Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pesto Chicken Tortellini – Easy One-Pan Dinner Recipe

Pesto Chicken Tortellini – Easy One-Pan Dinner Recipe

Description

Looking for a quick, flavorful, and easy one-pan dinner? This Pesto Chicken Tortellini and Veggies recipe is perfect for busy weeknights! It combines juicy chicken, cheesy tortellini, and fresh veggies, all coated in a rich basil pesto sauce. With minimal prep and cleanup, you’ll have a restaurant-quality meal on the table in just 30 minutes.

This recipe is a Mediterranean-inspired dish that’s bursting with vibrant flavors from sun-dried tomatoes, asparagus, and basil. Whether you’re meal prepping for the week or making a comforting dinner, this one-pan dish is sure to become a family favorite!

Ingredients

Scale

Main Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, sliced
  • 2 tbsp olive oil
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp Italian seasoning
  • ½ cup sun-dried tomatoes, chopped
  • 2 cups cherry tomatoes, halved
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 (9 oz) package of cheese tortellini (fresh or refrigerated)
  • ½ cup basil pesto (store-bought or homemade)
  • ¼ cup grated Parmesan cheese
  • ½ cup chicken broth (or water)

Optional Add-ins & Swaps:

  • For a lighter version – Use grilled chicken breast instead of thighs.
  • For a vegetarian version – Swap chicken for mushrooms or chickpeas.
  • For a gluten-free version – Use gluten-free tortellini or zucchini noodles.

Instructions

Step 1: Cook the Chicken

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. Add the sliced chicken, season with salt, pepper, garlic powder, and Italian seasoning, and cook for 5-6 minutes, until golden brown and fully cooked.
  3. Remove the chicken from the pan and set aside.

Step 2: Cook the Vegetables

  1. In the same skillet, add the sun-dried tomatoes, asparagus, and cherry tomatoes.
  2. Sauté for 3-4 minutes until the vegetables are slightly tender but still vibrant.

Step 3: Cook the Tortellini

  1. Add chicken broth to the skillet and bring to a simmer.
  2. Stir in the cheese tortellini and cook for 4-5 minutes until tender.

Step 4: Combine & Finish

  1. Return the cooked chicken to the pan.
  2. Add the basil pesto and stir everything together until evenly coated.
  3. Sprinkle with Parmesan cheese and mix well.

Step 5: Serve & Enjoy!

  1. Remove from heat and let sit for a minute.
  2. Serve warm, garnished with fresh basil or extra Parmesan cheese.

Equipment

Notes

Use fresh tortellini – It cooks faster and has a better texture than dried tortellini.
Sear the chicken well – A golden crust adds more flavor.
Don’t overcook the veggies – Keep them crisp for better texture.
Add pesto off the heat – This prevents it from becoming bitter.
Customize with your favorite veggies – Mushrooms, spinach, or bell peppers work great!

Find it online: https://fenrecipes.com/pesto-chicken-tortellini-easy-one-pan-dinner-recipe/