One-Pan Pesto Chicken with Tortellini and Veggies
This one-pan pesto chicken with tortellini and veggies is bright, creamy, and full of fresh Italian flavors, making it a quick and satisfying dish perfect for weeknights.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Boneless, skinless breasts work best.
- 1 cup pesto (about 240 ml) Use store-bought for speed or homemade.
- 12 oz tortellini (fresh or frozen) (about 340 g) If using dried tortellini, check package time.
- 1 bunch asparagus, trimmed Can substitute with green beans or zucchini.
- 1 cup cherry tomatoes, halved Can substitute with regular tomatoes, diced.
- 2 tablespoons olive oil Use avocado oil for higher smoke point.
- to taste Salt and pepper
- Grated Parmesan cheese, for serving (optional) For extra flavor.
Instructions
Preparation
- Trim the asparagus and halve the cherry tomatoes. Measure out the pesto and tortellini, and pat the chicken dry, seasoning both sides with salt and pepper.
Cooking
- Heat a large skillet over medium heat and add the olive oil. Add the seasoned chicken breasts, cooking until browned, about 6–7 minutes per side.
- Once browned, remove the chicken from the pan and set aside.
- In the same pan, add the asparagus and cherry tomatoes, sautéing for about 5 minutes until the asparagus is tender-crisp.
- Add the tortellini and 1 cup of pesto to the pan, stirring gently to warm through.
- Return the chicken to the pan, covering and cooking for an additional 5–7 minutes until the chicken is cooked through.
Notes
For a creamier sauce, consider adding a splash of heavy cream. You can also stir in baby spinach at the end for added greens.