Start by bringing a large pot of salted water to a boil. Once boiling, add the Buitoni Three Cheese Tortellini and cook according to package instructions, usually around 3-5 minutes, until they float to the top. Drain and set aside.
While the tortellini cooks, season the chicken breasts with paprika, Italian seasoning, salt, and pepper. Make sure to coat both sides evenly for the best flavor.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for approximately 6-7 minutes on each side or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove from the skillet and let rest for a few minutes before slicing into bite-sized pieces.
In the same skillet, add the remaining tablespoon of sun-dried tomato oil and minced garlic. Sauté for about 1 minute until fragrant, making sure not to burn the garlic. Then, add the chopped sun-dried tomatoes and stir for another minute.
Return the sliced chicken to the skillet with the garlic and tomatoes. Pour in the basil pesto and stir to combine. If you prefer a creamier consistency, add the optional buttermilk at this stage. Allow everything to simmer for 2-3 minutes to meld the flavors together.
Gently fold the cooked tortellini into the skillet with the chicken and pesto mixture. Toss everything together until the tortellini is well coated with the pesto sauce. If the mixture appears too dry, you can add a splash of reserved pasta water or more sun-dried tomato oil to achieve your desired consistency.
Serve your Pesto Chicken Tortellini warm, garnished with fresh basil sprigs if desired. A sprinkle of grated Parmesan cheese on top is also a lovely finishing touch. Enjoy your creation!
