One-Pan Pesto Chicken with Tortellini and Veggies
A quick and flavorful one-pan meal featuring chicken, tortellini, seasonal veggies, and a rich pesto sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Season generously with salt and pepper.
- 1 cup tortellini (fresh or frozen) Thaw slightly or quick-boil before adding.
- 1 cup asparagus, trimmed Can substitute with other veggies.
- 1 cup cherry tomatoes, halved Add a fresh taste and bright color.
- 1/2 cup pesto sauce Enhances flavor; different varieties can be used.
- 2 tablespoons olive oil For cooking the chicken and veggies.
- Salt and pepper To taste.
- Parmesan cheese for garnish (optional) Adds additional flavor.
Instructions
Cooking Process
- In a large pan, heat olive oil over medium heat.
- Season the chicken breasts with salt and pepper, then add them to the pan. Cook for 5-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the pan and set aside.
- In the same pan, add asparagus and cook for 2-3 minutes until tender.
- Add cherry tomatoes and tortellini to the pan, stirring well.
- Pour pesto sauce over the mixture and stir to combine.
- Slice the chicken and place it back in the pan, mixing gently.
- Cook for an additional 2-3 minutes to warm everything through.
- Garnish with Parmesan cheese if desired and serve warm.
Notes
For added flavor, consider using different types of pesto or substitute veggies based on availability. Store leftovers in an airtight container for up to three days.