Go Back
Homemade Creamy Pesto Tortellini photo
Print Recipe Save it for later

Creamy Pesto Tortellini

Cheesy tortellini tossed in a quick, creamy pesto sauce that's ready in about 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 8 servings

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1.5 cup heavy cream
  • 1 cup chicken broth or vegetable broth
  • 1/3 cup prepared pesto
  • 1/4 cup grated Parmesan cheese
  • 38 ounces cheese tortellini frozen or refrigerated (about 2 bags)
  • fresh basil chopped, for garnish

Instructions

  • Melt the butter in a large skillet over medium heat until it foams.
  • Whisk in the flour and cook for 30–60 seconds until lightly fragrant, forming a roux.
  • Slowly whisk in the chicken (or vegetable) broth until the mixture is smooth, then bring to a gentle simmer.
  • Gradually whisk in the heavy cream until fully combined, then simmer 2–3 minutes until slightly thickened.
  • Stir in the prepared pesto and grated Parmesan until the sauce is smooth and heated through.
  • Add the frozen or refrigerated tortellini directly to the sauce, stir to coat, and simmer 4–5 minutes (or until the tortellini is heated and tender).
  • Adjust seasoning if needed, garnish with chopped fresh basil, and serve immediately.

Equipment

  • Large Skillet
  • Whisk
  • Measuring Cups and Spoons
  • Spatula or spoon

Notes

  • Heavy cream can be replaced with equal parts half-and-half.
  • Use chicken stock or vegetable broth as an alternative to chicken broth.
  • Romano or Grana Padano may be used instead of Parmesan.
  • Any refrigerated or frozen cheese tortellini flavor that pairs with pesto will work.
  • Separate leftovers into meal-sized portions and refrigerate up to 3–4 days.
  • Reheat gently and add a splash of stock or water if the sauce has thickened.