Description
This Pesto Chicken Tortellini is a quick, flavorful, and easy one-pan dinner that the whole family will love!
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, sliced
- 2 tbsp olive oil
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ½ cup sun-dried tomatoes, chopped
- 2 cups cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 (9 oz) package of cheese tortellini (fresh or refrigerated)
- ½ cup basil pesto (store-bought or homemade)
- ¼ cup grated Parmesan cheese
- ½ cup chicken broth (or water)
Instructions
- Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the sliced chicken to the pan, seasoning it with salt, black pepper, garlic powder, and Italian seasoning. Cook this mixture for about 5-6 minutes, or until the chicken is golden brown and fully cooked through. After cooking, remove the chicken from the pan and set it aside for now.
- Using the same skillet, add the sun-dried tomatoes, asparagus pieces, and halved cherry tomatoes. Sauté these vegetables for approximately 3-4 minutes, ensuring they remain slightly tender but vibrant in color.
- Pour in about ½ cup of chicken broth to the skillet and allow it to come to a gentle simmer. Once simmering, stir in the cheese tortellini, cooking for about 4-5 minutes or until they turn tender.
- Add the cooked chicken back into the skillet. Drizzle the basil pesto over the top and stir everything together gently until each piece is well coated with the rich sauce. Sprinkle the grated Parmesan cheese into the mixture and give it a final stir.
- Remove the skillet from the heat and allow it to rest for a minute. Serve warm, garnished with fresh basil or additional Parmesan cheese as desired.
Notes
This dish is extremely adaptable based on what you have available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 550 kcal
- Sodium: 720 mg
- Protein: 37 g