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{One Pot} Pesto Chicken Tortellini

A ONE pot, easy and quick, pesto chicken tortellini with sun-dried tomatoes and fresh basil
Course Dinner
Cuisine American
Keyword pesto chicken tortellini
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Chelsea


  • Optional: 1/2 cup buttermilk*
  • 1 package (20 ounces) Buitoni Three Cheese Tortellini
  • 1/2 pound (~2 small) boneless skinless chicken breasts*
  • 1/2 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • Fine sea salt and freshly cracked pepper
  • 2 tablespoons flour
  • 3 tablespoons olive oil (I use the sun-dried tomato oil from the tomatoes)
  • 2 cloves garlic, minced
  • Fresh basil sprig, optional
  • 1/2 cup sun dried tomatoes in olive oil, coarsely chopped (and reserved sun dried tomato oil for this recipe)
  • 1 container (7 ounces) Buitoni Pesto with Basil Sauce (about 1/2 cup + 3-4 tablespoons)
  • Optional: red pepper flakes, fresh basil, Buitoni Grated Parmesan cheese


  • Bring a large NONSTICK pot of salted water to boil. Follow package directions to cook tortellini.
  • In a small bowl, stir together the paprika, Italian seasoning, and salt and pepper to taste (I use 1/2 teaspoon salt + 1/4 teaspoon pepper). Drain the chicken from the buttermilk, dab with paper towel, and toss the chicken pieces to coat in the seasoning mix. Add the flour right on top and stir until chicken pieces are coated.
  • In the same pot used to cook the tortellini (must be a nonstick pot) add in 3 tablespoons reserved olive oil from the sundried tomatoes. Heat on medium heat for about 30 seconds and then add in a sprig of basil and the garlic. Stir for another 30 seconds and then increase the heat to medium and add in the chicken. Cook the chicken, stirring occasionally until cooked through and no longer pink inside. If needed, add additional sundried tomato oil. When the chicken is almost cooked through, remove the basil and add in the sundried tomatoes and saute until the chicken is cooked through.
  • Add the drained tortellini back in with the chicken and reduce the heat to low. Gently stir for 1-2 minutes and remove from heat.
  • Stir in the basil pesto sauce and 1-2 tablespoons of oil from the sundried tomatoes as desired. Taste and season with salt and pepper and red pepper flakes if desired.
  • Garnish plates with fresh basil and add parmesan cheese.


*If desired marinate chicken ahead of time. Remove any fat from the chicken breasts and cut into small bite sized and even pieces. Place in a large plastic bag and pour buttermilk over the chicken, knead to coat the chicken entirely. Place in fridge and marinate for 4-6 hours or until ready to use. If you don't have buttermilk, take 1 cup of milk and add 1 tablespoon lemon juice. Allow to sit for 5 minutes and then mix in with your chicken. This creates super tender chicken!