Chicken Pesto Tortellini (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 oz cheese tortellini
02 -
1 tablespoon olive oil
03 -
12 oz boneless skinless chicken breasts, cut into bite-size pieces
04 -
1/2 cup basil pesto
05 -
1 1/2 cups grape tomatoes, halved
06 -
1/4 cup fresh basil, chopped
07 -
Kosher salt and black pepper, to taste
→ For Garnish
08 -
Fresh basil leaves
09 -
Freshly grated Parmesan cheese
# Instructions:
01 -
Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Drop in the cheese tortellini and cook according to the package directions until they're tender but still have a bit of bite. Drain in a colander when done.
02 -
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken pieces and season with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is golden brown on the outside and just cooked through, about 4-5 minutes.
03 -
Transfer the drained tortellini to a large bowl. Add the cooked chicken pieces and halved tomatoes. Gently fold in the basil pesto, making sure everything gets evenly coated in that gorgeous green sauce.
04 -
Sprinkle the freshly chopped basil over the dish and give it a final taste, adding more salt and pepper if needed. Serve in bowls topped with a sprinkle of Parmesan cheese and a few extra basil leaves for a pop of color and flavor.
# Notes:
01 -
This quick and easy Chicken Pesto Tortellini comes together in under 30 minutes, making it perfect for busy weeknights.
02 -
You can use store-bought pesto or homemade pesto depending on your preference and time constraints.
03 -
For a vegetarian version, simply omit the chicken - it's still delicious with just the cheese tortellini, pesto, and tomatoes!