Chicken Pesto Tortellini Recipe

Pesto tortellini with chicken in a skillet.

5 from 4 votes

Chicken Pesto Tortellini Recipe

Lighten up your spring dinners with Chicken Pesto Tortellini. It’s filled with asparagus, peas, and herby pesto, and comes together in a single pan in just 40 minutes.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 464kcal

Author: Andrea

Ingredients

1 batch fresh pesto Try our homemade Fresh Basil Pesto recipe
1 bunch asparagus ends trimmed and stalks cut into thirds
1 cup frozen green peas thawed
12 oz cheese tortellini
2 tbsp olive oil divided
6 oz crimini mushrooms stems removed and sliced
1 large chicken breast cut into bite-size pieces and seasoned with salt, pepper and Italian herbs
2 tbsp grated parmesan cheese

Instructions

Bring a large stockpot ⅔ full of water to a boil. Add the asparagus and peas, cook for 2 minutes, then add the tortellini and cook according to the package directions. Rinse with cold water and drain; set aside.
In a large skillet set over medium heat, add 1 tablespoon of olive oil. When the oil is hot, add the mushrooms and cook for 5 minutes or until they begin to brown. Remove from the pan; set aside. Pour in the remaining olive oil and brown the chicken until cooked through. Toss in the cooked asparagus, peas, and tortellini; sauté for 2 minutes, then add the mushrooms along with the pesto. Stir to coat evenly. Remove from the heat and sprinkle in the Parmesan cheese. Serve hot.

Notes

-Use the homemade pesto as written, or blend in ½ cup of spinach for extra color and nutrients.

-You can use cheese, spinach, or meat tortellini—any type works for this recipe.

-The total cook time includes the time it takes to boil the water.

STORE leftover Cheese Tortellini with Chicken and Pesto Sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, FREEZE portions in freezer-safe containers or zip-top bags for up to 2 months.

Thaw frozen portions in the fridge overnight, then REHEAT in a skillet over medium heat with a splash of water or broth to loosen the pesto, or microwave in 30-second bursts, stirring between rounds.

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