One Pot Creamy Pesto Chicken Tortellini

One Pot Creamy Pesto Chicken Tortellini brings tender chicken, cheese-filled pasta, spinach, and a silky Parmesan sauce together in one skillet. The tortellini cooks right in the sauce, so dinner is ready with very little cleanup and plenty of cozy flavor.

Why Make This Recipe

This is the kind of one pot pasta recipe that earns a regular place in your weeknight rotation. You brown the chicken, soften the garlic, and cook the tortellini in the same wide skillet. The starch released by the pasta helps the cream sauce cling to every piece.

Store-bought refrigerated tortellini keeps the timing short. I use cheese tortellini here, but spinach or three-cheese tortellini works just as well. The pesto adds basil, garlic, and enough seasoning that you don’t need a long list of extras.

There are a few small details that matter. A wide 12-inch skillet gives the tortellini room to cook evenly. Keep the heat at a gentle simmer, too, because a hard boil can make the cream separate and leave the pasta with split edges.

For another simple skillet dinner with a creamy sauce, try Creamy Chicken Penne with Spinach. When you want tomato instead of pesto, One Pot Creamy Tomato Pasta uses the same easy, low-dish approach.

How to Make One Pot Creamy Pesto Chicken Tortellini

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 teaspoon kosher salt, plus more for the sauce
• 1/4 teaspoon black pepper
• 3 cloves garlic, finely minced
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 20 ounces refrigerated cheese tortellini
• 1/2 cup basil pesto
• 3 cups baby spinach
• 1/2 cup finely grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh basil, for serving
• Pinch of red pepper flakes, optional

Directions:

1. Plan on 10 minutes of prep and about 25 minutes of cooking for 4 servings. Set a 12-inch deep skillet or large saute pan over medium-high heat. Add the olive oil. Pat the chicken dry, then season it with the salt and black pepper.
2. Add the chicken in a single layer. Cook for 5 to 7 minutes, turning every couple of minutes, until the pieces are browned outside and no longer pink in the center. A small piece should reach 165°F. Transfer the chicken to a plate, leaving the oil in the pan. For food-safety guidance on chicken temperatures, see the USDA chicken safety guide.
3. Lower the heat to medium. Add the garlic and cook for about 30 seconds, just until it smells sweet and fragrant. Don’t let it turn dark brown. Add the chicken broth and heavy cream, scraping the browned bits from the bottom with a wooden spoon.
4. Bring the mixture to a gentle simmer. Stir in the tortellini, making sure the pasta is mostly covered by the liquid. Cook uncovered for 6 to 8 minutes, stirring gently every minute or two, until the tortellini is tender and the sauce has thickened slightly.
5. Turn the heat to low. Stir in the pesto, spinach, Parmesan, and lemon juice. The spinach will wilt in about 1 minute. If the sauce looks too thick, stir in 2 tablespoons of warm water or broth at a time until it loosens.
6. Return the chicken and any juices from the plate to the skillet. Add the red pepper flakes if you like a little heat. Simmer for 1 to 2 minutes, just until the chicken is hot and the sauce coats the back of a spoon.
7. Taste before adding more salt. Pesto and Parmesan can both be salty. Scatter the fresh basil over the top and serve while the sauce is glossy.

How to Serve One Pot Creamy Pesto Chicken Tortellini

This tortellini is filling enough to serve on its own, especially with the spinach stirred through the sauce. I like to put the skillet in the middle of the table and add a simple green salad with lemon vinaigrette. The crisp salad gives the creamy pasta a fresh counterpoint.

Warm garlic bread is useful for catching the last spoonfuls of sauce, though you can skip it if you want to keep the meal lighter. A few halved cherry tomatoes on the side also work well. Add them raw for freshness, or stir 1 cup into the skillet with the spinach so they soften slightly.

Finish each serving with a little Parmesan, cracked black pepper, and chopped basil. Don’t add a large drizzle of olive oil at the end. The cream sauce already has enough richness, and too much oil can make the surface feel greasy.

How to Store One Pot Creamy Pesto Chicken Tortellini

Let leftovers cool for no more than 2 hours, then transfer them to a shallow airtight container. Refrigerate for up to 3 days. The USDA leftovers guide has more information about chilling and reheating cooked food safely.

The sauce will thicken in the refrigerator because the tortellini keeps absorbing liquid. Reheat individual portions in the microwave in 30-second intervals, stirring between each one. Add a splash of broth, milk, or water before reheating so the sauce becomes creamy again.

For stovetop reheating, place the pasta in a small saucepan over medium-low heat with 2 tablespoons of broth. Stir often and stop as soon as it’s hot. Avoid boiling the leftovers, which can make the chicken dry and the cream sauce grainy.

Tips to Make One Pot Creamy Pesto Chicken Tortellini

• Use refrigerated tortellini rather than dried tortellini. It cooks quickly and releases just enough starch to help thicken the sauce.
• Cut the chicken into pieces that are close in size. Smaller pieces cook faster, but very tiny pieces can become dry before the sauce is ready.
• Don’t rinse the tortellini. The starch on the pasta helps the broth and cream form a smooth sauce.
• Keep the liquid at a gentle simmer. If it is bubbling aggressively, lower the heat before adding the tortellini.
• Use finely grated Parmesan. Pre-shredded cheese often melts unevenly and can leave little lumps in a cream sauce.
• Add pesto after lowering the heat. High heat can dull the fresh basil taste and make the oil separate from the sauce.
• Check the chicken with an instant-read thermometer in the thickest piece. The safe internal temperature is 165°F, as explained by FoodSafety.gov’s chicken guidance.
• If the sauce is thin, let the skillet stand off the heat for 3 minutes before adding extra cheese. Tortellini continues to absorb sauce as it rests.
• If the sauce is too thick, loosen it gradually. A tablespoon of warm broth is better than adding a large splash all at once.

Variation

For a sun-dried tomato version, replace half of the pesto with 1/3 cup chopped oil-packed sun-dried tomatoes and add 1/2 teaspoon Italian seasoning. Stir in 1 cup sliced mushrooms with the garlic, then continue with the broth, cream, and tortellini. You can also leave out the chicken and use vegetable broth for a meatless one pot pasta dinner. Add the spinach as written, and include a few extra tablespoons of Parmesan for body.

One Pot Creamy Pesto Chicken Tortellini

Tender chicken, cheese-filled tortellini, spinach, and Parmesan sauce cook together in one skillet. The tortellini cooks directly in the sauce for a creamy dinner with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
• 1/2 teaspoon kosher salt plus more for the sauce
• 1/4 teaspoon black pepper
• 3 cloves garlic finely minced
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 20 ounces refrigerated cheese tortellini
• 1/2 cup basil pesto
• 3 cups baby spinach
• 1/2 cup Parmesan cheese finely grated
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh basil chopped, for serving
• Pinch red pepper flakes optional

Method

 

1. Plan on 10 minutes of prep and about 25 minutes of cooking for 4 servings. Set a 12-inch deep skillet or large saute pan over medium-high heat. Add the olive oil. Pat the chicken dry, then season it with the salt and black pepper.
2. Add the chicken in a single layer. Cook for 5 to 7 minutes, turning every couple of minutes, until the pieces are browned outside and no longer pink in the center. A small piece should reach 165°F. Transfer the chicken to a plate, leaving the oil in the pan.
3. Lower the heat to medium. Add the garlic and cook for about 30 seconds, just until it smells sweet and fragrant. Don't let it turn dark brown. Add the chicken broth and heavy cream, scraping the browned bits from the bottom with a wooden spoon.
4. Bring the mixture to a gentle simmer. Stir in the tortellini, making sure the pasta is mostly covered by the liquid. Cook uncovered for 6 to 8 minutes, stirring gently every minute or two, until the tortellini is tender and the sauce has thickened slightly.
5. Turn the heat to low. Stir in the pesto, spinach, Parmesan, and lemon juice. The spinach will wilt in about 1 minute. If the sauce looks too thick, stir in 2 tablespoons of warm water or broth at a time until it loosens.
6. Return the chicken and any juices from the plate to the skillet. Add the red pepper flakes if you like a little heat. Simmer for 1 to 2 minutes, just until the chicken is hot and the sauce coats the back of a spoon.
7. Taste before adding more salt. Pesto and Parmesan can both be salty. Scatter the fresh basil over the top and serve while the sauce is glossy.

Notes

Use a wide 12-inch skillet and keep the liquid at a gentle simmer. Do not rinse the tortellini, and use finely grated Parmesan for a smoother sauce. If the sauce is thin, let the skillet stand off the heat for 3 minutes before adding extra cheese; if it is too thick, loosen it gradually with warm broth.

FAQs

Can I use frozen tortellini?

Yes. Add the frozen tortellini directly to the simmering sauce and cook for 2 to 4 minutes longer than the package timing suggests. Stir carefully so the pieces separate without tearing. Add a splash more broth if the skillet gets dry before the pasta is tender.

Can I make this recipe without heavy cream?

You can use half-and-half, though the sauce will be lighter and may need an extra 2 tablespoons of Parmesan. Whole milk also works, but keep the heat low and don’t let the sauce boil. The finished pasta won’t be quite as thick, but it will still be creamy from the pasta starch and cheese.

Why did my cream sauce separate?

The heat was likely too high, or the Parmesan was added while the sauce was boiling. Lower the heat before stirring in the pesto, spinach, and cheese. If the sauce has already split, remove the skillet from the burner and whisk in 1 tablespoon of warm broth at a time until it looks smoother.

Conclusion

One Pot Creamy Pesto Chicken Tortellini gives you a complete pasta dinner from one skillet, with tender chicken, soft greens, and a sauce that comes together while the tortellini cooks. Keep the simmer gentle, grate the Parmesan finely, and serve it straight from the pan while everything is warm and silky.