Creamy Pesto Chicken Tortellini
This Creamy Pesto Chicken Tortellini is the kind of weeknight meal that feels indulgent but comes together in under 30 minutes. Tender chicken breasts seared until golden, a silky pesto cream sauce, and cheese tortellini tossed with sun-dried tomatoes and a sprinkle of Parmesan — it’s comforting, vibrant, and surprisingly simple. The recipe balances bright basil pesto with rich half-and-half for a sauce that clings to every tortellini and coats each bite perfectly. Serve with a crisp green salad or crusty bread, and you’ve got a dinner that’ll have everyone asking for seconds.
Why this recipe works
There are a few reasons this Creamy Pesto Chicken Tortellini ends up so satisfying. First, the chicken breasts are seasoned and seared in extra-virgin olive oil, giving them a caramelized exterior that locks in juices. Next, a quick sauté of garlic blooms the aromatics and forms the base for the sauce. Using half-and-half creates a luxuriously creamy texture without the heaviness of heavy cream, and stirring in a full 7-ounce container of basil pesto delivers bold, herbaceous flavor. Refrigerated cheese tortellini cooks quickly and picks up the sauce, while sun-dried tomatoes add a sweet-tart contrast. Finally, freshly shredded Parmesan and chopped parsley finish the dish with savory depth and a pop of color.
Ingredients
- 2 boneless, skinless chicken breasts
- salt and pepper
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 2 cups half-and-half
- 1 (7-ounce) container basil pesto
- 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 chopped fresh parsley
Equipment
- Large skillet with a lid or a deep sauté pan
- Medium pot for boiling tortellini
- Tongs or a spatula
- Sharp knife and cutting board
- Measuring cups and spoons
Prep tips
- Bring the tortellini to room temperature if it’s been refrigerated; it cooks quickly and evenly when not ice cold.
- Pat the chicken breasts dry with paper towels before seasoning. This helps achieve a golden sear.
- Shred the Parmesan yourself for the creamiest melt and best flavor.
- If your sun-dried tomatoes are oil-packed, drain and chop them into slivers as indicated. If they are dry-packed, rehydrate briefly in warm water, drain, and then slice.
Step-by-step instructions
Follow these steps in order for the best results. The directions are rewritten for clarity while keeping the same sequence and ingredient amounts.
- Season and sear the chicken. Pat the 2 boneless, skinless chicken breasts dry and season both sides with salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook without moving until the bottom is golden brown, about 4–5 minutes. Flip and cook the other side until golden and the chicken reaches an internal temperature of 165°F (about 4–6 more minutes depending on thickness). Transfer the cooked chicken to a plate and let it rest for a few minutes, then slice or chop into bite-sized pieces.
- Sauté the garlic. Reduce the skillet heat to medium. If needed, add a teaspoon of olive oil to the pan. Add the 2 garlic cloves, minced, and sauté, stirring constantly, until fragrant, about 30 seconds to 1 minute. Be careful not to let the garlic brown.
- Create the creamy base. Pour 2 cups half-and-half into the skillet with the garlic. Stir to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally so the dairy does not scorch.
- Add the pesto and seasonings. Once the half-and-half is gently simmering, stir in the 1 (7-ounce) container basil pesto and 1/2 teaspoon crushed red pepper flakes. Stir until the pesto is fully incorporated and the sauce is smooth. Allow the sauce to simmer gently for 2–3 minutes so the flavors meld.
- Cook the tortellini. While the sauce simmers, bring a medium pot of salted water to a boil. Add 12 ounces refrigerated cheese tortellini and cook according to the package directions until al dente, usually 3–5 minutes. Drain the tortellini, reserving about 1/2 cup of the pasta cooking water in case you want to loosen the sauce later.
- Add tomatoes, tortellini, and cheese to the sauce. Stir 1/3 cup slivered sun-dried tomatoes into the simmering pesto cream sauce. Then add the drained tortellini and the sliced or chopped cooked chicken back into the skillet. Gently toss to coat everything in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Finish with Parmesan and parsley. Remove the skillet from the heat and stir in 1 cup freshly shredded Parmesan cheese until it melts into the sauce and becomes silky. Taste and adjust seasoning with salt and pepper as needed. Sprinkle 2 tablespoons chopped fresh parsley over the top for color and a fresh finish.
- Serve immediately. Divide the Creamy Pesto Chicken Tortellini among plates or bowls and serve right away while warm. A simple green salad or toasted bread pairs beautifully with this dish.
Make-ahead and storage
If you want to prepare this in advance, cook the chicken and tortellini separately, refrigerate, and store the pesto cream sauce in an airtight container. Reheat the sauce gently on the stovetop over low heat, stirring and thinning with a splash of milk or reserved pasta water as needed before adding the chicken and tortellini. Store leftovers in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a little extra half-and-half or milk to refresh the sauce.
Variations and swaps
- Vegetarian: Omit the chicken and add sautéed mushrooms, roasted vegetables, or chickpeas for protein.
- Spicier: Increase the crushed red pepper flakes to 1 teaspoon, or add a pinch of cayenne to the sauce.
- Low-fat: Substitute light half-and-half or a mixture of milk and Greek yogurt (stir in off heat) for a lighter sauce. Note: texture and richness will be slightly different.
- Herb swap: Mix in fresh basil or a handful of baby spinach at the end for extra green flavor and color.
Serving suggestions
This Creamy Pesto Chicken Tortellini shines with bright, simple sides. A crisp arugula salad with lemon vinaigrette or a chopped cucumber and tomato salad balances the richness. For a heartier meal, serve with roasted broccoli or a platter of garlic-rubbed toasted baguette slices to mop up every bit of sauce.
Final notes
This recipe showcases how a handful of pantry staples and quality pesto can transform into a restaurant-worthy plate at home. The balance of creamy half-and-half, fragrant basil pesto, and the savory bite of Parmesan makes for a rounded, craveable dish. Keep the tortellini cooking time short to maintain a pleasant texture that holds up against the lush sauce. And don’t skip the sun-dried tomatoes — their sweet-tart punch provides a delightful counterpoint that makes this Creamy Pesto Chicken Tortellini truly memorable.
Enjoy this weeknight winner — rich, vibrant, and ready in a flash!
Creamy Pesto Chicken Tortellini
Ingredients
Equipment
Method
- Cut the chicken into bite-sized pieces and season with salt and black pepper.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook about 2 minutes, turning as needed, until browned on the outside.
- Add the minced garlic to the skillet and cook 1 minute, stirring, until fragrant.
- Pour in the half-and-half, then stir in the basil pesto and crushed red pepper flakes until combined and the sauce begins to simmer.
- Add the refrigerated tortellini, pressing them into the liquid so they are as submerged as possible. Reduce heat to maintain a gentle simmer (do not boil).
- Cover the skillet with a lid and cook 4 to 5 minutes, or until the tortellini are heated through and tender.
- 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 if needed. Sprinkle with chopped parsley and serve immediately.
Notes
- You can use sun-dried tomatoes packed in oil or dry-packed.
- If using oil-packed tomatoes, blot excess oil with paper towels before adding.
