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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 minutes
Cook Time20 minutes
Total Time20 minutes
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.