Creamy Pesto Chicken Tortellini
This creamy pesto chicken tortellini is quick, comforting, and bursting with vibrant basil pesto flavor. Perfect for busy weeknights or special occasions!
Servings: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 2 cups half-and-half
- 7 ounce basil pesto container
- 1/2 teaspoon crushed red pepper flakes
- 12 ounces refrigerated cheese tortellini
- 1/3 cup slivered sun-dried tomatoes
- 1 cup freshly shredded Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Season the boneless, skinless chicken breasts with salt and pepper. Heat extra-virgin olive oil in a large skillet over medium heat. Cook chicken for 6-7 minutes on each side until golden and cooked through. Remove and let rest before slicing into bite-sized pieces.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Avoid burning.
- Pour half-and-half into the skillet with garlic, stirring to combine. Add basil pesto and crushed red pepper flakes. Let sauce simmer for 3-4 minutes to meld flavors.
- Meanwhile, bring a pot of salted water to a boil. Cook refrigerated cheese tortellini according to package instructions (about 3-5 minutes). Drain and set aside.
- Add cooked tortellini, sliced chicken, and sun-dried tomatoes to the sauce in the skillet. Toss to coat well and cook an additional 2-3 minutes to heat through.
- Remove skillet from heat and stir in freshly shredded Parmesan cheese until melted and creamy. Garnish with chopped fresh parsley and serve immediately.
Equipment
- Large skillet or sauté pan
- Pot for boiling tortellini
- Wooden spoon or spatula
- Sharp Knife
- Cutting Board
- Measuring cup and spoons
Notes
- If the sauce is too thick, add a splash of chicken broth or water to loosen it.
- Use a meat thermometer to ensure chicken reaches 165°F for safe cooking.
- Marinate chicken in pesto for 30 minutes before cooking for extra flavor.