15-Minute Creamy Pesto Tortellini

If you’re craving a dish that feels indulgent yet comes together in a flash, this 15-Minute Creamy Pesto Tortellini is your new go-to. With the bright, herbaceous punch of fresh basil pesto swirled into pillowy tortellini and a luscious touch of cream, it’s comfort food elevated to a whole new level. Whether you’re whipping up a quick weeknight dinner or impressing guests without the fuss, this recipe has your back. Plus, with the option to add grilled chicken or turkey, you can easily boost the protein for a heartier meal that still feels light and fresh.

Why You’ll Keep Making It

This recipe is a perfect balance of speed and flavor. In just 15 minutes, you’ll have a creamy, satisfying pasta dish bursting with fresh basil pesto and Parmesan’s savory depth. The pine nuts add a subtle nuttiness, and the cream smooths everything out into a velvety sauce that clings to every tortellini. It’s versatile enough to serve as a vegetarian delight or a protein-packed dinner with grilled chicken or turkey. Plus, it makes excellent leftovers and reheats beautifully, making it a practical yet impressive meal any day of the week.

Ingredient Checklist

• 1 package fresh or frozen tortellini – cheese-filled varieties work beautifully here.
• 1 cup fresh basil leaves – the backbone of our vibrant pesto.
• 1/2 cup grated Parmesan cheese – for that salty, nutty umami flavor.
• 1/3 cup pine nuts – toasty and rich, essential for authentic pesto.
• 2 cloves garlic – adds a sharp, aromatic kick.
• 1/2 cup olive oil – use a good quality extra virgin for the best flavor.
• Salt and pepper to taste – simple seasonings to balance the dish.
• 1/2 cup heavy cream – brings the luscious creaminess that makes this recipe stand out.
• Cherry tomatoes, halved – fresh and juicy, perfect for garnish and pops of color.
• Grilled chicken or turkey (optional) – sliced, for an easy protein boost.

Equipment at a Glance

• Large pot – for boiling tortellini.
• Food processor or blender – to whip up the pesto quickly.
• Large skillet or frying pan – to combine and warm the sauce with the pasta.
• Colander – for draining the tortellini.
• Wooden spoon or spatula – for stirring everything together.

15-Minute Creamy Pesto Tortellini: From Prep to Plate

Step 1: Cook the Tortellini

Fill a large pot with salted water and bring it to a boil. Add the fresh or frozen tortellini and cook according to the package instructions, usually about 3 to 5 minutes for fresh and 5 to 7 minutes for frozen. They’re done when they float to the surface and are tender but still have a slight bite. Drain the tortellini, reserving about 1/4 cup of the pasta water for later.

Step 2: Whip Up the Pesto

While the pasta cooks, toss the fresh basil leaves, pine nuts, grated Parmesan, garlic cloves, and a pinch of salt into your food processor or blender. Pulse a few times to chop everything up. Then, slowly drizzle in the olive oil while blending until you reach a smooth, vibrant green pesto. Taste and adjust salt and pepper as needed.

Step 3: Combine Cream and Pesto

In a large skillet over medium heat, pour in the heavy cream and warm it gently for about 1-2 minutes until it’s just starting to simmer. Stir in the pesto, mixing well to create a creamy, fragrant sauce. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up to your desired consistency.

Step 4: Toss Tortellini in Sauce

Add the drained tortellini to the skillet, tossing gently to coat each piece in the creamy pesto sauce. Allow everything to warm through for another minute or two. If you’re adding grilled chicken or turkey, now’s the time to fold it in so the flavors meld beautifully.

Step 5: Garnish and Serve

Dish out the creamy pesto tortellini onto plates or bowls. Garnish with halved cherry tomatoes for a burst of freshness and a sprinkle of extra Parmesan if you like. Serve immediately and enjoy!

Better Choices & Swaps

• Tortellini: Use whole wheat or gluten-free tortellini if you prefer a healthier or allergen-friendly option.
• Cheese: Substitute Parmesan with Pecorino Romano for a sharper, saltier taste.
• Pine nuts: Swap for walnuts or almonds if pine nuts are hard to find or you want a different nutty flavor.
• Heavy cream: Use half-and-half or a plant-based cream alternative for a lighter or dairy-free version.
• Protein: Instead of grilled chicken or turkey, try sautéed shrimp, smoked salmon, or keep it vegetarian.

Troubles You Can Avoid

• Soggy Pasta: Don’t overcook the tortellini. Keep an eye on the package directions and taste test early to prevent mushy results.
• Watery Sauce: Use reserved pasta water sparingly to loosen the sauce; too much water will dilute the flavor and creaminess.
• Bitterness in Pesto: Make sure to use fresh basil and don’t over-blend the pesto, which can release bitterness from the leaves.
• Overpowering Garlic: Two cloves add a gentle garlic note—don’t exceed this unless you love a strong garlic punch.

Best Ways to Store

This 15-Minute Creamy Pesto Tortellini is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce and warm gently on the stovetop or in the microwave to keep the creamy texture intact. Avoid freezing the dish as the cream sauce may separate upon thawing.

Reader Q&A

Can I make the pesto ahead of time?

Absolutely! The pesto can be prepared up to 3 days in advance and stored in the fridge in an airtight container. To keep it vibrant green, drizzle a thin layer of olive oil on top before sealing.

Can I use store-bought pesto instead of homemade?

You can, but homemade pesto really elevates this dish with its fresh flavor. If using store-bought, choose a high-quality brand and consider adding a splash of fresh basil or extra Parmesan to brighten it up.

What’s a good alternative to heavy cream?

If you want to lighten the dish, half-and-half or full-fat coconut milk can work well. Just keep in mind that coconut milk will add a subtle coconut flavor.

How do I add protein without meat?

Great question! You can toss in cooked chickpeas, white beans, or even sautéed mushrooms for a hearty vegetarian protein boost.

Weekend Projects

• Creamy Chicken Pesto Pasta – Try this rich and comforting pasta with tender chicken for a weekend treat.
• Tortellini And Steak – Elevate your pasta game by pairing tortellini with succulent steak in this savory recipe.

Bring It to the Table

The beauty of this 15-Minute Creamy Pesto Tortellini is how effortlessly it fits into your meal rotation. Whether you’re plating it up for a casual family dinner or serving it alongside a crisp salad and crusty bread for guests, it’s guaranteed to satisfy. The bright cherry tomatoes add a fresh, juicy contrast while the creamy pesto sauce wraps every bite in indulgence. Don’t forget the grilled chicken or turkey if you want to turn it into a full meal with protein. This dish pairs wonderfully with a chilled glass of white wine or sparkling water with lemon for a refreshing balance. Ready in under 20 minutes, it’s a culinary win that you’ll find yourself making again and again.

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