook for 1 to 2 minutes until they begin to soften. Lower the heat to medium and stir in the pesto and heavy cream. Cook for 2 to 3 minutes until the sauce is warm and slightly thickened. Add the cooked chicken and tortellini back into the skillet. Toss gently to coat all the ingredients in the creamy pesto sauce. Stir in the grated Parmesan cheese, and add more salt and pepper if needed.
4. Serve:
Remove the skillet from heat. Garnish with fresh basil leaves and serve the tortellini warm. Don’t forget extra Parmesan on the side for sprinkling! Enjoy this creamy, colorful meal that comes together in no time.
Can I Use Frozen Tortellini for This Recipe?
Yes, frozen tortellini works great! Just add a minute or two to the cooking time and make sure to cook until tender. No need to thaw before boiling.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter sauce, but it won’t be as thick and creamy. For a dairy-free option, try coconut milk.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk if the sauce seems too thick.
Can I Add Vegetables to This Dish?
Definitely! Fresh spinach, kale, or sautéed mushrooms all make excellent additions. Just stir them in when you add the pesto and cream.
