One-Pan Pesto Chicken, Tortellini, and Veggies
A weeknight winner: pesto chicken, tortellini, and spring veggies
This one-pan skillet delivers bright basil pesto, tender chicken, pillowy tortellini, and crisp-tender asparagus in under 30 minutes — perfect for busy evenings or a quick dinner that still feels special. A practical tip: let the chicken rest briefly after searing so the juices redistribute and you won’t dry it out when slicing.
This meal pairs beautifully with hearty sides like garlic herb roasted potatoes and veggies if you want something to stretch the meal for guests.
The simplicity and flavor payoff of this skillet supper
No-fuss, big-flavor cooking is the point here: sear the protein, quick-saute the veg, then finish everything with tortellini and pesto. It’s versatile for swaps and reheats well for lunches — and the pesto keeps the whole pan bright without a heavy sauce.
If you’d rather spin this into a sheet-pan style meal on busy nights, see this easy sheet-pan sausage and veggies idea for inspiration.
What home cooks appreciate most
Key reasons this recipe gets repeated
- Fast one-skillet cleanup
- Balanced meal with protein, carbs, and veggies
- Crowd-pleasing familiar flavors (pesto + Parmesan)
- Easy to adapt for dietary needs
How the cooking flows at a glance
Start by searing seasoned chicken, then use the same skillet to quickly soften asparagus and sweeten cherry tomatoes. Add pre-made or fresh tortellini plus pesto, return sliced chicken, and warm everything together — finished with a shower of Parmesan. The order keeps the skillet hot but prevents overcooking delicate components.
This method reminds home cooks of quick weeknight soup and bowl ideas like these low-calorie high-protein soups for other speedy dinners.
Prep shortcuts to make weeknights easier
Plan a few small steps ahead to halve your active time: pat chicken dry and season the night before, trim asparagus while waiting for the pan to heat, and buy fresh or frozen tortellini to eliminate boiling time. If you’re serving a crowd, double the tortellini and add another pan of roasted vegetables.
For other fast, protein-forward weeknight ideas, check these low-carb high-protein meals for additional inspiration.
What you’ll need
2 chicken breasts, 1 cup pesto sauce, 1 package tortellini (fresh or frozen), 1 bunch asparagus, trimmed, 1 cup cherry tomatoes, halved, 1 tablespoon olive oil, Salt and pepper to taste, Parmesan cheese for serving
Ingredient swaps and quality tips
Use these options to match what’s in your kitchen:
- Swap store-bought pesto with homemade basil or sun-dried tomato pesto for a flavor twist.
- Use cheese-filled tortellini (fresh or frozen) — frozen is convenient and cooks quickly in the skillet.
- Substitute green beans or broccoli for asparagus if out of season.
- Choose boneless, skinless chicken breasts for even cooking; pound thicker breasts slightly for uniform thickness.
Step-by-step skillet method
- Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
- Season the chicken breasts with salt and pepper, then place them in the skillet. Cook until golden brown and cooked through, about 5–7 minutes per side depending on thickness.
- Remove the cooked chicken from the skillet and set it aside on a plate to rest.
- In the same skillet, add the trimmed asparagus and cook for 2–3 minutes, stirring occasionally, until bright green and just tender.
- Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes, allowing them to soften and release a little juice.
- Stir in the tortellini and 1 cup pesto sauce, tossing gently so the pasta is coated and heated through. If using frozen tortellini, ensure it is warmed through and tender.
- Slice the rested chicken and return the slices to the skillet, tucking them into the tortellini and vegetables.
- Cook everything together for another 2–3 minutes so flavors meld and the chicken reheats.
- Serve hot, finishing each plate with a sprinkle of freshly grated Parmesan cheese.
Timing and what to look for
- Chicken: internal temperature should reach 165°F; juices should run clear.
- Asparagus: aim for bright color and slight snap — overcooking makes it mushy.
- Tortellini: fresh cooks quickly; frozen may need an extra minute or two — check texture before serving.
- Pesto: stir in off heat if you want a fresher basil flavor, or over low heat for a more melded sauce.
Best ways to present and pair this dish
Serve this skillet main-stay straight from the pan for casual family dinners, or plated with a green salad and crusty bread for a more composed meal. Lighter sides and acidic salads balance the richness of pesto.
Serving ideas
- Tossed arugula salad with lemon vinaigrette
- Crusty baguette or garlic bread for sopping up sauce
- Simple shaved fennel and orange salad for brightness
- Roasted baby potatoes for extra comfort
How to store leftovers and reheat safely
Cool leftovers quickly and refrigerate within two hours in an airtight container. Consume within 3–4 days for best quality.
Storage reminders
- Reheat gently on the stovetop over low heat with a splash of water to revive the sauce.
- Microwave in 30-second bursts, stirring between intervals to ensure even warmth.
- Freeze components separately (pesto may change texture) and thaw overnight before reheating.
Tools, shortcuts, and pro techniques
A sturdy large skillet or sauté pan and a good pair of tongs will get you through this recipe quickly. Using pre-made pesto and frozen tortellini are the biggest time-savers.
Extra tips from the test kitchen
- Use a splatter guard if cooking at higher heat.
- Let chicken rest on a wire rack to keep the crust crisp.
- Warm plates slightly before serving to keep the dish hot longer.
- For bulk meal prep, cook chicken and tortellini separately, then combine when reheating.
For a quick breakfast or snack idea you can pair with leftovers the next day, consider this fun bagel with cream cheese and cinnamon toast crunch twist.
Ways to change it up for diets or taste preferences
Swap ingredients to accommodate vegetarian, low-carb, or bolder flavor profiles: use plant-based tortellini and grilled halloumi for a vegetarian plate, or swap pesto for a lemon-garlic butter sauce for a lighter finish.
Easy swaps to try
- Vegetarian: replace chicken with sautéed mushrooms and chickpeas.
- Low-carb: substitute zucchini ribbons or cauliflower gnocchi for tortellini.
- Spicy: fold in red pepper flakes or a spoonful of harissa with the pesto.
- Dairy-free: use dairy-free pesto and skip the Parmesan or use a vegan alternative.
Estimated nutrition per serving
Per serving (approximate): Calories 650, Protein 38g, Fat 30g, Carbohydrates 55g. Serving size: about 1/2 of the pan for two servings.
Nutrition adjustment notes
- Reduce calories by using half the tortellini and adding extra asparagus.
- Increase protein by using three chicken breasts or adding white beans.
- Lower fat by choosing a reduced-oil pesto or using less pesto and finishing with lemon zest for brightness.
Common questions answered
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless thighs work well and stay juicy; reduce cooking time slightly and ensure they reach 165°F.
Q: Do I need to boil the tortellini first?
A: Fresh tortellini can be added directly and will warm in the skillet; frozen tortellini is fine too but may need a couple extra minutes to become tender.
Q: Is this recipe freezer-friendly?
A: You can freeze components (cooked chicken and tortellini separately), but pesto may change texture; thaw overnight and reheat gently.
Q: Can I make this dairy-free?
A: Swap to dairy-free pesto and omit Parmesan or use a plant-based alternative.
Ready to try it tonight?
Give this one-pan pesto chicken, tortellini, and veggies a go for an effortless dinner that tastes intentional. Set a timer, follow the simple sequence, and enjoy a colorful meal with minimal cleanup — you’ll be surprised how quickly it becomes a weeknight staple.
Pesto Chicken with Tortellini and Spring Veggies
Ingredients
Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
- Season the chicken breasts with salt and pepper, then place them in the skillet. Cook until golden brown and cooked through, about 5–7 minutes per side depending on thickness.
- Remove the cooked chicken from the skillet and set aside to rest.
- In the same skillet, add the trimmed asparagus and cook for 2–3 minutes, stirring occasionally, until bright green and just tender.
- Add the halved cherry tomatoes and cook for an additional 2 minutes, allowing them to soften.
- Stir in the tortellini and 1 cup pesto sauce, tossing gently to coat. Ensure frozen tortellini is warmed through and tender.
- Slice the rested chicken and return the slices to the skillet, tucking them among the tortellini and vegetables.
- Cook everything together for another 2–3 minutes so the flavors meld and the chicken reheats.
- Serve hot, finishing each plate with a sprinkle of freshly grated Parmesan cheese.
