Warm and Comforting One-Pan Pesto Chicken, Tortellini, and Veggies
Picture this: it’s a busy evening, and you’re craving something delicious and fulfilling without spending hours slaving away in the kitchen. That’s when I pulled out this One-Pan Pesto Chicken, Tortellini, and Veggies recipe, and it quickly became a family favorite. Not only does it come together in about 20 minutes, but it also bursts with flavor, thanks to the vibrant pesto sauce and fresh vegetables. I can’t count how many times this meal has saved me from the dinner rush and delighted my loved ones. Trust me; once you try it, you’ll want to make it a staple in your kitchen!
Why make this recipe?
This recipe is everything you want for a weeknight dinner: delicious, quick, and incredibly easy! The balance of protein from the chicken, carbohydrates from the tortellini, and a medley of colorful veggies makes for a wholesome dish in just one pan. You’ll love how it’s budget-friendly, using ingredients that are often already in your pantry or easily available at the store. Plus, it’s kid-approved! My children can never get enough of the cheesy tortellini, and they love helping me toss everything together. No fancy culinary skills are required, so it’s perfect for beginners. You’ll feel accomplished and confident every time you serve it up.
How to make One-Pan Pesto Chicken, Tortellini, and Veggies
Making this dish couldn’t be simpler. You really only need about 20-25 minutes to whip it up! Start to finish, including prep time, you’ll find it’s virtually effortless. One skillet does all the work, so clean-up is a breeze. You’ll need a large skillet or frying pan for cooking everything together, so if you have a favorite you love to use, make sure to grab it! Let’s dive into the delicious details!
Ingredients
Now, let’s talk about what you need to gather:
- 1 pound chicken breast, diced
- 2 cups tortellini (store-bought or homemade)
- 2 cups asparagus, trimmed and cut into pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup pesto sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Step-by-step directions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced chicken and season it with some salt and pepper. Let it cook until it’s browned and fully cooked, which should take around 5-7 minutes.
- Throw in the asparagus and cherry tomatoes. Cook for another 3-4 minutes until the veggies soften just a bit.
- Stir in the tortellini and pesto sauce. Let everything cook together until the tortellini is heated through, which will take about 2-3 minutes.
- Serve hot, topped with a generous sprinkle of grated Parmesan cheese.
How to serve One-Pan Pesto Chicken, Tortellini, and Veggies?
This dish is fantastic on its own, but if you want to elevate your meal, consider pairing it with a light side salad or some warm garlic bread. A glass of crisp white wine complements the flavors perfectly. Feel free to sprinkle some extra pine nuts or fresh basil on top for added flavor and a beautiful presentation. You can also switch up the cheese by trying feta or goat cheese if you want to get creative!
How to store One-Pan Pesto Chicken, Tortellini, and Veggies?
Leftovers? No problem! This One-Pan Pesto Chicken can stay fresh in the fridge for up to 3 days. Just store it in an airtight container. For longer storage, you can freeze it for up to 3 months. To reheat, just pop it in a microwave-safe dish and warm it up on high for about 2-3 minutes, stirring halfway through. You can also reheat it on the stove over low heat, just add a splash of water to keep everything moist.
Tips for perfect One-Pan Pesto Chicken, Tortellini, and Veggies
Don’t Overcook the Chicken: Keep an eye on your chicken as it cooks to avoid the dry texture. Use a meat thermometer if you have one; the internal temp should reach 165°F.
Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and high-quality pesto sauce to maximize flavor.
Cook the Tortellini Separately for Crispiness: If you prefer a bit of texture, consider cooking the tortellini separately and adding it just before serving.
Season to Taste: Don’t be afraid to adjust seasoning! Taste as you go, and add more pepper or mix in a bit of red pepper flakes if you like heat.
Experiment with Veggies: Feel free to swap in your favorite vegetables or what you have on hand. Zucchini, bell peppers, or peas can work beautifully!
Variations
Vegetarian Option: Swap the chicken for chickpeas or more vegetables. You’ll still get a great protein punch!
Pasta Variants: Change up the tortellini with any pasta shapes you love. Penne, fusilli, or even gluten-free pasta all work well.
Creamy Twist: Stir in a splash of heavy cream or a dollop of ricotta cheese at the end for a creamy pasta dish. You won’t regret it!
FAQs about One-Pan Pesto Chicken, Tortellini, and Veggies
Can I substitute chicken with another protein?
Absolutely! You can use turkey, shrimp, or even tofu for a vegetarian protein source. Just adjust the cooking times accordingly.
Can I use homemade pesto?
Yes! If you have homemade pesto on hand, definitely use it. Just remember that homemade pesto varies in flavor and richness, so you might want to adjust the quantity to your taste.
Can I add more vegetables?
Of course! Feel free to add whatever vegetables you have on hand. Just keep in mind cooking times so that everything stays tender yet crisp. You can also add leafy greens like spinach or kale toward the end of cooking for an extra nutrition boost.
Now you’re all set to create a delicious and heartwarming One-Pan Pesto Chicken, Tortellini, and Veggies that will impress your family and friends. Enjoy this flavorful dish, and happy cooking!
Print
One-Pan Pesto Chicken, Tortellini, and Veggies
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and delicious one-pan meal featuring chicken, tortellini, and fresh vegetables, all tossed in vibrant pesto sauce.
Ingredients
- 1 pound chicken breast, diced
- 2 cups tortellini (store-bought or homemade)
- 2 cups asparagus, trimmed and cut into pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup pesto sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced chicken and season it with some salt and pepper. Let it cook until it’s browned and fully cooked, around 5-7 minutes.
- Throw in the asparagus and cherry tomatoes. Cook for another 3-4 minutes until the veggies soften.
- Stir in the tortellini and pesto sauce. Cook until the tortellini is heated through, about 2-3 minutes.
- Serve hot, topped with grated Parmesan cheese.
Notes
Don’t overcook the chicken for the best texture. Use fresh ingredients for maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, pesto, tortellini, one-pan meal, quick dinner