Pesto Chicken Tortellini

Pesto chicken tortellini became a household hit the night I needed a quick dinner that felt comforting but not boring. I had some leftover rotisserie chicken in the fridge and a package of cheese tortellini in the freezer so I tossed them with a spoonful of pesto and the result was pure magic on a plate.

Ever since then I’ve turned to this dish whenever I want something that’s both cozy and quick to make because it’s ready in no time yet feels special with the rich flavor of pesto clinging to every bite of tender pasta and juicy chicken.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cheese tortellini – A hearty and flavorful pasta that holds its shape and texture beautifully in sauces.
• Cooked chicken – Adds protein and turns this into a complete meal.
• Pesto sauce – The star ingredient that delivers herby, garlicky richness.
• Olive oil – Helps coat the chicken and pasta and deepens the flavor.
• Garlic – Enhances the pesto with extra aromatic punch.
• Parmesan cheese – Brings salty, nutty depth to finish the dish.
• Salt – Balances and elevates the flavors.
• Black pepper – Adds a subtle bite of warmth.

Tools You’ll Need

• Large pot – I use this to boil the tortellini until perfectly tender.
• Skillet – Helps me warm the chicken and toss everything together.
• Slotted spoon – Great for scooping the cooked tortellini from the water.
• Knife – I use it to cube the chicken into bite-sized pieces.
• Cutting board – For safely prepping the chicken.
• Measuring cups – Keeps the pesto and cheese portioned just right.
• Spatula – Ideal for mixing everything gently in the skillet.

Instructions

Step 1: Boil the Tortellini

I start by boiling a large pot of salted water then I cook the tortellini according to the package instructions until they’re soft but still firm and I scoop them out with a slotted spoon.

Step 2: Warm the Chicken

In a skillet I heat a bit of olive oil and add the cooked chicken pieces letting them warm through for 2 to 3 minutes while I stir in some minced garlic.

Step 3: Add the Pesto

Once the chicken is heated I add the cooked tortellini to the skillet and spoon in the pesto sauce then I toss everything gently so the pesto coats every piece.

Step 4: Season and Finish

I sprinkle in a pinch of salt and black pepper and toss in a handful of grated Parmesan cheese letting the heat melt it just slightly into the sauce.

Step 5: Serve and Enjoy

I plate the pasta right away and sometimes add a bit more pesto or cheese on top for extra richness and flavor.

Tips

If you want a little more texture I sometimes toast pine nuts and sprinkle them over the top. You can also stir in a handful of spinach right at the end to sneak in some greens. If you’re short on time rotisserie chicken works perfectly and frozen tortellini cooks in just minutes.

Ways to Serve

This pesto chicken tortellini is a full meal on its own but I love pairing it with a simple side salad or garlic bread. It’s also great for lunch the next day just reheat gently with a splash of olive oil or broth to loosen the sauce.

Frequently Asked Questions

Can I use store-bought pesto in Pesto Chicken Tortellini?

Yes! Store-bought pesto works great, but if you have homemade on hand, it adds an even fresher flavor.

Can I make Pesto Chicken Tortellini ahead of time?

You can cook everything and store it in the fridge for up to 3 days. Reheat with a bit of water or olive oil to refresh the sauce.

What’s the best type of chicken for Pesto Chicken Tortellini?

Grilled, baked, or rotisserie chicken all work beautifully. Just make sure it’s cooked through and chopped into small pieces.

See You in the Kitchen

I hope you give this pesto chicken tortellini a try! It’s one of those easy dishes that never disappoints and always delivers bold flavor and comfort. Let me know how you made it your own I’d love to hear!

Happy Cooking!

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