Pesto Chicken Tortellini is a simple, colorful dish featuring tender chicken, cheesy tortellini, and a vibrant green pesto sauce that brings it all together. The flavors are fresh and satisfying without being complicated, making it a great go-to for a quick dinner.
I love how easy it is to throw together—especially when I have some store-bought pesto on hand. It’s one of those recipes where a few good ingredients come together and feel like a real treat. The chicken adds just enough protein, and the tortellini gives a comforting, chewy bite that everyone seems to enjoy.
My favorite way to serve it is straight from the pan, maybe with a sprinkle of extra parmesan and a side salad for some crunch. It’s just the kind of meal that doesn’t need much fuss but still feels special. I find this dish perfect for weeknights when I want something tasty without spending too long in the kitchen.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh tortellini offers a tender bite, but refrigerated or frozen works just as well. If you can’t find tortellini, ravioli or even cheese-filled dumplings are great alternatives.
Chicken Breast: Boneless skinless chicken breasts cook quickly and stay tender. You could swap for thighs if you prefer juicier, more flavorful meat.
Basil Pesto: Pesto brings the main flavor here. Store-bought is convenient and tasty, but fresh homemade pesto will make the dish pop even more. For a dairy-free version, try a nut-based pesto without cheese.
Cherry Tomatoes: These add freshness and a slight sweetness. You could use sun-dried tomatoes for a more intense flavor if you like.
How Can I Cook Chicken Pieces So They Stay Tender and Juicy?
Cooking chicken in small pieces means it can dry out fast if you’re not careful. Here are some easy tips:
- Cut chicken into even, bite-size pieces for even cooking.
- Cook over medium heat so the outside doesn’t burn before the inside cooks.
- Stir frequently but gently; let the chicken brown slightly for flavor.
- Stop cooking as soon as pieces turn white and no longer pink inside.
Adding the garlic first in the oil boosts flavor without overcooking the chicken. Tossing the cooked chicken with pesto and pasta at the end keeps things moist and delicious.
Equipment You’ll Need
- Large pot – for boiling tortellini easily without sticking.
- Large skillet – cooks chicken and tosses everything together with pesto smoothly.
- Wooden spoon or spatula – perfect for stirring without scratching your pan.
- Colander – drains the tortellini quickly and cleanly.
- Knife and cutting board – for chopping chicken, tomatoes, and basil.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp for a lighter, seafood twist.
- Use sun-dried tomatoes instead of fresh for richer, concentrated flavor.
- Add spinach or arugula at the end for extra greens and a bit of bite.
- Mix in mozzarella pearls or feta cheese for a creamy, tangy contrast.
How to Make Pesto Chicken Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) cheese tortellini (fresh or refrigerated)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
For Cooking and Flavoring:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
- Red pepper flakes (optional, for a bit of heat)
How Much Time Will You Need?
This recipe takes about 20-25 minutes in total. You’ll spend around 5 minutes prepping and cooking the chicken and tomatoes, about 5 minutes boiling the tortellini, and a few minutes mixing everything together. It’s a quick and easy dish perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Add the tortellini and cook according to the package directions, usually 3 to 5 minutes, until they’re tender but still firm to the bite. Once cooked, drain them and set aside.
2. Cook the Chicken and Tomatoes:
While the tortellini cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until you smell a lovely garlic aroma. Then add the chicken pieces, season with salt and black pepper, and cook for 5 to 7 minutes. Stir occasionally to brown the chicken evenly and ensure it’s cooked through. Add the halved cherry tomatoes and cook for another 2 to 3 minutes until they soften slightly.
3. Combine and Serve:
Lower the heat to low and add the cooked tortellini and basil pesto to the skillet. Toss everything gently to coat all the ingredients in the delicious pesto sauce. Warm through for 1 to 2 minutes. Taste and adjust seasonings with extra salt, pepper, or red pepper flakes if you want a little kick. Remove from heat, sprinkle with chopped fresh basil and grated Parmesan cheese if you like, and serve immediately.
Can I Use Frozen Tortellini for This Recipe?
Yes, you can! Just add an extra minute or two to the boiling time since frozen tortellini takes a little longer to cook through. Make sure to stir occasionally to prevent sticking.
Can I Substitute Chicken with Another Protein?
Absolutely! Shrimp, turkey, or even tofu work well in this dish. Just adjust cooking times accordingly — shrimp cooks fast, while tofu just needs to be heated through.
How Should I Store Leftovers?
Store any leftover pesto chicken tortellini in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of olive oil or water to keep it moist.
Can I Make This Recipe Dairy-Free?
Yes! Use a pesto without cheese or make your own dairy-free pesto. Skip the Parmesan garnish or substitute with nutritional yeast for a cheesy flavor without dairy.
