Chicken Pesto Tortellini
A quick, comforting pasta dish combining cheese tortellini with tender chicken, bright tomatoes, and basil pesto.
Equipment
- Large Pot
- Colander
- Large Skillet
- Large Bowl
- Spatula or spoon
Ingredients
- 12 oz cheese tortellini
- 1 tablespoon olive oil
- 12 oz boneless skinless chicken breasts cut into bite-size pieces
- 1/2 cup basil pesto
- 1 1/2 cups grape tomatoes halved
- 1/4 cup fresh basil chopped
- kosher salt to taste
- black pepper to taste
- fresh basil and Parmesan cheese for garnish, optional
Instructions
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions; drain in a colander when done.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
- Add the bite-size chicken pieces to the hot skillet, season with kosher salt and black pepper, and cook, stirring occasionally, until browned and just cooked through, about 4–5 minutes.
- Transfer the drained tortellini to a large bowl. Add the cooked chicken and halved grape tomatoes.
- Gently stir in the basil pesto until the tortellini, chicken, and tomatoes are evenly coated.
- Add the chopped fresh basil, taste, and adjust seasoning with more salt and pepper if needed.
- Serve garnished with additional fresh basil and grated Parmesan, if desired.
Notes
- You can omit the chicken to make this dish vegetarian.