Pesto Chicken and Tortellini Skillet Recipe, Easy Italian Dinner in 45 Minutes
Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4 | Difficulty: Easy
Why you will love this: You only need one pan to wash, and the creamy pesto sauce feels fancy but is incredibly simple to make.
You asked for a great weeknight dinner, and I am so excited to share this pesto chicken and tortellini skillet recipe with you. It’s my go-to when I want something that feels special but requires zero special effort. I love it because everything cooks in one skillet, so the cleanup is a dream.
It’s basically a hug in a pan. You get tender chicken, those little cheese-filled pasta pillows, and fresh veggies all coated in the most vibrant, creamy pesto sauce. It’s the kind of meal that makes everyone at the table happy without you having to pull your hair out. It’s a different kind of comfort food than, say, a Moroccan chicken tagine, but just as satisfying in its own way.
Key Facts About Pesto Chicken and Tortellini Skillet
- It uses only one skillet for the entire cooking process.
- You need just 10 main ingredients to pull it together.
- From start to finish, it takes about 45 minutes.
- This recipe comfortably serves 4 people.
- The creamy pesto sauce comes together in under 5 minutes right in the pan.
What You Need for Pesto Chicken and Tortellini Skillet
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and black pepper
- 1 tablespoon olive oil
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 pint cherry or grape tomatoes, halved
- 2 cloves garlic, minced
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup prepared basil pesto (I use this Barilla Pesto for consistency)
- 1/2 cup grated Parmesan cheese, plus more for serving
How to Make Pesto Chicken and Tortellini Skillet
Start by seasoning the chicken pieces well with salt and pepper. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken to a plate.
Add the asparagus to the same skillet and cook for 3-4 minutes until it’s bright green and just starting to soften. Toss in the tomatoes and garlic and cook for another minute until fragrant.
Step 3: Build the Sauce
Pour in the chicken broth and use a wooden spoon to scrape up any tasty browned bits from the bottom of the pan. This is where all the flavor lives. Stir in the uncooked tortellini, then reduce the heat to a simmer and cover the skillet. Let it cook for about 5 minutes, just until the tortellini is tender.
Step 4: Make it Creamy
Reduce the heat to low. Stir in the heavy cream, pesto, and Parmesan cheese. Return the cooked chicken to the skillet. Gently stir everything together until the sauce is smooth, creamy, and everything is heated through. Taste and add more salt or pepper if needed. Serve immediately with extra Parmesan on top.
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Tips for Perfect Pesto Chicken and Tortellini Skillet
Don’t Crowd the Chicken
Give the chicken pieces some space in the pan when you first sear them. If you pile them on top of each other, they’ll steam instead of getting that nice golden color. Cook in two batches if your skillet isn’t big enough.
Use Refrigerated Tortellini
For this recipe, the fresh, refrigerated tortellini works much better than dried. It cooks quickly and stays tender in the creamy sauce. If you’re a tortellini fan, you’ll love how it works here, similar to how the ricotta shines in blueberry lemon ricotta pancakes.
Want More Recipes Like This?
I put together 400 of my favorite recipes in one download. Chicken dinners, creamy pastas, easy cakes, quick breakfasts, and simple everyday meals the whole family actually eats. If you cook at home regularly, you will use this all the time.
Frequently Asked Questions
Can I make this ahead of time?
You can prep the chicken and chop the veggies ahead, but I recommend cooking it just before serving. The sauce is best fresh.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken, so add a splash of broth when reheating.
Can I use frozen tortellini?
You can, but you may need to add a couple extra minutes to the simmering time. Just cook until the tortellini is tender.
I truly think this is one of the best weeknight recipes in my rotation. Let me know if you try it.
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If you made this Pesto Chicken and Tortellini Skillet, please leave a comment below and let me know how it turned out.
