Pesto Chicken Tortellini is the ultimate answer to your weeknight dinner dilemmas. This incredibly simple, one-pot recipe brings together tender chicken, cheesy tortellini, vibrant sun-dried tomatoes, and fresh basil in a rich, flavorful pesto sauce. It’s a meal that promises minimal cleanup, maximum flavor, and a happy family around the dinner table. Forget complicated cooking; this dish is designed for ease and deliciousness, delivering a gourmet experience with humble effort.
Whether you’re a busy parent, a student craving something homemade, or simply looking for a quick yet satisfying meal, this Pesto Chicken Tortellini fits the bill perfectly. Its balance of lean protein, wholesome pasta, and fresh vegetables makes it a nutritious choice that doesn’t compromise on taste. Get ready to add this vibrant, comforting dish to your regular rotation – your taste buds, and your kitchen, will thank you!
Discover the Magic of One-Pot Pesto Chicken Tortellini
This Pesto Chicken Tortellini isn’t just a recipe; it’s a family tradition in the making. As a go-to meal, it consistently earns rave reviews from my kids, and I’m always happy to oblige because of how effortless it is to prepare. The beauty of this dish lies in its simplicity and the quality of its ingredients – lean chicken breast, a bright and aromatic pesto sauce, and a touch of sun-dried tomato sweetness, all coming together in a single pot. This means less time scrubbing dishes and more time enjoying a delicious, homemade meal with your loved ones.
Beyond its convenience, this tortellini dish offers a delightful symphony of flavors. The richness of the three-cheese tortellini perfectly complements the savory chicken, while the pesto infuses every bite with herbaceous freshness. Sun-dried tomatoes add a concentrated burst of tangy-sweetness, elevating the dish from simple pasta to something truly special. It’s a meal that feels indulgent yet is surprisingly wholesome, making it an ideal choice for any day of the week.
Why This Dish Will Become Your New Favorite
- Effortless One-Pot Preparation: Cook everything from the pasta to the chicken in a single pot, drastically reducing cleanup time.
- Bursting with Flavor: The combination of basil pesto, savory chicken, and sun-dried tomatoes creates a vibrant and irresistible taste profile.
- Kid-Friendly & Family Approved: A comforting pasta dish that appeals to all ages, making mealtime a breeze.
- Wholesome Ingredients: Packed with lean protein, fresh herbs, and optional veggies for a balanced and nourishing meal.
- Quick & Convenient: Ideal for busy weeknights, this recipe comes together in minutes without sacrificing quality or taste.
Essential Ingredients for Pesto Chicken Tortellini
Despite its rich flavor, this Pesto Chicken Tortellini relies on fewer than 10 core ingredients, making it not only delicious but also incredibly accessible. Each component plays a crucial role in building the dish’s irresistible profile. Here’s a closer look at what you’ll need and why each element is key:
- Buitoni Three Cheese Tortellini: This forms the hearty base of our dish. The tender, cheese-filled pasta provides a wonderful texture and creamy flavor that pairs perfectly with the vibrant pesto. Feel free to use other fresh tortellini varieties like spinach or meat-filled, but the three-cheese offers a classic, comforting taste.
- Boneless, Skinless Chicken Breasts: Our lean protein source. Diced into bite-sized pieces and seasoned well, it cooks quickly and adds substance to the meal. You can also opt for chicken thighs for a slightly richer flavor.
- Basil Pesto: The star of the show! A good quality basil pesto, whether store-bought (like Buitoni’s basil sauce for convenience) or homemade, is essential for that fresh, herbaceous, and garlicky kick.
- Sun-Dried Tomatoes (in oil): These jewel-toned tomatoes are flavor bombs. Packed in oil, they lend a sweet, tangy, and slightly chewy element that beautifully contrasts with the other ingredients. The oil they’re packed in is also used to cook the chicken, infusing the dish with even more depth.
- Garlic: Minced garlic is the aromatic backbone, providing a pungent and savory foundation for the chicken and sauce.
- Seasonings: A simple blend of paprika, Italian seasoning, salt, and pepper enhances the chicken’s flavor and adds a warm, aromatic note to the entire dish.
- Fresh Basil: For garnishing and adding a final burst of fresh, peppery aroma just before serving.
- Parmesan Cheese: A sprinkle of grated Parmesan (or Pecorino Romano) at the end adds a salty, umami finish, tying all the flavors together.
- Optional: Buttermilk & Flour: Buttermilk is fantastic for marinating the chicken, tenderizing it and adding moisture. A touch of flour helps create a light coating for browning and can slightly thicken the sauce.
Crafting Your Pesto Chicken Tortellini: A Step-by-Step Guide
Making this one-pot Pesto Chicken Tortellini is straightforward and rewarding. Follow these detailed steps to ensure a perfect, flavorful meal every time:
- Cook the Tortellini: Begin by bringing a large nonstick pot of generously salted water to a rolling boil. Adding salt to the water is crucial as it seasons the tortellini from the inside out. Once boiling, add your Buitoni Three Cheese Tortellini and cook according to package directions until al dente. It’s important not to overcook them at this stage, as they will briefly warm through again with the sauce. Drain the tortellini and set aside, reserving the pot for the next steps – this is key to keeping it a one-pot wonder!
- Prepare and Season the Chicken: While the tortellini cooks, prepare your chicken. If you plan to marinate, do so in advance (see note below for buttermilk marinade instructions). Otherwise, pat the boneless, skinless chicken breasts dry with paper towels. This step is vital for achieving a good sear and browning. Cut the chicken into even, bite-sized pieces. In a small bowl, combine paprika, Italian seasoning, salt, and pepper. Toss the chicken pieces with this seasoning mix until evenly coated. Next, sprinkle the flour over the seasoned chicken and toss again, ensuring each piece is lightly dusted. This flour coating will help the chicken brown beautifully and create a slightly thicker sauce.
- Sear the Chicken and Aromatics: Return the same nonstick pot (no need to clean it after the tortellini) to medium heat. Add 3 tablespoons of the reserved olive oil from the sun-dried tomatoes. This infused oil adds an extra layer of flavor. Heat for about 30 seconds, then add a sprig of fresh basil (if using) and the minced garlic. Sauté for another 30 seconds until fragrant, being careful not to burn the garlic. Increase the heat to medium-high and add the seasoned chicken pieces to the pot. Cook the chicken, stirring occasionally, until it’s beautifully browned on all sides and cooked through, with no pink remaining inside. If the pot seems too dry, add a bit more sun-dried tomato oil. Just before the chicken is fully cooked, remove the basil sprig and stir in the coarsely chopped sun-dried tomatoes. Sauté for another minute or two, allowing their flavors to meld with the chicken.
- Combine with Tortellini: Once the chicken and sun-dried tomatoes are ready, reduce the heat to low. Add the drained tortellini back into the pot with the chicken mixture. Gently stir the ingredients together for 1-2 minutes, allowing the tortellini to warm through and absorb some of the flavors from the pan. Be careful not to stir too vigorously, as you want to keep the tortellini intact. Remove the pot from the heat.
- Finish with Pesto and Adjust Seasoning: Stir in the basil pesto. The amount can vary based on your preference for pesto intensity, but start with the recommended amount and add more if desired. You can also add 1-2 tablespoons of the sun-dried tomato oil for extra richness and to adjust the consistency of the sauce. Taste the dish and season with additional salt and pepper as needed. For a subtle kick, a pinch of red pepper flakes can be added at this stage.
- Garnish and Serve: Transfer the Pesto Chicken Tortellini to individual plates or serve directly from the pot. Garnish generously with fresh basil leaves, either chopped or torn, and a liberal sprinkle of grated Parmesan cheese. Serve immediately and enjoy!
Perfect Pairings: Great Dishes to Serve on the Side
While this Pesto Chicken Tortellini is a beautifully balanced and satisfying meal on its own, pairing it with a fresh side dish can elevate the entire dining experience. Complementary textures and flavors enhance the richness of the pasta, offering a delightful contrast.
Here are some of our favorite side dishes that perfectly match the vibrant flavors of this tortellini:
- Italian Salad: A crisp, zesty Italian salad with mixed greens, cherry tomatoes, red onion, olives, and a light vinaigrette offers a refreshing counterpoint to the creamy pasta.
- Caprese Salad: Simple yet elegant, a Caprese salad with ripe tomatoes, fresh mozzarella, basil leaves, and a drizzle of balsamic glaze provides a burst of fresh flavors that echo the basil in the main dish.
- Roasted Vegetables: A medley of seasonal roasted vegetables like asparagus, bell peppers, zucchini, or broccoli adds a wonderful texture and earthy sweetness. Toss them with olive oil, salt, and pepper, and roast until tender-crisp.
- Roasted Asparagus Couscous: A light and fluffy couscous salad with roasted asparagus, cherry tomatoes, and crumbled feta offers a delightful textural contrast and Mediterranean flair.
- Garlic Bread or Crusty Baguette: No pasta dish is complete without something to sop up the delicious sauce! Warm, buttery garlic bread or a crusty French baguette is always a welcome addition.
These side dishes not only add variety to your meal but also ensure a well-rounded and delightful culinary experience for everyone.
Expand Your Repertoire: More Easy Pasta Dishes
If you love the simplicity and deliciousness of this Pesto Chicken Tortellini, you’re in for a treat! The world of easy pasta dishes is vast and full of comforting, quick options that are perfect for any occasion. Here are some more of our favorite fuss-free pasta recipes that are sure to become staples in your kitchen:
- Chicken Parmesan Meatballs over Pasta: Enjoy all the beloved flavors of Chicken Parmesan in a more convenient meatball form, served over your favorite pasta. It’s hearty, cheesy, and utterly satisfying.
- Cheese Stuffed Meatballs with Homemade Marinara: Indulge in tender meatballs generously stuffed with mozzarella cheese, simmered in a rich homemade marinara sauce, and served with wide pappardelle noodles. A truly special meal that feels gourmet.
- Roasted Veggie Ravioli with Pesto: A vibrant and wholesome dish featuring cheese ravioli tossed with a medley of perfectly roasted seasonal vegetables and a generous swirl of fresh pesto. A fantastic vegetarian option.
- Super Simple Pesto Pasta: When time is of the essence, this dish delivers maximum flavor with minimal effort. Just pasta, pesto, and a few finishing touches for a truly effortless dinner.
- Comforting and Creamy Sausage Pasta: Hearty sausage, a creamy sauce, and your choice of pasta combine to create a deeply comforting and flavorful meal that’s perfect for chilly evenings.
These recipes offer diverse flavor profiles and textures, proving that quick and easy doesn’t mean compromising on taste. Explore them all and find your next family favorite!
(One Pot) Pesto Chicken Tortellini
This one-pot Pesto Chicken Tortellini is a game-changer! Tender chicken, cheesy tortellini, and sun-dried tomatoes come together in a rich pesto sauce with fresh basil for a quick and easy meal.
20 minutes
20 minutes
4 servings
Equipment
- Large nonstick pot
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 (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)
Instructions
- Bring a large nonstick pot of salted water to boil. Follow package directions to cook tortellini until al dente. Drain and set tortellini aside, reserving the pot.
- In a small bowl, stir together paprika, Italian seasoning, salt, and pepper. If marinating the chicken in buttermilk (see Note 1), drain it first. If not, cut chicken into even, bite-sized pieces. Pat chicken pieces dry with a paper towel and toss to coat in the seasoning mix. Add the flour on top and stir until chicken pieces are coated.
- In the same pot used for tortellini, add 3 tablespoons of the reserved olive oil from the sun-dried tomatoes. Heat on medium for about 30 seconds, then add a sprig of basil (if using) and the minced garlic. Stir for another 30 seconds until fragrant. Increase heat to medium-high and add the seasoned chicken. Cook chicken, stirring occasionally, until cooked through and no longer pink inside. If needed, add additional sun-dried tomato oil. When chicken is almost cooked through, remove the basil sprig and add the chopped sun-dried tomatoes. Sauté until chicken is fully cooked.
- Add the drained tortellini back into the pot with the chicken and reduce heat to low. Gently stir for 1–2 minutes to combine and warm through. Remove from heat.
- Stir in the basil pesto and 1–2 tablespoons of additional oil from the sun-dried tomatoes, as desired, to achieve preferred consistency. Taste and season with additional salt, pepper, and red pepper flakes (if desired, for a touch of heat).
- Garnish plates with fresh basil leaves and a sprinkle of Parmesan cheese before serving.
Recipe Notes
Note 1 (Chicken Marinade): If desired, marinate chicken ahead of time for extra tenderness and flavor. Remove any fat from the chicken and cut into even, bite-sized pieces. Place in a large plastic bag or bowl and pour buttermilk over; knead or stir to coat the chicken entirely. Place in fridge and marinate for 4–6 hours, or until ready to use. If you don’t have buttermilk, you can make a quick substitute: add 1 tablespoon lemon juice (or white vinegar) to 1 cup of regular milk. Allow it to sit for 5 minutes until it curdles slightly, then mix in with the chicken. Remember to drain the chicken from the buttermilk before seasoning and cooking.
Note 2 (Serving Suggestions): Elevate your dish with optional serving suggestions: a pinch of red pepper flakes for heat, extra fresh basil for aromatic freshness, and/or freshly grated Parmesan cheese for a sharp, salty finish.
Storage: Store any leftover Pesto Chicken Tortellini in an airtight container in the fridge for up to 3 days. For longer storage, portions can be frozen in airtight containers for up to 1-2 months. Reheat directly from frozen on the stovetop or in the microwave, adding a splash of chicken broth or water to loosen the sauce if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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