California 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.
- If marinating, place chicken pieces in a bowl with buttermilk, cover, and refrigerate for 4 to 6 hours. Drain before using. If not marinating, pat chicken dry with paper towels.
- In a small bowl, combine paprika, Italian seasoning, salt, and pepper. Toss the chicken pieces with the seasoning mixture, then sprinkle with flour and stir until evenly coated.
- In the same pot used for the tortellini (make sure it's nonstick), heat 3 tablespoons of the oil from the sun-dried tomato jar over medium heat. Add the basil sprig and garlic, stirring for about 30 seconds until fragrant.
- Increase heat to medium-high and add the seasoned chicken. Cook, stirring occasionally, until the chicken is golden and cooked through, about 6 to 8 minutes. If needed, add a little more sun-dried tomato oil to prevent sticking.
- When the chicken is nearly done, remove the basil sprig. Stir in the chopped sun-dried tomatoes and cook for another minute until heated through.
- Return the drained tortellini to the pot with the chicken. Reduce heat to low and gently stir for 1 to 2 minutes to warm through.
- Remove from heat. Stir in the basil pesto and 1 to 2 tablespoons of additional sun-dried tomato oil if desired. Taste and adjust seasoning with salt, pepper, or red pepper flakes.
- Divide among plates and garnish with fresh basil and grated Parmesan cheese. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why This California Summer Pesto Tortellini Skillet Works
It’s July. It’s 95 degrees. And you’re starving.
The last thing you want to do is turn on the oven. I’ve been there more times than I can count. That’s exactly why this summer pesto tortellini skillet exists. It’s my go-to when I want something that feels special but doesn’t require sweating over a hot stove.
This isn’t just any pasta dish. It’s a one-pot wonder that comes together in about 30 minutes. The tortellini stays tender but firm. The chicken gets golden and juicy. And that pesto sauce? It coats everything in this incredible herby, garlicky goodness that tastes like summer in a bowl.
I’ll be honest with you. I messed this up the first time I tried something similar. I added the pesto too early and it turned bitter. Total bummer. But I learned my lesson, and now I’m sharing the fix with you.
Here’s what makes this summer pesto tortellini skillet a keeper:
- No oven needed. Your kitchen stays cool. You stay happy.
- One skillet. Minimal cleanup. More time for, you know, not doing dishes.
- Fresh summer flavors. Basil, sun-dried tomatoes, garlic. It’s like a farmers market in a pan.
- Picky eater approved. My kids actually ask for seconds. That’s a win in my book.
- Easy to customize. Add protein, skip the chicken, swap the greens. It’s flexible.
So if you’re looking for a quick dinner that feels like you put in way more effort than you actually did, this is it. Let’s get cooking.
Ingredients You’ll Need
Before we jump in, let’s talk about what you need. The ingredient list is short, and most of it is stuff you probably already have.
For the chicken:
- Buttermilk – This is optional, but trust me, it makes a difference. Marinating the chicken in buttermilk for a few hours makes it incredibly tender. No buttermilk? No problem. Add a tablespoon of lemon juice to a cup of milk and let it sit for 5 minutes. Boom. DIY buttermilk.
- Boneless skinless chicken breasts – Cut into bite-sized pieces. You could also use chicken thighs if that’s what you have.
- Paprika, Italian seasoning, salt, black pepper – The seasoning blend that gives the chicken flavor.
- All-purpose flour – Just a little to help the chicken get golden and crispy on the outside.
For the skillet:
- Refrigerated three-cheese tortellini – The star of the show. Look for it in the refrigerated section at the store. Buitoni is a good brand, but any works.
- Oil from sun-dried tomato jar – This is genius. You get flavor and oil in one. If you don’t have it, olive oil works fine.
- Garlic – Two cloves, minced. Or three. I won’t judge.
- Fresh basil – A sprig for cooking, plus more for garnish. The smell alone is worth it.
- Sun-dried tomatoes in oil – Drained and chopped. They add a sweet, tangy pop that’s amazing.
- Basil pesto – Store-bought is totally fine. Homemade is great too. Just don’t add it too early. More on that in a sec.
- Grated Parmesan cheese – For serving. Because everything is better with cheese.
- Red pepper flakes – Optional, but I love a little heat.
That’s it. Simple stuff. Nothing fancy.
What Kind of Pan to Use
Okay, let’s talk about the pan. This is one of those details that actually matters.
You want a large, deep skillet or pot that’s nonstick. I use a 12-inch nonstick skillet with high sides. It gives me enough room to cook the chicken and then toss everything together without making a mess.
Why nonstick? Because the tortellini and pesto can stick to the bottom if you’re not careful. Nonstick makes cleanup a breeze. Plus, you don’t need as much oil.
If you don’t have a nonstick skillet, a well-seasoned cast iron pan works too. Just keep an eye on the heat and stir often.
One more thing. You’ll cook the tortellini separately first, then combine everything in the same pot. So having one pot that does double duty is key. Less dishes. More happy.
How to Make Summer Pesto Tortellini Skillet
Alright, let’s get into the actual cooking. I’ll walk you through the four major stages. Each one has a little tip or trick I’ve learned along the way.
Stage 1: Cook the Tortellini
Start by bringing a large pot of salted water to a boil. Add your refrigerated tortellini and cook it according to the package directions. You want it al dente firm to the bite, not mushy.
Here’s the thing. The tortellini will continue to cook a little when you stir it into the hot chicken later. So don’t overcook it now. Drain it and set it aside. Easy.
Stage 2: Prepare and Cook the Chicken
While the tortellini is cooking, get your chicken ready. If you’re marinating it in buttermilk, do that a few hours ahead. Drain it before using. If not, just pat the chicken dry with paper towels.
In a small bowl, mix together the paprika, Italian seasoning, salt, and pepper. Toss the chicken pieces with the seasoning, then sprinkle with flour and stir until evenly coated. This gives the chicken a nice golden crust.
Now, in the same pot you used for the tortellini (make sure it’s clean and dry), heat 3 tablespoons of the oil from the sun-dried tomato jar over medium heat. Add the basil sprig and garlic. Stir for about 30 seconds until it smells amazing.
Increase the heat to medium-high and add the seasoned chicken. Cook, stirring occasionally, until the chicken is golden and cooked through. This takes about 6 to 8 minutes. If it starts to stick, add a little more sun-dried tomato oil.
When the chicken is nearly done, remove the basil sprig. Stir in the chopped sun-dried tomatoes and cook for another minute until heated through.
Stage 3: Combine Everything
This is where the magic happens. Return the drained tortellini to the pot with the chicken. Reduce the heat to low and gently stir for 1 to 2 minutes to warm everything through.
Now, here’s the important part. Remove the pot from the heat. Then stir in the basil pesto. Why off the heat? Because if you add pesto to a hot pan, it can turn bitter. The heat damages the basil and garlic. Adding it off the heat keeps that fresh, vibrant flavor intact.
If you want a little extra richness, stir in 1 to 2 tablespoons of additional sun-dried tomato oil. Taste and adjust the seasoning with salt, pepper, or red pepper flakes if you like heat.
Stage 4: Serve It Up
Divide the summer pesto tortellini skillet among plates. Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve immediately.
The smell alone will have everyone running to the table. The tortellini is tender, the chicken is juicy, and the pesto sauce is bright and herby. Those sun-dried tomatoes add little bursts of sweetness. It’s everything you want in a summer meal.
Tips and Variations
I’ve made this summer pesto tortellini skillet a bunch of times, and I’ve picked up a few tricks along the way. Here are some tips and ways to make it your own.
Common mistakes to avoid:
- ❌ Overcooking the tortellini. ✅ Cook it just until al dente. It will soften more when combined.
- ❌ Adding pesto too early. ✅ Always remove the pan from heat before stirring in pesto.
- ❌ Not seasoning the chicken. ✅ The seasoning blend makes a big difference. Don’t skip it.
Variations:
- Vegetarian version: Skip the chicken. Add extra sun-dried tomatoes or artichoke hearts instead. Still delicious.
- Add greens: Stir in a handful of fresh spinach or arugula at the end. It wilts beautifully into the pesto sauce.
- Make it dairy-free: Use a dairy-free pesto and skip the Parmesan. It still works great.
- Add a protein: Grilled shrimp or rotisserie chicken are both excellent options.
- Not a fan of spicy? Leave out the red pepper flakes. No big deal.
- Add a pop of citrus: A little lemon zest and juice brightens everything up.
Ingredient swaps:
- Tortellini: You can use frozen tortellini instead of refrigerated. Just cook it a minute or two longer.
- Greens: Kale or arugula work well if you don’t have spinach.
- Pesto: Homemade pesto is amazing, but store-bought saves time. Both work.
How to Store and Reheat Leftovers
Let’s be real. You might have leftovers. Or you might want to make this ahead. Either way, here’s how to handle it.
Storing: Store leftovers in an airtight container in the fridge for up to 3 days. The pesto might darken a little over time, but it’s still perfectly safe to eat.
Reheating: The best way to reheat is in a skillet over medium-low heat. Add a splash of water or broth to loosen the sauce. Stir gently until warmed through. You can also microwave it, but the texture won’t be as good.
Freezing: You can freeze this summer pesto tortellini skillet in portion-sized containers. To reheat, just add it directly to a skillet from frozen. Add a little water and heat gently. The tortellini might be slightly softer, but it’s still tasty.
Pro tip: This dish is best enjoyed the day it’s made, because the pesto stays that vibrant green color. But leftovers are still great. Don’t stress about it.
Frequently Asked Questions
More Easy Skillet Dinners
If you loved this summer pesto tortellini skillet, you might enjoy some of my other quick skillet meals. They’re all designed to get dinner on the table fast with minimal fuss.
- One-Pan Lemon Herb Chicken and Rice
- Skillet Shrimp Scampi with Zucchini Noodles
- Easy Cheesy Ground Turkey and Broccoli Skillet
- Quick Teriyaki Chicken and Vegetable Stir-Fry
Each one is a quick dinner that’s perfect for busy weeknights. No oven required. Just a skillet and a hungry family.
I really hope you give this summer pesto tortellini skillet a try. It’s become a staple in my summer rotation, and I think it’ll become one in yours too. The flavors are bright, the cleanup is easy, and it just feels like summer.
Tag me when you make this. I want to see your summer skillet! Share your photos and let me know how it turned out. Happy cooking!
Source: Nutritional Information
How do you make a summer pesto tortellini skillet with chicken?
Start by cooking refrigerated tortellini until al dente. Season chicken pieces with paprika, Italian seasoning, salt, and pepper, then coat with flour. Sear the chicken in sun-dried tomato oil with garlic and a basil sprig until golden. Stir in chopped sun-dried tomatoes, then combine with the tortellini off the heat. Finish by stirring in basil pesto and garnish with Parmesan and fresh basil.
Can you use frozen tortellini instead of refrigerated for this pesto tortellini tomatoes spinach recipe?
Yes, you can use frozen tortellini. Just cook it according to the package directions, adding an extra minute or two. Frozen tortellini works perfectly and is a great option if you don’t have refrigerated on hand. Just make sure to drain it well before combining with the chicken and pesto.
What can I substitute for sun-dried tomatoes in this pesto tortellini skillet?
If you don’t have sun-dried tomatoes, you can use cherry tomatoes instead. Just halve them and add them to the skillet with the chicken. They’ll soften and release their juices. You could also use roasted red peppers or artichoke hearts for a different flavor. The oil from sun-dried tomatoes adds a lot of flavor, so if you substitute, use olive oil instead.
How do you store leftovers of this one-pot pesto tortellini skillet?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pesto may darken slightly, but it’s still safe to eat. To reheat, warm it in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. You can also freeze it in portion-sized containers for longer storage.
Is this summer pesto tortellini skillet recipe spicy with red pepper flakes?
The red pepper flakes are optional, so you control the heat. If you add them, they give a gentle warmth without being overwhelming. If you’re not a fan of spicy food, simply leave them out. The recipe is still incredibly flavorful with the pesto, sun-dried tomatoes, and Parmesan.
