If you love cozy pasta dinners that come together quickly but feel like something special, this Pesto Chicken Tortellini recipe is for you. It’s the kind of weeknight meal that doubles as easy entertaining — cheesy tortellini, tender seasoned chicken, bright pesto, and sun-dried tomatoes for a hit of umami. The sauce is creamy without being heavy, and you can customize it with a splash of reserved sun-dried tomato oil or fresh basil for garnish.

This version uses a store-bought three-cheese tortellini to keep things simple, and a jarred basil pesto for bright, herby flavor. I’ve included small notes where a tweak can elevate the dish and kept the directions step-by-step so you can make it confidently even on busy nights.

Why you’ll love this Pesto Chicken Tortellini

Ready in about 30 minutes from start to finish.
Comforting, yet fresh — thanks to the basil pesto and sun-dried tomatoes.
One-skillet searing for the chicken, then a quick toss with pasta minimizes cleanup.
Flexible: add vegetables, swap proteins, or make it lighter with a dollop of plain yogurt instead of buttermilk if you like.

Ingredients

1/2 cup buttermilk (optional, see note 1)
1 (20-ounce) package Buitoni Three Cheese Tortellini
1/2 pound boneless, skinless chicken breasts (about 2 small, see note 1)
1/2 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
3 tablespoons olive oil (I use the sun-dried tomato oil from the tomatoes)
2 cloves garlic, minced
Fresh basil sprig (optional)
1/2 cup sun-dried tomatoes in oil, coarsely chopped (and reserved sun-dried tomato oil for this recipe)
1 (7-ounce) container basil pesto (about 1/2 cup plus 3 to 4 tablespoons)
Serving suggestions (see note 2)

Notes

Note 1: If you opt to use the buttermilk, it helps tenderize the chicken and adds tang. For a dairy-free alternative, replace the buttermilk with an equal amount of unsweetened plain yogurt diluted with a splash of lemon juice or water. Trim and halve the chicken breasts into thinner cutlets if they are larger than about 1/2 pound together.

Note 2: Serve with a crisp green salad, a squeeze of lemon, or a side of roasted vegetables. Grated Parmesan or a sprinkle of toasted pine nuts also pairs nicely.

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Knife and cutting board
Tongs or slotted spoon

Step-by-step Instructions

Follow these steps in order to build flavor and keep the dish streamlined. I’ve rewritten each step for clarity while keeping each ingredient amount exactly as listed above.

Prep the chicken: Pat the 1/2 pound boneless, skinless chicken breasts dry with paper towels. If the breasts are thick, slice each breast horizontally into two thinner cutlets so they cook through quickly and evenly.
Season the chicken: In a small bowl combine 1/2 teaspoon paprika, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle this seasoning mix over both sides of the chicken pieces, pressing gently so it adheres.
Coat the chicken: Place 2 tablespoons flour on a plate or shallow dish. Lightly dredge each seasoned chicken piece in the flour, shaking off excess. This coating helps create a light crust when seared.
Heat the oil: Warm a large skillet over medium-high heat. Add 3 tablespoons olive oil — I like using reserved sun-dried tomato oil when available for extra flavor. Allow the oil to shimmer but not smoke.
Sear the chicken: Add the floured chicken to the hot skillet in a single layer. Cook undisturbed for about 3 to 4 minutes until the underside is golden brown. Flip and cook another 3 to 4 minutes, or until the chicken is cooked through and no longer pink in the center. Internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a cutting board and let rest for a few minutes, then slice or chop into bite-size pieces.
Cook the tortellini: While the chicken cooks, bring a large pot of salted water to a boil. Add the 1 (20-ounce) package Buitoni Three Cheese Tortellini and cook according to package directions until al dente (usually around 3 to 5 minutes). Reserve about 1/2 cup of the pasta cooking water, then drain the tortellini.
Sauté garlic and sun-dried tomatoes: Reduce the skillet heat to medium and, if needed, add a splash of the reserved sun-dried tomato oil or a teaspoon of olive oil. Add 2 cloves garlic, minced, and sauté briefly until fragrant, about 30 seconds to 1 minute. Add the 1/2 cup coarsely chopped sun-dried tomatoes (drained if they’re very oily) and sauté another 1 minute to warm them through and release their flavor.
Combine chicken and tortellini: Return the sliced or chopped chicken to the skillet with the garlic and sun-dried tomatoes. Add the drained tortellini to the pan as well. Toss gently to combine.
Add the pesto: Spoon in the 1 (7-ounce) container basil pesto (about 1/2 cup plus 3 to 4 tablespoons). Stir to coat the tortellini and chicken evenly. If the mixture seems thick, add a few tablespoons of the reserved pasta cooking water, a little at a time, until you reach your desired sauce consistency. The reserved water helps the pesto cling to the pasta and creates a smooth sauce without thinning it too much.
Adjust and finish: Taste and add more salt or pepper if needed. If you like a touch of brightness, squeeze a little lemon over the finished pasta or stir in an extra tablespoon of pesto for bolder flavor. For a glossy finish and extra richness, drizzle a teaspoon or two of the reserved sun-dried tomato oil over the top.
Garnish and serve: Transfer the Pesto Chicken Tortellini to serving bowls or a large platter. Garnish with a fresh basil sprig if desired. Serve immediately with your chosen sides (see note 2).

Tips and Variations

Make it creamier: Stir 1/4 cup of plain cream, plain yogurt, or a splash of reserved pasta water into the pesto for a silkier sauce.
Vegetable boost: Add baby spinach, arugula, or steamed broccoli in the last minute of tossing so they wilt but keep their color. Frozen peas folded in at the end are also lovely.
Protein swaps: Use cooked shrimp, turkey cutlets, or cubed firm tofu in place of the chicken if you prefer.
Make it lighter: Skip the oil drizzle at the end and use the lighter style of pesto, or mix the pesto with plain yogurt for a lower-calorie sauce.
Advance prep: Cook and shred or chop the chicken ahead of time and keep it refrigerated. Reheat briefly in the skillet before tossing with freshly cooked tortellini and pesto.

Serving Suggestions

Pair this Pesto Chicken Tortellini with a crisp green salad dressed with lemon vinaigrette, garlic bread, or steamed vegetables. A simple tomato salad or cucumber ribbons tossed in olive oil and vinegar also brightens the plate. For a finishing touch, grate a little hard cheese over the top or sprinkle toasted pine nuts for crunch.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or reserved oil to loosen the sauce. Microwaving works too — add a teaspoon or two of water and cover loosely to retain moisture while reheating.

Final thoughts

This Pesto Chicken Tortellini hits that sweet spot between effortless and elevated. A handful of pantry staples and a jar of pesto transform into a weeknight favorite that’s satisfying and bright. Whether you keep it strictly as written or customize with extra veggies or a creamy twist, it’s a dependable dish to have on your rotation.

Enjoy — and if you try any variations, I’d love to hear which one becomes your new favorite.