Rich cheese tortellini combined with rotisserie chicken and fresh basil pesto makes a quick, delicious weeknight meal.
On days when you have a to do list a mile long and have no idea what you're going to make for dinner, this Chicken Pesto Tortellini is sure to be a hit!
This recipe uses short cuts like store bought rotisserie chicken and frozen tortellini so that you can get dinner on the table without a lot of fuss.
Serve with a tossed salad or add some of your favorite vegetables like onions, peppers, mushrooms or zucchini. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Tortellini: I used frozen cheese tortellini, but you can use dry and adjust the cooking time accordingly. You can also sub regular pasta, cavatelli or mini ravioli in this recipe!
Shredded Chicken: Using store bought rotisserie chicken is easy, but any l leftover, cooked chicken is fine. You'll only need 1 cup so you should have some chicken leftover for other recipes like Rotisserie Style Chicken Salad.
Pesto: You can use homemade or store bought pesto. Because pine nuts are super expensive, I often omit them altogether. You still get the same flavor and it also makes this version nut-free. You'll need ½ cup prepared pesto.
Here is what you'll need for a quick, homemade version:
- Fresh Basil
- Fresh Garlic
- Grated Pecorino Romano Cheese
- Extra Virgin Olive Oil
Make the Pesto
Add the basil, garlic, grated cheese and olive oil to a mini food processor; then blend until smooth.
How do you make Chicken Pesto Tortellini?
Bring a large pot of water to a boil with a few dashes of salt. When it comes to a rolling boil, add the tortellini and cook until it floats to the top; usually 2-3 minutes.
Drain the water from the pot; then add the tortellini back in along with the shredded chicken and prepared pesto. Heat over low heat for another 2 minutes; then add the Chicken Pesto Tortellini to a bowl and serve.
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More Tortellini Recipes
- Shrimp and Tortellini
- Creamy Sausage Tortellini Soup
- Skillet Chicken and Tortellini
- Tortellini Bake
- Tortellini with Creamed Spinach and Tomatoes
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Chicken Pesto Tortellini
Ingredients
- 19 ounces frozen cheese tortellini
- 1 cup shredded rotisserie chicken
- 2 cups fresh basil
- 2 cloves garlic (peeled and chopped)
- 3 tablespoons grated pecorino romano cheese
- 3 tablespoons extra virgin olive oil
Instructions
Make the Pesto
- Add the basil, garlic, grated cheese and olive oil to a mini food processor; then blend until smooth. (½ cup prepared)
Make the Chicken Pesto Tortellini
- Bring a large pot of water to a boil with a few dashes of salt. When it comes to a rolling boil, add the tortellini and cook until it floats to the top; usually 2-3 minutes.
- Drain the water from the pot; then add the tortellini back in along with the shredded chicken and prepared pesto.
- Heat over low heat for another 2 minutes; then add to a bowl and serve.
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