You’ll love this one-pot, easy and quick Pesto Chicken Tortellini with sun-dried tomatoes and fresh basil!
Pair this delicious recipe with a Cucumber Salad, Fruit Salad, or Panzanella Salad!
Pesto Chicken Tortellini
This one-pot Pesto Chicken Tortellini is one of my family’s go-to meals. I love that it’s a one-pot, flavorful, and kid-friendly meal! My kids beg for me to make this recipe and I never complain, because it’s so easy to make. I love all the good ingredients they’re getting – lean protein, a fresh and light pasta sauce, and veggies. Plus, only one pot to wash? Yes, please.
What ingredients are in this one-pot Pesto Chicken Tortellini?
- With less than 10 ingredients for this dish, we’re packing in some flavorful, good-for-you ingredients. We’re using Buitoni’s® three-cheese tortellini and their pesto basil sauce to form the base of this meal.
- We’re also using lean protein — chicken breasts seasoned with paprika, Italian seasoning, and of course some salt + pepper.
- And to add in some vegetables, we’re using sun-dried tomatoes! I also occasionally add on some fresh cherry tomatoes to this finished dish to increase the vegetable count.
- The finished dish gets a few tablespoons of oil from the sun-dried tomatoes (healthy fats), fresh basil, and if desired, a sprinkle of Parmesan cheese!
Great dishes to serve on the side
While this Pesto Chicken Tortellini is a great balanced meal, here are our favorite side dishes that pair well with it:
More easy pasta dishes:
- Chicken Parmesan Meatballs over pasta
- Cheese Stuffed Meatballs
- Roasted Veggie Ravioli
- Tons more one-pot meals
{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.
Equipment
- Large pot nonstick
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 I use the sun-dried tomato oil from the tomatoes
- 2 cloves garlic minced
- Fresh basil sprig optional
- 1/2 cup sun dried tomatoes in olive oil coarsely chopped (and reserved sun dried tomato oil for this recipe)
- 1 (7-ounce) container Buitoni Pesto with Basil Sauce 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.
- In a small bowl, stir together paprika, Italian seasoning, salt, and pepper to taste. If you marinated the chicken, drain chicken from the buttermilk. If not, cut chicken into even, bite-sized pieces. Dab chicken pieces with 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 to cook the tortellini (must be a nonstick pot) add 3 tablespoons reserved olive oil from the sundried tomatoes. Heat on medium for about 30 seconds, then add a sprig of basil and the garlic. Stir for another 30 seconds, then increase heat to medium and add the chicken. Cook chicken, stirring occasionally, until cooked through and no longer pink inside. If needed, add additional sundried tomato oil. When chicken is almost cooked through, remove the basil and add the sundried tomatoes and sauté until chicken is cooked through.
- Add drained tortellini back in with the chicken and reduce heat to low. Gently stir for 1–2 minutes and remove from heat.
- Stir in the basil pesto and 1–2 tablespoons of oil from the sundried tomatoes as desired. Taste and season with salt and pepper and red pepper flakes if desired.
- Garnish plates with fresh basil and add parmesan cheese.
Recipe Notes
Note 1: If desired, marinate chicken ahead of time. Remove any fat from the chicken and cut into even, bite-sized pieces. Place in a large plastic bag and pour buttermilk over; knead 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, add 1 tablespoon lemon juice to 1 cup milk. Allow to sit 5 minutes, then mix in with chicken.
Note 2: Serving suggestions: red pepper flakes, fresh basil, and/or Buitoni Grated Parmesan cheese.
Was searching for a way to use up some leftover pesto we had when i found this recipe. My 3 teens, who normally do not care for pesto, really enjoyed this dish. Will be making this again and will try with added bacon next time, thnx!
Ahh yay!! I’m so happy everyone enjoyed it! Thanks for your comment! 🙂
This is super yummy but not one pot! People need stop advertising meals as one pot when you cook pasta in a second pot. A true one pot meal cooks all in one pot and when I am searching for a home be pot meal I truly don’t want to have to dirty two pots!
I do use one pot — boil the tortellini in pot, drain and then cook the rest in that same pot
Made it this evening and— delicious! The blend of flavors were wonderful, all balanced! Not to stray too far from the original recipe, but I added about half a jar of “artichoke salad” (artichoke, olives & sweet peppers in packed in oil & seasonings) along with the sun-dried tomatoes. Also sautéed some asparagus and then cut that up and threw that in as well. Wanted to add a few more veggies and get all of the Mediterranean flavors I love!
So glad to hear you enjoyed it! The salad sounds wonderful 🙂
This is a recipe we come back to time and again! Tender chicken and great flavors!
I am so happy to hear this! Thanks so much Diana! 🙂
Great stuff! My boyfriend loved it and it was super easy to make. Not many ingredients but lots of flavour. Will definitely be making again to use up the rest of the tortellini I have
So happy you guys enjoyed this Pesto Chicken Tortellini! Thanks for your comment Amy! 🙂
I plan on making this dish tomorrow, but it doesnt say if you need to cut the chicken in small bites? I am assuming you do.
This looks yummy! I must try! I have tried several of your foil packet recipes! EXCEPTIONAL!!!!! So easy and very, very tasteful! My husband has been eating them up!!! I must leave comments on each recipe. I have tried many recipes over the years and they have never tasted nearly as good as your recipes! Your are the BOMB.COM!!! 🙂
Ahh you are soo sweet! I am soo happy you’ve loved the foil pack recipes. You’ll love this one! Thanks! 🙂
Absolutely incredible meal! This will be in high rotation…my 13month old twins wanted this instead of their supper ???
Yay!! It’s such a win when you find something the kids love! So glad you guys enjoyed! Thanks Brittney! 🙂
A fabulous meal. My daughters always ate pesto as well! I found my 3 year old eating it out of the jar once!
Hahahaha a girl after my own heart! I love pesto! I’m so happy you enjoyed this! 🙂
I adore pesto and sun-dried tomatoes…the combination of those with cheese sounds heavenly! 🙂