Go Back

Pesto Chicken with Tortellini and Veggies

Pesto chicken with tortellini and veggies is a one-pan meal with juicy chicken, al dente cheese tortellini, and crisp-tender asparagus in a creamy pesto sauce. Cook everything in the same skillet, then toss with reserved pasta water for a silky texture and bright flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
Tortellini and vegetables
  • 9 oz refrigerated cheese tortellini
  • 1 asparagus, woody ends trimmed, cut into 2-inch pieces 1 bunch
  • 1 cup cherry tomatoes, halved
Pesto sauce
  • 3 cloves garlic minced
  • 0.33 cup basil pesto store-bought or homemade
  • 0.25 cup heavy cream
  • 0.25 cup Parmesan grated, plus more for serving
  • 2 tbsp unsalted butter
  • 0.25 cup reserved pasta water from cooking tortellini
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook tortellini
  1. Cook the refrigerated cheese tortellini according to package directions until just al dente, then reserve 1/4 cup pasta water before draining and set aside.
Season and cook the chicken
  1. Season the chicken pieces with kosher salt, black pepper, and garlic powder.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the chicken and cook 5–6 minutes, stirring occasionally, until golden and cooked through.
  3. Transfer the chicken to a plate.
Cook asparagus, tomatoes, and garlic
  1. In the same skillet, add the unsalted butter and asparagus, then cook over medium heat for 3–4 minutes until bright green and just tender.
  2. Add the minced garlic and cherry tomatoes, cooking 1–2 more minutes until the tomatoes begin to soften.
Make the creamy pesto sauce
  1. Reduce heat to medium-low, then stir in basil pesto, heavy cream, and 2 tablespoons of the reserved pasta water.
  2. Simmer for 1–2 minutes, stirring until the sauce comes together, adding more pasta water if it becomes too thick.
Combine and finish
  1. Add the chicken, tortellini, and Parmesan back to the pan, then toss gently until everything is coated and heated through for about 2 minutes.
  2. Serve immediately topped with extra Parmesan and fresh basil.

Notes

Pro tip: keep the sauce loose with reserved pasta water so it clings to tortellini instead of turning thick. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of water to loosen the sauce. Freezing is not recommended because tortellini and cream can change texture. For a lighter option, use half-and-half in place of heavy cream.