Description
A comforting weeknight meal featuring cheese tortellini in a creamy basil pesto sauce with diced chicken.
Ingredients
- 2 cups chicken breast, cooked and diced (about 1.5–2 cups, ~300–350 g)
- 1 package (9–12 oz) cheese tortellini (about 255–340 g)
- 1 cup basil pesto (about 240 ml)
- 1 cup heavy cream (about 240 ml)
- 1/2 cup grated Parmesan cheese (about 50 g)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add the diced cooked chicken along with the basil pesto. Stir until heated through and the chicken is evenly coated.
- Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir everything together until the sauce is well mixed and creamy.
- Gently fold in the cooked tortellini, ensuring that each piece is nicely coated in the creamy pesto sauce. Heat briefly so the tortellini are warm throughout.
- Taste and season with salt and pepper as desired. Serve warm, garnished with fresh basil.
Notes
For a lighter version, substitute half of the heavy cream with low-sodium chicken broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian