If your weeknights are giving “too busy to cook but too hungry to not,” this one-pan pesto chicken tortellini is the move. It’s cozy, saucy, and tastes like you tried way harder than you did.
We’re talking tender chicken, pillowy tortellini, and a pesto-kissed creamy sauce that comes together in one skillet. Minimal dishes, maximum payoff.
Why You’ll Love This
It’s a true one-pan dinner with restaurant vibes: quick, family-friendly, and flexible enough to handle whatever’s in your fridge (hello, random spinach). Plus, pesto does all the flavor heavy lifting, so you can keep it easy without sacrificing taste.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch bite-size pieces
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
- 1–2 tbsp olive oil
- 3 cloves garlic, minced
- 1 1/2 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for lighter)
- 18–20 oz refrigerated cheese tortellini
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach (optional but highly recommended)
- 1/3 cup grated Parmesan, plus more for serving
- Red pepper flakes, for serving (optional)
- Fresh basil or parsley, for serving (optional)
How to Make It
- Season the chicken with salt, pepper, and Italian seasoning. Give it a quick toss so every piece is coated.
- Heat a large deep skillet (with a lid) over medium-high heat. Add olive oil, then add the chicken in an even layer. Cook 4–6 minutes, stirring occasionally, until browned and mostly cooked through.
- Lower the heat to medium. Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown).
- Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Add the tortellini and stir so it’s mostly submerged. Cover and cook 4–6 minutes (or according to package timing), stirring once halfway, until the tortellini is tender.
- Uncover and stir in the pesto until the sauce turns that dreamy green and everything’s coated.
- Add the cherry tomatoes and spinach. Cook 1–2 minutes, stirring, until the spinach wilts and the tomatoes soften slightly.
- Turn off the heat and stir in Parmesan. Let the skillet sit 2 minutes to thicken a bit. Taste and adjust salt, pepper, and pesto if you want it bolder.
- Serve warm with extra Parmesan, red pepper flakes, and fresh herbs if you’re feeling fancy on a Tuesday.
Tips for the Best Results
- Use a deep skillet with a lid. Tortellini needs space to simmer, and the lid helps it cook fast without losing too much liquid.
- Don’t overcook the tortellini. Refrigerated tortellini cooks quickly. Pull it when it’s tender so it stays pillowy, not mushy.
- Control the sauce thickness. If it’s too thick, splash in broth. If it’s too thin, simmer uncovered for 1–3 minutes before adding Parmesan.
- Add pesto off the boil. Stir it in at the end so it stays bright and fresh-tasting instead of dull.
- Chicken thighs are super forgiving. If you tend to overcook chicken breast, swap in boneless thighs for extra juiciness.
- Grate your own Parmesan if you can. Pre-shredded works, but freshly grated melts smoother and makes the sauce silkier.
Variations
- Make it spicy: Add 1/2 tsp crushed red pepper flakes with the garlic, or finish with Calabrian chili paste.
- Add more veggies: Stir in sautéed mushrooms, zucchini, or asparagus. Quick tip: cook watery veggies first, remove, then add back at the end.
- Swap the protein: Try cooked Italian chicken sausage, rotisserie chicken (stir in at the end), or shrimp (add in the last few minutes until pink).
- Go lighter: Use half-and-half instead of heavy cream and bump up the broth by 1/4 cup. It’ll be a little less rich but still creamy.
- Different pesto: Sun-dried tomato pesto, arugula pesto, or a kale pesto all work and change the vibe instantly.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce (tortellini loves to soak it up). Stir halfway through reheating so everything warms evenly and stays creamy.
FAQ
Can I use frozen tortellini instead of refrigerated?
Yes. Add it straight from frozen, but expect it to take a few extra minutes. Keep the skillet at a gentle simmer and stir occasionally to prevent sticking. If the pan looks dry before the tortellini is tender, add an extra splash of broth.
What pesto works best for one-pan pesto chicken tortellini?
Basil pesto is the classic and plays perfectly with chicken and cream. Choose a pesto you actually like the taste of on its own (it’s the main flavor). If your pesto is very salty or strongly garlicky, start with 1/3 cup and add more to taste.
How do I keep the chicken from drying out?
Cut the chicken into even pieces so it cooks uniformly, and brown it just until mostly cooked through before you add liquids. It finishes cooking in the simmering sauce, which keeps it tender. If you’re nervous, use chicken thighs—they stay juicy even with a little extra cook time.
Why did my sauce break or look oily?
This usually happens if the heat is too high after adding pesto or cheese. Turn the heat down to low before stirring in pesto and Parmesan, and avoid a hard boil. If it looks a little separated, whisk in a small splash of cream or broth off the heat and it should come back together.
Can I make this ahead for meal prep?
You can, but it’s best within 1–2 days because tortellini keeps absorbing sauce. For the best texture, slightly undercook the tortellini, cool the dish quickly, and reheat with extra broth or cream. If you’re planning ahead, you can also prep the chicken and chop the garlic/tomatoes in advance to speed up cooking.