This creamy Pesto Tortellini is the amped up version of its cousin Alfredo. Still the same classic style, just with a little more zing! The onions and pesto are an easy way to add depth to a familiar flavor. You can also add some steamed spinach or broccoli if you want to up the healthy factor. This is a family favorite, and it makes a great leftover lunch.
Thinly slice 1/2 an onion and sauté it with 1 Tbsp olive oil and 1 Tbsp minced garlic. Keep it on medium low heat and be patient until it looks like this:
In the meantime, cook and shred the chicken. Also make up a batch of Alfredo sauce (or enjoy the convenience of a jar, I won’t judge) and add in 3 Tbsp of pesto.
I love the swirly greenness of the pesto/Alfredo sauce! Makes my mouth water just to look at it…
When the onions, chicken and sauce are ready, cook the tortellini according to the package instructions and then combine all of it together until the pesto sauce coats everything evenly.
Prep Time: 40 minutes
1 tablespoon olive oil
1/2 medium onion, sliced
1 tablespoon minced garlic
1 batch Alfredo sauce
3 tablespoons pesto
2 chicken breasts, cooked and coarsely shredded
1 19oz bag frozen cheese tortellini
Begin by caramelizing the onion slices over medium low heat in a pot with the olive oil and garlic. Watch it carefully, stirring frequently, and be patient! This step takes a while, but don’t be tempted to turn up the heat and take a short cut. You’ll end up with crispy, blackened onions. In the meantime, cook and shred the chicken and prepare a batch of Alfredo sauce. Here is a link to my favorite homemade Alfredo recipe, but you can use a jar from the store too. When the sauce is about ready, stir in the pesto and allow it to cook about 5 more minutes. Boil some water and prepare the tortellini according to package instructions. When everything is ready separately, combine them all by adding the chicken and pesto Alfredo to the onion and mixing, then adding the tortellini and tossing to coat with the sauce. Serve immediately.
Shout out to #3 for your inspiration on this recipe. You know who you are.