why make this recipe
One-Pan Chicken and Tortellini Pesto is a simple yet delicious meal that saves you time and effort. Cooking everything in one pan means fewer dishes to wash afterward! This dish combines tender chicken, flavorful pesto, and tasty tortellini, creating a satisfying dinner that the whole family will enjoy. It’s perfect for busy weeknights when you want something quick and easy.
how to make One-Pan Chicken and Tortellini Pesto
Ingredients :
- 2 boneless, skinless chicken breasts
- 1 package tortellini (fresh or frozen)
- 1 cup pesto sauce
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- Olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Directions :
- In a large pan, heat olive oil over medium heat. Season chicken with salt and pepper, then add to the pan. Cook until browned and cooked through, about 5-7 minutes per side. Remove chicken and set aside.
- In the same pan, add chicken broth and bring to a simmer. Add tortellini and cook according to package instructions, usually about 3-5 minutes.
- Stir in pesto, cherry tomatoes, and spinach. Cook until spinach is wilted.
- Slice the cooked chicken and return it to the pan, stirring to combine everything. Cook for an additional minute to heat through.
- Serve hot, topped with Parmesan cheese.
how to serve One-Pan Chicken and Tortellini Pesto
Serve One-Pan Chicken and Tortellini Pesto warm. It makes a great main dish that can be enjoyed alone or with a side salad and crusty bread. Top each serving with a sprinkle of Parmesan cheese for extra flavor.
how to store One-Pan Chicken and Tortellini Pesto
You can store leftovers of One-Pan Chicken and Tortellini Pesto in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over medium heat until heated through. You can also microwave it in short intervals if preferred.
tips to make One-Pan Chicken and Tortellini Pesto
- Make sure not to overcrowd the pan when cooking the chicken for even browning.
- If you like more vegetables, feel free to add bell peppers or zucchini when you add the spinach.
- Use homemade pesto for a fresher flavor, or store-bought if you’re short on time.
variation (if any)
You can easily change this recipe to include different proteins like shrimp or sausage. For a vegetarian option, skip the chicken and use extra vegetables or a meat substitute. You can also swap in different sauces like Alfredo for a creamy twist.
FAQs
Can I use frozen tortellini?
Yes, frozen tortellini works perfectly! Just add a few minutes to the cooking time until they are tender.
What if I don’t have pesto?
If you don’t have pesto, you can use a different sauce, like marinara or a simple olive oil and garlic mix.
Can I make this dish ahead of time?
You can prepare all the ingredients ahead of time but it’s best to cook it fresh for the best flavor and texture.
One-Pan Chicken and Tortellini Pesto
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 package tortellini (fresh or frozen) Use your preference of fresh or frozen tortellini.
- 1 cup pesto sauce Homemade or store-bought.
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 2 tablespoons olive oil For cooking the chicken.
- to taste salt and pepper For seasoning chicken.
- to taste Parmesan cheese For serving.
Instructions
Cooking
- In a large pan, heat olive oil over medium heat.
- Season chicken with salt and pepper, then add to the pan.
- Cook until browned and cooked through, about 5-7 minutes per side. Remove chicken and set aside.
- In the same pan, add chicken broth and bring to a simmer.
- Add tortellini and cook according to package instructions, usually about 3-5 minutes.
- Stir in pesto, cherry tomatoes, and spinach, and cook until spinach is wilted.
- Slice the cooked chicken and return it to the pan, stirring to combine everything.
- Cook for an additional minute to heat through.
- Serve hot, topped with Parmesan cheese.