Description
One-Pan Pesto Chicken Tortellini with Veggies. This dish combines tender chicken, cheese tortellini, asparagus, and tomatoes in a light pesto sauce for a flavorful Mediterranean dinner.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, sliced thin
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup sun-dried tomatoes, sliced
- 12 ounces refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1/3 cup basil pesto
- 1/4 cup heavy cream (or half-and-half)
- 2 tablespoons grated Parmesan cheese
- 1/4 cup reserved pasta water
- Extra Parmesan for garnish
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain, reserving 1/4 cup of pasta water.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken, salt, pepper, and garlic. Cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove from skillet and set aside.
- In the same skillet, add 1 tablespoon olive oil. Sauté asparagus for 3 minutes, then add sun-dried tomatoes and cherry tomatoes. Cook until the vegetables are tender and slightly blistered, about 4 minutes.
- Return cooked chicken and tortellini to the skillet.
- Add pesto, cream, Parmesan, and the reserved pasta water. Stir well until everything is coated in the sauce and heated through, 2–3 minutes.
- Taste and adjust seasoning with salt or pepper if needed.
- Serve warm, garnished with extra Parmesan and fresh basil.
Notes
- Use refrigerated tortellini for quick cooking and fresh flavor.
- Do not overcook the asparagus; keep some crisp texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pan
- Cuisine: Italian-American