Chicken Pesto Tortellini

There’s nothing quite as comforting as a one-skillet pasta that checks the boxes: simple ingredients, fast prep, and bright, fresh flavor. This Chicken Pesto Tortellini is exactly that — tender cheese tortellini tossed with juicy, browned chicken pieces, silky basil pesto, and pops of sweet grape tomatoes. It’s a weeknight lifesaver that looks like you put in way more effort than you did.

In this recipe we use 12 ounces cheese tortellini and 12 ounces boneless skinless chicken breasts cut into bite-size pieces, plus a generous half cup of basil pesto. A quick sauté in a tablespoon of olive oil gets the chicken just right, then everything comes together with halved grape tomatoes and fresh chopped basil. Finish with a sprinkle of kosher salt and black pepper to taste, and garnish with more basil and Parmesan if you like.

This dish is vibrant without being fussy. The tortellini cooks quickly, the chicken stays tender when cut small, and the pesto ties it all together with herbaceous richness. Whether you’re feeding a small family or meal-prepping for the week, it comes together in about 25–30 minutes and keeps beautifully in the fridge.

Why you’ll love this Chicken Pesto Tortellini

• Fast: From stove to table in under 30 minutes.
• Flavorful: Basil pesto provides bright, concentrated flavor without extra work.
• Comforting: Cheese-filled tortellini makes this feel like a cozy, satisfying meal.
• Versatile: Serve hot as a main, or chill for a pasta salad-style lunch.

Ingredients

• 12 oz cheese tortellini
• 1 tablespoon olive oil
• 12 oz boneless skinless chicken breasts, cut into bite size pieces
• 1/2 cup basil pesto
• 1 1/2 cups halved grape tomatoes
• 1/4 cup chopped basil
• Kosher salt and black pepper, to taste

Equipment

• Large pot for boiling tortellini
• Large skillet or sauté pan
• Cutting board and sharp knife
• Colander
• Tongs or a slotted spoon

Prep notes

Trim any excess fat from the chicken breasts and cut them into uniform bite-size pieces so they cook evenly. If your pesto is very thick, stir it smooth with a spoon before adding to the pan to help it coat the pasta evenly. Halved grape tomatoes add a fresh, juicy contrast — if you prefer, cherry tomatoes work just as well.

Step-by-step directions

Follow these clear, sequential steps to make this Chicken Pesto Tortellini. Amounts listed in the Ingredients section are the authoritative measurements; directions here strictly match those amounts.

1. Bring a large pot of salted water to a rolling boil. Add 12 oz cheese tortellini and cook according to package instructions until al dente. Reserve about 1/2 cup of the cooking water, then drain the tortellini in a colander and set aside. Keeping a bit of the pasta water helps loosen the sauce later if it feels too thick.
2. While the tortellini cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Allow the oil to shimmer but not smoke — this ensures a good sear on the chicken.
3. Add 12 oz boneless skinless chicken breasts, cut into bite size pieces, to the hot skillet in a single layer. Do not overcrowd the pan; if necessary, cook in two batches so the pieces brown instead of steam. Let the chicken cook undisturbed for 2–3 minutes to develop color.
4. Toss or stir the chicken and continue cooking 3–4 more minutes, stirring occasionally, until the pieces are cooked through and golden brown on the outside. Chicken pieces should reach a safe internal temperature and no longer be pink in the center. Season lightly with kosher salt and black pepper as the chicken cooks.
5. Reduce the heat to medium-low. Add 1/2 cup basil pesto to the skillet with the cooked chicken and stir to coat every piece. Allow the pesto to warm and loosen for about 30–60 seconds. If the mixture seems too thick, add a splash of the reserved tortellini cooking water — start with 1–2 tablespoons and add more as needed to reach a silky consistency.
6. Add the drained tortellini to the skillet and gently fold or toss until each tortellini is evenly coated in the pesto and combined with the chicken.
7. Stir in 1 1/2 cups halved grape tomatoes and 1/4 cup chopped basil. Cook for 1–2 minutes just to warm the tomatoes and wilt the chopped basil slightly; you want the tomatoes to keep some of their fresh texture and brightness.
8. Taste the dish and season with kosher salt and black pepper to your preference. If you held back any reserved pasta water, add a tablespoon at a time until the sauce reaches your desired looseness and sheen.
9. Remove the skillet from the heat. Serve the Chicken Pesto Tortellini immediately, garnished with additional fresh basil leaves and a light dusting of Parmesan cheese if desired.

Serving suggestions

This Chicken Pesto Tortellini stands on its own as a satisfying main, but you can pair it with a simple side salad or some roasted vegetables for a complete meal. A crisp green salad with lemon vinaigrette offers a bright counterpoint to the richness of the pesto, while steamed green beans or sautéed asparagus add texture and color.

Make-ahead and storage

Refrigerate any leftovers in an airtight container for up to 3 days. When reheating, add a splash of water or broth and warm gently in a skillet over medium-low heat to preserve the tortellini’s texture and keep the sauce creamy. This recipe also reheats well in the microwave — cover the container and heat in 30–45 second intervals, stirring between each until warmed through.

Notes and variations

• Swap the cheese tortellini for a whole-wheat or gluten-free variety if you prefer. Keep the same 12 oz amount.
• If you’d like extra vegetables, stir in baby spinach at the very end until wilted, or add sliced zucchini while cooking the chicken.
• For a lighter finish, use less pesto and finish with a squeeze of lemon juice to brighten the flavors.
• To make this in advance for a picnic-style pasta, cool completely and toss with a touch more pesto and olive oil before chilling so the pasta doesn’t dry out.

Tips for success

• Cut the chicken into similar-sized pieces so they cook in the same amount of time.
• Reserve some pasta cooking water — that starchy liquid is the secret to a glossy, clingy sauce.
• A hot skillet and a bit of patience when browning the chicken lead to better texture and deeper flavor.
• Use a fragrant, good-quality basil pesto; its flavor carries the dish.

Why the timing works

Cheese tortellini cooks quickly, and bite-size chicken pieces sear fast, so the whole recipe moves at a steady rhythm: boil, brown, combine, and finish. That sequence preserves texture — tender pasta, juicy chicken, and blistered-tender tomatoes — while keeping the meal on the table fast.

Flavor profile

This Chicken Pesto Tortellini is herb-forward and savory with gentle creaminess from the cheese-filled tortellini. The pesto delivers concentrated basil and garlic notes, while halved grape tomatoes add juicy sweetness and freshness. A finishing grind of black pepper and a sprinkle of Parmesan round things out with a salty, nutty edge.

Whether you’re cooking for yourself or feeding a crowd, this simple, delicious Chicken Pesto Tortellini is a reliable recipe to keep in your dinner rotation. It’s forgiving, quick, and endlessly adaptable — and it tastes like dinner you’d order at a cozy neighborhood bistro.

Enjoy — and don’t be surprised if it becomes a weeknight favorite.