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One-Pan Pesto Chicken, Tortellini, and Veggies

A delightful one-pan meal featuring succulent chicken, pillowy tortellini, and fresh veggies, all coated in a vibrant basil pesto sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts about 1 pound
  • 1 cup basil pesto sauce store-bought or homemade
  • 9 ounces fresh or frozen tortellini cheese or meat
  • 1 cup asparagus trimmed and cut into 2-inch pieces
  • 1 cup cherry tomatoes halved
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste Pepper
  • to taste Grated Parmesan cheese optional, for serving

Method
 

Preparation
  1. Begin by slicing the chicken breasts into bite-sized pieces. Season them with salt and pepper.
Cooking
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until they are golden brown and cooked through.
  2. Toss in the asparagus and cherry tomatoes. Stir and cook for an additional 4-5 minutes until the veggies start to soften.
  3. Cook the tortellini according to package instructions. Once cooked, drain and add it to the skillet in conjunction with the pesto sauce. Stir everything together until well combined and heated through for a few minutes.
Serving
  1. Take it off the heat and sprinkle with grated Parmesan cheese, if desired. Serve warm and enjoy!

Notes

Feel free to use halal chicken or seafood if desired. You can also swap out asparagus for zucchini or bell peppers to suit your taste. Ensure the chicken is cooked through before adding the veggies to maintain their delightful crunch. Don’t overcrowd the pan; give ingredients enough space to sear properly, enhancing their flavor.