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Pesto Chicken and Tortellini Skillet

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1 (20 ounce) package frozen cheese tortellini
1 cup frozen baby peas
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
2 cups cubed cooked chicken
1 (9 ounce) package refrigerated basil pesto
2/3 cup heavy cream
1/3 cup grated Parmesan cheese

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Pesto Chicken and Tortellini Skillet

  • Serves 4
  • Easy

About This Recipe

Skillet meals are some of the easiest recipes for dinner. All you need is a skillet, a stovetop, and some simple ingredients to make a fabulous entree in a hurry.

This recipe combines chicken, cheese tortellini, veggies, and pesto to make a fresh and delicious dinner. It only take about 30 minutes to make, start to finish.

You can use leftover cooked chicken, a rotisserie chicken from the supermarket, or cook the chicken just for this recipe. I myself like to cook lots of chicken at once, then cube it and freeze it for use in recipes just like this one.

Add some fresh fruit and a glass of iced tea for a super dinner.



Bring a large pot of water to a boil. Cook the tortellini according to package directions.


Meanwhile, put the peas into a colander into the sink. When the tortellini is cooked, drain over the peas. Set aside.


Add olive oil to a large skillet. Cook the onion and garlic over medium heat, stirring frequently, until crisp tender, about 3 minutes. Add the red bell pepper and cook for another minute.


Add the chicken to the skillet and cook for 2 to 3 minutes until hot.


Then add the pesto and cream to the skillet and stir until combined. Add the tortellini and peas and stir gently until heated through.


Sprinkle with the Parmesan cheese and serve immediately.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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