Pesto Chicken Tortellini
My pesto chicken tortellini is a creamy, indulgent one-pot dish that combines chicken, cheese-filled tortellini, and a rich, garlicky pesto sauce. This easy skillet dinner is packed with flavor and perfect for busy weeknights when you need a comforting meal on the table fast—like 30 minutes fast.
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I love making this recipe with homemade pesto when the garden is bursting with basil.
Love easy, family-friendly meals like this? Try my Cheese Tortellini Alfredo, Chicken Ricotta Meatballs in Spinach Alfredo Sauce, and Marry Me Chicken Orzo recipes.
Why You Should Make This
Ingredients Notes
- Chicken Breast Tenderloins – Tender and quick to cook, but you can use regular chicken breasts sliced into strips. You can also make this with chicken schnitzels, just slice the cutlets and add them on top at the end.
- Cheese Tortellini – Fresh or frozen works great. Cook just until al dente to maintain texture. You can also make this recipe with homemade egg noodles or ravioli.
- Pesto – Use a good-quality store-bought or homemade pesto for the best flavor. Try my traditional mortar-and-pestle pesto recipe.
Recipe Variations & Substitutions
- Want it Lighter? Use half-and-half instead of heavy cream, and swap cream cheese for Greek yogurt.
- Make it Spicy – Add a pinch or so of red pepper flakes for a kick.
- Vegetarian Option – Omit the chicken and add sautéed mushrooms or sun-dried tomatoes.
The full ingredient list with quantities is in the recipe card below.
Pesto Chicken Tortellini Recipe Instructions & Process Photos
Steps 1-2:
Pat one pound of chicken breast tenderloins dry with a paper towel, then season with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat, and sear the chicken for about 5 minutes on each side until both sides are golden and well-grilled. Transfer the chicken to a plate.
Step3-4:
While the chicken is cooking, prepare 1 pound of cheese tortellini according to the package directions. Once done, drain the pasta and set it aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add 3 minced garlic cloves and sauté for about 30 seconds until fragrant. Stir in 1 tablespoon of all-purpose flour and cook for an additional minute.
Step 5:
Slowly whisk in 1½ cups of milk, allowing the mixture to thicken for about 3 minutes. Then, blend in 2 ounces of softened cream cheese, 1 cup of heavy cream, ¼ cup of pesto, and ½ cup of parmesan cheese. Continue stirring until the sauce is smooth and reaches a thick, creamy consistency—this should take about 3 more minutes.
Step 6:
Return the seared chicken and the drained tortellini to the skillet. Gently fold the ingredients into the sauce until everything is well coated and heated through.
Top the dish with freshly chopped basil if desired, and serve immediately for the best flavor and texture.
Want more chicken recipes? Try my Slow-Cooker Creamy Tomato Basil Chicken, Chicken Schnitzel Sandwich, & One-Pan Chicken Thighs in Creamy Mustard Sauce.
Recipe FAQs
Yes, you can simply leave out the pesto and follow the remaining instructions to create a rich and creamy white sauce that perfectly complements the chicken and pasta. Add a teaspoon of Italian seasoning if you like for more flavor.
You can experiment with different cuts of chicken, like thighs, though cooking times may vary. Additionally, feel free to add vegetables such as spinach, peas, or sun-dried tomatoes for extra flavor and texture.
My Top Tips for the Best Pesto Chicken Tortellini
Related Recipes
If you tried this Pesto Chicken Tortellini or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
Pesto Chicken Tortellini
Equipment
- 12-inch skillet
- Whisk
- Colander
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast tenderloins
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 3 garlic cloves minced
- 1 ½ cups milk
- 2 ounces cream cheese softened
- 1 cup heavy cream
- ¼ cup pesto
- ½ cup parmesan cheese
- 1 pound cheese tortellini
- freshly chopped basil optional to serve
Instructions
- Sear the Chicken: Heat olive oil over medium-high heat in a skillet. Pat the chicken dry, then season with salt and pepper. Sear it for about 5 minutes per side until golden; then set aside.1 tablespoon olive oil, 1 pound chicken breast tenderloins, 1 teaspoon salt, 1/2 teaspoon pepper
- Cook the Pasta: Cook the cheese tortellini pasta as the package directs, then drain.1 pound cheese tortellini
- Make the Sauce: In the same skillet, melt 2 tablespoons butter and sauté 3 minced garlic cloves for 30 seconds. Stir in 1 tablespoon all-purpose flour and cook for 1 minute. Whisk in 1½ cups milk and cook for 3 minutes until thickened. Then add 2 ounces cream cheese, 1 cup heavy cream, ¼ cup pesto, ½ cup parmesan cheese; stir until smooth and creamy.2 tablespoons butter, 1 tablespoon all-purpose flour, 3 garlic cloves, 1 ½ cups milk, 2 ounces cream cheese, 1 cup heavy cream, ¼ cup pesto, ½ cup parmesan cheese
- Combine and Serve: Pour the chicken and pasta into the sauce skillet and fold gently to combine. Top with freshly chopped basil, and enjoy!freshly chopped basil
Notes
- Use High-Quality Pesto – The flavor of your dish depends heavily on the quality of the pesto. Opt for a fresh, homemade pesto or a premium store-bought version.
- Don’t Overcook the Tortellini – Cook the tortellini just until al dente to prevent it from becoming too soft when mixed with the sauce.
- Balance the Sauce Thickness – If the sauce is too thick, add a splash of milk or reserved pasta water to adjust the consistency to your preference.
