Creamy Chicken Pesto Tortellini
This Creamy Chicken Pesto Tortellini is an easy, indulgent meal combining tender chicken, vibrant pesto, and cheesy tortellini in a luscious sauce.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Cheese Grater
Ingredients
- 12 oz cheese tortellini fresh or refrigerated
- 2 cups cooked chicken shredded (rotisserie chicken works well)
- 1/2 cup pesto sauce store-bought or homemade basil pesto
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic minced
- salt to taste
- freshly ground black pepper to taste
- fresh basil leaves for garnish
Instructions
Method: Creamy Chicken Pesto Tortellini
- Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt, then drop in the 12 oz cheese tortellini. Cook according to package instructions, usually about 3-5 minutes, until al dente. Drain the tortellini and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Toss in the 2 cups of shredded cooked chicken and stir to combine with the garlic and oil. Cook for 2-3 minutes until warmed through.
- Reduce the heat to low and add 1/2 cup of pesto sauce and 1 cup of heavy cream to the skillet. Stir gently to combine, creating a smooth, creamy sauce.
- Sprinkle in 1/2 cup grated Parmesan cheese and stir until melted and fully incorporated. Taste the sauce and season with salt and freshly ground black pepper as needed.
- Add the cooked tortellini to the skillet and toss gently until each piece is coated evenly with the creamy pesto sauce.
- Remove from heat and garnish with fresh basil leaves to add a pop of color and fresh aroma. Serve immediately for the best flavor and texture.
Notes
- Use fresh basil pesto if possible to brighten the richness of the cream sauce.
- Don’t overcook the tortellini; al dente pasta holds the sauce better.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with extra cream or milk if needed.