Pesto Chicken Tortellini

This pesto chicken tortellini recipe is a simple yet elegant one pan meal! It pairs cheesy pasta with a creamy basil sauce and silky mozzarella stirred into every bite.

📝 Ingredients

• 1 tablespoon butter
• 2 cloves garlic (minced)
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional, or to taste)
• 1/4 cup pesto
• 1.5 cups chicken broth
• 1 cup heavy/whipping cream
• 2 (9 ounce) packages refrigerated cheese tortellini
• 2 cups shredded cooked/rotisserie chicken
• 1/2 cup shredded mozzarella
• Salt & pepper (to taste)

👨‍🍳 Instructions

1. 1Add the butter to a skillet over medium heat. Once it melts, add the garlic and sauté for about a minute, stirring constantly.
2. 2Stir in the Italian seasoning, crushed red pepper flakes, pesto, chicken broth, and cream until smooth, then mix in the tortellini. Increase the heat to medium-high, and once it starts to bubble, cook, uncovered, stirring occasionally, for 5 minutes. Cooking the tortellini in the sauce helps thicken it by releasing starch. Reduce the heat if it starts to boil like crazy.
3. 3Stir in the chicken and cook it for another minute or two until it's warmed through and the sauce has thickened to your liking. Add a splash more cream if the sauce reduces too much.
4. 4Take the pan off the heat and add in the mozzarella. Stir/toss until melted. Season with salt & pepper as needed and serve immediately.