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One Pot Basil Pesto Chicken Tortellini

Fresh tortellini tossed with basil pesto, pan-seared chicken thighs, sauteed shallots, sun-dried tomatoes, fresh baby spinach, and toasted walnuts.

Thaaaaat’s right – I went there.

I made this hunk of burning love over the weekend and I can’t even begin to tell you how easy and delicious it was! In thirty minutes I had dinner on the table, plus some serious leftovers. I mean, we ate this for days for lunch and dinner and midnight snacking and still want more.

And the best part? You can make this entire recipe in one pot!

chicken-tort
In a large pot, boil salted water and cook refrigerated tortellini according to directions on the back. Drain and set aside. When cooled, dry pot off add walnuts over low heat for several minutes to toast, then remove. Add a tablespoon of olive oil, then saute shallots and tomatoes, then toss in fresh spinach until just wilted. Remove and set aside. Add one more tablespoon of olive oil + one tablespoon unsalted butter and over medium-heat cook boneless, skinless chicken thighs. Once chicken is fully cooked, allow to cool, then chop into bite size pieces. Toss tortellini, chicken, veggies, walnuts, and basil pesto together in the pot, top with freshly grated parmesan cheese, and serve!
 
One Pot Basil Pesto Chicken Tortellini
Serves 8
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 shallots, diced
  2. 1 cup sun-dried tomatoes, roughly chopped
  3. 6 cups fresh baby spinach
  4. 1 1/2 cups basil pesto, store bought or homemade (see below)
  5. 1/2 - 3/4 cups chopped walnuts
  6. 6 boneless skinless chicken thighs
  7. 24 ounces refrigerated cheese tortellini
  8. 1 tbsp unsalted butter
  9. 2 tbsp olive oil, divided
  10. kosher salt
  11. freshly cracked black pepper
  12. pinch of red pepper (optional)
  13. freshly grated parmesan (optional)
for the basil pesto
  1. 2/3 cup pine nuts
  2. 2/3 cup olive oil
  3. 3 cloves garlic
  4. 2 cups fresh basil, picked off stems and washed
  5. 1/4 cup freshly grated parmesan
  6. juice from 1 lemon
  7. salt to taste
Instructions
  1. Boil water in a large pot and cook tortellini according to directions. Drain and set aside.
  2. Allow pot to cool for several minutes, then dry off with a towel. Heat pot over lower heat and add the walnuts. Let toast for several minutes, stirring often to prevent burning. Remove from heat and set aside.
  3. Bring 1 tbsp of olive oil to medium-low heat, then add shallots. Saute for several minutes, stirring continuously to prevent burning, then add sun-dried tomatoes and stir for 2-3 more minutes. Sprinkle a pinch of red pepper, if using. Add the fresh spinach and cook until it just begins to wilt, then remove everything from heat and set aside.
  4. Season both sides of the chicken thighs with kosher salt and fresh black pepper. Add 1 tbsp olive oil + 1 tbsp unsalted butter and bring heat to medium. When pan is hot, place chicken thighs in the pan, and allow to cook undisturbed for several minutes before turning over, about 3-4 minutes on each side. (Make sure your chicken is cooked through - I also had smaller thighs). Remove from heat and allow to rest a few minutes. Chop into bite sized pieces.
  5. Combine everything well in the large pot. Top with freshly grated parmesan cheese, if desired, and serve warm.
for the basil pesto
  1. In a food processor, blend pine nuts, garlic, and basil. Add olive oil and lemon juice until smooth. Add the parmesan and puree for an additional 30 seconds to 1 minute. Season with salt to taste. Use immediately or store in air tight container and refrigerate.
Notes
  1. You can definitely make the pesto from scratch with some fresh basil, olive oil, garlic, pine nuts, a lemon, and parmesan cheese (see recipe), or you could do what I did and pick up refrigerated pesto from the deli. They're both delicious!
The Richmond avenue https://therichmondavenue.com/

J

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Your comments make my day. Thank you!

  8. lynne hoareau says

    Oh Jasmine, you really know how to make a girl hungry 🙂 (and I have just eaten dinner)
    This sounds awesome, delicious, and scrumptious and a meal I definitely will be doing, and sooooooon 🙂

    Reply

  12. parparvan says

    Mmmmmmm Basil Pesto!!!! YUMMMM, I have to say I have been following your instagram stories and I think you should start a youtube channel!! I would watch it ALL day!

    Reply

  19. Sophie says

    Hi Jasmine! Usually I find pasta dishes pictures on the web quite bland, but your tortellini look so beautiful and appealing that I could not resist opening your post. And you’re right, it seems so easy to cook! All the ingredients you used are some of my favorites, so it cannot go wrong. I can’t wait to try your recipe, and I’m already sure my husband will ask for more. Thanks for sharing this with us 🙂

    Reply

  21. Sara says

    Can you please come over and make this today? It’s rainy, cool, and this looks AMAZING. Definitely pinning to make later…. I feel like another trip to Italy is in order… just to get the right pesto, yes? Yes. Don’t think, just agree. 😉

    Reply

  25. Rhonda Sittig says

    This looks incredible Jasmine– copying it right now to make soon! Would be a fun dinner with friends over Christmas time! Honestly, you blog has more recipes that I want to make than any other! Chicken, spinach, pesto, walnuts!! All those great flavors on a plate. perfect. thanks again!!

    Reply

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