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Pesto Chicken with Tortellini and Veggies

Pesto chicken with tortellini and veggies is a quick one-pan dinner where juicy diced chicken and tender asparagus are tossed with cheesy tortellini in basil pesto. Finish with parmesan for a salty, melty top and serve immediately for best coating and freshness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pesto Chicken with Tortellini and Veggies
  • 2 cup cheese tortellini
  • 2 chicken breasts, diced
  • 1 cup asparagus, cut into pieces
  • 1 cup cherry tomatoes, halved
  • 0.5 cup basil pesto
  • 2 tbsp olive oil
  • 2 clove garlic, minced
  • 0.25 cup grated parmesan
  • 0.25 tsp Salt, to taste
  • 0.25 tsp Black pepper, to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook tortellini
  1. Cook cheese tortellini according to package instructions, using enough water to keep pieces separated. Drain and set aside.
Sear chicken and build the sauce
  1. Heat olive oil in a large pan over medium heat until shimmering. Add chicken and cook until golden and fully cooked.
  2. Season the chicken with salt and black pepper. Stir and cook briefly to distribute the seasoning.
  3. Add minced garlic and cook for 30 seconds until fragrant. Keep it moving so it doesn’t brown.
  4. Add asparagus and cook for 3–4 minutes until slightly tender. Stir occasionally so it cooks evenly.
  5. Add halved cherry tomatoes and cook briefly until softened. Stir just until they begin to burst and release juices.
Combine and finish
  1. Add cooked tortellini and basil pesto to the pan. Toss until everything is well coated.
  2. Sprinkle grated parmesan on top and serve immediately. Keep the dish hot so the pesto clings to the pasta and chicken.

Notes

For the best sauce coating, toss pesto with the hot tortellini right after draining so it emulsifies with the pan juices. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove with a splash of water or broth. Freezing isn’t recommended because tortellini texture can soften after thawing. For a lighter option, use reduced-fat pesto and parmesan.