One-Pan Pesto Chicken Tortellini and Veggies
This One-Pan Pesto Chicken Tortellini and Veggies is a fast, flavorful dinner made with tender chicken, cheese-filled tortellini, and colorful vegetables tossed in vibrant basil pesto. Everything cooks in a single skillet for a balanced, Mediterranean-inspired meal that’s perfect for busy weeknights.
Equipment
- Large Skillet with Lid
- Knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed
- 9 oz refrigerated cheese tortellini
- 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes)
- ½ cup 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
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5–7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add vegetables and garlic. Sauté for 3–5 minutes until tender-crisp and fragrant.
- Pour in chicken broth and add tortellini. Cover and simmer for 3–5 minutes, or until pasta is tender and most liquid is absorbed.
- Return chicken to the skillet and stir in pesto. Toss gently and cook for 1–2 minutes until evenly coated and heated through.
- Remove from heat and sprinkle with parmesan cheese. Serve warm, garnished with fresh basil or 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 in the microwave with a splash of broth to loosen the sauce.