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One Pan Pesto Chicken Tortellini

Creamy pesto chicken tortellini recipe in a close up Pinterest style photo

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A quick and comforting weeknight meal where tender chicken and cheese tortellini simmer in a creamy, herby pesto sauce. All cooked in one pan for maximum flavor and easy cleanup. Ready in under 30 minutes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 (9-ounce) package fresh cheese tortellini
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup prepared basil pesto
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste
  • Fresh basil, for garnish (optional)

Instructions

  1. Season chicken pieces with salt and pepper. Heat olive oil in a large, deep skillet over medium-high heat. Add chicken and cook for 5-7 minutes until browned on all sides (it does not need to be cooked through). Remove chicken to a plate.
  2. Reduce heat to medium. Add minced garlic to the same pan and cook for 30 seconds until fragrant.
  3. Pour in chicken broth and heavy cream, scraping up any browned bits from the pan bottom. Add the fresh tortellini and bring to a gentle simmer. Cover and cook for 5-7 minutes, until tortellini is tender.
  4. Uncover the pan. Stir in the pesto, cherry tomatoes, and the browned chicken with its juices. Simmer for 2-3 minutes to thicken the sauce slightly and soften the tomatoes.
  5. Remove skillet from heat. Stir in the 1/2 cup grated Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper. Garnish with fresh basil and extra Parmesan. Serve immediately.

Notes

For a lighter sauce, substitute heavy cream with full-fat coconut milk. Do not add the pesto too early, as prolonged heating can mute its flavor. The starchy pasta water helps create a silky, cohesive sauce.

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