Description
A quick and comforting 30-minute weeknight dinner featuring tender chicken, cheese tortellini, and a rich, garlicky basil pesto cream sauce.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 1 cup (240ml) basil pesto (high-quality jarred or fresh)
- 1 cup (240ml) heavy cream
- 1 package (24 oz / 680g) cheese tortellini (refrigerated preferred)
- 4 cloves garlic, minced
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1/2 tsp red pepper flakes
- 2 tbsp extra virgin olive oil
- Salt and black pepper to taste
- Reserved pasta water as needed
Instructions
- Pat chicken breasts dry and season both sides with salt and pepper. If thick, pound to an even 1/2-inch thickness.
- Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions (usually 3-4 minutes). Drain, reserving 1/2 cup of pasta water, and set aside.
- While water boils, heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden and cooked through (165°F). Remove chicken and tent with foil.
- Reduce skillet heat to medium. Add minced garlic and red pepper flakes; sauté for 30 seconds until fragrant.
- Stir in pesto and heavy cream. Cook for 2-3 minutes until smooth and heated through. Add a splash of reserved pasta water if sauce is too thick.
- Slice cooked chicken into strips or cubes.
- Add chicken and tortellini to the skillet. Toss to coat in sauce. Stir in Parmesan cheese until melted.
- Taste and adjust seasoning with salt and pepper. Serve immediately with extra Parmesan and fresh basil.
Notes
Do not overcook the chicken; use a thermometer to ensure it reaches 165°F. Reserve pasta water to help emulsify the sauce. This dish does not freeze well due to the cream sauce separating. For a lighter option, half-and-half can be used instead of heavy cream. Gluten-free tortellini can be substituted for a gluten-free version.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 650
- Sugar: 2
- Sodium: 900
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 60
- Fiber: 3
- Protein: 35
Keywords: pesto chicken tortellini, creamy pasta, 30 minute dinner, weeknight meals, Italian comfort food, one pan dinner, quick chicken recipes