Instructions

• Begin by bringing a large pot of salted water to a boil. Add the Buitoni Three Cheese Tortellini and cook according to the package instructions, usually around 3-5 minutes. Once cooked, drain and set aside, reserving a little pasta water in case you need to loosen the sauce later.
• While the tortellini cooks, take your boneless, skinless chicken breasts and cut them into bite-sized pieces. In a bowl, combine the paprika, Italian seasoning, salt, and pepper. Sprinkle this spice mix over the chicken pieces, tossing to ensure they’re evenly coated.
• In a large skillet, heat the olive oil (or sun-dried tomato oil for added flavor) over medium heat. Once hot, add the seasoned chicken pieces. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.
• In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn it! Sprinkle the flour over the garlic, stirring continuously to create a roux. Gradually whisk in the reserved sun-dried tomato oil along with the optional buttermilk, if using, to create a creamy sauce.
• Add the coarsely chopped sun-dried tomatoes to the sauce, followed by the basil pesto. Stir well to combine. If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency.
• Return the cooked chicken and tortellini back to the skillet. Gently toss everything together to ensure the tortellini and chicken are well-coated in the pesto sauce. Cook for an additional minute or two until everything is heated through.
• Serve your Pesto Chicken Tortellini warm, garnished with a sprig of fresh basil if desired. Enjoy the explosion of flavors in every bite!