Super Easy Chicken Pesto Tortellini
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Chicken Pesto Tortellini is bursting with all the best Italian flavors. Juicy tomatoes help bring the sauce together and add a tangy, sweet flavor to the whole dish. With 4 simple ingredients and 10 minutes of your time, you can have a delicious home-cooked meal on the table that the whole family will love. Win win win!!
Chicken Pesto Tortellini
This recipe couldn’t be any easier to make… Combine tortellini with pesto and chicken, then toss in some cherry tomatoes and call it a day. That’s right, just 4 ingredients!
Quick, simple, and scrumptious — pesto chicken tortellini is the perfect weeknight meal.
I love using tortellini as the base for a quick dinner. There are so many different ways to use it that I never run out of meal ideas!
Whether it tastes like your favorite pizza toppings, a muffaletta sandwich, or a Hawaiian vacation, there’s something for everyone.
And don’t forget the soups! I’ve got a creamy chicken recipe and another with meatballs.
Ingredient Notes and Substitutions
- Tortellini – I always have a bag of frozen tortellini on hand, which is how this pesto chicken and tortellini recipe came to be!
Use your favorite brand, as long as it’s filled with cheese and the same package size. - Chicken – Leftover or rotisserie chicken would be perfect for this recipe!
If you don’t have either, toss some chicken breasts in the air fryer (with seasonings instead of the marinade). They’ll be ready by the time the pasta water is boiling! - Tomatoes – Cherry tomatoes are my top choice because they’re a bit sweeter, but grape tomatoes will work in a pinch.
Tired of slicing individual cherry tomatoes? Halve a whole handful in seconds with my kitchen hack! - Pesto – While you can use a jarred basil pesto from the store, I really recommend using homemade pesto for chicken pesto tortellini. It tastes better and it’s easy to make!
If you don’t have basil for pesto, swap it with another green such as spinach or kale. The flavor will be slightly different but just as tasty!
Prep Ahead
- Cook and chop chicken
- Slice tomatoes
- Make pesto (if using homemade)
- Bring pot of water to boil
Kitchen Tools You Will Need
- 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
Tips and Tricks to Make Tortellini Chicken Pesto in 10 Minutes
- Get the pasta water on to boil first.
This takes some time, so you can chop the chicken, slice the tomatoes, and even make the pesto while you wait for it to heat up.
Once it starts boiling, add the salt and let it come back up to a rolling boil. Then, drop in the stuffed pasta to cook.
Everything will be ready so you can toss the tomatoes and tortellini with pesto and chicken as soon as the pasta is drained.
- Don’t overcook the tortellini.
These only need 2 to 3 minutes to become tender — any longer and they’ll dry out and become tough to chew.
An easy way to know if they’re done is to watch the pot. Once they’re floating on the surface, it’s time to drain!
- Swap some ingredients.
While I love the burst of juicy tomatoes, sun-dried tomatoes would also taste incredible!
Be sure to use the jarred variety for tortellini chicken pesto, and drain the oil really well before mixing them in.
You can also stir in some chopped basil leaves or steamed broccoli, or add a drizzle of balsamic glaze.
- Try a creamy version!
Once all the ingredients are combined, stir in a little bit of heavy cream or a few tablespoons of cream cheese until melted.
The final result is a creamy pesto chicken tortellini that’s a bit like an alfredo!
Serving Suggestions
What’s a pasta dish without a side of garlic bread, amirite? Make it in the air fryer while you put together this chicken pesto tortellini recipe.
And if you’re craving more greens, add a burrata caprese or a big bowl of Olive Garden salad to make it a full meal — or stretch those servings.
Then, finish everything off with a creamy affogato or some crispy cannolis!
Pesto Chicken and Tortellini FAQ
Simply leave out the chicken or swap it with sautéed mushrooms, zucchini, or bell pepper.
Yes, in a few different ways! Chicken pesto tortellini is delicious as leftovers and great for meal prepping.
But you can also make the pesto, cook the chicken, and slice the tomatoes ahead of time and store them in the fridge.
Then, all you have to do is cook the pasta, drain, and toss it all together!
You can use either to make this tortellini chicken pesto recipe, but I prefer frozen cheese tortellini.
There are also other types of tortellini you can try! Spinach and cheese tortellini or even mushroom tortellini would add another layer of flavor.
If you want a slightly different shape, consider cappelletti. Just look in the frozen section at the grocery store to see what types of frozen pasta are available in your area.
Or if you just don’t want stuffed pasta at all, you can use your favorite type of noodle. Penne or cavatappi would work well in place of tortellini with pesto and chicken. Consider adding some mozzarella pearls to make up for the loss of cheese!
Storing and Reheating Pesto Chicken Tortellini
Once cool, transfer leftovers to an airtight container and refrigerate for 3 to 4 days. You can also freeze tortellini chicken pesto for up to 6 months.
When you want to serve leftovers, just transfer the container from the freezer to the refrigerator and allow it to thaw overnight.
Then, reheat pesto chicken and tortellini in a pot on the stove with a bit of water — I like to reserve some pasta water for exactly this purpose!
Cook on low heat until it is warmed through and stir to prevent burning.
Enjoy!
With love, from our simple kitchen to yours.
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Super Easy Chicken Pesto Tortellini
Ingredients
- 19 ounces frozen cheese tortellini
- 12 ounces precooked chicken
- 2 cups cherry tomatoes
- 1/4 cup basil pesto
Instructions
- Place a 4 quart pot filled ⅔ full of water on a burner over high heat. Cover and bring to a boil. Once water is boiling, add a few tablespoons of salt to the water.Add tortellini and cook until just barely tender, about 2-3 minutes.
- Meanwhile; wash tomatoes and cut each in half. Set aside. Cut chicken into bite size pieces. Drain tortellini and return to pot. Add chicken, tomatoes and pesto.
- Stir to combine. Serve and enjoy!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2014, updated and republished July 2024
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This dish looks so fresh and inviting…and only 10 minutes is MY kind of meal!
This is such an easy meal, especially since it’s done in 10 minutes! I’ll be making this often.
This was a breeze to make and absolutely delicious!
Hi Zoey!
We’re so glad you enjoyed!
TSRI Team Member,
Devlyn