Pesto Chicken Tortellini
This pesto chicken tortellini recipe is a simple yet elegant one pan meal! It pairs cheesy pasta with a creamy basil sauce and silky mozzarella stirred into every bite.
Servings: 4
Ingredients
- 1 tablespoon butter
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes optional, or to taste
- 1/4 cup pesto
- 1.5 cups chicken broth
- 1 cup heavy/whipping cream
- 2 (9 ounce) packages refrigerated cheese tortellini
- 2 cups shredded cooked/rotisserie chicken
- 1/2 cup shredded mozzarella
- Salt & pepper to taste
Instructions
- Add the butter to a skillet over medium heat. Once it melts, add the garlic and sauté for about a minute, stirring constantly.
- Stir in the Italian seasoning, crushed red pepper flakes, pesto, chicken broth, and cream until smooth, then mix in the tortellini. Increase the heat to medium-high, and once it starts to bubble, cook, uncovered, stirring occasionally, for 5 minutes. Cooking the tortellini in the sauce helps thicken it by releasing starch. Reduce the heat if it starts to boil like crazy.
- Stir in the chicken and cook it for another minute or two until it's warmed through and the sauce has thickened to your liking. Add a splash more cream if the sauce reduces too much.
- Take the pan off the heat and add in the mozzarella. Stir/toss until melted. Season with salt & pepper as needed and serve immediately.
Nutrition
Calories: 850kcal | Carbohydrates: 60g | Protein: 47g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 197mg | Sodium: 1206mg | Potassium: 275mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1427IU | Vitamin C: 1mg | Calcium: 337mg | Iron: 4mg
