why make this recipe
One-Pan Pesto Chicken Tortellini and Veggies is a fantastic dish that brings convenience and flavor together. With everything cooked in one pan, cleanup is a breeze. This recipe is perfect for busy weeknights, ensuring you can whip up a hearty meal without spending hours in the kitchen. The combination of tender chicken, cheesy tortellini, and seasonal vegetables tossed in delicious pesto creates a wholesome meal that everyone will love.
how to make One-Pan Pesto Chicken Tortellini and Veggies
Ingredients:
- 1 lb Boneless, Skinless Chicken Breasts (cut into bite-sized pieces)
- 9 oz Refrigerated Cheese Tortellini
- 2 cups Seasonal Veggies (sliced zucchini, bell peppers, and cherry tomatoes)
- ½ cup High-quality Basil Pesto
- 1 cup Chicken Broth (or water)
- 2 cloves Garlic, minced
- 2 Tbsp Olive Oil
- ½ cup Freshly Grated Parmesan Cheese
- Salt and Black Pepper to taste
Directions:
- Heat olive oil in a large, deep skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the skillet and cook until golden brown and cooked through (about 5–7 minutes). Remove the chicken and set aside.
- In the same skillet, add the sliced vegetables and garlic. Sauté for 3–5 minutes until the veggies are tender-crisp.
- Pour the chicken broth into the skillet and add the refrigerated tortellini. Cover with a lid and simmer for 3–5 minutes (or according to package directions) until the pasta is tender and most of the liquid has been absorbed.
- Add the cooked chicken back into the skillet. Stir in the basil pesto, tossing gently to ensure everything is evenly coated. Heat through for another 1–2 minutes.
- Remove from heat and sprinkle with freshly grated Parmesan cheese. Garnish with a few fresh basil leaves or red pepper flakes for an extra ‘pop’ of flavor.
how to serve One-Pan Pesto Chicken Tortellini and Veggies
This dish is best served hot, fresh from the skillet. You can enjoy it on its own or pair it with a side salad or crusty bread for a more filling meal. The colorful veggies and cheesy tortellini make it visually appealing, perfect for family dinners.
how to store One-Pan Pesto Chicken Tortellini and Veggies
To store leftovers, let the dish cool completely. Then, transfer it to an airtight container and refrigerate. It will stay fresh for about 3–4 days. You can also reheat it in the microwave or on the stovetop, adding a splash of chicken broth if needed to keep it moist.
tips to make One-Pan Pesto Chicken Tortellini and Veggies
- Use fresh seasonal vegetables for the best flavor.
- Feel free to customize the veggies based on your preferences or what you have on hand.
- If you like a little heat, add red pepper flakes or a splash of hot sauce.
- For extra creaminess, mix in a little cream or milk when you add the pesto.
variation
If you’re looking for a vegetarian option, you can simply omit the chicken and increase the amount of seasonal veggies or add vegetables like spinach or kale for extra nutrition. You could also substitute the tortellini with other pasta types if preferred.
FAQs
1. Can I use frozen tortellini instead?
Yes, you can use frozen tortellini. Adjust the cooking time according to the package directions, as frozen pasta may take a little longer to cook.
2. What can I do with leftovers?
Leftovers can be enjoyed the next day, either cold or reheated. They make a great lunch option!
3. Is there a low-carb version of this dish?
For a low-carb version, consider using cauliflower gnocchi instead of tortellini and increase the amount of vegetables.
One-Pan Pesto Chicken Tortellini and Veggies
Ingredients
Main Ingredients
- 1 lb Boneless, Skinless Chicken Breasts (cut into bite-sized pieces)
- 9 oz Refrigerated Cheese Tortellini
- 2 cups Seasonal Veggies (sliced zucchini, bell peppers, and cherry tomatoes)
- ½ cup High-quality Basil Pesto
- 1 cup Chicken Broth (or water)
- 2 cloves Garlic, minced
- 2 Tbsp Olive Oil
- ½ cup Freshly Grated Parmesan Cheese
- Salt and Black Pepper to taste
Instructions
Cooking Chicken
- Heat olive oil in a large, deep skillet over medium-high heat.
- Season the chicken pieces with salt and pepper.
- Add them to the skillet and cook until golden brown and cooked through (about 5–7 minutes). Remove the chicken and set aside.
Sautéing Vegetables
- In the same skillet, add the sliced vegetables and garlic.
- Sauté for 3–5 minutes until the veggies are tender-crisp.
Cooking Tortellini
- Pour the chicken broth into the skillet and add the refrigerated tortellini.
- Cover with a lid and simmer for 3–5 minutes (or according to package directions) until the pasta is tender and most of the liquid has been absorbed.
Combining Ingredients
- Add the cooked chicken back into the skillet.
- Stir in the basil pesto, tossing gently to ensure everything is evenly coated.
- Heat through for another 1–2 minutes.
Serving
- Remove from heat and sprinkle with freshly grated Parmesan cheese.
- Garnish with a few fresh basil leaves or red pepper flakes for an extra ‘pop’ of flavor.