Comforting, bright, and ridiculously easy, this Pesto Chicken Tortellini is the kind of weeknight dinner that feels special without stealing your evening. Tender, seasoned chicken gets a crisp sear, bright pesto and sun-dried tomatoes add big flavor, and cheesy tortellini tie everything together into a saucy, cozy bowl. This recipe uses a store-bought three-cheese tortellini for convenience, but the flavors are all homemade in spirit: garlic, basil-forward pesto, and a touch of citrusy oil from the sun-dried tomatoes give it depth. Serve with a crisp salad or a pile of roasted veggies and you’ve got dinner on the table in under 30 minutes.

This article includes a clear ingredient list, helpful notes, and step-by-step instructions rewritten for clarity so you can cook confidently. The recipe keeps the ingredient amounts exactly as listed and follows the original order, but presents directions in a fresher, simpler voice. Read through the notes before you start, then follow the step-by-step instructions for the best results.

Why you’ll love this recipe

Fast: From stove to table in about 25–30 minutes.
Flavorful: Basil pesto and sun-dried tomatoes create a bright, savory sauce.
Comforting: Cheese-filled tortellini makes every bite indulgent.
Adaptable: Use a store-bought pesto or a homemade jar—both work beautifully.

Ingredients

1/2 cup buttermilk, optional, see note 1
1 (20-ounce) package Buitoni Three Cheese Tortellini
1/2 pound boneless, skinless chicken breasts, about 2 small, see note 1
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
Fresh basil sprig, optional
1/2 cup sun-dried tomatoes in oil, coarsely chopped (and reserved sun dried tomato oil for this recipe)
1 (7-ounce) container basil pesto, about 1/2 cup plus 3 to 4 tablespoons
Serving suggestions, see note 2

Notes

Note 1: If you prefer to marinate, you can coat the chicken in the optional 1/2 cup buttermilk for 15–30 minutes before seasoning and coating with flour. Pat the chicken dry before seasoning if you skip the buttermilk. Use chicken breasts sized to equal 1/2 pound total.
Note 2: Serving suggestions: a simple green salad, roasted broccoli, or garlic bread complement this pasta wonderfully.
The recipe calls for sun-dried tomatoes packed in oil; reserve a tablespoon or two of that oil to use in place of part of the olive oil for extra richness, as noted in the ingredient list.

Step-by-step Instructions

The following instructions are presented clearly and in order. They keep the ingredient amounts exactly as listed and follow the recipe’s flow: prepare the chicken, cook the tortellini, combine with sauce and tomatoes, and finish with fresh basil if desired.

Prep the chicken: Trim any excess fat from the 1/2 pound boneless, skinless chicken breasts. If the breasts are uneven in thickness, gently pound them to an even thickness about 1/2 inch thick so they cook uniformly. Pat the chicken dry with paper towels.
Optional marinade: If using the optional 1/2 cup buttermilk, place the chicken in a shallow dish and pour the buttermilk over it. Turn to coat, then let it sit 15–30 minutes in the refrigerator. Remove the chicken from the buttermilk and let excess drip off before proceeding to the next step. If you don’t use buttermilk, skip this step and proceed with dry chicken.
Season and coat: In a small bowl, mix together 1/2 teaspoon paprika, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken. Sprinkle 2 tablespoons flour on a plate and lightly press each chicken breast into the flour to coat both sides. Shake off excess flour.
Heat the pan: Place a large skillet over medium-high heat. Add 3 tablespoons olive oil (you may substitute 1–2 tablespoons of the reserved sun-dried tomato oil for part of the olive oil for extra flavor). Warm the oil until it shimmers but does not smoke.
Sear the chicken: Carefully add the floured, seasoned chicken breasts to the hot skillet. Sear for about 3–4 minutes on the first side without moving to build a golden crust. Flip and cook the second side another 3–4 minutes, or until the internal temperature reaches 165°F and the chicken is cooked through. Transfer the cooked chicken to a cutting board and let it rest while you cook the tortellini.
Cook the tortellini: While the chicken rests, bring a large pot of salted water to a boil. Add the 1 (20-ounce) package Buitoni Three Cheese Tortellini and cook according to the package directions until tender—typically 3–5 minutes for fresh or refrigerated tortellini. Reserve about 1/2 cup of the pasta cooking water, then drain the tortellini and set aside.
Build the sauce: Return the same skillet to medium heat. If needed, add a little more olive oil or reserved sun-dried tomato oil to the pan. Add 2 cloves minced garlic to the skillet and sauté for about 30 seconds until fragrant, taking care not to burn the garlic. Add the coarsely chopped 1/2 cup sun-dried tomatoes (including a touch of the oil if desired) and stir to combine.
Add pesto and pasta water: Spoon in the 1 (7-ounce) container basil pesto—about 1/2 cup plus an additional 3 to 4 tablespoons if you like a saucier dish—then pour in a splash (about 1/4 cup) of the reserved pasta cooking water. Stir everything together until the pesto loosens into a glossy sauce. Add more reserved cooking water bit by bit if you want a thinner sauce.
Toss tortellini in the sauce: Return the drained tortellini to the skillet. Gently toss the tortellini with the pesto and sun-dried tomatoes, ensuring each piece is coated. If the sauce seems dry, add another tablespoon or two of the reserved pasta water until the consistency is to your liking.
Slice the chicken: Slice the rested chicken breasts into strips or bite-sized pieces. Add the chicken to the pan and gently fold it into the tortellini so the chicken warms through and picks up some of the pesto sauce. Taste and add additional salt or pepper if needed.
Finish and serve: Remove the skillet from heat. If desired, top with a fresh basil sprig or thinly sliced basil leaves for a bright finish. Serve the Pesto Chicken Tortellini immediately with your chosen side—roasted vegetables, a crisp green salad, or crusty bread are excellent partners.

Troubleshooting and tips

If your pesto is very thick, thin it with reserved pasta water until it becomes saucy and glossy.
To get an even sear on the chicken, make sure the oil is hot before adding the chicken, and don’t overcrowd the pan.
Use the sun-dried tomato oil in place of up to half the olive oil for a deeper tomato flavor without additional work.
If you prefer more vegetables, stir in a few handfuls of baby spinach at the very end and toss until wilted.

Make-ahead and storage

You can cook the chicken and keep it refrigerated separately for up to 2 days before assembling. Store leftover Pesto Chicken Tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to restore sauciness, or microwave in short bursts, stirring between intervals.

Serving suggestions

Green salad with lemon vinaigrette to cut through the richness.
Roasted broccoli or asparagus tossed with a little olive oil, salt, and pepper.
Warm, crusty bread to mop up every flavorful bite of pesto sauce.

Final thoughts

This Pesto Chicken Tortellini is a bright, satisfying dish that manages to be both quick and special. The herbaceous pesto and chewy cheese-filled tortellini make a delightful pairing, while sun-dried tomatoes add a tangy, savory note that lifts the whole bowl. It’s a great recipe to rely on for busy nights or when you want a simple yet memorable meal.

If you try the recipe, feel free to experiment with add-ins like spinach, sautéed mushrooms, or a squeeze of lemon for extra brightness. Enjoy every bite!

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Pesto Chicken Tortellini

Creamy pesto tortellini with pan-seared, seasoned chicken and sun-dried tomatoes for a quick weeknight dinner.

Prep Time20

Cook Time20

Total Time20

Servings: 4 servings

Ingredients

1/2 cup buttermilk optional; for marinating
1 package Buitoni Three Cheese Tortellini 20 ounces
1/2 pound boneless skinless chicken breasts about 2 small, cut into bite-sized pieces
1/2 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour for dredging
3 tablespoons olive oil use reserved oil from sun-dried tomatoes if available
2 cloves garlic minced
1 sprig fresh basil optional, for cooking and garnish
1/2 cup sun-dried tomatoes in oil coarsely chopped; reserve oil for cooking
1 container basil pesto 7 ounces (about 1/2 cup plus 3–4 tablespoons)
serving suggestions red pepper flakes, fresh basil, and/or grated Parmesan

Instructions

Bring a large nonstick pot of salted water to a boil and cook the tortellini according to package directions; drain and set aside.
In a small bowl, mix paprika, Italian seasoning, salt, and pepper.
If marinating, drain chicken from buttermilk; otherwise cut chicken into even bite-sized pieces. Pat chicken dry with paper towels.
Toss the chicken with the seasoning blend, then add the flour and stir until pieces are lightly coated.
In the same large nonstick pot or a skillet, heat 3 tablespoons reserved sun‑dried tomato oil (or olive oil) over medium heat for about 30 seconds. Add the basil sprig and minced garlic and cook, stirring, for about 30 seconds.
Increase heat to medium and add the seasoned chicken. Cook, stirring occasionally, until the chicken is cooked through and no longer pink, adding more oil if needed.
When the chicken is almost done, remove the basil sprig, add the chopped sun‑dried tomatoes, and sauté until the chicken is fully cooked.
Return the drained tortellini to the pot with the chicken, reduce heat to low, and gently stir for 1–2 minutes to combine.
Stir in the basil pesto and 1–2 tablespoons of the reserved sun‑dried tomato oil as desired; taste and adjust seasoning with salt, pepper, and red pepper flakes if using.
Serve garnished with fresh basil and grated Parmesan if desired.

Equipment

large nonstick pot
large skillet or same nonstick pot
Mixing Bowl
Measuring Spoons
Measuring Cups
Cutting Board
Knife
Tongs or spatula

Notes

If desired, marinate chicken 4–6 hours in 1/2 cup buttermilk or milk + 1 tbsp lemon juice.
Reserve oil from sun-dried tomatoes to use while cooking for more flavor.
Basil pesto amount is roughly 1/2 cup plus 3–4 tablespoons from a 7-ounce container.
Adjust red pepper flakes to taste for heat.
Cut chicken into even pieces to ensure uniform cooking.