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One Pan Pesto Chicken and Tortellini

Creamy pesto chicken and cheese tortellini in a rustic one pan dinner.
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A quick and comforting family meal featuring juicy chicken and cheesy tortellini in a creamy pesto sauce, all made in a single pan. This dish comes together in about 30 minutes for a satisfying dinner with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 (9 oz) package refrigerated cheese tortellini
  • 1 cup chicken broth
  • 1 cup heavy cream or half-and-half
  • 0.75 cup prepared basil pesto
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 0.5 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • Fresh basil, for garnish (optional)

Instructions

  1. Season chicken pieces with salt, pepper, and garlic powder. Heat olive oil in a large, deep skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown on all sides.
  2. Reduce heat to medium. Pour in chicken broth, scraping up browned bits from the pan. Stir in heavy cream and pesto until smooth.
  3. Add the refrigerated tortellini to the skillet, nestling them into the sauce. Bring to a gentle simmer, cover, and cook for 7-9 minutes as per package directions.
  4. Uncover and stir in halved cherry tomatoes and baby spinach. Cook for 2-3 minutes until spinach wilts.
  5. Remove skillet from heat. Stir in the 1/2 cup grated Parmesan cheese until melted. Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan and fresh basil if desired.

Notes

For best results, use refrigerated (not frozen) tortellini. The chicken will finish cooking in the sauce, so just sear it until golden in the first step. Leftovers can be stored in the refrigerator for up to 3 days; add a splash of broth or milk when reheating.

Nutrition

Find it online: https://www.stacksipsnack.com/one-pan-pesto-chicken-and-tortellini/