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One-Pan Pesto Chicken, Tortellini, and Veggies

A comforting and quick one-pan meal featuring tender chicken, cheese tortellini, and fresh vegetables, all brought together with a vibrant basil pesto.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces swap for thighs for richer flavor
  • 1 pound refrigerated cheese tortellini or use frozen; add 2 extra minutes cook time
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning (or herbes de Provence)
  • 3/4 cup basil pesto store-bought or homemade — homemade elevates the dish
  • 1 cup cherry tomatoes, halved substitute sun-dried tomatoes for more umami
  • 3 cups fresh baby spinach swap with kale for a stronger flavor
  • 1/2 cup low-sodium chicken broth or vegetable broth
  • 1/4 cup grated Parmesan plus extra for serving
  • 2 cloves garlic, minced
  • 1/4 cup heavy cream optional for a silkier sauce

Method
 

Preparation
  1. Pat the chicken pieces dry and season with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden, about 4–5 minutes.
  3. Remove the chicken to a plate and return to finishing cooking later.
  4. In the same skillet, reduce heat to medium, add garlic and cook for 30 seconds until fragrant.
  5. Add cherry tomatoes and sauté until they begin to blister.
  6. Pour in the chicken broth and bring to a gentle simmer. Add tortellini and nestle into the liquid. Cover and cook according to tortellini package instructions.
  7. Return the seared chicken to the skillet and add fresh spinach.
  8. Remove from heat and fold in the basil pesto and grated Parmesan. Add heavy cream if desired.
  9. Serve warm with extra Parmesan and red pepper flakes if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave. Avoid freezing with cream and spinach.