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cast iron frypan full of creamy pesto chicken tortellini with a spoonful eaten out of it.

Chicken and Bacon Creamy Pesto Pasta (Tortellini)

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  • Author: Emma Lee
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


This creamy pesto tortellini is serious pasta, wine, and Netflix night material. It’s a cheesy, creamy white wine reduction, pesto-loving, comfort food winner. Put on your pj’s and pour that glass of wine, it’s pasta night!


  • 1 tbsp olive oil extra virgin
  • 1 onion sliced thinly
  • 500g chicken thigh fillets – cut each though into 6 pieces
  • 180g bacon – cut into a rough 1cm dice
  • 250ml white wine
  • 300ml thickened cream
  • 500g pasta
  • 3 tbsp basil pesto + extra pesto to finish
  • freshly grated parmesan 
  • sea salt flakes & pepper to season


  1. In a large frypan, saute the onion in oil for 3 minutes on medium heat.
  2. Add the bacon. Cook till for 2 minutes or until fragrant. Add the chicken and seal the meat. No need to cook through, the chicken will continue to cook in the sauce.
  3. Add cream and white wine. Stir till combined on medium heat, then simmer for 30 minutes or until the sauce has thickened.
  4. When the sauce is starting to thicken, cook your chosen pasta according to the packet’s instructions. I generally work on roughly 100g pasta per person, so for this recipe, I cooked 500g pasta
  5. Add pesto to the creamy chicken sauce and gently stir through.
  6. Add cooked pasta to the sauce and mix thorough.
  7. Finish with a good sprinkle of freshly grated quality parmesan, a swirl or pesto, and season with salt flakes & freshly ground pepper.


Garnish with fresh basil leaves (optional)


  • Serving Size:
  • Calories: 1412
  • Sugar: 5.1 g
  • Sodium: 1202.7 mg
  • Fat: 53.6 g
  • Carbohydrates: 96.9 g
  • Protein: 116.1 g
  • Cholesterol: 371.4 mg