Creamy Pesto Piccata Chicken with Tortellini
Indulge in the creamy decadence of this Pesto Piccata Chicken with Tortellini, a show-stopping dinner idea that balances zesty, savory, and rich flavors. Tender, golden-seared chicken breasts steal the spotlight, bathed in a luscious sauce made with garlic, lemon juice, pesto, and heavy cream, while briny capers add a delightful tangy pop. Paired with tender cheese tortellini that soaks up the velvety sauce, this dish is elevated with a sprinkle of Parmesan and fresh parsley for a restaurant-worthy finish. Ready in just 45 minutes, this recipe is perfect for busy weeknights or special occasions. Garnish with optional lemon slices for a burst of citrus flair, and get ready to savor every bite! Keywords: creamy pesto chicken, chicken piccata, tortellini recipes, lemon caper sauce, quick dinner ideas.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 0.75 cup Heavy cream
- 0.33 cup Pesto
- 3 tablespoons Lemon juice
- 2 tablespoons Capers, drained
- 0.25 cup Grated Parmesan cheese
- 10 ounces Cheese tortellini, fresh or frozen
- 2 tablespoons Chopped fresh parsley
- Optional: lemon slices
Instructions
Season both sides of the chicken breasts with salt and pepper.
Dredge the chicken in all-purpose flour, shaking off any excess.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the chicken broth and bring it to a simmer, scraping the browned bits from the bottom of the pan.
Whisk in the heavy cream, pesto, lemon juice, and capers. Let the sauce simmer for 3-5 minutes until it slightly thickens.
Stir in the grated Parmesan cheese until melted and smooth.
While the sauce is simmering, cook the cheese tortellini according to the package instructions. Drain and set aside.
Return the cooked chicken to the skillet, spooning the sauce over the top. Heat for 2-3 minutes until warmed through.
Serve the chicken over a bed of tortellini, drizzling additional sauce over both. Garnish with chopped parsley and optional lemon slices for decoration.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.4 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
