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 the paprika, Italian seasoning, salt, and pepper. If you marinated the chicken in buttermilk, drain it first. Pat the chicken pieces dry with paper towels, then toss them in the spice mixture. Sprinkle the flour over the chicken and stir until evenly coated.
- In the same pot you used for the tortellini (make sure it’s nonstick), heat the reserved olive oil from the sun-dried tomatoes over medium heat for 30 seconds. Add the basil sprig and garlic, stirring for another 30 seconds.
- Increase the heat to medium-high and add the chicken. Cook, stirring occasionally, until the chicken is golden and cooked through, about 6 to 8 minutes. If the pan seems dry, add a little more oil from the sun-dried tomatoes. When the chicken is nearly done, remove the basil sprig and stir in the sun-dried tomatoes. Cook until the chicken is fully cooked.
- Return the drained tortellini to the pot with the chicken. Reduce the heat to low and gently stir for 1 to 2 minutes until everything is heated through. Remove from heat.
- Stir in the basil pesto and 1 to 2 tablespoons of oil from the sun-dried tomatoes, if desired. Taste and adjust seasoning with salt, pepper, and red pepper flakes.
- Divide the skillet mixture among plates. Garnish with fresh basil and sprinkle with grated Parmesan cheese. Serve immediately.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Summer Pesto Tortellini Skillet
You know those nights when it’s so hot you can’t even think about turning on the oven? The kind where the thought of standing over a stove for an hour makes you want to order takeout? Yeah, I’ve been there. Last week, it was 95 degrees and my kitchen felt like a sauna. I needed something fast, something that wouldn’t heat up the whole house, and something that everyone at the table would actually eat. That’s when this summer pesto tortellini skillet saved the day.
This isn’t just another pasta recipe. It’s a one-pan wonder that comes together in 35 minutes flat. The tortellini cooks separately for just a few minutes, then gets tossed with juicy chicken, sun-dried tomatoes, and a generous scoop of basil pesto. It’s bright, it’s fresh, and it feels way more special than the effort you put in. Plus, cleanup is basically nothing. One pot, one skillet, done.
I’m not kidding when I say this is one of those meals that makes you look like a hero. The kids gobbled it up without a single complaint about the “green stuff.” My husband asked if I’d ordered from that new Italian place. And me? I was out of the kitchen in under 40 minutes, sitting on the couch with a glass of cold water, feeling like I’d accomplished something amazing. That’s the power of a good summer pesto tortellini skillet.
Ingredients You’ll Need
Let’s talk about what goes into this beauty. The ingredient list is pretty straightforward, and you can find most of it at your regular grocery store. I grabbed everything at Ralphs on my way home, and it took me maybe ten minutes.
Here’s what you’ll need to gather:
- For the Chicken: Boneless skinless chicken fillets, buttermilk (optional but amazing for tenderness), paprika, Italian seasoning, salt, black pepper, and all-purpose flour.
- For the Skillet: A 20-ounce package of refrigerated three-cheese tortellini (I love the Buitoni brand), olive oil from the sun-dried tomato jar, fresh garlic, a basil sprig, sun-dried tomatoes in oil, and a 7-ounce container of basil pesto.
- For Serving: Fresh basil leaves for garnish, grated Parmesan cheese, and red pepper flakes if you want a little kick.
One thing I love about this recipe is how flexible it is. No basil? Any pesto works. No spinach? Throw in whatever greens are wilting in your fridge. The base is so forgiving. But honestly, the combination of cheese tortellini, sun-dried tomatoes, and pesto is just perfect as is. It’s a summer pesto tortellini tomatoes spinach recipe in spirit, even if the spinach is optional here.
How to Make Summer Pesto Tortellini Skillet
Alright, let’s get cooking. I promise this is one of those recipes where you’ll feel like a pro from start to finish. The key is to prep everything before you start, especially the chicken. Trust me, it makes the whole process smoother.
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. I use a generous amount of salt here, like a tablespoon or so, because it seasons the pasta from the inside out. Drop in the refrigerated tortellini and cook it according to the package directions until it’s al dente. For my Buitoni, that’s about 2 to 3 minutes. Drain it and set it aside. Don’t rinse it, you want that starch to help the pesto stick later.
Step 2: Prep and Cook the Chicken
While the pasta is cooking, get your chicken ready. If you decided to marinate it in buttermilk (which I highly recommend, it makes the chicken so tender and adds a subtle tang), drain it first. Pat the chicken pieces dry with paper towels. This is crucial for getting that golden crust. Then, toss them in a mix of paprika, Italian seasoning, salt, and pepper. Sprinkle the flour over the top and stir until every piece is evenly coated.
Now, here’s where the magic happens. In the same pot you used for the tortellini (make sure it’s nonstick, or use a large skillet), heat the reserved olive oil from the sun-dried tomatoes over medium heat for about 30 seconds. Add the basil sprig and garlic, stirring for another 30 seconds until it’s fragrant. Then, crank the heat to medium-high and add the chicken. Cook it, stirring occasionally, until it’s golden and cooked through, about 6 to 8 minutes. If the pan looks dry, add a little more oil from the sun-dried tomatoes. When the chicken is nearly done, remove the basil sprig and stir in the chopped sun-dried tomatoes. Cook for another minute until everything is well combined.
Step 3: Combine Everything
Return the drained tortellini to the pot with the chicken. Reduce the heat to low and gently stir for 1 to 2 minutes until everything is heated through. This is where the tortellini soaks up all those lovely flavors from the chicken and the sun-dried tomatoes. If it sticks a little, just stir and pretend it’s intentional. It’s all part of the rustic charm.
Step 4: Finish with Pesto and Serve
Remove the pot from the heat. Stir in the basil pesto and 1 to 2 tablespoons of oil from the sun-dried tomatoes, if you want a bit more richness. The pesto should coat every fold of the tortellini and every piece of chicken. Taste it and adjust the seasoning with salt, pepper, and red pepper flakes if you like a little heat. I always add a pinch of red pepper flakes, it just brightens everything up.
Divide the skillet mixture among plates. Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve immediately. Seriously, it’s almost impossible to mess this up.
Tips for the Best Results
I’ve made this summer pesto tortellini skillet more times than I can count, and I’ve picked up a few tricks along the way. Here are the things I wish someone had told me the first time:
- Marinate the chicken in buttermilk. It’s a game-changer. The buttermilk tenderizes the chicken and adds a subtle tang that pairs beautifully with the pesto. If you don’t have buttermilk, mix 1 tablespoon of lemon juice with 1 cup of milk and let it sit for 5 minutes. Works like a charm.
- Use a nonstick pot or skillet. This is especially important for cooking the chicken. It prevents sticking and makes cleanup even easier. Trust me on this one.
- Don’t skip the flour on the chicken. It helps create that beautiful golden crust and also helps thicken the sauce slightly. Just make sure the chicken is patted dry before coating.
- Adjust the consistency of the pesto sauce. If it seems too thick after stirring in the pesto, add a splash of the reserved pasta water or a little more oil from the sun-dried tomatoes. If it’s too thin, let it simmer for another minute or two. You’re in control.
Oh, and one more thing. If you’re using store-bought pesto, which I often do, look for one that’s made with real basil and good olive oil. The difference is noticeable. My go-to is the fresh pesto from the refrigerated section at Trader Joe’s. It’s bright, garlicky, and perfect for this dish.
Serving Suggestions
This summer pesto tortellini skillet is pretty much a complete meal on its own, but I love pairing it with a few simple sides to round it out. Here are some of my favorites:
- A fresh green salad. Toss some mixed greens with a simple lemon vinaigrette. The acidity cuts through the richness of the pesto and chicken perfectly.
- Crusty bread. A slice of sourdough or a warm baguette is perfect for sopping up any leftover pesto sauce. Seriously, don’t waste a drop.
- Roasted vegetables. If you have a little extra time, roast some zucchini, bell peppers, or asparagus. They add a nice smoky flavor and extra veggies.
- As a side dish. This also works great as a side for grilled fish or steak. Just skip the chicken and double the tortellini.
For a heartier version, you can add cooked chicken or white beans. The recipe already includes chicken, but if you want to make it vegetarian, just skip the chicken and add some sautéed zucchini or bell peppers. It’s incredibly versatile.
How to Store and Reheat Leftovers
Leftovers are a gift, and this summer pesto tortellini skillet keeps beautifully. Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld together even more overnight, so it might taste even better the next day.
When you’re ready to reheat, you have a few options. The stovetop is my favorite. Just add a splash of water or a little more olive oil to a skillet, toss in the leftovers, and warm over medium-low heat, stirring occasionally. It takes about 5 minutes. You can also use the microwave. Just cover the bowl with a damp paper towel to add a little moisture, and heat in 30-second intervals until hot. If you want to reheat it in the oven, spread it in a baking dish, cover with foil, and bake at 350°F for about 15 minutes.
You can also freeze this dish for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container. When you’re ready to eat, thaw it in the fridge overnight and reheat as directed. It’s a great meal prep option for busy weeks.
Frequently Asked Questions
I really hope you give this summer pesto tortellini skillet a try. It’s become my go-to for those hot, busy weeknights when I need something delicious without the fuss. And honestly, it’s one of those recipes that makes you feel like you’ve got your act together, even when you’re just barely hanging on. If you make it, I’d love to hear how it turns out. Tag me in your photos or leave a comment below. Happy cooking!
For more quick and easy dinner ideas, check out my Pinterest board where I share all my favorite one-pan meals and summer recipes.
Source: Nutritional Information
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