Creamy Pesto Tortellini with Chicken & Sun-Dried Tomatoes
This creamy pesto tortellini with chicken and sun-dried tomatoes is a quick and flavorful meal perfect for a weeknight dinner. Refrigerated tortellini, store-bought pesto, and pre-cooked chicken make this dish incredibly easy to prepare.
Equipment
- Large pot
- Large serving bowl
- Stirring spoon
Ingredients
Main Ingredients
- 1 package refrigerated cheese tortellini (19-20 ounce) package
- 1/2 cup store-bought basil pesto
- 1/4 cup heavy cream
- 1 cup cooked chicken, shredded or diced (rotisserie chicken works great)
- 1/2 cup sun-dried tomatoes (oil-packed), drained and roughly chopped
- 1/4 cup grated Parmesan cheese plus more for serving
- Fresh basil leaves for garnish (optional)
Instructions
Cooking Instructions
- Bring a large pot of generously salted water to a rolling boil.
- Add the cheese tortellini to the boiling water and cook according to package directions, usually 2-4 minutes for refrigerated, until al dente.
- While the tortellini cooks, combine the pesto and heavy cream in a large serving bowl or the empty pot. Stir until smooth and creamy.
- Once the tortellini is cooked, reserve about 1/2 cup of the pasta water, then drain the tortellini thoroughly.
- Add the drained tortellini, cooked chicken, and chopped sun-dried tomatoes to the pesto cream sauce.
- Add the 1/4 cup of grated Parmesan cheese and toss gently until everything is evenly coated. If the sauce is too thick, add a tablespoon or two of the reserved pasta water.
- Taste and season with salt and black pepper as needed.
- Divide into bowls, garnish with extra Parmesan cheese and fresh basil leaves, if desired, and serve immediately.
Notes
This recipe is incredibly versatile! Feel free to add other vegetables like spinach or roasted red peppers. For a vegetarian option, omit the chicken and add cannellini beans or sautéed mushrooms. Adjust the amount of pesto and cream to your taste preference.