Creamy Pesto Chicken Tortellini

4.50 from 4 votes

Creamy Pesto Chicken Tortellini is a one pot meal with a creamy pesto Parmesan sauce, chicken, sun-dried tomatoes, and lots of garlic flavor.

Prep Time8

Cook Time10

Total Time18

Course: Dinner, Main Dish

Cuisine: Italian

Keyword: chicken, pasta

Servings:

Ingredients

2 boneless, skinless chicken breasts
salt and pepper
2 tablespoons extra-virgin olive oil
2 garlic cloves minced
2 cups half-and-half
1 (7-ounce) container basil pesto
1/2 teaspoon crushed red pepper flakes
12 ounces refrigerated cheese tortellini
1/3 cup slivered sun-dried tomatoes
1 cup freshly shredded Parmesan cheese
2 tablespoons chopped 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.

Video

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.

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