Cheese Tortellini with Chicken and Creamy Pesto Sauce
Rachel Riesgraf
Most delicious parmesan cream sauce mixed with basil pesto and served with cheese tortellini and perfectly seared chicken. Easy and insanely flavorful dinner that's ready in 30 minutes!
1poundchicken breast tenderloins (or chicken breasts cut horizontally into thin breasts)
salt and pepper to season the chicken
2tablespoonsbutter
1tablespoonall-purpose flour
3garlic cloves, minced
1 ½cupsmilk
2ouncescream cheese, softened
1cupheavy cream
¼cuppesto
½cupparmesan cheese
½teaspoonsalt
1poundcheese tortellini
Fresh basil for garnishing (optional)
Instructions
In a skillet with tall sides, heat a drizzle of olive oil over medium-high heat. Season both sides of the chicken with salt and pepper. Cook the chicken for about 5 minutes on each side, or until golden brown and cooked through. Remove chicken to a plate and set aside.
Bring a pot of water to a bowl, then boil the tortellini according to package directions.
In the same skillet that you cooked the chicken, add the butter and garlic. Reduce the heat to medium and cook until the butter is melted, then whisk in the flour and cook for one minute. Pour in the milk and whisk until thickened, about 2-3 minutes. Whisk in the cream cheese until smooth. Add the heavy cream, pesto and parmesan. Simmer until thickened, about another 2-3 minutes.
Add the cooked tortellini and chicken to the pesto cream sauce. Simmer until the chicken is warm, about 3-5 minutes.
Serve with fresh basil and more pesto, if desired!
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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