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Creamy chicken pesto Alfredo tortellini with golden seared chicken, cheese tortellini, parmesan, and fresh basil in a white skillet.
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🍗🌿 Chicken Pesto Alfredo Tortellini Recipe (Creamy & Easy)

Creamy, silky, and packed with fresh basil flavor, this Chicken Pesto Alfredo Tortellini combines tender golden chicken, cheesy tortellini, and a lighter restaurant-style pesto Alfredo sauce for the ultimate comforting pasta dinner.
Course dinner, Main Course, Pasta
Cuisine American, Italian-Inspired
Keyword basil pesto tortellini, cheesy tortellini dinner, chicken pesto alfredo tortellini, chicken tortellini pasta, creamy chicken pasta, creamy tortellini recipe, easy tortellini dinner, homemade alfredo tortellini, pesto alfredo pasta, weeknight pasta recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 640kcal
Cost $22 for entire recipe

Equipment

  • Large deep skillet or sauté pan
  • large pasta pot
  • colander
  • Silicone spatula or wooden spoon
  • Measuring cups and spoons
  • Chef’s knife
  • Cutting board

Ingredients

Chicken

  • 1 ¼ pounds boneless skinless chicken breast cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Pasta

  • 20 ounces refrigerated cheese tortellini

Pesto Alfredo Sauce

  • 2 tablespoons unsalted butter
  • 1 small shallot finely diced
  • 4 cloves garlic minced
  • 1 ½ teaspoons all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ½ cup freshly grated parmesan cheese
  • 2 ½ tablespoons basil pesto
  • 1 teaspoon fresh lemon juice
  • Small pinch crushed red pepper flakes
  • Freshly cracked black pepper to taste

Finishing

  • 2 tablespoons finely grated parmesan
  • 2 tablespoons thinly sliced fresh basil

Instructions

Cook the Tortellini

  • Bring a large pot of generously salted water to a boil.
  • Cook tortellini according to package directions until just tender, usually about 3–5 minutes.
  • Reserve 1 cup pasta water before draining.
  • Drain and set aside. Do not rinse.

Cook the Chicken

  • Pat chicken dry with paper towels.
  • Season with Italian seasoning, kosher salt, black pepper, and garlic powder.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add chicken in a single layer and cook undisturbed for 2–3 minutes.
  • Continue cooking until golden brown and fully cooked through to 165°F, about 6–8 minutes total.
  • Transfer chicken to a plate.

Build the Sauce Base

  • Reduce heat to medium-low.
  • Add butter to the skillet.
  • Add shallot and cook for 2–3 minutes until softened.
  • Add garlic and cook for 30 seconds until fragrant.
  • Sprinkle flour into the skillet and stir continuously for about 45 seconds.

Make the Alfredo Sauce

  • Slowly pour in milk while stirring constantly.
  • Add heavy cream and bring to a gentle simmer. Do not boil.
  • Simmer for 2–3 minutes until slightly thickened.
  • Gradually stir in parmesan cheese until smooth.
  • Season with crushed red pepper flakes and freshly cracked black pepper.

Add the Pesto

  • Reduce heat to low.
  • Stir in basil pesto and lemon juice.
  • If needed, add reserved pasta water a few tablespoons at a time until the sauce becomes glossy and silky.

Finish the Pasta

  • Return chicken and tortellini to the skillet.
  • Gently fold until evenly coated.
  • Warm together for about 30–45 seconds.
  • Remove from heat.
  • Top with fresh basil and extra parmesan before serving.
  • Let rest for 1–2 minutes before serving for the best sauce consistency.

Notes

🧀 Sauce Texture Notes

This Chicken Pesto Alfredo Tortellini is designed to have a silky, restaurant-style sauce that stays creamy without becoming overly heavy. Using more milk than heavy cream keeps the Alfredo balanced while still rich enough to coat the cheese tortellini beautifully.
The sauce should appear slightly loose before serving because tortellini naturally absorbs sauce very quickly as it rests. Reserving pasta water helps adjust the consistency as needed and keeps the sauce glossy and smooth.

🧄 Cheese & Pesto Tips

Freshly grated parmesan cheese is highly recommended for the smoothest sauce texture. Pre-shredded parmesan often contains anti-caking agents that can make Alfredo sauces grainy instead of silky.
Refrigerated basil pesto gives the brightest and freshest basil flavor in this recipe. Jarred shelf-stable pesto can work, but the flavor will usually be less vibrant.
A small amount of fresh lemon juice balances the richness of the cream, parmesan, and tortellini without making the pasta taste lemony.

🍗 Chicken Cooking Tips

For the best flavor, allow the chicken to brown properly before stirring. Those caramelized browned bits in the skillet add extra depth to the Alfredo sauce.
Cooking the chicken in a single layer also helps develop better color and prevents steaming.

🥗 Serving Suggestions

This creamy chicken pesto tortellini recipe pairs well with garlic bread, Caesar salad, roasted vegetables, or a simple fresh green salad for an easy restaurant-quality dinner at home.