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One Pan Pesto Chicken: 30-Minute Flavorful Dinner

One Pan Pesto Chicken
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One-Pan Pesto Chicken Tortellini and Veggies is a quick and flavorful skillet dinner made with juicy chicken, cheesy tortellini, fresh vegetables, and basil pesto in one pan.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken breast or thighs, diced
  • 1 (20-ounce) package refrigerated cheese tortellini
  • 2 tablespoons olive oil
  • 2 cups cherry tomatoes, halved
  • 1 cup zucchini, sliced
  • 1 cup bell peppers, chopped
  • 1 cup broccoli florets
  • 1/2 cup chicken broth
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and black pepper to taste
  • Optional: red pepper flakes or lemon juice for garnish

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add diced chicken, season with salt and pepper, and cook 5–7 minutes until golden and cooked through (165°F internal temperature). Remove and set aside.
  3. In the same skillet, add tortellini, cherry tomatoes, zucchini, bell peppers, broccoli, and chicken broth.
  4. Cover and cook 5–7 minutes until tortellini is tender and vegetables are softened.
  5. Return cooked chicken to the skillet and reduce heat to low.
  6. Stir in basil pesto and mix until everything is evenly coated.
  7. Simmer 2–3 minutes to combine flavors. Add extra broth if needed to loosen sauce.
  8. Top with grated Parmesan and optional red pepper flakes before serving.

Notes

  • Adjust seasoning to your taste.
  • Use any vegetables you have on hand.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bakerslider.com/one-pan-pesto-chicken/

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