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High Protein Pesto Chicken Tortellini - A Fast, Satisfying Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) cheese tortellini (refrigerated or frozen)
  • 1 pound (450 g) boneless, skinless chicken breast, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder (or 2 fresh garlic cloves, minced)
  • 1/2 teaspoon onion powder (optional)
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1/2 cup plain Greek yogurt (2% or 5% for extra creaminess)
  • 1/2–3/4 cup reserved pasta water
  • 1/4 cup grated Parmesan, plus more for serving
  • 2 cups baby spinach (optional)
  • Juice of 1/2 lemon (optional, brightens the sauce)
  • Red pepper flakes (optional, for a little heat)

Method
 

  1. Boil the tortellini. Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until just tender. Reserve 3/4 cup of the pasta water, then drain and set aside.
  2. Season the chicken. Pat the chicken dry. Toss with 1/2 teaspoon salt, pepper, garlic powder, and onion powder.
  3. Sear the chicken. Heat olive oil in a large skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until cooked through and lightly browned. Transfer to a plate.
  4. Build the sauce base. Reduce heat to medium. Add pesto to the skillet and stir for 30 seconds to warm it. Pour in 1/2 cup reserved pasta water and whisk to loosen into a sauce.
  5. Make it creamy. Lower heat to medium-low. Whisk in Greek yogurt until smooth. If it looks too thick, add a splash more pasta water. You want a glossy, pourable sauce.
  6. Add the good stuff. Stir in Parmesan and spinach (if using). Let the spinach wilt, about 1 minute. Squeeze in lemon juice if you like a brighter flavor.
  7. Combine and finish. Add the cooked tortellini and chicken to the skillet. Toss gently until coated and heated through. Taste and adjust with a pinch of salt, extra Parmesan, or red pepper flakes.
  8. Serve hot. Plate it up and finish with a little more Parmesan and cracked black pepper.