Creamy Pesto Chicken Tortellini
A quick, creamy pasta skillet with tender chicken, basil pesto, sun-dried tomatoes, and Parmesan.
Equipment
- large nonstick skillet with lid
- Knife
- Cutting Board
- Measuring cups and spoons
- Spatula or spoon
Ingredients
- 2 pieces boneless skinless chicken breasts cut into bite-sized pieces
- salt and pepper to taste
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 2 cups half-and-half
- 7 ounces basil pesto about 1 (7-ounce) container
- 1/2 teaspoon crushed red pepper flakes
- 12 ounces refrigerated cheese tortellini
- 1/3 cup slivered sun-dried tomatoes
- 1 cup freshly shredded Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Season the bite-sized chicken pieces with salt and pepper.
- Heat the olive oil in a large nonstick skillet over medium-high heat, then add the chicken and cook for about 2 minutes to brown the pieces.
- Add the minced garlic to the skillet and cook for about 1 minute, stirring, until fragrant.
- Stir in the half-and-half, pesto, and crushed red pepper flakes until combined and bring the mixture to a gentle simmer.
- Submerge the refrigerated tortellini in the simmering sauce as much as possible, then reduce the heat to maintain a gentle simmer (do not boil) to avoid curdling.
- Cover the skillet and cook for 4 to 5 minutes, or until the tortellini are tender and cooked through; if you don't have a lid, cover with a round baking sheet or foil.
- Remove the skillet from the heat and stir in the slivered sun-dried tomatoes and shredded Parmesan until the cheese melts into the sauce.
- Taste and adjust seasoning with salt and black pepper as needed, then sprinkle with chopped parsley and serve.
Notes
- You can use sun-dried tomatoes packed in oil or dry-packed.
- If using oil-packed tomatoes, blot excess oil with paper towels.