Too hot to turn on the oven? This one is for you. This quick pesto tortellini brings fresh summer flavors to your table in minutes.
It is the perfect solution for busy evenings. You get a light, fresh meal without the stress. Your family will love every bite of this vibrant pasta dish.
Why You’ll Love This Recipe
You will love how fast this comes together. It takes only 30 minutes from start to finish. The fresh spinach and tomatoes add a beautiful pop of color.
It is a complete meal in one skillet. This means less cleanup for you after dinner. It is perfect for those hectic summer weeknights when time is short.
Simple Method
Making this dish is incredibly simple and doable. You just boil the pasta and sauté the chicken at the same time. Everything gets tossed together in one pan at the end.
Even if you are a beginner, you can do this. It is a foolproof recipe for any home cook. You will feel like a pro in your own kitchen.
Ingredients You’ll Need
Most of these items are likely in your kitchen already. Fresh produce makes this dish truly shine.
- 1 lb refrigerated cheese tortellini
- 2 medium boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step
- Bring a large pot of salted water to a boil and cook tortellini according to package instructions until al dente.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Season chicken cubes with salt and pepper, then add to the skillet.
- Cook chicken for 5 to 7 minutes until golden brown and cooked through (internal temperature 165°F).
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Reduce heat to low. Stir in the halved cherry tomatoes and baby spinach, cooking for 2 minutes until spinach is slightly wilted.
- Drain the tortellini and add it directly to the skillet with the chicken and vegetables.
- Add the basil pesto and toss all ingredients until evenly coated and heated through.
- Garnish with grated Parmesan cheese and serve immediately.
Best Ways to Enjoy It
Serve this warm in large bowls. A side of crusty bread is perfect for soaking up extra pesto. It looks beautiful on a sun-drenched patio table.
Pair it with a crisp green salad for extra crunch. This is a kid-approved favorite that everyone will request again. Enjoy it with your favorite people tonight.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh in the fridge for three days. This dish makes a fantastic cold pasta lunch the next day.
To reheat, use a microwave or a small skillet. Add a splash of water if the pesto looks dry. This helps keep the chicken tender and juicy.
Tips for Best Results
- Don’t overcook the tortellini or they might fall apart.
- Use refrigerated tortellini for the best texture and flavor.
- Pat the chicken dry before cooking to get a golden crust.
- Add a pinch of red pepper flakes for a little heat.
- For summer gatherings, double the recipe to feed a crowd.
- Use high-quality pesto for the most vibrant flavor.
- Stir in the spinach at the very end to keep it bright.
Ways to Switch It Up
- Swap chicken for sautéed shrimp for a coastal feel.
- Use gluten-free tortellini to keep it allergy-friendly.
- Add roasted red peppers for a smoky flavor twist.
- Try sun-dried tomato pesto for a different color and taste.
Common Questions
Can I use frozen tortellini?
Yes, you can certainly use frozen pasta. Just boil it for a few extra minutes. Follow the package directions for the best results.
What if I don’t have fresh spinach?
You can use chopped kale or even peas. If using kale, cook it a bit longer. It will still be nutritious and delicious.
Is this recipe good for meal prep?
Absolutely! It holds up well in the fridge. It is a great grab-and-go option for busy workdays.
I hope this fresh and easy meal brings a little joy to your summer table. It is proof that dinner can be fast, healthy, and delicious all at once. Happy cooking!
— Lidia
Chicken Pesto Tortellini Delight
Ingredients
- 1 lb refrigerated cheese tortellini
- 2 medium boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- 2 cloves garlic , minced
- 2 tablespoons extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package instructions until al dente.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Season chicken cubes with salt and pepper, then add to the skillet.
- Cook chicken for 5 to 7 minutes until golden brown and cooked through (internal temperature 165°F).
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Reduce heat to low. Stir in the halved cherry tomatoes and baby spinach, cooking for 2 minutes until spinach is slightly wilted.
- Drain the tortellini and add it directly to the skillet with the chicken and vegetables.
- Add the basil pesto and toss all ingredients until evenly coated and heated through.
- Garnish with grated Parmesan cheese and serve immediately.
