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Pesto Chicken with Tortellini and Veggies

Pesto chicken with tortellini and veggies is a vibrant one-pan meal with juicy chicken and tender tortellini coated in herby pesto. Crisp asparagus and burst cherry tomatoes add fresh texture while Parmesan and a touch of cream bring it together.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cup cheese tortellini fresh or refrigerated
  • 2 boneless chicken breasts sliced
  • 1 cup asparagus cut into pieces
  • 1 cup cherry tomatoes halved
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Sauce
  • 0.5 cup basil pesto
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp heavy cream optional

Equipment

  • 1 sheet pan

Method
 

Cook tortellini
  1. Bring a pot of water to a boil and cook the cheese tortellini according to package instructions. Stir once or twice so the pasta doesn’t clump, then drain and set aside.
Cook chicken
  1. Heat olive oil in a pan over medium-high heat until shimmering. Add sliced chicken, season with salt and black pepper, and cook 4 to 6 minutes per side (or until fully cooked and golden).
  2. Add minced garlic and cook 30 to 60 seconds, stirring, until fragrant and not browned.
Cook vegetables and finish the one-pan dish
  1. Add asparagus to the pan and cook 3 to 4 minutes, stirring occasionally, until slightly tender but still crisp. Add cherry tomatoes and cook 2 to 3 minutes, until they begin to soften and release juices.
  2. Add the drained tortellini to the pan and toss to combine. Mix basil pesto, grated Parmesan, and heavy cream, then pour into the pan and toss until evenly coated and heated through, about 1 to 2 minutes.

Notes

For best texture, keep the asparagus crisp by cooking it only until slightly tender before adding tomatoes and tortellini. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a pan with a splash of water or olive oil. Freezing isn’t recommended because tortellini and pesto can soften after thawing. If you want it lighter, use half-and-half or milk instead of heavy cream for a slightly less rich sauce.