If you’re craving a dinner that’s both comforting and packed with flavor, the Creamy Pesto Chicken Tortelloni Skillet is exactly what you need. This one-pan wonder brings together tender chicken, cheesy tortelloni, and luscious creamy pesto sauce in a way that’s irresistibly delicious and simple to prepare. Perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen, this dish is a total winner.
What Makes This Recipe Special
The magic of this Creamy Pesto Chicken Tortelloni Skillet lies in its perfect balance of flavors and textures. The bite-sized chicken pieces are seared to golden perfection, locking in juiciness, while the cheese tortelloni adds a rich and comforting element. The sauce—a silky blend of heavy cream and vibrant basil pesto—wraps everything in a luxurious coating that’s both aromatic and satisfying. Plus, the quick skillet method means minimal cleanup and maximum flavor in under 30 minutes. This recipe offers a sophisticated yet approachable meal that elevates simple ingredients into something truly special.
What You’ll Gather
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups cheese tortelloni (store-bought fresh or frozen works great)
- 2 tablespoons olive oil for searing the chicken
- 3 cloves garlic, minced for that fragrant punch
- 1 cup heavy cream to create the creamy base
- 1/2 cup basil pesto for that fresh, herby flavor
- 1/4 cup grated Parmesan cheese to add a nutty, salty finish
- Salt and pepper to taste
- Fresh basil leaves for garnish and an extra burst of color and flavor
Essential Tools for Success
- Large skillet or sauté pan: A wide pan helps cook the chicken evenly and gives enough space for the tortelloni and sauce.
- Sharp knife: For cutting the chicken into uniform bite-sized pieces.
- Measuring cups and spoons: To get the right balance of cream, pesto, and cheese.
- Wooden spoon or silicone spatula: Ideal for stirring the sauce without scratching your pan.
- Colander: To drain the tortelloni if you’re using fresh or frozen varieties that require boiling.
Creamy Pesto Chicken Tortelloni Skillet, Made Easy
Step 1: Prepare the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the bite-sized chicken pieces. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 2: Cook the Tortelloni
While the chicken is cooking, bring a pot of salted water to a boil. Add the cheese tortelloni and cook according to the package instructions, usually around 3-5 minutes for fresh or frozen tortelloni. Drain and set aside.
Step 3: Build the Sauce
In the same skillet used for the chicken, reduce heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, careful not to burn. Pour in the heavy cream and stir to combine.
Step 4: Add Pesto and Cheese
Stir in the basil pesto and grated Parmesan cheese. Mix well until the sauce is smooth and creamy. Season with additional salt and pepper if needed.
Step 5: Combine Everything
Return the cooked chicken to the skillet and gently fold in the cooked tortelloni. Toss everything together to coat the chicken and pasta evenly with the creamy pesto sauce. Let it cook for another 2-3 minutes to warm through.
Step 6: Garnish and Serve
Remove from heat and garnish with fresh basil leaves. Serve immediately, enjoying the comforting creaminess and fresh herb flavors in every bite.
Vegan & Vegetarian Swaps
- Replace chicken with firm tofu or tempeh, cubed and sautéed until golden.
- Use dairy-free cream alternatives like coconut cream or cashew cream instead of heavy cream.
- Swap cheese tortelloni for vegan tortelloni or stuffed pasta made with plant-based cheese.
- Use nutritional yeast in place of Parmesan cheese for that cheesy flavor without dairy.
- Ensure the pesto is made without cheese or make your own vegan pesto with basil, pine nuts, garlic, olive oil, and nutritional yeast.
Troubles You Can Avoid
- Chicken Overcooking: Cut chicken into uniform pieces to ensure even cooking. Avoid overcooking to keep it tender and juicy.
- Burned Garlic: Garlic cooks fast and can turn bitter if burnt. Sauté it briefly on medium heat until just fragrant.
- Watery Sauce: Make sure to drain tortelloni well before adding it to the sauce to prevent thinning out the creamy texture.
- Uneven Seasoning: Taste the sauce before combining everything and adjust salt and pepper accordingly for balanced flavor.
Store, Freeze & Reheat
This Creamy Pesto Chicken Tortelloni Skillet stores well in the fridge for up to 3 days. Transfer leftovers to an airtight container and refrigerate promptly.
- To reheat: Warm gently on the stove over low heat, stirring occasionally. Add a splash of cream or water if the sauce has thickened too much.
- Freezing: While it’s best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
FAQ
Can I use frozen tortelloni directly in the skillet?
It’s best to cook frozen tortelloni separately in boiling water as per package instructions. Adding frozen tortelloni directly to the skillet can cause uneven cooking and watery sauce.
What type of pesto works best for this recipe?
Classic basil pesto is ideal for its fresh, bright flavors. You can use store-bought or homemade pesto, just make sure it’s well blended and flavorful.
Is this recipe spicy?
No, it’s a mild and creamy dish. If you want a little heat, you can add crushed red pepper flakes while cooking the garlic.
Can I substitute the heavy cream with milk?
Milk will make the sauce less rich and creamy. For best results, stick with heavy cream or a suitable full-fat dairy alternative.
Make It Tonight
If you’re looking for a fast, flavorful dinner that doesn’t skimp on comfort, the Creamy Pesto Chicken Tortelloni Skillet is your go-to. With just a handful of ingredients and one skillet, you’ll have a creamy, satisfying meal that feels special enough for weekend dinner but easy enough for any night of the week. Grab your chicken, tortelloni, and basil pesto, and get cooking – your taste buds will thank you!
This recipe truly strikes the perfect balance between convenience and gourmet flavor. Whether you’re feeding a family or just treating yourself, this skillet dinner is sure to become a favorite in your recipe rotation. Don’t forget to garnish with fresh basil for that final pop of color and aroma. Enjoy every creamy, cheesy bite!
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Creamy Pesto Chicken Tortelloni Skillet
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the bite-sized chicken pieces. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- While the chicken is cooking, bring a pot of salted water to a boil. Add the cheese tortelloni and cook according to the package instructions, usually around 3-5 minutes for fresh or frozen tortelloni. Drain and set aside.
- In the same skillet used for the chicken, reduce heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, careful not to burn. Pour in the heavy cream and stir to combine.
- Stir in the basil pesto and grated Parmesan cheese. Mix well until the sauce is smooth and creamy. Season with additional salt and pepper if needed.
- Return the cooked chicken to the skillet and gently fold in the cooked tortelloni. Toss everything together to coat the chicken and pasta evenly with the creamy pesto sauce. Let it cook for another 2-3 minutes to warm through.
- Remove from heat and garnish with fresh basil leaves. Serve immediately, enjoying the comforting creaminess and fresh herb flavors in every bite.
Notes
- Cut chicken into uniform pieces for even cooking and juiciness.
- Drain tortelloni well before adding to the sauce to avoid watery texture.
- Sauté garlic briefly on medium heat to prevent burning and bitterness.
- Leftovers store well in refrigerator for up to 3 days and can be gently reheated with added cream or water if needed.
- For vegan versions, substitute chicken with tofu, use dairy-free cream, vegan tortelloni, and nutritional yeast instead of Parmesan.
