One-Pan Pesto Chicken Tortellini and Veggies is a quick and flavorful skillet dinner made with juicy chicken, cheesy tortellini, fresh vegetables, and basil pesto in one pan.
Author: Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4–5 servings 1x
Category:Dinner
Method:Microwave or Stovetop
Cuisine:Italian-Inspired
Diet:Low Lactose
Ingredients
Scale
1½ pounds boneless, skinless chicken breast or thighs, diced
Optional: red pepper flakes or lemon juice for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add diced chicken, season with salt and pepper, and cook 5–7 minutes until golden and cooked through (165°F internal temperature). Remove and set aside.
In the same skillet, add tortellini, cherry tomatoes, zucchini, bell peppers, broccoli, and chicken broth.
Cover and cook 5–7 minutes until tortellini is tender and vegetables are softened.
Return cooked chicken to the skillet and reduce heat to low.
Stir in basil pesto and mix until everything is evenly coated.
Simmer 2–3 minutes to combine flavors. Add extra broth if needed to loosen sauce.
Top with grated Parmesan and optional red pepper flakes before serving.
Notes
Avoid overcooking tortellini to prevent mushy texture.
Chicken thighs provide extra juiciness compared to chicken breasts.
If the dish becomes too thick, add a splash of broth to adjust consistency.
Store leftovers in an airtight container for up to 3 days.
For a creamy version, stir in 1/4 cup heavy cream before serving.