Summer Pesto Tortellini Skillet
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.
- In a small bowl, mix together paprika, Italian seasoning, salt, and pepper. If you marinated the chicken, drain it from the buttermilk. Otherwise, pat the chicken pieces dry with paper towels, then toss them in the spice mix. Sprinkle the flour over the chicken and stir until evenly coated.
- In the same pot (nonstick) used for the tortellini, heat 3 tablespoons of the oil from the sun-dried tomatoes over medium heat for about 30 seconds. Add the basil sprig and minced garlic, stirring for another 30 seconds.
- Increase the heat to medium-high and add the seasoned chicken. Cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 6–8 minutes. If needed, add a little more sun-dried tomato oil to prevent sticking. When the chicken is almost done, remove the basil sprig and stir in the chopped sun-dried tomatoes. Cook until the chicken is fully cooked.
- Reduce the heat to low. Add the drained tortellini back into the pot with the chicken. Gently stir for 1–2 minutes to warm through, then remove from heat.
- Stir in the basil pesto and 1–2 tablespoons of the sun-dried tomato oil to loosen the sauce. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
- Divide the skillet mixture among plates. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve immediately.
Nutrition
Notes
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Let us know how it was!Why This Summer Pesto Tortellini Skillet Works
Okay, let me be real with you for a second. It’s June, it’s hot, and the last thing I want to do is stand over a hot stove for an hour. Honestly, some nights I just want dinner to happen. Like, magically appear. But takeout gets old, you know?
That’s where this summer pesto tortellini skillet comes in. It’s my go-to for those nights when I’m tired, the kids are hangry, and I need something that feels fancy but takes almost no effort. I threw this together last July 4th before fireworks, and it was a hit. No joke, my neighbor asked for the recipe before the first sparkler lit up.
Here’s the thing: this is a one-skillet pasta that doesn’t require you to boil the tortellini separately. Well, okay, you do boil it, but you use the same pot for everything. Minimal cleanup, maximum flavor. It’s an easy summer dinner that comes together in about 20 minutes. No oven needed, so your kitchen stays cool. That’s a win in my book.
The flavors here are pure summer. You’ve got tortellini with pesto, which is already a dream combo. Then add in cherry tomatoes and spinach wait, actually this recipe uses sun-dried tomatoes. But same vibe. Bright, tangy, herby. It’s a quick vegetarian pasta if you skip the chicken, but I’m including it here because it adds protein and makes it a full meal.
This is a no boil tortellini recipe in the sense that you cook the pasta first, then finish it in the skillet with the sauce. But trust me, it’s still fast. And the pesto pasta skillet method means every bite is coated in that glorious green goodness.
Key Ingredients for the Best Flavor
Let’s talk about what goes into this summer pesto tortellini skillet. Because the ingredients matter, but it’s not complicated. You probably already have most of this stuff.
First up, cheese tortellini. I use the refrigerated three-cheese kind from the store. Buitoni is a solid brand, and you can find it near the cheese case or in the produce section at Ralphs or Vons. It cooks in about 3 minutes, which is perfect for a weeknight. Don’t overcook it you want it al dente so it holds up in the sauce.
For the chicken, I use boneless, skinless chicken fillets cut into bite-sized pieces. The key here is marinating in buttermilk if you have time. It makes the chicken ridiculously tender. But if you forgot (no judgment), just pat the chicken dry and season it directly. The paprika and Italian seasoning give it a nice savory kick, and a little flour helps it brown beautifully.
Now, the pesto. You can use store bought pesto I do it all the time. Look for a good-quality basil pesto in the refrigerated section or the pasta aisle. The oil content matters. A good pesto will have a vibrant green color and smell like fresh basil and pine nuts. If you’re feeling ambitious, homemade is amazing, but jarred works perfectly.
The sun-dried tomatoes in oil are the secret weapon here. They add a sweet, tangy burst of flavor that pairs so well with pesto. And you use the oil from the jar to cook the chicken. That’s a pro tip right there. It infuses the whole dish with tomato flavor.
Other essentials: garlic (always), fresh basil for garnish, and Parmesan cheese for that salty, nutty finish. Red pepper flakes are optional, but I love the little heat they bring.
Ingredient Shopping Notes
At the store: Grab refrigerated tortellini from the deli section at Ralphs or Trader Joe’s. Sun-dried tomatoes are usually in the canned vegetable aisle or near the olives. For pesto, I like the refrigerated ones from Whole Foods or the jarred version from Costco. Fresh basil is in the produce section buy a bunch, you’ll use it for garnish.
Tips for Perfect Pesto Tortellini Skillet
I’ve made this summer pesto tortellini skillet about a dozen times now, and I’ve learned a few things. Let me save you the trial and error.
Use a nonstick pan. Seriously. This prevents the tortellini from sticking and makes cleanup a breeze. I use a large nonstick skillet or pot. If you don’t have one, a well-seasoned cast iron works too, but nonstick is ideal.
Don’t overheat the pesto. Here’s the thing: pesto can turn bitter if you cook it too long or at too high a heat. So when you add it, remove the pan from the heat first. Stir it in gently, and let the residual warmth coat everything. This keeps the color vibrant and the flavor fresh.
Reserve some pasta water. Before you drain the tortellini, scoop out about half a cup of the starchy water. If your sauce seems too thick, add a splash to loosen it up. It’s a game-changer. If you forget (I have), use a little water with a splash of cream. Works like a charm.
Marinate the chicken if you can. The buttermilk marinade makes the chicken so tender. Just mix 1/2 cup buttermilk with the chicken pieces and let it sit in the fridge for 4-6 hours. If you don’t have buttermilk, mix 1 tablespoon lemon juice with 1 cup milk and let it sit for 5 minutes. Easy hack.
Don’t skip the flour. Tossing the seasoned chicken in flour before cooking gives it a beautiful golden crust. It also helps thicken the sauce slightly. Trust me on this.
How to Make This Summer Pesto Tortellini Skillet
Alright, let’s walk through the process. I’ll break it down into four stages so you can see the magic happen.
Stage 1: Cook the Tortellini
Bring a large pot of salted water to a boil. I like to salt the water generously it’s the only chance to season the pasta from the inside. Add your refrigerated three-cheese tortellini and cook according to package directions until al dente. For most brands, that’s about 3-4 minutes. Drain and set aside. Don’t forget to reserve some pasta water!
Stage 2: Season and Prep the Chicken
While the tortellini cooks, get the chicken ready. In a small bowl, mix together paprika, Italian seasoning, salt, and black pepper. If you marinated the chicken, drain it from the buttermilk. Otherwise, pat the chicken pieces dry with paper towels. Toss them in the spice mix, then sprinkle the flour over and stir until evenly coated. This step takes two minutes and makes all the difference.
Stage 3: Cook the Chicken
In the same pot you used for the tortellini (rinse it quickly if needed), heat 3 tablespoons of the oil from the sun-dried tomatoes over medium heat. Add a fresh basil sprig and the minced garlic. 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 cooked through and no longer pink, about 6-8 minutes. If the pan looks dry, add a little more sun-dried tomato oil. When the chicken is almost done, remove the basil sprig and stir in the chopped sun-dried tomatoes. Cook for another minute.
Stage 4: Combine and Finish
Reduce the heat to low. Add the drained tortellini back into the pot with the chicken. Gently stir for 1-2 minutes to warm everything through. Then remove the pot from the heat. Stir in the basil pesto and 1-2 tablespoons of the sun-dried tomato oil to loosen the sauce. Taste and adjust seasoning with salt, pepper, and red pepper flakes if you like heat. The pesto should coat every piece of tortellini and chicken in a glossy, herby blanket.
Variations to Make It Your Own
One of the best things about this summer pesto tortellini skillet is how adaptable it is. Here are some ways to switch it up.
- Vegetarian version: Skip the chicken and add a can of drained chickpeas or extra veggies like zucchini or bell peppers. It’s still hearty and satisfying.
- Add more greens: Toss in a handful of fresh spinach or arugula at the end. It wilts beautifully into the pesto sauce.
- Different protein: Grilled chicken tortellini is amazing just grill the chicken separately and slice it on top. Or use cooked shrimp for a seafood twist.
- Extra summer veggies: Summer squash pasta works great here. Dice some yellow squash or zucchini and cook it with the chicken.
- Make it creamy: Stir in a splash of heavy cream or half-and-half with the pesto for a richer sauce.
- Lemon twist: Add a squeeze of fresh lemon juice and some lemon zest for a bright, fresh pop of flavor. It cuts through the richness beautifully.
This is a kid friendly pasta dinner as-is, but if your kids are picky, you can leave out the red pepper flakes and sun-dried tomatoes. Serve it with a side of fruit or a simple salad.
Common Mistakes to Avoid
Even with an easy recipe like this, things can go wrong. Here’s what to watch for.
❌ Overcooking the tortellini: If you let it simmer too long in the water, it will get mushy and fall apart in the sauce. ✅ Solution: Cook it just until al dente, then drain immediately. It will cook a little more when you reheat it with the chicken.
❌ Overheating the pesto: Pesto can turn brown and bitter if you cook it at high heat. ✅ Solution: Always remove the pan from the heat before stirring in the pesto. Let the residual warmth do the work.
❌ Sauce too thick: If the pesto sauce seems dry or clumpy, it’s probably because the pasta absorbed too much moisture. ✅ Solution: Add a splash of reserved pasta water or a little more sun-dried tomato oil to loosen it up.
❌ Chicken dry or tough: This happens if you overcook the chicken or use too high heat. ✅ Solution: Cook the chicken just until it’s no longer pink, about 6-8 minutes. The buttermilk marinade also helps keep it tender.
❌ Sticking to the pan: Tortellini and pesto can stick if you’re not careful. ✅ Solution: Use a nonstick pan and don’t skimp on the oil. The sun-dried tomato oil adds flavor and prevents sticking.
How to Store and Reheat Leftovers
This summer pesto tortellini skillet is best enjoyed the day it’s made, but leftovers are still delicious. Here’s how to handle them.
Storage: Transfer any leftovers to an airtight container and refrigerate for up to 3 days. The pesto may darken a bit as it oxidizes, but that’s totally normal. Give it a stir before reheating.
Freezing: You can freeze portions for up to 3 months. Let the dish cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheating: The best way to reheat is on the stovetop over low heat. Add a splash of water or a little olive oil to revive the sauce. You can also microwave it in 30-second bursts, stirring in between. Just don’t overdo it or the tortellini will get mushy.
What not to do: This recipe doesn’t freeze well if you’ve added cream. The texture changes. So if you’re planning to freeze, skip the cream and add it fresh when reheating.
Frequently Asked Questions
Final Thoughts
I hope you give this summer pesto tortellini skillet a try. It’s one of those recipes that feels like a cheat code for busy weeknights. Minimal dishes, maximum flavor, and it honestly takes less time than ordering takeout. You absolutely have this.
Let me know how it turns out! Tag me in your photos or drop a comment below. I love seeing your creations. And if you’re looking for more quick summer dinners, check out my Pinterest board for more one-pan inspiration.
Source: Nutritional Information
What pairs well with pesto tortellini?
This summer pesto tortellini skillet pairs beautifully with a simple green salad, crusty bread, or roasted vegetables. For a complete meal, add some fresh fruit and a glass of iced tea. It’s also great as a side dish for grilled chicken or fish.
Why does it say not to heat pesto?
Heating pesto at high temperatures can cause the basil to turn brown and develop a bitter flavor. The cheese and nuts in pesto can also separate or burn. That’s why I always remove the pan from the heat before stirring in the pesto for this summer pesto tortellini skillet.
How to cook tortellini in a skillet?
For this summer pesto tortellini skillet, I boil the tortellini first in salted water until al dente, then drain and add it to the skillet with the cooked chicken. If you want to pan-fry tortellini without boiling, you can sear it in oil until golden, but it won’t be as tender.
Do you put pesto on pasta before or after cooking?
Always add pesto after the pasta is cooked and drained. For this summer pesto tortellini skillet, I stir the pesto in off the heat so it coats the tortellini without overheating. This keeps the flavor fresh and the color bright green.
What do Italians eat with pesto pasta?
Italians often enjoy pesto pasta as a primo (first course) followed by a light protein like grilled fish or chicken. A simple salad of arugula with lemon dressing is also common. This summer pesto tortellini skillet fits that tradition perfectly.
What do Italians eat tortellini with?
Traditionally, tortellini is served in broth (tortellini in brodo) or with a simple sauce like butter and sage. This summer pesto tortellini skillet gives it a modern twist with pesto and chicken, making it a hearty one-dish meal.
Is pesto ok for GERD?
Pesto can be problematic for GERD because it contains garlic, cheese, and oil, which may trigger reflux in some people. If you have GERD, try using a low-fat pesto or reducing the garlic. This summer pesto tortellini skillet can be adjusted to be gentler on your stomach.
Why can’t you reheat pesto pasta?
You can reheat pesto pasta, but the pesto may darken and lose some of its fresh flavor. For this summer pesto tortellini skillet, reheat gently on the stovetop with a splash of water or oil to revive the sauce. It’s still delicious, just not as vibrant as fresh.
Is pesto ok for a diabetic?
Pesto can be part of a diabetic-friendly diet in moderation. It’s low in carbs but high in fat and calories. Pairing it with whole-grain tortellini and adding lean protein like chicken helps balance the meal. This summer pesto tortellini skillet fits that profile well.
What can I do with a bag of tortellini?
A bag of tortellini is incredibly versatile. Use it in this summer pesto tortellini skillet, toss it in a salad, add it to soup, or bake it with cheese and marinara. It’s a quick, satisfying base for countless meals.
Can you pan fry tortellini instead of boiling?
Yes, you can pan-fry tortellini in oil until golden and crispy on the outside. For this summer pesto tortellini skillet, I prefer boiling first for a tender texture, but pan-frying works if you want a crispy twist. Just adjust the cooking time.
What are some common tortellini mistakes?
Common mistakes include overcooking the tortellini until mushy, not salting the pasta water, and adding pesto at too high heat. For this summer pesto tortellini skillet, cook the tortellini al dente and always stir pesto in off the heat for best results.
Do you just add a jar of pesto to pasta?
You can, but for the best flavor, warm the pesto gently off the heat and toss it with the pasta. Adding a splash of pasta water helps the sauce coat evenly. This summer pesto tortellini skillet also includes chicken and sun-dried tomatoes for extra depth.
What cheese is best in pesto?
Parmesan cheese is the classic choice for pesto, with its salty, nutty flavor. Pecorino Romano is also popular for a sharper taste. In this summer pesto tortellini skillet, I use grated Parmesan as a garnish, and the tortellini itself is three-cheese.
Can you use pesto straight from the jar?
Absolutely! Store-bought pesto is ready to use straight from the jar. For this summer pesto tortellini skillet, I stir it in off the heat so it doesn’t overheat. If it seems thick, add a little pasta water or oil to loosen it up.