Pesto-Alfredo Cheese Tortellini W/ Grilled Chicken

Total Time
15 mins
30 mins

Grilled chicken, mushrooms, red bell pepper, artichoke hearts, tomatoes, black olives and cheese-filled tortellini in a rich, creamy pesto-alfredo sauce!

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  1. Grill chicken breasts til done, julienne, cover and set aside.
  2. In saute pan, melt butter with olive oil and cook garlic, mushrooms and bell pepper til tender.
  3. Meanwhile, cook tortellini til done, drain.
  4. Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomato and black olives into mushroom mixture gently til mixed.
  5. Heat over low heat til heated through.
  6. Pour onto serving platter.
  7. Top with fresh grated parmesan cheese.
  8. Garnish top with fresh chopped basil or parsley.
  9. *If you prefer it extra saucy, double the alfredo and pesto sauce amounts.
Most Helpful

5 5

Wonderful! I used extra-virgin olive oil, prepared basil pesto, a 3-cheese tortellini with ricotta, mozzarella and parmesan cheese, and leftover grilled chicken that I cut into bite-sized pieces. This was so very good and so simple as well. It's a great combination of flavors. Thanks Kelly for another great recipe. Made for ZWT4.

5 5

This pasta dish is awesome! I made this for dinner last night and my picky eaters loved it. This is a keeper will make again. I doubled the sauce and pesto it was yummy. Thanks Wildflour!

4 5

This was really a good dinner! We love almost anything with artichokes! Very easy and it looks great! Next time I will try your suggestion of doubling the sauce. Thanks Wildflour!