Summer Pesto Tortellini Skillet with Chicken and Sun-Dried Tomatoes
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside.
- If marinating, combine the chicken pieces with buttermilk in a bowl, cover, and refrigerate for 4-6 hours. Drain before using. If not marinating, pat the chicken dry with paper towels.
- In a small bowl, mix the paprika, Italian seasoning, salt, and pepper. Toss the chicken pieces with the spice mixture, then sprinkle the flour over and stir until evenly coated.
- In the same pot used for the tortellini (nonstick), heat 3 tablespoons of the reserved sun-dried tomato oil over medium heat. Add the basil sprig and garlic, and stir for about 30 seconds until fragrant.
- Increase the heat to medium-high and add the seasoned chicken. Cook, stirring occasionally, until the chicken is golden and cooked through, about 5-7 minutes. If the pan seems dry, add a little more sun-dried tomato oil.
- When the chicken is nearly done, remove the basil sprig and stir in the chopped sun-dried tomatoes. Continue cooking until the chicken is fully cooked and the tomatoes are heated through.
- Reduce the heat to low. Add the cooked tortellini to the pot with the chicken and gently stir to combine, heating for 1-2 minutes.
- Remove from heat and stir in the basil pesto and 1-2 tablespoons of the sun-dried tomato oil, until everything is well coated. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Summer Pesto Tortellini Skillet
It’s 90 degrees and you just walked in the door. The kids are hungry. The kitchen feels like a sauna. And all you want is something that tastes like summer without actually cooking like it’s summer. I’ve been there. Last week I stood in front of my open fridge for a full five minutes just hoping dinner would magically appear. It didn’t.
That’s when this summer pesto tortellini skillet became my go-to. One pan. Twenty minutes. And it’s honestly the best thing I’ve made in weeks. The tortellini gets perfectly tender, the chicken stays juicy, and the pesto coats everything in this bright herby goodness that just screams summer. Plus, the sun-dried tomatoes add these little bursts of sweetness that make every bite interesting.
You’ve got this. One skillet. 20 minutes. Let’s make dinner.
Ingredients You’ll Need
This is one of those recipes where the ingredient list looks longer than it actually is. Most of it is pantry stuff you probably already have. And the best part? You can totally use store-bought pesto. I won’t tell anyone. I use it all the time when my basil plant is looking sad.
- For the chicken: Boneless, skinless chicken fillets cut into bite-sized pieces. A little buttermilk for marinating (optional but worth it). Paprika, Italian seasoning, salt, pepper, and a bit of flour for coating. Garlic and a fresh basil sprig for aromatics.
- For the pasta and sauce: A 20-ounce package of three-cheese tortellini, fresh or refrigerated. Sun-dried tomatoes in oil (save that oil!). A 7-ounce container of basil pesto, store-bought or homemade. Red pepper flakes if you want a little heat.
The sun-dried tomato oil is the secret weapon here. It adds so much depth to the chicken as it cooks. And the tortellini? No need to get fancy. The refrigerated stuff from the grocery store works perfectly.
How to Make Summer Pesto Tortellini Skillet
Alright, let’s get cooking. I’ll walk you through each stage so you know exactly what to look for. No guesswork, I promise.
First up, cook the tortellini. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente. Drain it and set it aside. That’s it. Really. Don’t overcook it because it’ll get a little more tender when we combine everything later.
Now, prep the chicken. If you marinated it in buttermilk for a few hours, drain it first. If not, just pat the pieces dry with paper towels. Mix the paprika, Italian seasoning, salt, and pepper in a small bowl. Toss the chicken with the spice mixture, then sprinkle the flour over and stir until everything is evenly coated. The flour helps create that nice golden crust.
Time to cook the chicken. In the same pot you used for the tortellini (if it’s nonstick, even better), heat 3 tablespoons of the reserved sun-dried tomato oil over medium heat. Add the basil sprig and garlic, and stir for about 30 seconds until it smells amazing. Increase the heat to medium-high and add the seasoned chicken. Cook, stirring occasionally, until the chicken is golden and cooked through, about 5-7 minutes. If the pan seems dry, add a little more of that sun-dried tomato oil. When the chicken is nearly done, remove the basil sprig and stir in the chopped sun-dried tomatoes.
Finally, combine and finish. Reduce the heat to low. Add the cooked tortellini to the pot with the chicken and gently stir to combine, heating for 1-2 minutes. Remove from heat and stir in the basil pesto and 1-2 tablespoons of the sun-dried tomato oil, until everything is well coated. Taste and adjust seasoning with salt, pepper, and red pepper flakes if you like a little kick.
Tips for the Best Results
I learned a few things the hard way so you don’t have to. Like that time I burned the pesto because I added it too early. Don’t do that. Here’s what actually works:
- Marinate the chicken if you have time. Buttermilk for 4-6 hours tenderizes the meat and adds a subtle tang. If you don’t have buttermilk, mix 1 tablespoon lemon juice with 1 cup milk and let it sit for 5 minutes. It’s a good hack.
- Use a nonstick skillet or pot. The tortellini and pesto can stick if you’re not careful. Nonstick makes cleanup a breeze.
- Reserve the oil from the sun-dried tomatoes. It’s liquid gold. Use it for cooking the chicken instead of regular olive oil. It adds so much depth.
- Add pesto off the heat. This is the biggest tip. If you heat pesto too much, it loses its bright flavor and can turn bitter. Stir it in after you remove the pan from the heat. The residual warmth is plenty.
- Don’t skip the red pepper flakes. Even if you’re not a spicy person, a tiny pinch adds a nice warmth that balances the richness of the pesto and cheese.
Serving Suggestions
This summer pesto tortellini skillet is pretty complete on its own, but a few extras can turn it into a full meal. Here’s what I like to do:
- Pair it with a fresh salad. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly.
- Serve with crusty bread. Something to soak up any leftover pesto sauce. Because there will be leftover sauce.
- Add a side of roasted vegetables. Zucchini or bell peppers work great if you have them. Just toss them in the oven while you’re cooking the skillet.
- Garnish generously. Fresh basil leaves and grated Parmesan cheese on top make it look restaurant-quality.
For a complete summer dinner, I’ll sometimes serve it with a cold side of marinated white beans or a simple tomato and cucumber salad. The bright fresh flavors just work together.
How to Store and Reheat Leftovers
Leftovers are a beautiful thing with this recipe. The flavors actually meld together even more overnight. But you have to store and reheat it right or the pesto can get weird.
In the fridge: Store leftovers in an airtight container for up to 3 days. The pesto will darken a bit, but that’s normal. Just give it a good stir before reheating.
In the freezer: This freezes well for up to 3 months. Let it cool completely, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating: The best way is on the stovetop over low heat with a splash of water or broth. This keeps the tortellini from drying out and the pesto from separating. Microwave works in a pinch, but use 50% power and stir halfway through.
Frequently Asked Questions
Grab a fork. You just made summer magic. This is what summer tastes like bright, quick, and straight from the skillet. And honestly? It’s the kind of dinner that makes you feel like you’ve got it all together, even when the kitchen is hot and the day was long. Share it with someone you love. Or keep it all to yourself. I won’t judge.
If you loved this recipe, I’d be so grateful if you saved it to your Pinterest board. It helps other busy cooks find it too.
Source: Nutritional Information
