Basil pesto is delicious stirred through this creamy chicken pesto tortellini! This is a quick and easy pasta dinner with cheesy tortellini, herby pesto, juicy chicken, and fresh spinach. Make it in one pan in 20 minutes.
My sister and I are always discussing how to include protein and veggies in our kids’ favorite meals. Of course, you can do it the sneaky way, like this red pepper pasta sauce or a chicken pasta bake. However, I decided to flip my one-pan Italian chicken tortellini into this delicious, easy chicken pesto tortellini, and it was a HUGE success with the pasta fiends in my house. It’s a super tasty, 20-minute dinner that combines tortellini pasta, basil pesto, and (leftover) chicken in the most amazing, creamy sauce.
Things to Know About This One-Pan Chicken Pesto Tortellini
- Light and creamy. This dish is easy and quick, thanks to the fast-cooking cheese tortellini. It’s also super creamy, but light, with low-fat cream cheese in the sauce.
- Packed with pesto. Herby basil pesto is flavor-packed, with a bit of chunkiness from the pine nuts. I could eat it by the spoonful, but I’ll settle for stirring it into a creamy tortellini chicken pasta.
- Easy clean up. One pan, 20 minutes, and easy ingredients combine in this easy tortellini recipe. It’s the stuff of weeknight dinner dreams.
- A family-favorite. Pairing frozen or refrigerated tortellini with fresh veggies, lean protein, and low-fat dairy creates a meal that’s adult and kid-friendly. Did I mention it’s delicious? Because it definitely deserves a second mention!
Ingredients You’ll Need to Make This Recipe
Pasta recipes are some of my favorite “fridge dinners” because I can clear out the ingredients that have been lingering for a while. Here’s a look at what you’ll need to make this tortellini with pesto and chicken. Scroll to the recipe card for the full list, measurements, and step-by-step recipe instructions.
- Tortellini – Any kind goes, but my kids are partial to three cheese tortellini, which include creamy ricotta, aged Parmesan, and Romano. So good! You can use cheese, veggie, or meat-filled tortellini.
- Olive Oil – Or another neutral cooking oil for sautéing the garlic.
- Garlic – Freshly minced, or you can use ½ teaspoon of garlic powder per clove.
- Pesto – Use your favorite jarred or homemade basil pesto. You can also make this recipe with parsley pesto or spinach pesto.
- Chicken Broth – I like to cook with low-sodium chicken broth or stock. For extra depth of flavor, replace ½ of the chicken broth with dry white wine, like Chardonnay.
- Cream Cheese – Use the type of cream cheese that comes in bricks, and chop it into small chunks so it’s easier to melt. For a lighter dish, use low-fat cream cheese.
- Parmesan Cheese – Freshly grated is best; however, you can use pre-grated parmesan if that’s what you have.
- Italian Seasoning – Dried oregano, basil, thyme, and rosemary, or any combination of these herbs will work, too.
- Chicken – This pesto tortellini recipe is a great way to use up leftover baked chicken breasts or rotisserie chicken. If you don’t have leftover chicken, cut up a few chicken breasts into chicken bites and cook them, as I did here.
- Baby Spinach – Fresh or frozen. If you’re using frozen spinach, thaw and drain the spinach well. You can also use chopped Swiss chard or kale.
- Mozzarella and Fresh Basil – Optional, for serving. I like to melt whole mozzarella slices on top of the tortellini, or you can use shredded mozzarella. Cut the basil into ribbons.
Can I Use Another Type of Pasta?
Yes. While I love cheesy tortellini, any short pasta goes wonderfully with the pesto and chicken in this recipe. Try penne, rigatoni, fusilli, or even gnocchi. The cooking times will vary depending on the type of pasta you use, though, so pay attention to the package directions.
Tips and Variations
- Season the pasta water. Before cooking the tortellini (or any pasta), add a generous 2-3 spoonfuls of table salt to the boiling water. Salting the water yields more flavorful pasta. It’s a small tip that makes a difference every time I cook pasta.
- Swap the pesto. Try a version with sun-dried tomato pesto or olive tapenade for a different flavor profile.
- Add more veggies. Include additional veggies like onions, broccoli, bell peppers, asparagus, artichoke hearts, or mushrooms. You can sauté them before adding the garlic.
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Cook the pasta. Cook the tortellini according to the directions on the package.
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Sauté. In the meantime, heat olive oil in a large nonstick skillet. Add the garlic and cook for 15 seconds, or until fragrant.
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Make the sauce. Stir in the pesto. Add the chicken broth and bring to a boil. Then, whisk in the cut-up cream cheese. Add the Parmesan cheese and Italian seasoning, and continue whisking until you get a creamy sauce.
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Add the chicken. Stir in the chicken and spinach; cook for 1 to 2 minutes, or until the chicken is heated through and the spinach is wilted.
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Add tortellini. Drain the tortellini and add them to the skillet; slowly stir to coat.
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Add cheese (optional). If you’re adding mozzarella cheese, layer the slices over the top of the tortellini mixture and broil for 1 to 2 minutes, or until the cheese is melted.
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Enjoy! Garnish with fresh basil ribbons and serve.
Calories: 625kcal | Carbohydrates: 36g | Protein: 49g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 138mg | Sodium: 917mg | Potassium: 737mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7459IU | Vitamin C: 21mg | Calcium: 426mg | Iron: 5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Chicken Pesto Tortellini
Preparing the tortellini takes minutes, and I get the sauce going in the meantime. Everything gets tossed with chicken, cheese, and spinach before it’s ready to serve. Pretty breezy, huh? Here’s how to make this creamy pesto tortellini with chicken in a few short steps.
- Cook the tortellini. Bring a pot of salted water to a boil, and cook your tortellini according to the package directions. The cooking time will be shorter if you’re using fresh tortellini.
- Sauté. Meanwhile, in a large skillet, sauté the garlic. After 30 seconds, add the pesto and broth.
- Make it cheesy. Next, stir in the cream cheese, parmesan, and Italian seasoning. Cook until the cheese melts and the sauce thickens and becomes creamy.
- Put it all together. Add the chicken pieces and spinach to the sauce. Stir until that heats through. Then, drain the tortellini, and add it to your skillet. Slowly stir so everything is evenly coated.
- Add mozzarella (optional). If you’re adding mozzarella cheese, layer the slices or shredded cheese on top of the creamy tortellini. If you’re using an oven-proof skillet, place the pan under your oven’s broiler for 1-2 minutes to melt the cheese. Otherwise, cover the pan with a lid to help encourage the cheese to melt.
- Finish and serve. Slice up some fresh basil ribbons, sprinkle them on top, and serve!
Storage and Reheating
- Refrigerate. Store any leftover chicken pesto tortellini in an airtight container in the fridge for up to 4 days. I don’t recommend this dish for freezing.
- Reheat. Warm up the tortellini in the microwave or in a saucepan on the stove. If you find the pasta a bit dry from storage, stir in a splash of broth or milk.
