One-Pan Pesto Chicken Tortellini and Veggies
A convenient and flavorful one-pan dish featuring tender chicken, cheesy tortellini, and seasonal vegetables tossed in basil pesto. Perfect for busy weeknights.
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.
Notes
Best served hot, fresh from the skillet. Can be paired with a side salad or crusty bread. Use fresh seasonal vegetables for the best flavor and feel free to customize based on preferences.