If you love dishes that bring vibrant flavors and comforting textures to your table in no time, the Quick Pesto Chicken Tortellini and Salmon in Creamy Tuscan Sauce Recipe is a total game-changer. This delightful meal combines the herby brightness of pesto-infused chicken tortellini with the luscious, velvety richness of salmon swimming in a creamy Tuscan sauce, creating a feast that feels both indulgent and wholesome. Whether you’re cooking for family or impressing friends, this recipe strikes the perfect balance between gourmet and quick—exactly what busy weeknights crave.
Ingredients You’ll Need
Gathering your ingredients for this dish is surprisingly straightforward, but each one plays a vital role, from layering flavors to adding vibrant hues and textures that truly bring the recipe to life.
- Boneless, skinless chicken thighs (1 lb): Tender and juicy, they absorb the pesto beautifully and ensure moist results.
- Olive oil (4 tbsp total): The foundation for sautéing that adds richness and depth.
- Salt and black pepper (½ tsp each, plus to taste): Essential seasoning to enhance all the flavors naturally.
- Garlic powder (½ tsp) and Italian seasoning (½ tsp): These bring a warm, savory background to the chicken.
- Sun-dried tomatoes (½ cup plus 5–6 pieces chopped): Concentrated sweetness and chewiness that contrast beautifully with creamy elements.
- Cherry tomatoes (2 cups, halved): Juicy bursts of freshness and vibrant color.
- Asparagus (1 bunch, cut into 2-inch pieces): Adds a crisp, green element packed with nutrients.
- Cheese tortellini (9 oz package): Soft, cheesy pockets that soak up the delicious sauces.
- Basil pesto (½ cup): Herbaceous, nutty, and garlicky—the star that elevates the chicken tortellini.
- Grated Parmesan cheese (¼ cup plus extra for serving): Adds salty, umami richness and a lovely finish.
- Chicken broth (½ cup) and vegetable or seafood stock (1 cup): These build the flavorful base for both components.
- Salmon fillets (4 pieces, 4–6 oz each): Wild-caught preferred for that tender, flaky texture and full flavor.
- Tuscan spice blend (2 tsp plus 1–2 tbsp): Aromatic herbs and spices that give the salmon and sauce their rustic Italian charm.
- Sea salt (1 tsp plus to taste): Perfect for seasoning the salmon and enhancing the sauce.
- Garlic cloves (4, minced) or 1 shallot: The fragrant base that makes the creamy sauce irresistible.
- Tomato paste (3 tbsp): Intensifies the sauce with a rich, tangy tomato depth.
- White cooking wine (3 tbsp): Adds acidity and complexity to balance the creaminess.
- Heavy cream (1 ½ cups): The luxurious element that brings everything together in the Tuscan sauce.
- Lemon juice (from ½ a lemon): A bright splash that lifts all the flavors.
- Fresh kale (1 cup, chopped): A hearty green that softens in the sauce and adds earthiness.
How to Make Quick Pesto Chicken Tortellini and Salmon in Creamy Tuscan Sauce Recipe
Step 1: Cook the Pesto Chicken Tortellini
Begin by heating olive oil in a large skillet over medium-high heat. Season the sliced chicken thighs generously with salt, pepper, garlic powder, and Italian seasoning. Adding these seasonings early helps that beautiful golden-brown sear develop while infusing the meat with flavor. Cook the chicken for about 5 to 6 minutes until it’s perfectly cooked and no longer pink inside. Remove the chicken and set it aside; we’ll bring it back into the dish later for maximum flavor fusion.
Step 2: Sauté Veggies for Brightness
Using the same skillet, toss in the sun-dried tomatoes, fresh asparagus pieces, and halved cherry tomatoes. This mix sautées for 3 to 4 minutes until the asparagus becomes tender-crisp and the tomatoes soften slightly, releasing their natural sweetness. This step is key because it adds contrasting textures and vibrant color—your plate will look just as good as it tastes!
Step 3: Simmer Tortellini in Broth
Next, pour in half a cup of chicken broth to the skillet and bring everything to a gentle simmer. Adding the tortellini now allows them to soak up all those wonderful flavors from the broth and veggies. Simmer and stir for about 4 to 5 minutes, or until the tortellini are tender but still hold their shape beautifully.
Step 4: Combine Chicken and Pesto
Return the cooked chicken to the skillet, then drizzle in that fragrant basil pesto. Stir everything gently to coat every piece of chicken and tortellini in the creamy, herbaceous sauce. Finish this stage by sprinkling grated Parmesan cheese over the entire mixture, which melts slightly creating a lovely nutty undertone that ties the flavors together.
Step 5: Prepare the Roasted Salmon with Creamy Tuscan Sauce
While your tortellini is cooking, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Pat dry the salmon fillets to ensure a crisp exterior, then rub each piece with olive oil and season well with the Tuscan spice blend and sea salt. Roast the salmon for 15 to 20 minutes until it flakes easily with a fork. Meanwhile, prepare the sauce by heating olive oil in a skillet, sautéing minced garlic until fragrant, followed by stirring in tomato paste, Tuscan spices, and chopped sun-dried tomatoes. Pour in heavy cream, stock, white wine, and lemon juice, allowing the sauce to thicken gently.
Step 6: Finish the Sauce and Simmer Salmon
Once the sauce is luscious and thickened, stir in freshly grated Parmesan cheese and chopped kale, cooking until the kale wilts. Nestle the roasted salmon fillets into the creamy Tuscan sauce, letting them simmer together for another 5 to 6 minutes so all those bold flavors mingle marvelously.
How to Serve Quick Pesto Chicken Tortellini and Salmon in Creamy Tuscan Sauce Recipe
Garnishes
Brighten this dish with fresh basil leaves or extra Parmesan cheese sprinkled on top. A few twists of freshly ground black pepper and a squeeze of lemon juice can also create a fresh, vibrant finish that complements the rich creamy elements perfectly.
Side Dishes
Pair this meal with a crisp, green salad tossed in a light vinaigrette or some crusty garlic bread to scoop up every last drop of that creamy Tuscan sauce. Roasted vegetables like Brussels sprouts or simple steamed green beans provide a nice balance to the indulgence of the tortellini and salmon.
Creative Ways to Present
For a beautiful presentation, serve the chicken tortellini in a wide, shallow bowl with the salmon nestled on the side or atop the pasta. Add colorful edible flowers or microgreens for a pop of elegance. For gatherings, consider plating individual servings with a drizzle of pesto and a lemon wedge to brighten up every plate.
Make Ahead and Storage
Storing Leftovers
Once cooled, place the leftover pesto chicken tortellini and salmon with creamy Tuscan sauce in an airtight container and refrigerate. It will keep well for up to 3 days, making it perfect for meal prepping or sharing delicious leftovers.
Freezing
While fresh is always best, you can freeze portions of this dish if you’re looking for convenient meals later. Use freezer-safe containers and consume within 1 to 2 months for optimal flavor. Make sure to thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, stirring occasionally to warm the sauce evenly without curdling. Adding a splash of cream, broth, or water can help refresh the sauce’s texture if it thickens too much.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts can work well if you prefer leaner meat, but be mindful not to overcook them to keep the dish juicy and tender.
Is homemade pesto better than store-bought?
Homemade pesto gives you a fresher, more vibrant flavor and control over ingredients, but a good-quality store-bought version can save time without sacrificing too much taste.
Can I prepare the Tuscan sauce ahead of time?
Yes! You can make the creamy Tuscan sauce a day ahead, store it in the fridge, and gently reheat it when ready to serve with freshly cooked salmon.
What type of wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce and delicate salmon beautifully.
Can this recipe be adapted for gluten-free diets?
Certainly! Use gluten-free tortellini or substitute with gluten-free pasta varieties, and ensure your broth and pesto are gluten-free.
Final Thoughts
If you’re craving a recipe that feels like a gourmet retreat but comes together in a flash, the Quick Pesto Chicken Tortellini and Salmon in Creamy Tuscan Sauce Recipe is an absolute winner. Its bold flavors, cozy textures, and stunning presentation will make it your go-to dish for those busy nights when you want something special without the fuss. Give it a try—you’ll be so glad you did!
Print
Quick Pesto Chicken Tortellini and Salmon in Creamy Tuscan Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
A quick and delicious one-pan meal featuring tender chicken thighs sautéed with sun-dried and cherry tomatoes, asparagus, and cheesy tortellini, all brought together with vibrant basil pesto and Parmesan cheese for a flavorful Italian-inspired dish perfect for a weeknight dinner.
Ingredients
Chicken and Seasoning
- 1 lb (450g) boneless, skinless chicken thighs, sliced
- 2 tbsp olive oil
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp Italian seasoning
Vegetables and Pasta
- ½ cup sun-dried tomatoes, chopped
- 2 cups cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 (9 oz) package cheese tortellini (fresh or refrigerated)
Sauce and Garnish
- ½ cup basil pesto (store-bought or homemade)
- ¼ cup grated Parmesan cheese
- ½ cup chicken broth (or water)
Instructions
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced chicken thighs, seasoning with salt, black pepper, garlic powder, and Italian seasoning. Sauté for 5-6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sun-dried tomatoes, asparagus, and halved cherry tomatoes. Cook for 3-4 minutes until vegetables are tender but still vibrant in color.
- Simmer Tortellini: Pour in ½ cup of chicken broth and bring to a gentle simmer. Stir in the cheese tortellini and cook for 4-5 minutes until tender and heated through.
- Add Chicken and Sauce: Return the cooked chicken to the skillet. Drizzle with basil pesto and stir gently to coat everything evenly. Sprinkle the grated Parmesan cheese over the mixture and stir once more.
- Rest and Serve: Remove the skillet from heat and let it rest for a minute. Serve warm, garnished with fresh basil or additional Parmesan cheese if desired.
Notes
- You can substitute chicken thighs with boneless chicken breasts for a leaner option.
- Fresh pesto will provide a brighter flavor, but store-bought pesto works well for convenience.
- Adjust salt and seasoning according to your taste preference, especially depending on the saltiness of the chicken broth used.
- For added texture, a sprinkle of toasted pine nuts or walnuts complements the pesto flavors nicely.
- Use fresh or refrigerated cheese tortellini for best results; frozen may require extra cooking time.
