Description
One-Pan Pesto Chicken, Tortellini, and Veggies is your new go-to weeknight dinner — fast, flavorful, and cooked entirely in one skillet. Juicy chicken, cheesy tortellini, and colorful vegetables are tossed together in fragrant basil pesto for a creamy, vibrant meal that’s both comforting and fresh. Perfect for busy nights when you want something wholesome yet indulgent.
Ingredients
Scale
Main Ingredients:
- 1 lb (450 g) boneless, skinless chicken breast, cubed
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 2 cups cherry tomatoes, halved
- 2 cups baby spinach
- 9 oz (250 g) refrigerated cheese tortellini
- ¼ cup pesto sauce (store-bought or homemade)
- ¼ cup heavy cream (optional, for extra richness)
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice (optional)
Optional Add-Ins:
- ¼ cup sun-dried tomatoes
- Fresh basil for garnish
- Toasted pine nuts or walnuts for crunch
Equipment:
- Large non-stick skillet or sauté pan
- Wooden spoon or spatula
- Cutting board and sharp knife
- Measuring cups and spoons
- Tongs
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and cook for 6–8 minutes, until golden and fully cooked. Remove from skillet and set aside.
- Cook the Tortellini: In the same skillet, add ½ cup of water or broth and bring to a simmer. Add tortellini and cook 3–5 minutes until tender.
- Add the Veggies: Stir in cherry tomatoes and cook 2–3 minutes, until slightly softened.
- Add the Chicken and Pesto: Return chicken to the pan. Stir in pesto and heavy cream (if using). Toss to combine and simmer 2 minutes.
- Finish and Serve: Add spinach and cook until wilted. Sprinkle Parmesan cheese and drizzle with lemon juice before serving warm.
Notes
- Cut chicken evenly for consistent cooking.
- Don’t overcook the tortellini — it should stay al dente.
- Add pesto last to preserve its bright color and flavor.
- Use a large skillet to prevent overcrowding.
- Storage: Keep leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth.
- Variations: Swap chicken for shrimp, tofu, or chickpeas for a lighter twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / One-Pan Meal
- Method: Sauté / Skillet
- Cuisine: Italian-Inspired / American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 640mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
Keywords: One-Pan Pesto Chicken, Tortellini and Veggies, Easy Weeknight Dinner, One-Skillet Meal, Pesto Pasta Chicken, Family-Friendly Dinner