Creamy Pesto Chicken Tortellini
Pesto Chicken Tortellini
Tender tortellini tossed with juicy chicken and silky basil pesto cream sauce. A restaurant-quality dinner ready in under 30 minutes.
Nutrition (per serving)
This Creamy Pesto Chicken Tortellini is the kind of dish that makes you feel like you've ordered from your favorite Italian restaurant, except you've made it in your own kitchen in less than half an hour. The magic happens when tender cheese tortellini meets a luxurious sauce that combines the bright, herbaceous notes of fresh basil pesto with the richness of heavy cream. It's elegant enough to impress guests but simple enough for a weeknight dinner.
What I absolutely love about this recipe is how forgiving it is. The creamy sauce clings beautifully to every piece of tortellini, and the chicken stays moist and flavorful. A touch of garlic and a squeeze of lemon juice keep everything balanced and prevent the dish from feeling too heavy. Finish it with fresh basil and a generous handful of Parmesan, and you've got something truly special on your plate.
Ingredients
- Cheese tortellini:1 lb
- Boneless, skinless chicken breasts:1.25 lb
- Heavy cream:1 cup
- Basil pesto:½ cup
- Butter:2 tbsp
- Garlic cloves, minced:3 cloves
- Chicken broth:¼ cup
- Grated Parmesan cheese:½ cup
- Lemon juice:1 tbsp
- Salt and black pepper:to taste
Instructions
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Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until tender. Drain and set aside.
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While the tortellini cooks, cut chicken breasts into bite-sized pieces. Season generously with salt and pepper.
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Heat butter in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
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In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
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Stir in the basil pesto and heavy cream. Bring to a gentle simmer and cook for 2-3 minutes, stirring frequently.
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Return the chicken to the skillet and add the cooked tortellini. Toss everything together gently until well coated with sauce.
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Stir in the Parmesan cheese and lemon juice. Taste and adjust seasoning with salt and pepper as needed. Cook for another minute until everything is heated through.
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Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese.
Tips & Notes
- Don't overcrowd the skillet when cooking the chicken — work in batches if needed so it browns properly instead of steaming.
- Make your own pesto if you have fresh basil on hand, or use store-bought pesto for convenience — both work beautifully.
- If your sauce seems too thick, thin it out with a splash of reserved pasta water or chicken broth.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Add a handful of fresh spinach or sun-dried tomatoes to the skillet with the sauce for extra flavor and color.
