Why You’ll Love This Summer Pesto Tortellini Skillet
It’s 6 PM. The kitchen feels like a sauna. You’ve got a million things to do and you need dinner on the table like, yesterday. I’ve been there more times than I can count. That’s exactly why this summer pesto tortellini skillet became my go-to.
This isn’t just another pasta recipe. It’s a legit lifesaver for those sweltering evenings when the last thing you want to do is turn on the oven. We’re talking one pan, 30 minutes, and dinner is done. No boiling a separate pot of water. No standing over a hot stove for an hour.
And you know what? My family devours it every single time. Even my picky eater who usually pushes spinach around her plate asked for seconds. That’s a win in my book.
Here’s why this one works so well for summer:
- Minimal heat you only use the stovetop briefly
- Fresh flavors basil pesto and sun-dried tomatoes scream summer
- One pan cleanup because who wants to wash dishes when it’s hot out?
- No boil pasta the tortellini cooks right in the skillet
- Under 30 minutes faster than takeout delivery
Trust me on this one. You’re gonna love it.
Ingredients for Pesto Tortellini Skillet
Let’s talk about what you’ll need. The beauty of this summer pesto tortellini skillet is that the ingredient list is short and sweet. Most of it you probably already have on hand.
The Chicken: I use boneless skinless chicken breasts cut into bite-sized pieces. If you want to get fancy, you can marinate them in buttermilk for a few hours. It makes them extra tender. But honestly? On busy nights I skip that step and they still turn out great. The key is the seasoning mix paprika, Italian seasoning, salt, pepper, and a light dusting of flour. That flour helps create a nice golden crust.
The Tortellini: Grab a package of refrigerated three-cheese tortellini. The Buitoni brand works perfectly. You’ll find it in the refrigerated section near the fancy cheeses or fresh pasta. Don’t use dried tortellini here it takes too long and the texture isn’t the same.
The Pesto: A 7-ounce container of basil pesto does the trick. Store-bought is totally fine. I’ve used both homemade and jarred, and honestly? On a Tuesday night, jarred wins. Just make sure it’s good quality. Look for one where basil is the first ingredient.
The Veggies: Sun-dried tomatoes in oil add this incredible concentrated sweetness. And don’t forget the garlic and fresh basil sprig. They infuse the oil with so much flavor.
Here’s the full lineup:
- Buttermilk (optional, for marinating)
- Boneless skinless chicken breasts
- Paprika, Italian seasoning, salt, pepper
- All-purpose flour
- Refrigerated three-cheese tortellini
- Olive oil (or oil from the sun-dried tomatoes)
- Garlic and fresh basil sprig
- Sun-dried tomatoes in oil
- Basil pesto
- Red pepper flakes (optional, for heat)
- Fresh basil leaves and Parmesan for garnish
How to Make Summer Pesto Tortellini Skillet
Alright, let’s get cooking. I’ll walk you through the four main stages. This is where the magic happens.
Stage 1: Cook the Tortellini
Start by bringing a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente. Drain it and set it aside. I know, I know this step uses a separate pot. But here’s the thing: you’ll use that same pot later for the chicken and everything else. So it’s still a one-pot situation in spirit. Plus, the tortellini cooks fast, like 2-3 minutes fast.
Stage 2: Prep and Cook the Chicken
While the tortellini is cooking, get your chicken ready. If you marinated it in buttermilk, drain it. If not, pat the chicken pieces dry with paper towels. In a small bowl, mix the paprika, Italian seasoning, salt, and pepper. Toss the chicken with the seasoning, then sprinkle with flour and toss again to coat evenly.
Now, in the same pot you used for the tortellini (nonstick works best here), heat 3 tablespoons of oil either olive oil or the oil from the sun-dried tomatoes jar. That tomato-infused oil adds so much flavor. Add the basil sprig and garlic, stirring for about 30 seconds until it smells amazing. Then add the seasoned chicken. Cook it, stirring occasionally, until it’s golden and cooked through. That usually takes about 6-8 minutes.
Stage 3: Add the Sun-Dried Tomatoes
When the chicken is nearly done, remove the basil sprig (it’s given its flavor). Stir in the chopped sun-dried tomatoes. Let them cook for 1-2 minutes. They’ll soften and release even more of that sweet, tangy flavor. The oil will turn a gorgeous reddish color.
Stage 4: Combine and Finish
Return the drained tortellini to the pot with the chicken and tomatoes. Reduce the heat to low and gently stir everything together for 1-2 minutes to warm through. Here’s the important part: remove the pot from the heat before adding the pesto. Why? Because heating pesto too much can make it bitter. You want to stir it in off the heat so it stays fresh and vibrant. Add a tablespoon or two of the sun-dried tomato oil (or olive oil) to help everything coat nicely. Taste and adjust with salt, pepper, and red pepper flakes if you want some heat.
Serving Suggestions
This summer pesto tortellini skillet is pretty complete on its own, but here are some ways to make it even better.
Garnish generously. Fresh basil leaves and a sprinkle of grated Parmesan cheese take it from good to restaurant-quality. The bright green against the creamy pesto? Chef’s kiss.
Add a side salad. A simple green salad with lemon vinaigrette is perfect. The acidity cuts through the richness of the pesto. Or try some roasted vegetables if you don’t mind turning on the oven for a few minutes.
Make it a crowd-pleaser. This dish works great for outdoor dinners. Serve it at room temperature on the patio. It’s equally delicious warm or slightly cooled, which makes it perfect for hot weather entertaining.
Want to add more veggies? Throw in a handful of fresh spinach when you add the sun-dried tomatoes. Let it wilt down for a minute. Or add chopped zucchini. The recipe is super forgiving.
Storage and Leftovers
Got leftovers? Lucky you. This summer pesto tortellini skillet stores beautifully.
Refrigerate: Transfer leftovers to an airtight container. They’ll keep for up to 3 days in the fridge. The flavors actually meld together even more overnight.
Reheat: The best way is gently on the stovetop over medium-low heat. Add a splash of water or olive oil to loosen things up. You can also microwave it in 30-second bursts, stirring in between. Just don’t overheat it or the pesto can turn bitter.
Freeze: Yes, you can freeze it! Portion into freezer-safe containers and thaw overnight in the fridge before reheating. I’d recommend eating it within 2 months for the best flavor.
Pro tip: If you’re meal prepping, keep the pesto separate until you’re ready to eat. Stir it in fresh after reheating. That way it stays bright and vibrant.
Recipe Tips and Variations
Let me share some things I’ve learned from making this summer pesto tortellini skillet more times than I can count.
No buttermilk? No problem. If you don’t have buttermilk for the marinade, just stir 1 tablespoon of lemon juice into 1 cup of milk and let it sit for 5 minutes. It works perfectly as a substitute.
Quick version: Skip the marinade entirely. Just season the chicken directly and cook it. It’s still juicy and flavorful. I do this all the time on busy weeknights.
Adjust the pesto amount. Some people like a light coating, others want it dripping with pesto. Start with the full container and add more if you want. You do you.
Can I use frozen tortellini? You can, but the texture won’t be quite as good. Frozen tortellini tends to be softer. If you use it, cook it according to package directions and drain well before adding to the skillet.
Make it vegetarian. Skip the chicken entirely. The tortellini, pesto, and sun-dried tomatoes are plenty satisfying on their own. Add extra veggies like spinach or zucchini to bulk it up.
Spice it up. A pinch of red pepper flakes adds a nice kick. I love the contrast with the creamy pesto.
My Best Tip
Don’t overheat the pesto. This is the number one mistake people make. Pesto gets bitter when it’s cooked too long or at too high a temperature. Always stir it in off the heat. Your taste buds will thank you.
Frequently Asked Questions
I really hope you give this summer pesto tortellini skillet a try. It’s become a staple in my house for good reason. Quick, easy, and packed with summer flavor. Plus, that one-pan cleanup? Absolute game-changer.
Tag me when you make it I love seeing your twists! And don’t forget to pin this recipe for later so you always have it handy.
Summer Pesto Tortellini Skillet with Chicken and Sun-Dried Tomatoes
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 4-6 hours. Drain before using. If not marinating, pat chicken dry with paper towels.
- In a small bowl, mix paprika, Italian seasoning, salt, and pepper. Toss the chicken pieces with the seasoning mixture, then sprinkle with flour and toss to coat evenly.
- In the same pot used for tortellini (nonstick preferred), heat 3 tablespoons of oil from the sun-dried tomatoes (or olive oil) over medium heat for 30 seconds. Add the basil sprig and garlic, stirring for 30 seconds until fragrant.
- Add the seasoned chicken to the pot. Cook, stirring occasionally, until golden and cooked through (about 6-8 minutes). If needed, add a little more oil. When chicken is nearly done, remove the basil sprig and stir in the sun-dried tomatoes. Cook 1-2 minutes more.
- Return the drained tortellini to the pot with the chicken. Reduce heat to low and gently stir for 1-2 minutes to warm through.
- Remove from heat. Stir in the basil pesto and 1-2 tablespoons of sun-dried tomato oil (or olive oil) until everything is well coated. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
- Divide among plates. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Source: Nutritional Information
