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One-Pan Pesto Chicken Tortellini and Veggies – Easy Dinner

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One-Pan Pesto Chicken Tortellini and Veggies is a quick and flavorful dinner made with tender chicken, cheese tortellini, fresh vegetables, and basil pesto all cooked in one skillet for easy cleanup.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken breast, diced
  • 20 ounces refrigerated cheese tortellini
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup zucchini, sliced
  • 1 cup bell pepper, chopped
  • 2 cups fresh spinach
  • 1/2 cup basil pesto
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 1/4 cup grated Parmesan cheese (optional for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced chicken, season with salt and black pepper, and cook for 6 to 8 minutes until fully cooked and lightly browned. Remove and set aside.
  3. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
  4. Add zucchini, bell peppers, and cherry tomatoes. Cook for 4 to 5 minutes until slightly tender.
  5. Add tortellini to the skillet with 1/4 cup water or broth if needed. Cover and cook according to package instructions, stirring occasionally.
  6. Return cooked chicken to the skillet.
  7. Stir in basil pesto and toss until evenly coated.
  8. Add fresh spinach and cook until wilted.
  9. Taste and adjust seasoning if necessary.
  10. Serve warm and garnish with Parmesan cheese if desired.

Notes

  • Do not overcook tortellini to prevent bursting.
  • Add spinach at the end to maintain color and texture.
  • If sauce is too thick, add a splash of pasta water or broth.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat gently over low heat to preserve texture.

Nutrition

Find it online: https://recipeeasily.com/one-pan-pesto-chicken-tortellini-and-veggies/