Creamy Pesto Alfredo Tortellini with Skillet Chicken

This is such a fun and yummy meal.  I love cheese tortellini.  Colby really likes Pesto sauce.  Our kids don't care for chicken but we make them eat it about 3 times a week anyways.  And I love topping meals using my fresh little potted herb garden I have growing in my backyard.  So this meal just makes me happy.  

If you like cheese.  If you like pasta.  If you like pesto.  And if you like easy flavorful chicken (although you don't have to include the chicken in this recipe, but I highly recommend it) then you've got yourself an easy week-night dinner winner right here!

Creamy Pesto Alfredo Tortellini with Skillet Chicken

Yield: 4-6 servings

Ingredients
4 boneless, skinless chicken breasts, thin cut.
1-2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
2, 19oz packages frozen three cheese tortellini
1/3 cup pesto sauce
2 tablespoons butter
1 teaspoon garlic, minced
1 1/4 cups heavy whipping cream
1 cup Parmesan cheese, freshly grated (plus more for topping)
2 tablespoons sour cream
Salt and freshly ground black pepper, to taste
1/2 cup Mozzarella cheese, freshly grated

Directions
Cook tortellini in a large pot according to the directions on the packages.  Drain and place back in the pot that you cooked it in (just not on the hot burner).  Cover and set aside.

While tortellini is cooking, in a large skillet heat 1-2 tablespoons olive oil over medium heat.  While oil is heating up salt and pepper both sides of all the chicken breasts.  Once oil is hot add chicken to the skillet and saute for about 6 minutes on both sides.  You want the chicken golden brown with an internal temperature of at least 165 degrees F in the thickest part of the breast.  Once all the breasts are cooked through transfer to a plate and cover with aluminum foil until the pasta is done.

Also while chicken and tortellini are cooking, in a medium sized skillet, melt butter over medium heat.  Add garlic and saute until fragrant (only about 10 seconds).  Slowly add the heavy cream while whisking.  Continue to heat through on medium heat.

Add sour cream, parmesan cheese, salt and pepper.  Reduce heat to medium-low and continue cooking for about 5-7 minutes, stirring often, until smooth.

Add your pesto sauce to the tortellini and stir until well combined.  Then add the Alfredo sauce and the mozzarella cheese. Combine well again and serve.  Add some freshly grated parmesan cheese on top if you'd like.


Recipe Source: adapted slightly from will cook for smiles.