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Easy Creamy Pesto Chicken Tortellini photo

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Comfort Food, Easy, Pesto, Quick
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.