Bright, rich, and impossibly comforting—this Creamy Pesto Chicken Tortellini is everything you want from a quick weeknight dinner and then some. Tender pieces of chicken are seared to a golden finish, and a silky sauce made from pesto and half-and-half coats cheese tortellini for a simple, flavor-packed meal. Sun-dried tomatoes add a tangy pop while shredded Parmesan and fresh parsley bring it all together. Ready in about 30 minutes, this one-pan wonder delivers restaurant-worthy taste with everyday ease.

Why you’ll love this recipe

Creamy Pesto Chicken Tortellini combines bold pesto flavor with a mellow cream sauce, creating a balanced and satisfying dish.
Minimal prep and a single skillet make cleanup a breeze.
Uses refrigerated cheese tortellini for a shortcut that doesn’t sacrifice comfort or texture.
Flexible enough to adapt for vegetables or extra greens if you want to add more color.

Ingredients

Serves 4

2 boneless, skinless chicken breasts
salt and pepper
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
2 cups half-and-half
1 (7-ounce) container basil pesto
1/2 teaspoon crushed red pepper flakes
12 ounces refrigerated cheese tortellini
1/3 cups slivered sun-dried tomatoes
1 cup freshly shredded Parmesan cheese
2 tablespoons chopped fresh parsley

Equipment

Large skillet or sauté pan with lid
Tongs or spatula
Sharp knife and cutting board
Measuring cups and spoons
Grater for the Parmesan

Prep tips

Pat the chicken dry with paper towels and season both sides with salt and pepper—this helps it brown better.
Measure the half-and-half and open the pesto container before you start so everything flows smoothly once the pan is hot.
If your sun-dried tomatoes are packed in oil, give them a quick rough chop; if they’re dry-packed, rehydrate them in warm water for 5–10 minutes and then drain well.

Step-by-step instructions

Follow this clear, ordered method to make a creamy, flavorful bowl of Creamy Pesto Chicken Tortellini. The directions below follow the ingredient list exactly, preserve amounts, and keep the cooking sequence logical and simple.

Prepare the chicken: Place the 2 boneless, skinless chicken breasts on a cutting board. Pat them dry with paper towels and season both sides with salt and pepper.
Heat the oil: Add 2 tablespoons extra-virgin olive oil to a large skillet and warm it over medium-high heat until it shimmers.
Sear the chicken: Put the seasoned chicken breasts in the hot skillet. Cook until golden brown on the first side, about 4–5 minutes, then flip and cook the other side until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about another 4–6 minutes depending on thickness. Transfer the cooked chicken to a plate and let it rest for a few minutes, then slice or chop into bite-sized pieces.
Sauté the garlic: Reduce the heat to medium. Add the 2 garlic cloves, minced, to the skillet and sauté briefly, about 30 seconds to 1 minute, until fragrant. Stir constantly to prevent burning.
Add the dairy base: Pour in 2 cups half-and-half and bring it to a gentle simmer, stirring occasionally so it doesn’t scorch.
Incorporate the pesto and seasonings: Stir in 1 (7-ounce) container basil pesto and 1/2 teaspoon crushed red pepper flakes. Mix until the pesto is fully incorporated and the sauce is smooth and uniformly green. Taste and adjust salt and pepper if needed.
Cook the tortellini: Add 12 ounces refrigerated cheese tortellini directly into the simmering sauce. Use tongs or a spoon to stir, making sure the tortellini are submerged in the sauce. Cover the skillet with a lid and cook according to the tortellini package instructions—usually about 3–5 minutes—until the tortellini are tender and cooked through.
Add sun-dried tomatoes and chicken: Stir in 1/3 cups slivered sun-dried tomatoes and the sliced or chopped chicken pieces. Continue to warm everything together for 1–2 minutes so the flavors meld and the chicken warms through.
Finish with cheese: Remove the skillet from the heat and stir in 1 cup freshly shredded Parmesan cheese. Stir continuously until the cheese melts into the sauce, creating a creamy texture. If the sauce seems too thick, add a splash of half-and-half or water to reach your desired consistency.
Garnish and serve: Sprinkle 2 tablespoons chopped fresh parsley over the top. Serve the Creamy Pesto Chicken Tortellini immediately, dividing among plates or bowls. Offer extra Parmesan at the table for garnish.

Serving suggestions

Serve alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness.
Pair with crusty bread to soak up any remaining sauce—garlic bread is an especially delicious choice.
For extra vegetables, toss in a handful of baby spinach or steamed broccoli in step 8 so they wilt and warm through in the sauce.

Make-ahead and storage

Make-ahead: You can prepare the sauce and chicken ahead of time and refrigerate them separately for up to 2 days. Reheat gently on the stovetop and add freshly cooked tortellini when ready to serve.
Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat over low heat with a splash of half-and-half or water to revive the creamy texture.
Freezing: Freezing tortellini with cream-based sauces can change the texture, so freezing is not recommended for best quality.

Notes and swaps

If you prefer a lighter sauce, substitute half-and-half with milk mixed with a tablespoon of flour for a slightly thinner but still creamy texture.
Crushed red pepper flakes add a gentle heat. Adjust the 1/2 teaspoon to taste or omit entirely for a milder dish.
For a dairy-free version, use a plant-based cream alternative and a dairy-free Parmesan substitute, but note that texture and flavor will change.
To boost herbs, stir in a tablespoon of fresh chopped basil along with the parsley at the end.

Why this method works

Searing the chicken first locks in juices and creates flavorful browned bits in the pan that enrich the sauce. Using refrigerated tortellini saves time while still delivering tender, cheesy pockets that soak up the pesto cream. Adding Parmesan off the heat prevents the cheese from clumping and ensures a glossy, smooth finish. The step-by-step order keeps everything perfectly timed so the pasta is al dente and the chicken stays moist.

Final thoughts

This Creamy Pesto Chicken Tortellini is an excellent weeknight hero—comforting, aromatic, and quick to come together. It’s just the kind of recipe that becomes a regular in the rotation: simple ingredients, big flavor, and a crowd-pleasing result. Pair it with a bright salad and your favorite bread, then dig in.