If “weeknight comfort” had a signature dish, this one-pan creamy pesto tortellini would be it. We’re talking pillowy tortellini, juicy chicken, and blistered roasted tomatoes all coated in a silky pesto-parmesan sauce that tastes way fancier than the effort required.
It’s the kind of dinner you make once and immediately add to your regular rotation: minimal dishes, maximum flavor, and leftovers you’ll actually be excited to reheat.
Why You’ll Love This
This is a true one-pan situation: roast the tomatoes, cook the chicken, simmer the tortellini, and finish with a creamy pesto sauce—all in the same skillet. It’s cozy, bright, and rich in the best way, with those jammy tomatoes balancing everything out.
Ingredients
- 2 cups cherry or grape tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, plus more to taste
- 1 pound boneless, skinless chicken breast (or thighs), cut into 1-inch pieces
- 2 teaspoons Italian seasoning
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 cups low-sodium chicken broth
- 9 to 10 ounces refrigerated cheese tortellini
- 1/2 cup heavy cream
- 1/3 cup basil pesto (store-bought or homemade)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1 to 2 cups baby spinach (optional, but highly recommended)
- Crushed red pepper flakes (optional)
- Fresh basil or parsley, for finishing (optional)
How to Make It
- Roast the tomatoes: Set your oven to 425°F. In an oven-safe large skillet (or a sheet pan if you prefer), toss tomatoes with olive oil, a pinch of the salt, and black pepper. Roast for 12–15 minutes until blistered and juicy.
- Season the chicken: While the tomatoes roast, pat the chicken dry and season with Italian seasoning, 1/4 teaspoon salt, and a few grinds of pepper.
- Sear the chicken: Carefully remove the skillet of tomatoes from the oven and transfer the tomatoes to a plate. Place the skillet over medium-high heat (oven mitts are your friend here). Add butter, then add chicken in an even layer. Cook 3–5 minutes, stirring occasionally, until mostly cooked through.
- Add garlic: Stir in the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown too much).
- Simmer the tortellini: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer, then add the tortellini. Reduce heat to medium and simmer 4–6 minutes (or according to package directions), stirring gently, until tortellini are tender.
- Make it creamy: Stir in the heavy cream, pesto, and Parmesan. Let it bubble gently for 1–2 minutes to thicken slightly.
- Add spinach (optional): If using spinach, stir it in a handful at a time until wilted, about 1 minute.
- Finish with tomatoes: Return the roasted tomatoes (and all their juices) to the skillet. Taste and adjust with salt, pepper, and red pepper flakes if you like a little heat.
- Serve: Spoon into bowls and top with extra Parmesan and fresh herbs. Serve immediately while it’s glossy and creamy.
Tips for the Best Results
- Use an oven-safe skillet to keep it truly one-pan. A 12-inch cast iron or stainless steel skillet works great.
- Don’t overcook the tortellini. They go from perfect to mushy fast—start checking a minute early.
- Let the sauce simmer gently after adding cream and cheese. A hard boil can cause the sauce to split or get grainy.
- Grate your own Parmesan if you can. Pre-shredded doesn’t melt as smoothly and can make the sauce less silky.
- Roast the tomatoes until they burst. Those juices are basically free flavor for the sauce.
- If the sauce thickens too much, loosen it with a splash of broth (or even a little pasta water if you cook tortellini separately).
Variations
- Swap the protein: Use cooked Italian sausage, shrimp (add at the end), or rotisserie chicken (stir in after the tortellini cooks).
- Make it extra veggie-forward: Add sliced mushrooms with the chicken, or stir in zucchini ribbons right before serving.
- Try different tortellini: Spinach, mushroom, or prosciutto tortellini all work. Adjust salt depending on how salty the filling is.
- Lighten it up: Use half-and-half instead of heavy cream (the sauce will be a bit thinner, but still delicious).
- Go spicy: Add a spoonful of Calabrian chili paste or a generous pinch of red pepper flakes with the garlic.
- Cheesy upgrade: Stir in a small handful of mozzarella at the end for that melty, stretchy moment.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce, stirring halfway through. Avoid high heat so the creamy pesto sauce stays smooth.
FAQ
Can I use frozen tortellini instead of refrigerated?
Yes. Frozen tortellini works great—just add 2–4 extra minutes of simmer time and keep the heat at a steady gentle simmer so the sauce doesn’t reduce too fast.
What kind of pesto is best for creamy pesto tortellini?
Classic basil pesto is the vibe here, but use what you love. If your pesto is very thick or oily, whisk it into the cream first before adding so it blends evenly. Taste before salting—some pestos are already pretty salty.
How do I keep the sauce from breaking?
Once you add the cream and Parmesan, keep the heat at medium-low and avoid boiling. Use freshly grated Parmesan for smoother melting, and stir continuously as the sauce thickens.
Can I make this without an oven?
Yes. Instead of roasting, blister the tomatoes on the stovetop: heat olive oil in the skillet over medium-high, add tomatoes, and cook 6–8 minutes until they burst and get a little char. Remove them, then proceed with the chicken.
What should I serve with one-pan creamy pesto tortellini?
A simple arugula salad with lemon vinaigrette is perfect to balance the richness. Garlic bread, focaccia, or a side of roasted broccoli also pairs really well—especially if you’re feeding extra hungry people.