Best Pesto Tortellini Alfredo Recipes

PESTO-ALFREDO CHEESE TORTELLINI W/ GRILLED CHICKEN

Pesto-Alfredo Cheese Tortellini W/ Grilled Chicken image

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

Provided by Wildflour

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1 (8 ounce) cont. fresh sliced mushrooms
1 teaspoon minced garlic
1 small red bell pepper, julienned
1 (20 ounce) package cheese-filled tortellini, fresh or frozen, cooked
1 (1 lb) jar alfredo sauce, or homemade
1/4 cup prepared basil pesto
1 (6 ounce) jar artichoke hearts, drained and coarsely chopped
1 (2 1/4 ounce) can sliced black olives
1 tomatoes, drained and chopped
fresh grated parmesan cheese
chopped fresh basil or parsley

Steps:

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

Nutrition Facts : Calories 815, Fat 21.6, SaturatedFat 8.4, Cholesterol 198.8, Sodium 942, Carbohydrate 79.5, Fiber 8.6, Sugar 4.4, Protein 76.1

PESTO TORTELLINI ALFREDO

Pesto Tortellini Alfredo image

This pesto tortellini Alfredo is a quick and easy recipe packed with a lot of flavor. Perfect for a weeknight meal when you're rushed for time or don't feel like putting in too much effort to cook. I put it together one night with what I had on hand in the fridge.

Provided by karen_r510

Categories World Cuisine Recipes European Italian

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

1 (8.8 ounce) package fresh pesto-filled tortellini (such as Amore®)
½ (16 ounce) jar Alfredo sauce
1 cup broccoli florets
2 tablespoons chopped, drained oil-packed sun-dried tomatoes
2 tablespoons grated Parmesan cheese, or to taste
1 pinch freshly ground black pepper to taste

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 4 to 6 minutes. Drain.
While the tortellini is cooking, combine Alfredo sauce, broccoli, and sun-dried tomatoes in a covered saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until broccoli is tender-crisp, about 6 minutes.
Serve cooked tortellini with Alfredo sauce spooned over the top. Garnish with Parmesan cheese and season with pepper.

Nutrition Facts : Calories 763.2 calories, Carbohydrate 67 g, Cholesterol 103.4 mg, Fat 46.2 g, Fiber 4.8 g, Protein 25.8 g, SaturatedFat 19.2 g, Sodium 1665.8 mg, Sugar 7.5 g