Cheese Tortellini With Chicken And Pesto Cream Sauce Recipe
I absolutely love this recipe because it’s a creamy, cheesy, and flavorful one-pot wonder that satisfies all my pasta cravings without the fuss. Plus, the vibrant burst of pesto and fresh basil makes me feel like I’m dining al fresco in Italy, even on a busy weeknight!
Explore my velvety, savory concoction of Cheese Tortellini with Chicken and Pesto Cream Sauce. I love how the delicate pieces of chicken blend with the robust tastes of copious amounts of heavy cream and copious amounts of garlic.
The sweet-tartness of cherry tomatoes and the fresh flavor of basil taken together in the pesto make this dish sing.
Ingredients
Cheese Tortellini:
It serves as a comforting pasta base and is abundant in carbohydrates.
Chicken Breasts:
Rich in protein and low in fat, it’s perfect for building and maintaining lean muscle.
Pesto:
Full of good fats from olive oil and nuts; makes for an herbal explosion.
Heavy Cream:
Imparts a texture that is rich and creamy to the sauce.
Garlic:
Provides a sharp, satisfying flavor and is recognized for its immune-boosting qualities.
Parmesan Cheese:
Delivers a savory umami flavor and offers a solid source of protein and calcium.
Cherry Tomatoes:
They provide freshness and vitamin C, and they are sweet and juicy.
Fresh Basil:
Delivers antioxidant power and aromatic freshness.
Ingredient Quantities
- 1 pound cheese tortellini
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/3 cup pesto
- 1/4 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh basil, chopped
Instructions
1. Prepare the cheese tortellini as per the packet directions. Drain and keep to one side.
2. In a spacious skillet, warm olive oil over a medium-high flame. Toss in the diced chicken breasts and season them with salt and pepper. Sauté until the chicken is golden and cooked all the way through, about 5 to 7 minutes.
3. Add the garlic, which has been minced, to the skillet and sauté it for about 1 minute, until it becomes fragrant.
4. Lower the heat to medium and add the heavy cream and chicken broth. Stir the ingredients together, scraping any brown bits from the pan bottom.
5. Add the pesto to the skillet, and blend well until the sauce has reached the state of smoothness and combination that you desire.
6. Permit the sauce to simmer for 5 minutes, allowing it to thicken ever so slightly.
7. Incorporate the sauce with grated Parmesan cheese until it is melted and combined with the sauce.
8. Add the tortellini and cherry tomatoes to the skillet. Toss to coat the tortellini in the sauce.
9. For 2-3 minutes more, cook, and let the tortellini warm and the tomatoes soften a little.
10. Take the skillet off the heat, add fresh basil, and serve right away. Relish the dish!
Equipment Needed
1. Large pot
2. Colander
3. Skillet
4. Wooden spoon
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cups
FAQ
- Can I use store-bought pesto?Store-bought pesto is convenient and works well in this recipe, yet, if you choose to make your own homemade pesto, here is what you will need:
- Is it possible to use pre-cooked chicken?Certainly! Just add it after you’ve cooked the garlic to warm it all the way through.
- Can I substitute the heavy cream?Half-and-half can be used to make a sauce that is lighter than a sauce made with cream. The trade-off? A less creamy texture.
- What can I use instead of chicken broth?If you want to maintain a more vegetarian-friendly approach, vegetable broth is a good alternative.
- What type of cheese tortellini is best?Fresh or refrigerated tortellini is perfect, but if employing frozen tortellini, be sure to thaw it first.
- Can I omit the cherry tomatoes?The dish is still delicious without the cherry tomatoes, but they add freshness.
Substitutions and Variations
Tortellini: Use spinach tortellini or ravioli to mix up the flavor profile.
Olive oil: Alternatives include canola oil or avocado oil.
Boneless, skinless chicken breasts: Substitute boneless chicken thighs for a juicier texture.
Substitute with half-and-half for a lighter sauce, or use coconut cream for a dairy-free option.
If cherry tomatoes are not available, grape tomatoes or diced Roma tomatoes can be used.
Pro Tips
1. Marinate the Chicken: Enhance the flavor of the chicken by marinating it in a mix of olive oil, garlic, salt, and pepper for at least 30 minutes before cooking. This step infuses the chicken with more depth of flavor.
2. Perfect the Pasta: Cook the tortellini a minute less than the packet instructions for an al dente texture, so it retains a bit of bite when you incorporate it into the sauce.
3. Layer the Cheese: Add half of the Parmesan cheese to the sauce earlier and sprinkle the remaining half directly over the tortellini and tomatoes in the skillet. This creates a delicious cheese crust and adds a rich finish.
4. Roast the Tomatoes: Consider roasting the cherry tomatoes in the oven with a drizzle of olive oil, salt, and pepper for 10-15 minutes before adding them to the skillet. This intensifies their sweetness and flavor.
5. Balance the Sauce: If you prefer a hint of acidity to cut through the creamy sauce, squeeze a bit of lemon juice over the dish just before serving. This brightens the flavors and adds a refreshing note.
Cheese Tortellini With Chicken And Pesto Cream Sauce Recipe
My favorite Cheese Tortellini With Chicken And Pesto Cream Sauce Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Skillet
4. Wooden spoon
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cups
Ingredients:
- 1 pound cheese tortellini
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/3 cup pesto
- 1/4 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh basil, chopped
Instructions:
1. Prepare the cheese tortellini as per the packet directions. Drain and keep to one side.
2. In a spacious skillet, warm olive oil over a medium-high flame. Toss in the diced chicken breasts and season them with salt and pepper. Sauté until the chicken is golden and cooked all the way through, about 5 to 7 minutes.
3. Add the garlic, which has been minced, to the skillet and sauté it for about 1 minute, until it becomes fragrant.
4. Lower the heat to medium and add the heavy cream and chicken broth. Stir the ingredients together, scraping any brown bits from the pan bottom.
5. Add the pesto to the skillet, and blend well until the sauce has reached the state of smoothness and combination that you desire.
6. Permit the sauce to simmer for 5 minutes, allowing it to thicken ever so slightly.
7. Incorporate the sauce with grated Parmesan cheese until it is melted and combined with the sauce.
8. Add the tortellini and cherry tomatoes to the skillet. Toss to coat the tortellini in the sauce.
9. For 2-3 minutes more, cook, and let the tortellini warm and the tomatoes soften a little.
10. Take the skillet off the heat, add fresh basil, and serve right away. Relish the dish!
