Description
This one-pan pesto chicken tortellini features tender chicken, colorful vegetables, and cheese tortellini tossed in basil pesto for a quick, flavorful 30-minute dinner.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs, sliced into strips
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1/3 cup sun-dried tomatoes, sliced
- 10 oz refrigerated cheese tortellini
- 1/4 cup low-sodium chicken broth
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- Fresh basil leaves (for garnish)
- Extra Parmesan (to serve)
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then add to the skillet. Cook for 5–6 minutes, stirring occasionally, until lightly browned and cooked through. Transfer chicken to a plate and cover to keep warm.
- In the same skillet, add garlic, asparagus, cherry tomatoes, and sun-dried tomatoes. Sauté for 3–4 minutes, until vegetables are just tender but still crisp.
- Meanwhile, bring a pot of salted water to a boil. Cook tortellini according to package directions until al dente, then drain and reserve 1/4 cup pasta water.
- Add the cooked chicken and tortellini to the skillet with vegetables. Pour in chicken broth and pesto. Toss gently to coat, adding a splash of reserved pasta water if needed for creaminess.
- Stir in Parmesan and lemon juice. Taste and adjust seasoning. Garnish with fresh basil and extra cheese. Serve warm.
Notes
- Cook chicken to an internal temperature of 165°F for food safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Skillet
- Cuisine: Italian-American