Toss in the nutty crunch of toasted walnuts, blend with peppery Italian parsley, garlic, and a generous scoop of Parmesan cheese followed by a pour of rich olive oil. Now you’ve got a luscious pesto sauce perfect for wrapping around tender tortellini and savory 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 minimal effort. 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 pesto. You’ll 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
1-½ teaspoons chopped garlic
½ cup shredded Parmesan
1 teaspoon kosher salt, plus salt for cooking the tortellini
½ teaspoon freshly cracked black pepper
â…” 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, chopped parsley and Parmesan cheese for serving
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. Reserve the pasta water. Add the cream along with the pesto and chicken. Stir to combine and heat until warmed through, about 5 to 10 minutes, adding more pasta water as needed to thin the sauce.
Serve topped with chopped walnuts, chopped parsley, and Parmesan cheese.
Makes 4 to 6 servings.
Cheese Tortellini with Chicken and Creamy Walnut Pesto
Equipment
- Food processor or blender
- Large stockpot
Ingredients
- 2 cups toasted walnuts
- 1 packed cup flat leaf parsley, lower stems removed
- 1-½ teaspoons chopped garlic
- ½ cup shredded Parmesan
- 1 teaspoon kosher salt, plus extra salt for cooking the tortellini
- ½ teaspoon freshly cracked black pepper
- â…” 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, chopped parsley and Parmesan cheese for serving
Instructions
- 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, reserving the pasta water.
- Add the cream along with the pesto and chicken. Stir to combine and heat until warmed through, about 5 to 10 minutes, adding pasta water as needed to thin the sauce.
- Serve topped with chopped walnuts, parsley and Parmesan cheese.
