Chicken Pesto Tortellini
Comfort food meets bright, fresh flavor in this easy-to-make Chicken Pesto Tortellini. It’s the kind of dinner that feels special without demanding much time or fuss—perfect for busy weeknights, casual dinner parties, or meal-prep lunches that still taste delightful. Pillowy cheese tortellini pairs with tender, bite-sized chicken and a vibrant basil pesto for a dish that’s rich, herbaceous, and satisfying. Juicy grape tomatoes add pops of sweetness, and a sprinkle of fresh basil and Parmesan finishes it off with classic Italian charm.
Why you’ll love this recipe
This Chicken Pesto Tortellini recipe is a weeknight hero: it comes together quickly, uses a short list of ingredients, and delivers multilayered flavor with minimal effort. The pesto does the heavy lifting, infusing the pasta and chicken with bright basil and garlic notes, while the grape tomatoes and chopped basil bring freshness and texture. It’s also very adaptable—add a squeeze of lemon for brightness, toss in baby spinach for extra greens, or swap the chicken for shrimp if you prefer seafood.
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 halved grape tomatoes
- 1/4 cup chopped basil
- Kosher salt and black pepper, to taste
For garnish: fresh basil and Parmesan cheese, optional
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Colander
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
Prep tips
- Cut the chicken into uniform bite-sized pieces so it cooks evenly.
- Bring the pot of salted water to a full rolling boil before adding the tortellini to ensure even cooking.
- If your pesto is thick, stir it with a tablespoon or two of the reserved pasta water to loosen it—this helps it coat the tortellini smoothly.
- Have the tomatoes halved and fresh basil chopped before you start cooking so everything comes together quickly.
Step-by-step instructions
Follow these steps to make a flavorful, well-balanced Chicken Pesto Tortellini. The directions below are rewritten for clarity and follow the original order of operations while keeping ingredient amounts exact.
- Fill a large pot with water and bring it to a boil over high heat. Add a generous pinch of kosher salt once the water is boiling.
- Add the 12 oz cheese tortellini to the boiling water and cook according to the package instructions until al dente, usually about 2–4 minutes for fresh or refrigerated tortellini and a little longer for frozen. Stir occasionally to prevent sticking.
- While the tortellini cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the 12 oz boneless skinless chicken breasts, cut into bite-size pieces, to the hot skillet. Season the chicken with a pinch of kosher salt and some freshly ground black pepper. Sear and cook the chicken, stirring occasionally, until the pieces are golden and cooked through, about 6–8 minutes depending on the size of the pieces.
- When the tortellini is done, reserve about 1/4 cup of the pasta cooking water, then drain the pasta in a colander.
- Lower the heat under the skillet with the cooked chicken to medium-low. Add 1/2 cup basil pesto to the skillet and stir to coat the chicken evenly. If the pesto seems thick, add a tablespoon or two of the reserved pasta water to loosen the sauce and help it coat the pieces.
- Add the drained cheese tortellini to the skillet with the chicken and pesto. Gently toss everything together so the tortellini and chicken are evenly coated in pesto. If needed, add a splash more of the reserved pasta water to reach your desired sauce consistency.
- Fold in 1 1/2 cups halved grape tomatoes and 1/4 cup chopped basil. Cook for 1–2 minutes more, just until the tomatoes are warmed through but still hold their shape.
- Taste and adjust seasoning with kosher salt and black pepper as needed. Remove the skillet from heat.
- Serve the Chicken Pesto Tortellini hot, garnished with additional fresh basil leaves and a grating of Parmesan cheese if you like.
Serving suggestions
This Chicken Pesto Tortellini is delicious on its own, but you can elevate the meal with a few simple sides:
- A crisp green salad with lemon vinaigrette for brightness
- Garlic bread or a crusty loaf to soak up extra pesto sauce
- Steamed or sautéed green vegetables like broccolini, asparagus, or green beans for color and crunch
Make-ahead and storage
You can make this dish ahead for easy weeknight lunches. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or chicken broth to loosen the sauce, or microwave in short bursts, stirring in between. Note that tortellini can absorb sauce over time, so you may need to add a bit of reserved pasta water or a drizzle of olive oil when reheating.
Variations and swaps
- Veggie-forward: Replace chicken with sautéed mushrooms and extra veggies like zucchini or spinach for a vegetarian twist.
- Cheesy: Stir in a handful of shredded mozzarella or torn fresh burrata on top for an oozy, indulgent finish.
- Heat: Add red pepper flakes while sautéing the chicken for a touch of heat.
- Protein swap: Substitute chicken with cooked shrimp, or use diced turkey breast for a different lean protein option.
Flavor notes
The star of this dish is the pesto—a concentrated mix of basil, garlic, pine nuts (or an alternative like walnuts), Parmesan, and olive oil. When tossed with hot tortellini and chicken, it becomes a silky coating that clings to every bite. Halved grape tomatoes burst with sweet-tart brightness that lifts the richness, and the chopped basil at the end refreshes the palate. If you want an extra layer of acidity, a squeeze of lemon over each serving livens the flavors beautifully.
Common issues and fixes
- Overcooked tortellini: Cook tortellini to al dente per package directions and drain promptly. If they’re slightly overdone, rinse briefly with warm water to stop the cooking and prevent mushiness.
- Dry pesto: If the pesto doesn’t coat the pasta smoothly, stir in reserved pasta water a tablespoon at a time until you reach the desired consistency.
- Undercooked chicken: Cut chicken into uniform pieces and avoid crowding the pan. Cook over medium-high heat and stir occasionally so each piece browns and cooks through.
Nutritional snapshot
This dish balances carbohydrates from the tortellini with lean protein from chicken and healthy fats from olive oil and pesto. The tomatoes and fresh basil add vitamins and freshness. Nutritional values will depend on the specific brands and portion sizes you use; for lighter portions, consider reducing the tortellini to increase the ratio of chicken and vegetables.
Final thoughts
Chicken Pesto Tortellini is proof that simple ingredients can create something special. With a short ingredient list and straightforward steps, it’s accessible to cooks of any level yet full of comforting, layered flavors. The next time you want a meal that’s quick, delicious, and crowd-pleasing, this one-pan pasta will be waiting in your back pocket.
Printable recipe
Here’s the concise recipe you can follow at a glance.
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 halved grape tomatoes
- 1/4 cup chopped basil
- Kosher salt and black pepper, to taste
- For garnish: fresh basil and Parmesan cheese, optional
Directions
- Bring a large pot of salted water to a boil and cook 12 oz cheese tortellini according to package directions until al dente. Reserve about 1/4 cup pasta water, then drain.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 12 oz boneless skinless chicken breasts (cut into bite-size pieces); season with kosher salt and black pepper. Cook 6–8 minutes, stirring occasionally, until chicken is cooked through and browned.
- Reduce heat to medium-low and stir 1/2 cup basil pesto into the skillet with the chicken. If sauce is thick, add some reserved pasta water, one tablespoon at a time, to thin.
- Add the drained tortellini to the skillet, tossing gently to coat with pesto and chicken. Add reserved pasta water as needed to reach desired consistency.
- Fold in 1 1/2 cups halved grape tomatoes and 1/4 cup chopped basil; cook 1–2 minutes until tomatoes are warmed. Season with kosher salt and black pepper to taste.
- Serve hot, garnished with fresh basil and Parmesan cheese if desired.
Enjoy your Chicken Pesto Tortellini—a flavorful, comforting meal that’s as easy to make as it is to love.
Chicken Pesto Tortellini
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions; drain in a colander when done.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the bite-size chicken pieces to the hot skillet and season with kosher salt and black pepper; cook, stirring occasionally, until browned and cooked through, about 4–5 minutes.
- Place the drained tortellini in a large bowl, add the cooked chicken and halved grape tomatoes.
- Stir in 1/2 cup basil pesto until the tortellini, chicken, and tomatoes are evenly coated.
- Add the chopped fresh basil and taste; adjust seasoning with additional salt and pepper if needed.
- Serve garnished with extra fresh basil and grated Parmesan, if desired.
Notes
- If you want a vegetarian dish, omit the chicken.
