This is the kind of dinner that works when you want something richer than plain pesto pasta but do not want to build a heavy cream sauce. The tortellini already gives you cheese and structure, so the rest of the job is just getting good color on the chicken and turning pesto, Parmesan, milk, and yogurt into something loose enough to coat everything.

The Greek yogurt matters here. It gives the sauce body and tang, but you need to add it off the heat so it stays smooth instead of breaking.

Ingredients

Main components

  • 36 ounces frozen cheese tortellini
  • 1 to 1 1/2 pounds boneless, skinless chicken breast
  • 1/2 to 3/4 cup pesto
  • 1/2 cup milk
  • 1/4 cup plain Greek yogurt
  • 1/2 cup grated Parmesan cheese
  • 1 to 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt
  • Black pepper
  • Garlic powder
  • Italian seasoning
  • 1/4 to 1/2 cup reserved pasta water, plus more as needed

Optional finishing ingredients

  • Red pepper flakes
  • Fresh spinach
  • Cherry tomatoes
  • Extra Parmesan for serving

Directions

1. Cook the chicken

Season the chicken breasts on both sides with salt, black pepper, garlic powder, and Italian seasoning.

Heat a cast-iron skillet over medium-high heat for 2 to 3 minutes. Add the olive oil, then place the chicken in the skillet. Cook for 5 to 7 minutes on the first side without moving it.

Flip and cook for another 4 to 6 minutes, until the thickest part reaches about 160F to 165F. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.

2. Cook the tortellini

Bring a large pot of salted water to a boil. Add the frozen tortellini and cook according to the package directions, about 3 minutes.

Before draining, reserve about 1 cup of the pasta water. Drain the tortellini.

3. Make the pesto sauce

Reduce the cast-iron skillet to medium-low heat. Add the butter and let it melt.

Pour in the milk and stir, scraping up any browned bits left from cooking the chicken. Add the pesto and Parmesan, then stir until the Parmesan melts and the sauce starts to come together.

Add reserved pasta water a little at a time until the sauce reaches a smooth, creamy consistency.

Turn off the heat and stir in the Greek yogurt. Do not boil the sauce after adding the yogurt, because high heat can cause it to separate.

4. Combine and finish

Add the cooked tortellini to the skillet and gently toss until evenly coated with the pesto sauce.

Slice the rested chicken and either mix it into the tortellini or arrange it over the top. Finish with extra Parmesan, black pepper, or red pepper flakes to taste.

Notes

  • The pasta water helps emulsify the pesto, Parmesan, and milk into a smoother sauce.
  • Greek yogurt provides the richness you would usually get from heavy cream while adding a slight tang.
  • If the sauce becomes too thick, add another splash of reserved pasta water.
  • Spinach can be wilted into the sauce before adding the tortellini.
  • Cherry tomatoes work well added at the end for freshness.