One-Pan Pesto Chicken, Tortellini, and Veggies

why make this recipe

This meal cooks in one pan and saves time. It mixes chicken, cheese tortellini, and fresh veggies. You get protein, carbs, and greens in one dish. You can make it on busy nights.

introduction

This One-Pan Pesto Chicken, Tortellini, and Veggies is quick, simple, and full of flavor. It uses few ingredients and little cleanup. If you want another easy dessert idea after dinner, try the apple and raisin cake recipe.

how to make One-Pan Pesto Chicken, Tortellini, and Veggies

1. Heat the oil in a large skillet on medium heat.
2. Season the chicken with salt and pepper. Cook until browned and cooked through, about 6–7 minutes per side.
3. Remove the chicken and set it aside.
4. In the same skillet, add the chopped asparagus and halved cherry tomatoes. Sauté for 3–4 minutes until tender.
5. Add cooked tortellini and pesto sauce. Stir so everything gets coated.
6. Slice the chicken and put it back in the pan to warm.
7. Serve with grated Parmesan on top.

Ingredients :

• 2 chicken breasts
• 1 cup tortellini
• 1 cup asparagus, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup pesto sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Parmesan cheese for serving

Directions :

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken breasts with salt and pepper, and cook in the skillet until browned and cooked through, about 6-7 minutes per side.
3. Remove chicken from the skillet and set aside.
4. In the same skillet, add chopped asparagus and cherry tomatoes, and sauté for about 3-4 minutes until tender.
5. Add cooked tortellini and pesto sauce to the skillet, stirring until everything is well coated.
6. Slice the chicken and return it to the skillet to heat through.
7. Garnish with Parmesan cheese before serving.

how to serve One-Pan Pesto Chicken, Tortellini, and Veggies

Serve hot straight from the pan. Add a sprinkle of Parmesan and extra black pepper if you like. This goes well with a simple side salad or crusty bread.

how to store One-Pan Pesto Chicken, Tortellini, and Veggies

Cool to room temperature within two hours. Put leftovers in an airtight container. Keep in the fridge for up to 3 days. Reheat in a skillet over low heat, stirring often, or in the microwave until hot.

tips to make One-Pan Pesto Chicken, Tortellini, and Veggies

• Use store-bought pesto to save time.
• Cook tortellini separately and add at the end so it does not get soggy.
• Cut the asparagus into even pieces so it cooks fast and even.
• Do not crowd the pan when cooking chicken; cook in batches if needed.

variation (if any)

• Swap asparagus for spinach or broccoli.
• Use sun-dried tomatoes instead of cherry tomatoes for a stronger flavor.
• Try shrimp instead of chicken for a lighter option.
• Use whole-wheat or cheese-filled tortellini for a different taste.

FAQs

Q: Can I use frozen tortellini?
A: Yes. Cook frozen tortellini first according to package directions, then add to the skillet.

Q: Can I use pre-cooked chicken?
A: Yes. Add sliced pre-cooked chicken in step 6 to warm it through.

Q: Is pesto safe to use if I am worried about oil?
A: Pesto has oil but you can use less or a light pesto to reduce oil. You can also mix pesto with a little low-fat yogurt to lower the oil feel.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free tortellini or gluten-free pasta. Ensure the pesto has no gluten ingredients.

Q: How do I keep the tortellini from getting mushy?
A: Cook tortellini until just tender (al dente). Drain and add to the skillet at the end to heat, not to cook more.

One-Pan Pesto Chicken, Tortellini, and Veggies

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pan-Frying
• Cuisine: Italian
• Diet: Non-Vegetarian

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Description

A quick and easy one-pan meal that combines chicken, cheese tortellini, and fresh veggies for a delicious and balanced dish.

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Ingredients

Scale 1x2x3x

• 2 chicken breasts
• 1 cup tortellini
• 1 cup asparagus, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup pesto sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Parmesan cheese for serving

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken breasts with salt and pepper, and cook in the skillet until browned and cooked through, about 6-7 minutes per side.
3. Remove chicken from the skillet and set aside.
4. In the same skillet, add chopped asparagus and cherry tomatoes, and sauté for about 3-4 minutes until tender.
5. Add cooked tortellini and pesto sauce to the skillet, stirring until everything is well coated.
6. Slice the chicken and return it to the skillet to heat through.
7. Garnish with Parmesan cheese before serving.

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Notes

Use store-bought pesto for convenience. Cook tortellini separately to avoid it becoming soggy.

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Nutrition

• Serving Size: 1 serving
• Calories: 460
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 65mg