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Amazing One-Pot Creamy Pesto Chicken Tortellini

One-Pot Creamy Pesto Chicken Tortellini
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Whip up this incredibly easy One-Pot Creamy Pesto Chicken Tortellini for a delicious weeknight meal. Everything cooks together in one pan, making cleanup a breeze!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (16 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/4 cup pesto
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces, Italian seasoning, salt, and pepper. Cook until the chicken is browned on all sides.
  2. Add the minced garlic to the pot and cook for about 1 minute until fragrant.
  3. Pour in the chicken broth and bring to a boil.
  4. Stir in the refrigerated tortellini. Reduce the heat to medium-low, cover, and simmer for 8-10 minutes, or until the tortellini is cooked through and tender.
  5. Stir in the heavy cream and pesto until well combined and the sauce is creamy.
  6. Add the grated Parmesan cheese and stir until melted and the sauce is smooth.
  7. Serve immediately, garnished with fresh basil leaves if desired.

Notes

  • For a milder pesto flavor, you can use less pesto.
  • If you prefer a thicker sauce, simmer uncovered for a few extra minutes after adding the cream and pesto.
  • Feel free to add your favorite vegetables like spinach or peas in the last few minutes of cooking.

Nutrition

Find it online: https://recipesfleet.com/one-pot-creamy-pesto-chicken-tortellini/