This chicken pesto tortellini is a quick 30-minute dinner with only 6 ingredients. A creamy, cheesy family favorite perfect for busy weeknights. Get the recipe!

Why This Chicken Pesto Tortellini Is a Weeknight Winner

I turn to this chicken pesto tortellini whenever I need a quick dinner that everyone loves. With just six ingredients and under 30 minutes, it’s my go-to for busy weeknights. The combination of tender chicken, cheese-filled pasta, and basil pesto is simple but incredibly satisfying.

Why You’ll Love This Easy Chicken Pasta Dinner

It comes together in under 30 minutes, perfect for a quick weeknight meal.
Only six ingredients keep your grocery list short and dinner stress-free.
The creamy pesto coats every bite of tortellini and chicken, making it a family favorite.

Key Ingredients for a Perfect 6 Ingredient Dinner

Cheese tortellini: Fresh or frozen both work. The cheese filling adds creaminess without extra sauce. Look for refrigerated packs in the pasta aisle.
Boneless skinless chicken breasts: They cook quickly and stay tender when not overcooked. Slice them into bite-sized pieces before cooking to speed things up.
Basil pesto: Homemade has brighter flavor, but a good store-bought pesto is a reliable shortcut. Stir well before using, as the oil can separate.

Kitchen Tools for This Cheese Tortellini Recipe

Large pot for boiling tortellini
Large skillet for cooking chicken
Colander for draining tortellini
Large bowl for combining everything

Tips for Making the Best Chicken Pesto Tortellini

For the best flavor, use a good-quality basil pesto, homemade is wonderful, but store-bought works great in a pinch. Cook the chicken over medium-high heat for 4-5 minutes, stirring occasionally, until it’s browned and just cooked through. Be careful not to overcook the chicken; it will continue to soften slightly when tossed with the warm tortellini. Cook the tortellini according to the package directions, and drain it well before combining with the other ingredients.

Chicken Pesto Tortellini Variations to Try

To make this vegetarian, simply skip the chicken, the tortellini and pesto are satisfying on their own. You can also add a handful of baby spinach or roasted red peppers for extra color and nutrition. If you’re out of basil pesto, sun-dried tomato pesto or a spinach-basil blend work just as well. For a bit of heat, add a pinch of red pepper flakes.

What to Serve with Chicken Pesto Tortellini

Serve the pasta hot, topped with fresh basil and a sprinkle of Parmesan cheese. A simple green salad with lemon vinaigrette makes a nice side, or crusty bread to soak up any extra pesto. For a heartier meal, add a side of roasted vegetables.

How to Store Leftover Chicken Pesto Tortellini

Store leftovers in an airtight container in the refrigerator for a few days. The pasta will absorb some of the pesto, so you may want to stir in a little extra pesto or olive oil when reheating to refresh the flavor.

Can You Freeze This Tortellini Pasta?

Yes, you can freeze the finished dish. Transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat gently in a skillet or microwave. The texture of the tortellini may soften slightly, but the flavor will remain delicious.

Best Ways to Reheat Chicken Pesto Tortellini

To reheat, place the pasta in a skillet over medium heat with a splash of water or chicken broth. Stir occasionally until warmed through. Alternatively, microwave in 30-second bursts, stirring between each, until hot. Reheating gently prevents the chicken from drying out.

Chicken Pesto Tortellini FAQs

Can I use store-bought pesto instead of homemade?

Absolutely. Store-bought pesto works great and saves time. Just look for a high-quality brand with real basil and Parmesan for the best flavor.

Can I use frozen tortellini?

Yes, frozen tortellini works perfectly. Cook it according to the package directions, just like fresh. No need to thaw first.

How do I prevent the chicken from drying out?

Cook the chicken over medium-high heat for only 4-5 minutes, until it’s browned and just cooked through. Overcooking makes it tough. The residual heat will finish cooking it when you toss it with the pasta.

Can I make this dish ahead of time?

You can cook the chicken and tortellini separately and combine them just before serving. The assembled dish keeps well as leftovers, but it’s best enjoyed fresh.

Equipment

large pot
colander
large skillet
knife
cutting board

Recipe

Chicken Pesto Tortellini

Pin recipe

Prep: 10 min
Cook: 14 min
Total: 24 min
Servings: 4 servings
Cuisine: Italian
Course: Dinner

Ingredients

12 oz cheese tortellini
1 tbsp olive oil
12 oz boneless skinless chicken breasts (cut into bite size pieces)
0.5 cup basil pesto
1.5 cup grape tomatoes (halved)
0.25 cup basil (chopped)
to taste kosher salt and black pepper
fresh basil (for garnish)
Parmesan cheese (for garnish)

Instructions

Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. When finished cooking, drain the tortellini in a colander.
Meanwhile, cook the chicken. In a large skillet, heat the olive oil over medium high heat. Add the chicken to the pan and season to taste with salt and pepper. Cook, stirring occasionally, until chicken is browned and just cooked through, 4-5 minutes.
Pour the tortellini in a large bowl.