Pesto Chicken Tortellini
Cheesy tortellini, tender chicken and basil pesto tossed into a cozy weeknight bowl in 20 minutes.
A bowl built almost entirely from things that keep: refrigerated tortellini, a jar of good pesto, and whatever cooked chicken is left from earlier in the week. Blistered cherry tomatoes and a splash of starchy pasta water pull it together into something that tastes deliberate.
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How to make Pesto Chicken Tortellini
Ingredients
Quantities scale automatically. Cooking times stay the same.
Main
To finish
Equipment
- Large pot
- Large skillet
- Colander
Method
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1
Boil the tortellini
Bring a large pot of well-salted water to a boil and cook the tortellini according to the package, usually 3-5 minutes. Scoop out a mug of pasta water before draining.
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2
Blister the tomatoes
While the pasta cooks, heat the olive oil in a large skillet over medium-high. Add the cherry tomatoes cut-side down and leave them for 3-4 minutes until they char and slump.
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3
Warm the chicken
Stir in the garlic and cook 30 seconds until fragrant, then add the chicken and toss for 2 minutes just to heat through.
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4
Bring it together
Lower the heat, add the drained tortellini and the pesto, and fold gently. Splash in pasta water a little at a time until the sauce coats every piece and looks glossy rather than pasty.
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5
Finish and serve
Off the heat, stir through the parmesan and torn basil. Taste, season, and serve immediately with extra cheese.
Cook’s tips
- Add the pesto off direct heat. Boiling it dulls the basil and turns the colour army green.
- The pasta water is not optional; the starch is what makes jarred pesto cling like a real sauce.
- A rotisserie chicken makes this a genuine 20-minute meal with no extra pans.
Variations
- Stir in a handful of baby spinach with the tortellini and let it wilt from the residual heat.
- Swap the chicken for white beans or torn mozzarella to keep it vegetarian.
- Add a spoon of ricotta at the end for a creamier, richer bowl.
Storage and make-ahead
Keeps in the fridge for 3 days. Reheat in a pan with a splash of water or stock to bring the sauce back; the microwave tends to make the pesto oily.
Nutrition per serving
| Calories | 598 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 52 g |
| Fat | 28 g |
| Fibre | 4 g |
| Sugar | 5 g |
| Sodium | 820 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
