Chicken Pesto Tortellini
This herby, flavor-packed chicken pesto tortellini is a quick, family-friendly dinner made with cheesy tortellini, juicy chicken, and basil pesto. It's ready in one pan in 20 minutes!
Servings: 4 servings
Ingredients
- 9 ounce package of three cheese tortellini I use Buitoni
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ⅓ cup basil pesto
- ¼ cup chicken broth
- 4 ounces 1/3 less fat cream cheese cut up in a few chunks
- 2 tablespoons grated parmesan cheese
- 1 teaspoon Italian Seasoning
- 12 ounces cooked chicken breasts diced
- 10 ounces bag baby spinach
- 4 slices fresh mozzarella optional
- 2 tablespoons fresh basil ribbons for garnish
Instructions
- Cook the pasta. Cook the tortellini according to the directions on the package.
- Sauté. In the meantime, heat olive oil in a large nonstick skillet. Add the garlic and cook for 15 seconds, or until fragrant.
- Make the sauce. Stir in the pesto. Add the chicken broth and bring to a boil. Then, whisk in the cut-up cream cheese. Add the Parmesan cheese and Italian seasoning, and continue whisking until you get a creamy sauce.
- Add the chicken. Stir in the chicken and spinach; cook for 1 to 2 minutes, or until the chicken is heated through and the spinach is wilted.
- Add tortellini. Drain the tortellini and add them to the skillet; slowly stir to coat.
- Add cheese (optional). If you're adding mozzarella cheese, layer the slices over the top of the tortellini mixture and broil for 1 to 2 minutes, or until the cheese is melted.
- Enjoy! Garnish with fresh basil ribbons and serve.
Nutrition
Calories: 625kcal | Carbohydrates: 36g | Protein: 49g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 138mg | Sodium: 917mg | Potassium: 737mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7459IU | Vitamin C: 21mg | Calcium: 426mg | Iron: 5mg
