- Pesto Chicken Tortellini

$- 2 cups fresh tortellini (cheese or spinach-filled) - 1 cup cooked chicken, shredded or diced - 1 cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish Choose fresh tortellini for the best taste. You can find it in the pasta aisle. If you want a quick meal, grab store-bought pesto. Homemade pesto is great too, but it takes time. Use cooked chicken from a rotisserie for ease. Cherry tomatoes add a nice burst of flavor. They should be ripe for the best taste. Grated Parmesan is best fresh, but pre-grated works in a pinch. For a lighter dish, swap heavy cream with a plant-based milk. Use almond or oat milk for a creamy feel. If you're dairy-free, try nutritional yeast instead of Parmesan. You can also use lentil or chickpea pasta for a gluten-free option. For a veggie boost, add spinach or broccoli. This will make your meal more colorful and healthy. First, fill a large pot with water. Add a good amount of salt. Bring the water to a boil. Once boiling, add 2 cups of fresh tortellini. Cook them as shown on the package. This usually takes about 3-4 minutes. After they're done, drain the tortellini and set them aside. Next, take a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 1 cup of cooked chicken, which can be shredded or diced. Toss in 1 cup of halved cherry tomatoes. Sauté these for about 3-4 minutes. You'll know they are ready when the tomatoes soften and the chicken is warmed through. Now, it's time to lower the heat to medium-low. In the skillet, add 1 cup of basil pesto and 1/2 cup of heavy cream. Stir these together well. Let it simmer for about 2 minutes until everything is heated through. Then, gently fold in the cooked tortellini. Make sure they are coated well in the pesto mixture. Lastly, add 1/2 cup of grated Parmesan cheese. Stir until it melts and combines. Season with salt and pepper to taste. Now you have a delicious dish ready to serve! For the complete recipe, check the Full Recipe section. To get the best texture, use fresh tortellini. Fresh pasta cooks fast, usually in 3 to 4 minutes. Boil it in salted water for flavor. When cooked, drain it but don’t rinse. This keeps the starch on the pasta, helping the sauce stick better. To boost flavor, add some garlic while sautéing chicken and tomatoes. A pinch of red pepper flakes adds a nice kick. You can also sprinkle lemon zest for a fresh taste. If you love herbs, add fresh parsley or thyme. These additions will bring out more depth in every bite. Serve your dish in a large bowl for a family-style look. Top it with fresh basil leaves for color. A sprinkle of extra Parmesan cheese makes it look fancy. Use colorful cherry tomatoes for a vibrant touch. This way, your Pesto Chicken Tortellini will look as good as it tastes. You can find the full recipe for even more tips. {{image_2}} You can make your pesto chicken tortellini even better by adding vegetables. Try using spinach, zucchini, or bell peppers. These add color and nutrients. Just chop them up and sauté them with the chicken and tomatoes. You can also toss in some peas or broccoli for extra crunch and flavor. If you want to change the protein in this dish, you have options. You can use shrimp, turkey, or even tofu for a veggie version. Each protein brings a unique taste. Make sure to cook the protein well before adding it to the skillet with the pesto. While basil pesto is a classic choice, you can explore other sauces. Try sun-dried tomato pesto for a rich flavor. You can also use Alfredo sauce or a simple olive oil and garlic mix. Each sauce will give your dish a fresh twist. Experiment and find your favorite! Store your leftover pesto chicken tortellini in a sealed container. Make sure it cools to room temperature first. This helps keep the taste fresh. Use it within three days for the best flavor. If you plan to eat it later, don’t mix in the cheese yet. This keeps everything tasty. Reheat your tortellini on the stove for best results. Add a splash of water or broth to the pan. This keeps it moist. Heat over low to medium heat, stirring gently until warm. You can also use the microwave. Put it in a microwave-safe bowl and cover it. Heat for about one minute, then stir and check the warmth. You can freeze pesto chicken tortellini for later! Use an airtight container or freezer bag. Make sure to remove as much air as possible. It stays good for up to three months. When you're ready to eat it, thaw overnight in the fridge. Reheat it on the stove with a little water or broth for best results. For the full recipe, visit the recipe section above. It takes about 20 minutes to make Pesto Chicken Tortellini. You spend 10 minutes prepping. The cooking time is around 10 minutes. Once you gather your ingredients, it’s quick to whip up a tasty meal. Yes, you can make this dish ahead of time. Prepare the tortellini and sauce, then store them separately. This way, you keep the tortellini from getting soggy. When you're ready to eat, just heat them together in a pan. You can use milk or a dairy-free cream. If you want a lighter option, use Greek yogurt. Each choice gives a different flavor and texture, so pick what you like best. In this post, I broke down how to make Pesto Chicken Tortellini. We reviewed the key ingredients, cooking steps, and tips for the best results. I also shared ideas for swaps and variations to fit your needs. Remember, a few small changes can make a big impact. Enjoy experimenting with flavors and textures. With practice, you’ll master this tasty dish. Happy cooking!$

Looking for a quick and delicious meal? Try this Pesto Chicken Tortellini recipe! Packed with bold flavors, it's perfect for busy nights and simple enough for any cooking level. With fresh tortellini, juicy chicken, and creamy pesto sauce, your family will love this easy dish. Ready to impress at dinner? Click through to explore the full recipe and tips for making this tasty treat at home!

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Ingredients

2 cups fresh tortellini (cheese or spinach-filled)

1 cup cooked chicken, shredded or diced

1 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Cook the Tortellini: In a large pot of salted boiling water, add the fresh tortellini and cook according to package instructions until al dente. Typically, this will take about 3-4 minutes. Drain and set aside.

Sauté Chicken and Tomatoes: In a large skillet, heat the olive oil over medium heat. Add the cooked chicken and cherry tomatoes, and sauté for about 3-4 minutes until the tomatoes start to soften and the chicken is heated through.

Combine Ingredients: Lower the heat to medium-low. Add the basil pesto and heavy cream to the skillet with the chicken and tomatoes. Stir well to combine and simmer for about 2 minutes until heated through.

Add Tortellini and Cheese: Gently fold the cooked tortellini into the skillet, coating it with the pesto mixture. Add the grated Parmesan cheese, stirring until it melts and combines well. Season with salt and pepper to taste.

Serve: Remove from heat and garnish with fresh basil leaves. Serve immediately for the best flavor.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4