One-Pan Pesto Chicken, Tortellini, and Veggies
A comforting one-pan dish filled with vibrant colors, aromatic herbs, and tender chicken, perfect for family gatherings and busy weeknights.
Ingredients
For the Main Dish
- 1 pound boneless, skinless chicken breasts Tender and juicy, a healthy protein choice.
- 2 cups tortellini (fresh or frozen) Cheese tortellini adds a rich and delightful texture.
- 2 cups assorted veggies (bell peppers, zucchini, cherry tomatoes) Use what you have on hand for a refreshing burst of flavor and color.
- 1 cup basil pesto Store-bought or homemade, it brings a fragrant and bold taste to the dish.
- 2 tablespoons olive oil For sautéing the chicken and veggies, enhancing their natural flavors.
- Salt and pepper to taste Essentials for seasoning that balances and brings out the dish’s best qualities.
- Parmesan cheese for garnish (optional) A sprinkle of cheese elevates the dish, adding richness.
Instructions
Preparation
- Season the chicken breasts with salt and pepper. Heat the olive oil over medium-high heat in a large, oven-safe skillet.
- Add the seasoned chicken breasts to the skillet. Sear for about 4-5 minutes on each side until browned, forming a golden crust.
- Toss in your chosen veggies—bell peppers, zucchini, and cherry tomatoes. Sauté for about 3-4 minutes until slightly softened.
- Stir in the tortellini, making sure it’s evenly distributed among the chicken and veggies.
- Pour the basil pesto over everything, gently mixing to coat all the ingredients.
- Turn the heat off and transfer the skillet to a preheated oven at 375°F (190°C). Bake for 10-12 minutes until the tortellini is tender and the chicken is cooked through.
- Remove the skillet from the oven and let it rest for a few minutes. Sprinkle Parmesan cheese on top before serving.
Notes
Feel free to swap in carrots or spinach based on the season. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.