Go Back
For this dish, I use 2 cups of fresh pasta tortellini. You can choose cheese or chicken-filled pasta. Fresh tortellini cooks quickly and tastes great. It adds a nice texture to the creamy sauce. You will need 1 pound of chicken breast, diced into small pieces. I season it with salt and pepper for flavor. The chicken cooks in olive oil, giving it a nice brown color and taste. This step is key for a delicious dish. The sauce needs 1 cup of heavy cream. This makes it rich and smooth. I also add 1 cup of pesto. You can use freshly made or store-bought pesto. The pesto brings a burst of flavor that pairs well with the cream. I include 1 cup of cherry tomatoes, halved, for sweetness. I also add 1 cup of packed spinach leaves. They add color and nutrients. For serving, I like to use grated Parmesan cheese and fresh basil leaves. These garnishes add a lovely finish to the meal. Start by heating one tablespoon of olive oil in a large skillet over medium heat. Add one pound of diced chicken breast. Season the chicken with salt and pepper. Cook the chicken for about 5-7 minutes. Stir often until it turns golden brown and is cooked through. Once done, take the chicken out of the skillet and set it aside. In the same skillet, add three minced garlic cloves. Sauté the garlic for about 30 seconds. Be careful not to let it burn! Now, pour in one cup of heavy cream. Stir it well and let it simmer for a few minutes. This helps the cream thicken slightly. After that, add one cup of pesto. Mix until the cream and pesto are fully combined. Now it's time to bring it all together! Add two cups of fresh tortellini to the skillet. Toss in the cooked chicken, one cup of halved cherry tomatoes, and one cup of packed spinach leaves. Gently stir everything to coat it in the creamy pesto sauce. Cook for an additional 3-5 minutes. You want the tortellini to be heated through. The spinach should wilt nicely during this time. Taste the dish and adjust the seasoning with more salt and pepper, if needed. Serve hot, topped with grated Parmesan cheese and fresh basil leaves. Enjoy your creamy pesto chicken tortellini skillet! When picking tortellini, choose fresh pasta for the best taste. You can find cheese or chicken-filled options. Fresh tortellini cooks faster and has a lovely texture. If you use dried tortellini, follow the package instructions for cooking time. To boost the flavor, try adding a squeeze of lemon juice. This simple step brightens the dish. You can also mix in some sun-dried tomatoes for a tangy kick. Fresh herbs like thyme or oregano can elevate the taste even more. A pinch of red pepper flakes adds a nice heat if you prefer spice. Cook the tortellini until just tender. Overcooking makes them mushy. Stir gently when mixing them with the sauce. This helps keep their shape. For a creamier texture, let the sauce simmer before adding the tortellini. This allows the sauce to thicken slightly. Enjoy a smooth, rich flavor with every bite! {{image_2}} You can swap chicken for other proteins. Try shrimp, sausage, or turkey. Cooked bacon adds a smoky flavor. Each choice brings a new taste to the dish. Just ensure you adjust cooking times for each protein. To make this dish vegetarian, skip the chicken. Use mushrooms or zucchini instead. Both add great texture and flavor. You can also add more spinach or other veggies. This keeps the dish colorful and healthy. If you want to change the sauce, try sun-dried tomato pesto. It gives a unique twist. Or mix in Alfredo sauce for a creamier dish. You can even use a simple olive oil and garlic mix. Each option can transform your meal and keep it exciting. After you enjoy your creamy pesto chicken tortellini, let any leftovers cool. Place them in an airtight container. This helps keep the dish fresh. Store it in the fridge. It stays good for about 3 to 4 days. To reheat, you can use the stovetop or the microwave. If using the stovetop, add a splash of water or cream. This keeps the pasta moist. Heat on low until warm. If using the microwave, cover the dish. Heat in short bursts, stirring in between. This helps it warm evenly. You can freeze this dish if you want to save some for later. First, let it cool completely. Then, transfer it to a freezer-safe container. Be sure to leave some space at the top. The sauce may expand when frozen. It stays good for about 2 to 3 months. To thaw, move it to the fridge overnight before reheating. Yes, you can use frozen tortellini. Just cook it according to the package instructions. This saves you time. Add it to the skillet when the sauce is ready. Frozen tortellini works well and tastes great in this dish. You can use half-and-half or whole milk for a lighter option. If you want a dairy-free choice, try coconut milk. Both options will change the flavor a bit but still make a creamy sauce. Adding more veggies is simple! You can toss in bell peppers, zucchini, or broccoli. Just chop them small and cook with the chicken. This way, they blend well with the pesto and tortellini. Yes, you can make it ahead! Just prepare the dish and let it cool. Store it in an airtight container in the fridge. When ready to eat, reheat on the stove over low heat. Add a splash of cream if it seems dry. We explored the essential ingredients for a tasty tortellini dish. You learned how to prepare chicken, create a creamy sauce, and mix everything perfectly. We also shared tips for selecting tortellini and even offered variations for different diets. In conclusion, this dish is easy, fun, and full of flavor. You can enjoy it today or save it for later. With the right steps, it will impress everyone. Happy cooking!

Creamy Pesto Chicken Tortellini Skillet

Indulge in a creamy pesto chicken tortellini skillet that's quick, delicious, and perfect for any weeknight dinner! This one-pan recipe combines tender chicken, fresh tortellini, vibrant spinach, and rich pesto sauce, all topped with parmesan. With just 10 minutes of prep, you’ll have a meal ready in 25 minutes. Click through to discover the full recipe and bring this mouthwatering dish to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh pasta tortellini (cheese or chicken-filled)

1 lb (450g) chicken breast, diced

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup freshly made or store-bought pesto

1 cup cherry tomatoes, halved

1 cup spinach leaves, packed

Salt and pepper to taste

Grated Parmesan cheese, for serving

Fresh basil leaves, for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

    In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

      Pour in the heavy cream, stirring to combine. Let it simmer for a couple of minutes until it thickens slightly.

        Add the pesto to the skillet and mix well until the cream is fully combined with the pesto.

          Add the tortellini to the skillet, along with the cooked chicken, halved cherry tomatoes, and spinach leaves. Stir gently to coat everything in the creamy pesto sauce.

            Cook for an additional 3-5 minutes, until the tortellini is heated through and the spinach has wilted.

              Taste and adjust seasoning with more salt and pepper, if necessary.

                Serve hot, garnished with extra grated Parmesan cheese and fresh basil leaves on top.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4