Description
This one-pan pesto chicken tortellini is ready in under 30 minutes and packed with veggies for a complete meal that’ll have everyone asking for seconds. Weeknight dinner perfection!
Ingredients
Scale
- 20 oz (567g) refrigerated cheese tortellini
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- ⅓ cup (80g) basil pesto (store-bought or homemade)
- 2 tablespoons olive oil, divided
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup (150g) cherry tomatoes, halved
- 3 cloves garlic, minced
- ½ cup (120ml) chicken broth
- ¼ cup (60ml) heavy cream
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini 1-2 minutes less than package directions. Drain, reserving ½ cup pasta water, and toss with a drizzle of olive oil.
- Season chicken with salt, pepper, and half the Italian seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 4-5 minutes until golden and cooked through. Transfer to a plate.
- In the same skillet, add remaining tablespoon of olive oil. Add bell peppers and zucchini, cooking 3-4 minutes until slightly softened. Add garlic and cook 30 seconds until fragrant. Season with remaining Italian seasoning, salt, and pepper.
- Add chicken broth, scraping up browned bits. Simmer until liquid reduces by half, about 2 minutes. Stir in heavy cream and pesto. Add cherry tomatoes and simmer 1-2 minutes until sauce thickens slightly.
- Return chicken to skillet, then gently fold in cooked tortellini. Add Parmesan cheese and stir until everything is coated with sauce. If needed, add splashes of pasta water to reach desired consistency. Simmer 1-2 minutes to meld flavors.
- Remove from heat and let rest for a minute. Serve garnished with additional Parmesan and fresh basil leaves.