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Homemade Pesto Chicken Tortellini photo

Pesto Chicken Tortellini

A quick, flavorful pasta skillet with chicken, sun-dried tomatoes, and basil pesto tossed with three-cheese tortellini.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

  • large nonstick pot

Ingredients
  

  • 1/2 cup buttermilk optional, see notes
  • 20 ounce Buitoni Three Cheese Tortellini package
  • 1/2 pound boneless skinless chicken breasts about 2 small, cut into bite-sized pieces
  • 1/2 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 3 tablespoons olive oil use reserved oil from sun-dried tomatoes if available
  • 2 cloves garlic minced
  • 1 fresh basil sprig optional, for sautéing and garnish
  • 1/2 cup sun-dried tomatoes in oil coarsely chopped; reserve oil for cooking
  • 7 ounce basil pesto about 1/2 cup plus 3–4 tablespoons (container)
  • Serving suggestions red pepper flakes, fresh basil, and/or grated Parmesan

Instructions
 

  • Bring a large nonstick pot of salted water to a boil and cook the tortellini according to package directions; drain and set aside.
  • If marinating, drain chicken from the buttermilk. Otherwise, cut chicken into even bite-sized pieces.
  • In a bowl, mix paprika, Italian seasoning, salt, and pepper. Pat chicken pieces dry with paper towels, toss with the seasoning mixture, then sprinkle and toss with the flour to coat.
  • Heat 3 tablespoons reserved sun-dried tomato oil (or olive oil) in the same large nonstick pot over medium heat. Add a basil sprig and the minced garlic and cook about 30 seconds until fragrant, then remove the basil sprig.
  • Add the seasoned, floured chicken to the pot and cook over medium heat, stirring occasionally, until no longer pink and cooked through; add more oil if needed.
  • When the chicken is almost done, add the chopped sun-dried tomatoes and sauté briefly until the chicken is fully cooked.
  • Return the drained tortellini to the pot with the chicken, reduce heat to low, and gently stir 1–2 minutes to combine.
  • Stir in the basil pesto and 1–2 tablespoons of the reserved sun-dried tomato oil as desired; taste and adjust seasoning with salt, pepper, and red pepper flakes if using.
  • Serve topped with fresh basil leaves and grated Parmesan if desired.

Notes

  • If desired, marinate chicken in buttermilk for 4–6 hours.
  • To make a quick buttermilk substitute, add 1 tablespoon lemon juice to 1 cup milk and let sit 5 minutes.
  • Reserve the oil from the sun-dried tomatoes to use for cooking for extra flavor.
  • Adjust red pepper flakes to taste for spice.
  • Use freshly grated Parmesan for best flavor.