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One-Pan Pesto Chicken, Tortellini, and Veggies

A quick and easy one-pan meal featuring tender chicken breast, pesto sauce, tortellini, and vibrant veggies, all cooked together for a delicious weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces Chicken breast Boneless and skinless
  • 1/2 cup Pesto sauce Store-bought or homemade
  • 9 ounces Tortellini Fresh or frozen tortellini
  • 1 cup Asparagus Trimmed and cut into pieces
  • 1 cup Cherry tomatoes Halved
Cooking essentials
  • 2 tablespoons Olive oil For cooking
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste
  • 1/4 cup Parmesan cheese Grated, for topping

Method
 

Cooking Instructions
  1. In a large skillet, heat olive oil over medium heat.
  2. Add the chicken breast, season with salt and pepper, and cook until browned on both sides.
  3. Stir in the pesto sauce, then add the tortellini and enough water to cook according to package instructions.
  4. Add the asparagus and cherry tomatoes.
  5. Cover and cook for about 10-12 minutes, stirring occasionally, until the tortellini is cooked and veggies are tender.
  6. Serve hot, topped with grated Parmesan cheese.

Notes

For a vegan twist, replace chicken with tofu or chickpeas and use vegan pesto. This dish can be stored in the fridge for up to 3 days or frozen for 2 months. Reheat in a skillet over low heat.