Creamy Pesto Chicken Tortellini is a one pot meal with a creamy pesto Parmesan sauce, chicken, sun-dried tomatoes, and lots of garlic flavor.
Course Dinner, Main Dish
Cuisine Italian
Keyword chicken, pasta
Prep Time 8 minutesminutes
Cook Time 10 minutesminutes
Servings 4
Ingredients
2boneless, skinless chicken breasts
salt and pepper
2tablespoonsextra-virgin olive oil
2garlic cloves,minced
2cupshalf-and-half
1(7-ounce) containerbasil pesto
1/2teaspooncrushed red pepper flakes
12ouncesrefrigerated cheese tortellini
1/3cupslivered sun-dried tomatoes
1cupfreshly shredded Parmesan cheese
2tablespoonschopped fresh parsley
Instructions
Cut chicken into bite-sized pieces and season with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 2 minutes to brown it.
Add garlic and cook 1 more minute.
Add the half-and-half, pesto and crushed red pepper flakes and stir to mix well. When it comes to a simmer, add the tortellini. Make sure the tortellini is as submerged as possible.Turn heat down to maintain a gentle simmer. You don't want it to boil or the half-and-half may curdle.
Place a lid on the skillet and cook for 4 to 5 minutes, or until tortellini are cooked through.Note: If you don't have a lid for your skillet, you can use a round baking sheet or aluminum foil.
Remove from heat and stir in the sun-dried tomatoes and Parmesan cheese.Check for seasoning and add salt and black pepper to taste.
Sprinkle with parsley and serve.
Notes
You can use either kind of sun-dried tomatoes- packed in oil or not packed in oil. If using the ones packed in oil, blot as much oil off of them as possible with paper towels.