Chicken Pesto Tortellini Recipe

Cook tortellini

Bring a large pot of salted water to a boil. Add 12 oz fresh cheese tortellini and cook according to package instructions (typically 3–5 minutes) until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside.

Prepare chicken

While the pasta cooks, pat 1 lb chicken breast dry and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 1 tbs olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken and cook 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Make the sauce

Reduce heat to medium. In the same skillet used for the chicken, add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Pour in 1 cup heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan. Whisk in 3 tbs basil pesto until fully incorporated. Stir in 1 tbs grated Parmesan, 1 tsp lemon zest, and 1 tsp lemon juice. Let the sauce simmer 2–3 minutes until slightly thickened. If the sauce seems too thick, add up to 1/2 cup of the reserved pasta cooking water, a few tablespoons at a time, to reach a silky consistency.

Combine and finish

Add the drained tortellini, sliced chicken, 1 cup halved cherry tomatoes, and 2 cups baby spinach to the skillet with the pesto cream sauce. Gently toss everything to coat; cook 1–2 minutes until the spinach wilts and the tomatoes warm. Taste and adjust seasoning with additional salt and pepper if needed. If desired, sprinkle 1 tsp red pepper flakes for a touch of heat.

Serve: Divide among plates, sprinkle with the remaining grated Parmesan and 2 tbsp sliced fresh basil if using. Serve immediately.