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Cheese Tortellini with Chicken and Creamy Walnut Pesto

Cheese Tortellini with Chicken and Creamy Walnut Pesto

A slightly nutty crunch blends into a rich, green pesto sauce wrapping tender tortellini – those delicate little bundles of pasta filled with cheese. Toss everything together with chunks of roasted chicken. It’s rich, easy and quick!

Our lives get so busy and even though I spend hours in the kitchen there are weeks I look for a great meal with a few shortcuts. This is one of those recipes on that list. I frequently take advantage of roasted chicken found in the food markets and the beautiful fresh pasta readily available in the refrigerated cases.

Using both makes quick work of this delicious dish.

Making fresh pesto takes minutes to whip up and the combination of flavors is quite wonderful. It’s a simple but classic sauce made from toasted walnuts, bright Italian parsley, garlic and nutty Parmesan cheese.

A fruity extra-virgin olive oil brings these fresh gorgeous notes together blending them into a savory sauce.

Then add a touch of richness with a splash of heavy cream. Toss in the cheese-filled tortellini – cooked al dente – along with the roasted chicken and you have an easy and elegant meal on the table in less than 30 minutes.

Rushed for time, no worries. They’ll think you’ve spent hours in the kitchen!

Cheese Tortellini with Chicken and Creamy Walnut Pesto

2 cups toasted walnuts

1 packed cup flat leaf parsley, lower stems removed

1-1/2 teaspoons chopped garlic

½ cup shredded Parmesan

1 teaspoon kosher salt, plus salt for cooking the tortellini

½ teaspoon freshly cracked black pepper

2/3 cup olive oil

1 large package cheese tortellini, 20-ounces

½ cup heavy cream

3 to 4 cups chopped or shredded roasted chicken

Extra walnuts, parsley and Parmesan for garnishing

Toss the walnuts into the bowl of a food processor along with the parsley, chopped garlic, Parmesan cheese, kosher salt and pepper.

Pulse about 8 to 10 times to combine.

Pour the olive oil through the feeding tube and process until the pesto sauce is mixed well.

Bring a large pot of heavily salted water to boil over medium heat. Add the tortellini and cook until the pasta is tender, about 7 minutes if fresh or about 10 minutes for dried.

Transfer the cooked tortellini to a large pan placed over medium low heat. Add the cream along with the pesto and chicken. Stir to combine and heat until warmed through, about 5 to 10 minutes.

Serve topped with chopped walnuts, parsley and Parmesan cheese.

Makes 4 generous servings.

Cheese Tortellini with Chicken and Creamy Walnut Pesto, courtesy of Preserving Good Stock

March 18, 2019
: Makes 4 generous servings.

A slightly nutty crunch blends into a rich, green pesto sauce wrapping tender tortellini – those delicate little bundles of pasta filled with cheese. Toss everything together with chunks of roasted chicken. It’s rich, easy and quick!

By:

Ingredients
  • 2 cups toasted walnuts
  • 1 packed cup flat leaf parsley, lower stems removed
  • 1-1/2 teaspoons chopped garlic
  • ½ cup shredded Parmesan
  • 1 teaspoon kosher salt, plus salt for cooking the tortellini
  • ½ teaspoon freshly cracked black pepper
  • 2/3 cup olive oil
  • 1 large package cheese tortellini, 20-ounces
  • ½ cup heavy cream
  • 3 to 4 cups chopped or shredded roasted chicken
  • Extra walnuts, parsley and Parmesan for garnishing
Directions
  • Step 1 Toss the walnuts into the bowl of a food processor along with the parsley, chopped garlic, Parmesan cheese, kosher salt and pepper.
  • Step 2 Pulse about 8 to 10 times to combine.
  • Step 3 Pour the olive oil through the feeding tube and process until the pesto sauce is mixed well.
  • Step 4 Bring a large pot of heavily salted water to boil over medium heat. Add the tortellini and cook until the pasta is tender, about 7 minutes if fresh or about 10 minutes for dried.
  • Step 5 Transfer the cooked tortellini to a large pan placed over medium low heat.
  • Step 6 Add the cream along with the pesto and chicken. Stir to combine and heat until warmed through, about 5 to 10 minutes.
  • Step 7 Serve topped with chopped walnuts, parsley and Parmesan cheese.


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