Pesto Chicken Tortellini One-Pan Veggie Skillet
A vibrant and convenient one-pan meal featuring pillowy cheese tortellini, tender chicken, and fresh garden vegetables tossed in a fragrant basil pesto. This restaurant-quality dinner is ready in under 30 minutes, offering a perfect balance of savory, earthy, and acidic notes with minimal cleanup.
Equipment
- Large deep skillet
- Tight-fitting lid
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 20 oz refrigerated cheese tortellini
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- ½ cup basil pesto
- 1 bunch green asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 3 cloves fresh garlic, minced
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- ½ cup chicken broth
- Salt and black pepper to taste
- Optional: 1 tablespoon fresh lemon juice and zest
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat.
- Season the chicken pieces with salt and pepper, then add them to the skillet in a single layer. Sear until golden-brown and mostly cooked through.
- Add the trimmed asparagus and halved cherry tomatoes to the skillet. Stir in the minced garlic and red pepper flakes (if using), sautéing until the garlic is fragrant and the tomatoes begin to blister.
- Push the chicken and vegetables to the edges of the pan. Pour the chicken broth into the center and add the refrigerated tortellini.
- Cover the skillet with a lid and steam for 3 to 4 minutes, or until the tortellini is tender and the liquid has mostly reduced.
- Remove the lid and turn the heat down to low. Add the basil pesto and stir gently until the pasta, chicken, and vegetables are evenly coated.
- Turn off the heat entirely. Sprinkle the grated Parmesan cheese over the top and let the dish rest for one minute to allow the sauce to thicken.
- Finish with a squeeze of fresh lemon juice and zest if desired, then serve immediately.
Notes
To prevent the pesto from turning brown or bitter, always add it over low heat at the very end. For a creamier version, stir in 2 tablespoons of heavy cream or mascarpone with the pesto. You can swap chicken for shrimp or Italian sausage, and asparagus for baby spinach or broccoli depending on what you have on hand. Leftovers make an excellent cold pasta salad the next day.