Chicken Pesto Tortellini Salad

Chef’s secret time: I’ll let you in on my go-to weeknight hero — Chicken Pesto Tortellini Salad. Imagine the fragrant hit of basil swirling with warm, pillowy tortellini and juicy seared chicken — that bright green smell hits you and makes the whole kitchen smile. I stumbled on this combo when I had a sad-looking basil plant and a package of tortellini and decided to stop pretending I wasn’t going to make dinner. The result? A salad that’s hearty enough for dinner, pretty enough for company, and fast enough to make on a Tuesday. Stick with me and I’ll show the small tricks that make it sing.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This recipe nails that wonderful contrast of textures: soft, cheesy tortellini, crisp-tender cherry tomatoes, peppery baby arugula, and golden seared chicken. The pesto brings herbaceous, nutty, and garlicky notes that wake everything up. It’s forgiving, speedy, and versatile — honestly, it’s so easy even your takeout app will get jealous.

Ingredients

For the Main Dish:

• 20 oz refrigerated cheese tortellini (or frozen)
• 1 lb boneless, skinless chicken breast, trimmed and cut into 1-inch pieces (or use 2 cups shredded rotisserie chicken)
• 3/4 cup basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 2 cups baby arugula or baby spinach
• 1/4 cup grated Parmesan, plus extra for serving
• 2 tbsp pine nuts or toasted walnuts (optional)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

For the Sauce / Garnish (optional):

• 2 tbsp plain Greek yogurt or 1–2 tbsp extra olive oil to thin pesto (optional)
• Zest of 1 lemon for brightness

How I Make It

Step 1:

Bring a large pot of salted water to a rolling boil and cook the tortellini according to package directions until al dente (usually 3–5 minutes for refrigerated, a bit longer for frozen). While the water heats, pat the chicken pieces dry and season them with salt, pepper, and a light sprinkle of garlic powder. I love the little sizzle the chicken makes when it hits the hot pan — that sound means flavor is forming.

Step 2:

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, add the chicken in a single layer and let it sear without fussing for about 3–4 minutes to get golden edges, then stir and cook another 3–4 minutes until cooked through and juicy. Aim for a nice sear — those brown bits are flavor gold. If you use rotisserie chicken, skip this step and just shred.

Step 3:

Reserve 1/4 cup of the pasta cooking water, then drain the tortellini. Toss the hot tortellini back in the pot or a large mixing bowl with 3/4 cup pesto, the reserved pasta water (start with a tablespoon or two), and 1 tbsp lemon juice. The pasta water helps the pesto coat everything into a silky sauce. Add the warm chicken, halved cherry tomatoes, and arugula. Listen for that soft rustle as the greens meet the warm pasta — it’s kinda satisfying.

Step 4:

Taste and season with salt, pepper, and 1/2 tsp red pepper flakes if you want heat. Stir in 1/4 cup grated Parmesan and toss until everything glows with green pesto. If the salad feels dry, add another splash of the reserved pasta water or 1–2 tbsp olive oil. Look for glossy sauce, not greasy pools.

Step 5:

Finish with toasted pine nuts (or walnuts), lemon zest, and extra Parmesan. Serve warm, room temperature, or chilled — each version feels different but delicious. I often let it sit 10 minutes to let flavors marry, then give it a final bright squeeze of lemon.

Pro Tips

• Cook tortellini until just al dente; it’ll keep some chew once tossed with sauce.
• Toast nuts in a dry skillet for 2–3 minutes until fragrant — they add crunch and that toasty aroma.
• If your pesto tastes a bit flat, add a squeeze of lemon and a pinch of salt to lift it.
• Use rotisserie chicken to save time — just shred and fold in at the end.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for tofu (press it, cube it, and pan-sear) for a vegetarian option; it soaks up the pesto nicely.
• Use gluten-free tortellini or a chickpea pasta for a gluten-free version; texture shifts slightly but flavor stays strong.
• For dairy-free, choose a vegan pesto or make your own without Parmesan and use nutritional yeast for nuttiness.
• Replace pine nuts with almonds or sunflower seeds if you have nut allergies; they still add a welcome crunch.

Variations & Tips

• Spicy: Stir in 1–2 tbsp harissa or sriracha with the pesto for a kick.
• Kid-friendly: Skip the arugula and red pepper flakes; add sweet peas or corn for color kids love.
• Summer BBQ: Grill the chicken and tomatoes for smoky flavor; fold in grilled corn.
• Caprese twist: Add torn fresh mozzarella and extra basil leaves for a caprese-like salad.
• One-bowl meal: Add roasted veggies like zucchini or bell pepper to make it heartier.
• Creative twist: Swap basil pesto for sun-dried tomato pesto for a rich, tangy change.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the tortellini and chicken separately, toss with pesto just before serving, and store the components in airtight containers in the fridge up to 2 days. If you must mix ahead, expect a firmer texture as the sauce soaks in — add a splash of olive oil before serving to freshen it.

Can I double the recipe?

Sure thing. Use a very large pot for tortellini or cook in two batches to avoid sticking. Toss everything in a big bowl and adjust seasoning — you might need a little extra pesto and lemon to brighten the larger batch.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden edges on the chicken and tender, heated-through tortellini. The chicken should reach an internal temperature of 165°F if using raw chicken. The pasta should feel springy but not mushy.

What if I don’t have ingredient X?

No pesto? Blend fresh basil (1 cup packed), 2 tbsp nuts, 2 tbsp olive oil, 1 clove garlic, salt, and 2 tbsp Parmesan for a quick replacement. No tomatoes? Use roasted red peppers or sun-dried tomatoes instead.

How I Like to Serve It

I love this for a breezy weeknight dinner with a crisp white wine or an ice-cold lemonade. It shines at potlucks — people keep coming back for seconds. For a picnic, serve chilled; for cozy dinners, serve warm with crusty bread to mop up any leftover pesto.

Notes

• Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently in a skillet with a splash of water or olive oil, or enjoy cold.
• Cook raw chicken to 165°F internal temperature for safety.

Final Thoughts

Closing: This Chicken Pesto Tortellini Salad proves that comfort food can be fresh, fast, and fancy enough to impress — now go make something delicious and don’t forget to lick the spoon.