There’s something so comforting about one-pan meals—maybe it’s the simplicity, or the way everything comes together into one big, flavorful, happy dish. This One-Pan Pesto Chicken Tortellini and Veggies is one of those recipes that feels like a weeknight win and a cozy hug in a bowl, all at once. It’s vibrant, hearty, and full of fresh flavors that instantly lift your mood, no matter the season.
Pesto has always been one of those magical sauces for me. I remember the first time I made homemade pesto with my grandmother—she’d just picked a big bunch of basil from the garden, and the kitchen was instantly filled with that sweet, herby aroma. We tossed it with pasta that night, and it felt like something straight out of a rustic Italian kitchen. This dish brings that same spirit, but with the bonus of being a one-pan wonder—less mess, more joy.
Whether you’re cooking for your family, prepping for a cozy night in, or just want a quick and delicious dinner that doesn’t leave your kitchen looking like a tornado hit it, this recipe checks all the boxes. The juicy chicken, cheesy tortellini, tender veggies, and bright pesto bring layers of flavor and texture that feel like so much more than the sum of their parts.
Why You’ll Love This Recipe:
- One-pan magic: Fewer dishes to clean means more time to relax after dinner.
- Bright and fresh flavors: Pesto, tomatoes, and spinach make every bite taste like summer.
- Hearty and satisfying: Packed with protein, veggies, and pasta—it’s a full meal in every forkful.
- Quick and easy: Perfect for busy weeknights, but special enough for guests.
INGREDIENTS YOU’LL NEED:
- 2 tablespoons olive oil
- 1.5 pounds skinless, boneless chicken breast, sliced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 2 cups cherry or grape tomatoes, halved
- 2 cups fresh spinach
- 10 oz refrigerated cheese tortellini
- ⅓ cup basil pesto
- ¼ cup shredded Parmesan cheese
HOW TO MAKE ONE-PAN PESTO CHICKEN TORTELLINI AND VEGGIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Sear the Chicken
Start by heating the olive oil in a large, deep skillet over medium heat. While it’s warming up, season your chicken slices with salt, black pepper, and smoked paprika. That paprika adds just a hint of smoky warmth that brings out the pesto’s brightness beautifully. Add the chicken to the pan and cook for about 5-7 minutes, or until it’s fully cooked and golden on the outside. Set it aside, but don’t clean the pan—you’ll want to keep those flavorful bits at the bottom!
Step 2: Soften the Tomatoes and Spinach
In that same skillet, toss in your halved cherry tomatoes. Let them blister a little—this takes about 2-3 minutes—and don’t be afraid to press them slightly with your spatula to help release those sweet juices. Add the fresh spinach and cook until just wilted. The colors here are so vibrant—it’s like cooking a little piece of summer!
Step 3: Cook the Tortellini
Now, pour in about ½ cup of water and add your tortellini straight into the skillet. Cover and let it cook for about 5-6 minutes, or according to the package instructions, stirring occasionally. You’ll notice the pasta soaking up those tomato juices—it’s dreamy.
Step 4: Bring It All Together
Once the tortellini are tender, add the chicken back into the skillet. Stir in the pesto and watch everything transform into a creamy, herby delight. Sprinkle with Parmesan, give it all a gentle mix, and let it warm through for another 1-2 minutes.
Step 5: Serve and Savor
Spoon this straight into bowls and enjoy it warm. It’s saucy, cheesy, herby, and full of textures—from the juicy chicken to the pillowy tortellini.
HELPFUL TIPS:
- Use fresh tortellini for the best texture and quicker cooking. Shelf-stable works in a pinch, but you may need to adjust cooking time.
- Blistering the tomatoes helps deepen their flavor—don’t skip this step!
- Pesto Tip: If your pesto is very thick, you can thin it with a splash of olive oil before stirring it in.
- Want extra richness? Toss in a few tablespoons of cream with the pesto for a silkier finish.
- Make it your own—add mushrooms, zucchini, or red bell peppers if you have them on hand.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: One-pan
- Cuisine: Italian-inspired
- Diet: Balanced
NOTES:
You can make this dish gluten-free by using gluten-free tortellini if available. Store-bought pesto works wonderfully here, but if you have homemade on hand, even better! This recipe is very flexible, so don’t hesitate to adapt based on what’s in your fridge.
NUTRITIONAL INFORMATION:
(Per serving – approximate)
Calories: 470
Protein: 38g
Carbohydrates: 30g
Fat: 22g
Fiber: 4g
Sugar: 3g
Sodium: 520mg
FREQUENTLY ASKED QUESTIONS:
Can I make this ahead of time?
Yes! This dish reheats well. Store it in an airtight container in the fridge for up to 3 days. Add a splash of water or broth before reheating to loosen the sauce.
Can I use frozen tortellini?
Absolutely. Just adjust the cooking time and be sure to thaw slightly before adding.
Is this kid-friendly?
Very! The mild pesto flavor, cheesy tortellini, and juicy chicken are all kid-approved.
Can I make it vegetarian?
Totally! Just skip the chicken and maybe toss in some sautéed mushrooms or white beans for extra protein.
STORAGE INSTRUCTIONS:
Once cooled, transfer leftovers to an airtight container. Refrigerate for up to 3 days. To reheat, warm gently on the stove or microwave with a splash of water or broth to bring back the sauce’s creaminess.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Chicken Pesto Tortellini Soup
- Flavorful Asparagus with Zucchini and Squash
- One-Pot Creamy Tomato Tortellini Soup
- Creamy Turkey Sausage Tortellini Soup Recipe
CONCLUSION
There’s just something so satisfying about scooping into a bowl of warm, pesto-kissed tortellini with tender chicken and sweet, juicy veggies. It’s the kind of meal that feels like it took hours to prepare—but in reality, it came together in under 30 minutes and in just one pan. Whether you’re feeding a busy family or just looking for a cozy solo dinner, this recipe is a keeper. Give it a try—you might just find yourself making it again before the week is over.
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One-Pan Pesto Chicken Tortellini and Veggies
Description
There’s something so comforting about one-pan meals—maybe it’s the simplicity, or the way everything comes together into one big, flavorful, happy dish. This One-Pan Pesto Chicken Tortellini and Veggies is one of those recipes that feels like a weeknight win and a cozy hug in a bowl, all at once. It’s vibrant, hearty, and full of fresh flavors that instantly lift your mood, no matter the season.
Pesto has always been one of those magical sauces for me. I remember the first time I made homemade pesto with my grandmother—she’d just picked a big bunch of basil from the garden, and the kitchen was instantly filled with that sweet, herby aroma. We tossed it with pasta that night, and it felt like something straight out of a rustic Italian kitchen. This dish brings that same spirit, but with the bonus of being a one-pan wonder—less mess, more joy.
Whether you’re cooking for your family, prepping for a cozy night in, or just want a quick and delicious dinner that doesn’t leave your kitchen looking like a tornado hit it, this recipe checks all the boxes. The juicy chicken, cheesy tortellini, tender veggies, and bright pesto bring layers of flavor and texture that feel like so much more than the sum of their parts.
Ingredients
2 tablespoons olive oil
1.5 pounds skinless, boneless chicken breast, sliced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon smoked paprika
2 cups cherry or grape tomatoes, halved
2 cups fresh spinach
10 oz refrigerated cheese tortellini
⅓ cup basil pesto
¼ cup shredded Parmesan cheese
Instructions
Step 1: Sear the Chicken
Start by heating the olive oil in a large, deep skillet over medium heat. While it’s warming up, season your chicken slices with salt, black pepper, and smoked paprika. That paprika adds just a hint of smoky warmth that brings out the pesto’s brightness beautifully. Add the chicken to the pan and cook for about 5-7 minutes, or until it’s fully cooked and golden on the outside. Set it aside, but don’t clean the pan—you’ll want to keep those flavorful bits at the bottom!
Step 2: Soften the Tomatoes and Spinach
In that same skillet, toss in your halved cherry tomatoes. Let them blister a little—this takes about 2-3 minutes—and don’t be afraid to press them slightly with your spatula to help release those sweet juices. Add the fresh spinach and cook until just wilted. The colors here are so vibrant—it’s like cooking a little piece of summer!
Step 3: Cook the Tortellini
Now, pour in about ½ cup of water and add your tortellini straight into the skillet. Cover and let it cook for about 5-6 minutes, or according to the package instructions, stirring occasionally. You’ll notice the pasta soaking up those tomato juices—it’s dreamy.
Step 4: Bring It All Together
Once the tortellini are tender, add the chicken back into the skillet. Stir in the pesto and watch everything transform into a creamy, herby delight. Sprinkle with Parmesan, give it all a gentle mix, and let it warm through for another 1-2 minutes.
Step 5: Serve and Savor
Spoon this straight into bowls and enjoy it warm. It’s saucy, cheesy, herby, and full of textures—from the juicy chicken to the pillowy tortellini.
Notes
You can make this dish gluten-free by using gluten-free tortellini if available. Store-bought pesto works wonderfully here, but if you have homemade on hand, even better! This recipe is very flexible, so don’t hesitate to adapt based on what’s in your fridge.