Pesto Chicken Tortellini

When I think of comfort food, Pesto Chicken Tortellini instantly comes to mind. This dish has been a cherished favorite in my family for years, often gracing our dinner table during busy weeknights. The combination of tender chicken, fresh basil, and cheesy tortellini is utterly satisfying, and it’s a dish that brings everyone together. I still remember the first time I made this for my friends; their delighted expressions as they savored the creamy, flavorful sauce were priceless. It’s a simple yet elegant meal that feels indulgent without requiring hours in the kitchen. Whether it’s a chill evening or a gathering, this Pesto Chicken Tortellini is the perfect choice. It’s a little bit of love on a plate, and I can’t wait for you to experience it too!

Shopping List for Pesto Chicken Tortellini

When it comes to cooking, I believe that quality ingredients make all the difference. The ingredients in this Pesto Chicken Tortellini recipe work seamlessly together, creating a dish that’s flavorful and satisfying. Each component, from the tortellini to the chicken, plays a critical role in delivering that perfect bite.

• 1/2 cup buttermilk – This optional ingredient adds moisture and flavor to the chicken. It’s perfect for marinating and helps keep the meat tender.
• 1 (20-ounce) package Buitoni Three Cheese Tortellini – The star of the dish, these tender pillows of pasta are filled with a rich blend of cheeses.
• 1/2 pound boneless, skinless chicken breasts – This lean protein provides substance and flavor.
• 1/2 teaspoon paprika – Adds a subtle warmth and color to the dish.
• 1 teaspoon Italian seasoning – A blend of herbs that elevates the flavor profile.
• 1/2 teaspoon salt – Enhances all the flavors in the dish.
• 1/4 teaspoon pepper – For a touch of spice.
• 2 tablespoons flour – This helps create a light coating on the chicken for a wonderful texture.
• 3 tablespoons olive oil – Using sun-dried tomato oil adds an extra layer of flavor.
• 2 cloves garlic – Freshly minced for a beautiful aroma and taste.
• Fresh basil sprig – Optional, but it brings a bright, fresh element to the dish.
• 1/2 cup sun-dried tomatoes in oil – Adds a tangy sweetness and bursts of flavor.
• 1 (7-ounce) container basil pesto – The key ingredient that gives this dish its unique and vibrant flavor.
• Serving suggestions: Red pepper flakes, fresh basil, and/or Buitoni Grated Parmesan cheese to complete the dish.

Cooking Instructions for Pesto Chicken Tortellini

Cooking Pesto Chicken Tortellini is a delightful experience that comes together effortlessly. Follow these steps to create a dish that your family and friends will love. Let’s dive in!

1. Start by bringing a large nonstick pot of salted water to a boil. This will be used to cook your tortellini. Once boiling, follow the package directions to cook it to perfection.
2. While the tortellini is cooking, grab a small bowl to mix your seasonings. Combine paprika, Italian seasoning, salt, and pepper to taste. This seasoning blend will infuse your chicken with fantastic flavor.
3. If you chose to marinate the chicken, now’s the time to drain it from the buttermilk. If you didn’t marinate, simply cut the chicken into even, bite-sized pieces. Use a paper towel to dab any excess moisture from the pieces, then toss them in the seasoning mix until well coated.
4. Add the flour on top of the seasoned chicken and stir until the pieces are completely coated. This step gives the chicken a lovely crust when cooked.
5. In the same pot you used for the tortellini, pour in the reserved olive oil from the sun-dried tomatoes. Set the heat to medium and let it warm for about thirty seconds. This will enhance the flavor.
6. Add a sprig of fresh basil and the minced garlic to the pot. Stir for another thirty seconds, allowing the garlic to release its aroma.
7. Next, increase the heat to medium-high and add the seasoned chicken pieces. Cook while stirring occasionally until the chicken is cooked through and no longer pink inside. If the pot seems too dry, you can add a bit more of the sun-dried tomato oil.
8. When the chicken is nearly cooked, remove the sprig of basil and add the chopped sun-dried tomatoes. Sauté them together until the chicken is fully cooked.
9. Once your tortellini is done cooking, drain it well. Carefully add the drained tortellini back into the pot with the chicken. Reduce the heat to low and gently stir everything together for one to two minutes to combine.
10. Finally, stir in the basil pesto and a couple of tablespoons of the sun-dried tomato oil as desired. Taste and adjust seasoning with additional salt, pepper, and even red pepper flakes if you like a little heat. Serve hot, garnished with fresh basil and a sprinkle of Parmesan cheese for an extra touch.

Pro Tips and Tweaks

To make your experience with Pesto Chicken Tortellini even better, here are some helpful tips. These will ensure you create a dish that’s both delicious and memorable.

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. It makes for a quick and easy meal!
• Freezing: This dish freezes well. Portion it into individual containers before freezing, and you can reheat directly from frozen when you’re in a pinch.
• Pairing: This meal pairs perfectly with a fresh garden salad or garlic bread, making it a complete dining experience.
• Variations: Feel free to swap out the chicken for shrimp or add seasonal vegetables like spinach or bell peppers to customize the recipe.
• Garnish: Experiment with different garnishes like toasted pine nuts or extra basil for added flavor and crunch.

How to Enjoy Pesto Chicken Tortellini

Enjoying your Pesto Chicken Tortellini can be as delightful as making it! Here are some ideas for serving and complementing this wonderful dish:

• As a Family Meal: This dish is perfect for family dinners, bringing everyone together for a comforting meal.
• Occasional Dish: It’s great for special occasions like birthdays or anniversaries, where you want to impress guests.
• Garnishing: Consider garnishing with extra fresh basil or a sprinkle of Parmesan cheese to make it visually appealing.
• Seasonal Pairing: Serve it with a light salad in the summer or roasted vegetables in the winter for seasonal balance.
• Make It a Buffet: This dish works well in a buffet-style setting, where guests can serve themselves and customize their plates.
• Storing Properly: Ensure any leftovers are stored correctly to maintain flavor and texture for the next meal.

FAQ

Conclusion

The beauty of Pesto Chicken Tortellini lies in its rich flavors and comforting textures. It’s a dish that brings everyone together and satisfies even the hungriest of appetites. I encourage you to try this recipe tonight! You won’t be disappointed, and it may just become a new family favorite.

Pesto Chicken Tortellini

The ultimate comfort food, Pesto Chicken Tortellini is creamy, cheesy, and bursting with flavor. This easy weeknight dinner combines tender chicken with rich basil pesto and delicious tortellini. It's a dish you'll crave again and again!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup buttermilk optional
• 1 package Buitoni Three Cheese Tortellini
• 1/2 pound boneless, skinless chicken breasts about 2 small
• 1/2 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons flour
• 3 tablespoons olive oil I use the sun-dried tomato oil from the tomatoes
• 2 cloves garlic minced
• 1/2 cup sun-dried tomatoes in oil coarsely chopped
• 1 container basil pesto about 1/2 cup plus 3 to 4 tablespoons

Equipment

• Large Pot
• Nonstick pot

Method

 

1. Bring a large nonstick pot of salted water to boil. Follow package directions to cook tortellini.
2. In a small bowl, stir together paprika, Italian seasoning, salt, and pepper to taste.
3. If you marinated the chicken, drain chicken from the buttermilk. If not, cut chicken into even, bite-sized pieces. Dab chicken pieces with paper towel and toss to coat in the seasoning mix.
4. Add the flour on top and stir until chicken pieces are coated.
5. In the same pot used to cook the tortellini (must be a nonstick pot) add 3 tablespoons reserved olive oil from the sundried tomatoes. Heat on medium for about 30 seconds, then add a sprig of basil and the garlic. Stir for another 30 seconds, then increase heat to medium and add the chicken.
6. Cook chicken, stirring occasionally, until cooked through and no longer pink inside. If needed, add additional sundried tomato oil.
7. When chicken is almost cooked through, remove the basil and add the sun-dried tomatoes and sauté until chicken is cooked through.
8. Add drained tortellini back in with the chicken and reduce heat to low. Gently stir for 1–2 minutes and remove from heat.
9. Stir in the basil pesto and 1–2 tablespoons of oil from the sundried tomatoes as desired. Taste and season with salt and pepper and red pepper flakes if desired.
10. Garnish plates with fresh basil and add Parmesan cheese.

Notes

• Tip 1: If desired, marinate chicken ahead of time. Remove any fat from the chicken and cut into even, bite-sized pieces. Place in a large plastic bag and pour buttermilk over; knead to coat the chicken entirely. Place in fridge and marinate for 4 to 6 hours or until ready to use.
• Tip 2: If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 cup milk. Allow to sit 5 minutes, then mix in with chicken.
• Tip 3: Store leftovers in an airtight container in the fridge for up to 3 days.
• Tip 4: For longer storage, freeze portions in airtight containers and reheat directly from frozen.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!