Pesto Chicken Tortellini
Comforting, bright, and wildly simple — this Pesto Chicken Tortellini is the sort of weeknight dinner that feels special without demanding a lot of hands-on time. Tender tortellini, juicy pan-seared chicken, vibrant basil pesto, and chewy sun-dried tomatoes all come together in a glossy, herb-forward sauce that clings to every bite. It’s the ultimate shortcut-meets-scratch meal that families and solo cooks both adore.
There are a few small tricks in here to boost flavor: dredging the chicken in a light flour coating gives it a golden crust, a splash of reserved sun-dried tomato oil carries more of that savory-tangy richness into the pan, and stirring pesto into a bit of reserved pasta water helps it loosen into a smooth sauce. Follow the steps below and you’ll have a restaurant-worthy bowl in about 30 minutes.
Why you’ll love this
- Ready in roughly 30 minutes — perfect for busy evenings.
- Uses store-bought tortellini and pesto for big flavor with little fuss.
- Balanced textures: silky cheese tortellini, crisp-edged chicken, and chewy sun-dried tomatoes.
- Plenty of room for swaps and additions — spinach, roasted peppers, or a squeeze of lemon are all lovely here.
Ingredients
- 1/2 cup buttermilk, optional, see note 1
- 1 (20-ounce) package Buitoni Three Cheese Tortellini
- 1/2 pound boneless, skinless chicken breasts, about 2 small, see note 1
- 1/2 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons flour
- 3 tablespoons olive oil, I use the sun-dried tomato oil from the tomatoes
- 2 cloves garlic, minced
- Fresh basil sprig, optional
- 1/2 cup sun-dried tomatoes in oil, coarsely chopped (and reserved sun dried tomato oil for this recipe)
- 1 (7-ounce) container basil pesto, about 1/2 cup plus 3 to 4 tablespoons
- Serving suggestions, see note 2
Notes
Note 1: If using the buttermilk, you can briefly marinate the chicken for 10–30 minutes before seasoning and cooking. This optional step adds tenderness but is not required. Use two small boneless, skinless chicken breasts; if yours are large, slice or pound them to approximate the 1/2 pound total.
Note 2: Great serving ideas include a crisp green salad, garlic bread, or a simple arugula toss with lemon, olive oil, and shaved Parmesan. For extra brightness, finish with a squeeze of lemon and a few fresh basil leaves.
Step-by-step directions
Follow these steps in order to make the best Pesto Chicken Tortellini. I’ve rewritten each instruction into clear, actionable steps while preserving the ingredient amounts and the recipe flow.
- Prepare the chicken: If you chose to use buttermilk, place the 1/2 cup buttermilk in a shallow bowl and add the chicken breasts to soak for 10–30 minutes. After marinating (or if skipping marinating), pat the chicken breasts dry with paper towels.
- Season the chicken: In a small bowl, combine 1/2 teaspoon paprika, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub this spice mixture evenly over both sides of the chicken breasts.
- Coat the chicken: Place 2 tablespoons flour on a plate or shallow bowl. Lightly dredge each seasoned chicken breast in the flour, shaking off any excess. The flour will help the exterior brown and form a light crust.
- Cook the chicken: Pour 3 tablespoons olive oil into a large skillet and warm it over medium-high heat. If you reserved sun-dried tomato oil from the 1/2 cup sun-dried tomatoes in oil, use that for the richest flavor. Once the oil shimmers, add the floured chicken breasts. Cook the chicken until golden brown on the first side, about 4–5 minutes.
- Flip and finish cooking: Turn the chicken breasts and continue cooking the second side until the chicken reaches an internal temperature of 165°F (74°C), about another 4–5 minutes depending on thickness. Transfer the cooked chicken to a cutting board and allow it to rest for a few minutes before slicing.
- Cook the tortellini: While the chicken cooks, bring a large pot of salted water to a boil. Add the 1 (20-ounce) package Buitoni Three Cheese Tortellini and cook according to package directions until al dente. Reserve 1/2 to 3/4 cup of the pasta cooking water before draining.
- Sauté garlic and sun-dried tomatoes: Return the skillet used for the chicken to medium heat. If the pan is dry, add a splash of the reserved sun-dried tomato oil or a teaspoon of olive oil. Add 2 cloves garlic, minced, and the 1/2 cup coarsely chopped sun-dried tomatoes. Sauté for 30–60 seconds until fragrant, stirring constantly to prevent garlic from burning.
- Create the sauce: Reduce the heat to low and add about 1/2 cup of the basil pesto from the 7-ounce container to the skillet with garlic and sun-dried tomatoes. Stir the pesto, and add 2 to 4 tablespoons of the reserved pasta water as needed to loosen the mixture into a glossy sauce that will coat the tortellini. Taste and adjust seasoning with a pinch of salt or pepper as desired.
- Toss tortellini with sauce: Add the drained tortellini to the skillet and gently toss to coat each piece evenly with the pesto sauce. If the sauce seems too thick, add a splash more of the reserved pasta water to reach your preferred consistency.
- Slice the chicken: Slice the rested chicken breasts into even strips or bite-sized pieces. This ensures each bite contains both tender chicken and cheesy tortellini.
- Assemble the dish: Transfer the pesto-coated tortellini to serving bowls or a large shallow dish. Nestle the sliced chicken pieces on top, and spoon any pan juices over the chicken for added flavor.
- Garnish and serve: Top the dish with a fresh basil sprig if using and, if you like, an extra small dollop of pesto. Serve immediately with your chosen sides (see note 2).
Tips for success
- Use the reserved pasta water to loosen the pesto into a silky sauce. The starchy water helps the pesto cling to the tortellini.
- Don’t skip resting the chicken. Letting it rest for a few minutes after cooking keeps it juicy when you slice it.
- If your chicken pieces are thicker than average, lower the stove heat slightly and give them a couple extra minutes to reach a safe internal temperature without burning the crust.
- For more verdant flavor and color, toss in a couple of handfuls of baby spinach right after you add the tortellini so it wilts gently in the warm pesto sauce.
Variations and swaps
- Vegetarian: Replace chicken with roasted cauliflower or pan-seared tofu. Press tofu and dredge in the same flour and seasoning mix before pan-searing for a crispy edge.
- Extra green: Add blanched asparagus or peas for spring brightness.
- Heat: A pinch of red pepper flakes added when you sauté the garlic gives a pleasant kick.
- Cheesy finish: Sprinkle with grated Parmesan or Pecorino Romano at the table.
Make-ahead and storage
This dish stores well for meal prep. Keep the tortellini and chicken together in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water to loosen the sauce, or microwave in short increments. If the pesto darkens a bit in the fridge, a fresh spoonful of pesto stirred in before serving brightens the flavors again.
Serving ideas
Serve this Pesto Chicken Tortellini with a crisp salad dressed in lemon and olive oil, crusty bread to soak up every last bit of sauce, or roasted vegetables for a heartier meal. A glass of chilled white wine or sparkling water with lemon is a perfect match.
Recipe recap
This Pesto Chicken Tortellini blends quick-cooking store-bought favorites with a few simple cookery techniques to create a satisfying meal. With lightly crusted chicken, pillowy three-cheese tortellini, bright basil pesto, and sun-dried tomatoes for punch, it’s a dependable family dinner that feels just a step up from ordinary. Follow the step-by-step directions above, and you’ll be serving a flavorful, balanced dinner in under an hour.
Enjoy this one-pan style meal for busy weeknights or casual weekend dinners — it’s a reliable crowd-pleaser that comes together easily and tastes like you spent more time on it than you did.
Pesto Chicken Tortellini
Ingredients
Equipment
Method
- Bring a large nonstick pot of salted water to a boil and cook the tortellini according to package directions; drain and set aside, reserving a little pasta water if desired.
- In a small bowl, mix paprika, Italian seasoning, salt, and pepper.
- If marinating chicken: drain buttermilk and pat chicken dry; otherwise, cut chicken into even bite-sized pieces and pat dry with paper towel.
- Toss the chicken pieces with the seasoning mix, then sprinkle the flour over them and stir until evenly coated.
- In the same nonstick pot (or a large skillet), heat 3 tablespoons reserved sun-dried tomato oil (or olive oil) over medium heat for about 30 seconds.
- Add a basil sprig and the minced garlic and cook, stirring, about 30 seconds until fragrant; remove the basil sprig before chicken finishes cooking.
- Add the coated chicken to the pan and cook over medium heat, stirring occasionally, until no longer pink inside; add more oil if needed.
- When the chicken is nearly cooked, add the chopped sun-dried tomatoes and sauté until the chicken is fully cooked through.
- Return the drained tortellini to the pot with the chicken, reduce heat to low, and gently stir for 1–2 minutes to combine.
- Stir in the basil pesto and 1–2 tablespoons of the reserved sun-dried tomato oil to taste; season with additional salt, pepper, and red pepper flakes if desired.
- Serve garnished with fresh basil and grated Parmesan if using.
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 sautéing for extra flavor.
- Adjust added salt after stirring in pesto, since pesto can be salty.
- Serving suggestions: red pepper flakes, fresh basil, and/or grated Parmesan.
