![- 2 boneless, skinless chicken breasts - 2 cups fresh tortellini (cheese or spinach-filled) - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1 cup zucchini, sliced When making One-Pan Pesto Chicken with Tortellini and Veggies, fresh ingredients make a big difference. I love using juicy chicken breasts as the main protein. They cook well, stay tender, and absorb all the flavors. Tortellini adds a nice touch. You can choose cheese or spinach-filled ones, depending on your taste. Cherry tomatoes give a burst of sweetness. Fresh spinach adds color and nutrition. Zucchini is crisp and pairs well with the other veggies. - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1/2 cup store-bought basil pesto - Salt and pepper to taste Pantry staples keep this dish simple and quick. Olive oil is perfect for sautéing, adding a rich flavor. Garlic powder gives a nice kick without the fuss of fresh garlic. Basil pesto is the star of the dish. It brings all the flavors together. Don’t forget salt and pepper! They enhance the taste of every ingredient. - Grated Parmesan cheese - Fresh basil leaves for garnish Optional add-ons can elevate your meal. Grated Parmesan cheese adds creaminess and a salty bite. It melts beautifully on top. Fresh basil leaves are perfect for garnish. They add a pop of color and a fresh aroma. You can choose to use these or skip them based on your preference. For the full recipe, check out the detailed instructions and enjoy this delicious meal! To start, heat two tablespoons of olive oil in a large skillet over medium heat. While the oil warms, season two boneless, skinless chicken breasts with garlic powder, salt, and pepper. When the oil shimmers, add the chicken to the skillet. Cook each side for about six to seven minutes. The chicken should turn a lovely golden brown and be fully cooked through. Once done, remove the chicken and let it rest on a plate. In the same skillet, add one cup of sliced zucchini and one cup of halved cherry tomatoes. Sauté these for about three to four minutes. You want them to soften but still hold their shape. Next, stir in one cup of fresh spinach. Cook until the spinach wilts, which should take just one to two minutes. This mix adds a burst of color and flavor. While the veggies cook, bring a pot of water to a boil. Add two cups of fresh tortellini and cook according to the package instructions, about three to five minutes. Once done, drain the tortellini and add it to the skillet with the veggies. Slice the rested chicken and return it to the skillet, too. Then add half a cup of basil pesto and gently mix everything together. Heat for about two minutes, ensuring all ingredients are well combined. Taste and adjust the seasoning if needed. Serve warm, topped with grated Parmesan cheese and fresh basil leaves for a delightful finish. For the full recipe, click here. To get juicy chicken, cook the breasts for 6 to 7 minutes on each side. Use medium heat to avoid burning. Check if the chicken is done by cutting into it; the juices should run clear. Let the chicken rest after cooking. This keeps it moist and tasty. Overcooked tortellini can become mushy. Follow the package instructions closely. Usually, it takes 3 to 5 minutes to cook. Taste a piece to see if it's al dente, or firm to the bite. Drain it right away for the best texture. Want to boost the taste? Try adding fresh herbs like thyme or parsley. A squeeze of lemon juice can brighten the dish. For a bit of heat, sprinkle in some red pepper flakes. Don’t forget, you can always adjust the salt and pepper to your liking. For the full recipe, check the instructions above. {{image_2}} For a vegetarian twist, swap the chicken for chickpeas or tofu. Both add protein and texture. You can also load up on more veggies. Try bell peppers, broccoli, or mushrooms. These will give your dish a great taste and extra color. To make this dish low-carb, you can replace tortellini with zucchini noodles or cauliflower rice. This keeps the meal light while still being filling. You will still enjoy the pesto flavor and veggies without the carbs from pasta. If you like heat, add chili flakes or diced jalapeños to your dish. This simple change can make your meal exciting. You can even try different spices like smoked paprika for a unique flavor. Just sprinkle them in while cooking, and enjoy the kick! For the complete recipe, check out the [Full Recipe]. To store leftovers, let the dish cool down. Use an airtight container. Place it in the fridge. It will stay fresh for about three days. Keep in mind, the tortellini may absorb some moisture. This might change the texture, but the taste will still be great. Always label your container with the date. This helps you track freshness. You can freeze this dish if you want to save some for later. First, let it cool completely. Then, portion it into freezer-safe containers. Leave some space at the top, as the meal will expand when frozen. Seal tightly to avoid freezer burn. It will last for about two months. When you're ready to eat, thaw it overnight in the fridge. Reheating needs care to keep flavors intact. You can use the stovetop or microwave. For the stovetop, add a splash of water or broth in a pan. Heat on low, stirring gently. For the microwave, cover the dish with a damp paper towel. Heat in short bursts, stirring in between. This helps keep the tortellini tender and the veggies vibrant. Enjoy your meal just like when it was fresh! Yes, you can use homemade pesto. Homemade pesto tastes fresher and brighter. You control the ingredients, allowing for more flavor. Plus, making it can be a fun cooking project. Blend fresh basil, garlic, nuts, olive oil, and Parmesan cheese for a rich taste. This adds a personal touch to your dish. You can add many veggies to this dish. Consider bell peppers for sweetness or broccoli for crunch. Carrots add color and vitamins. Peas bring a pop of green. Feel free to mix your favorites. This recipe is flexible. Use what you have on hand for a unique twist. You can keep leftovers in the fridge for about three days. Store them in an airtight container. If you want to keep it longer, consider freezing it. In the freezer, it lasts up to three months. Just remember to thaw it before reheating. Enjoy your meal anytime! This blog post shared a tasty recipe using fresh, simple ingredients. You learned how to cook chicken and mix it with tortellini, veggies, and pesto. I also offered tips for tender chicken and perfectly cooked pasta. Remember, you can swap ingredients to fit your diet, and leftovers can be stored easily. Enjoy making this flavorful dish for a quick meal anytime. Your kitchen is ready for fun and delicious cooking!](https://mysavedrecipe.com/wp-content/uploads/2025/06/46a9a28b-9313-4af7-b6f4-469fa6dcf004-250x250.webp)
One-Pan Pesto Chicken with Tortellini and Veggies
Experience the deliciousness of One-Pan Pesto Chicken with Tortellini and Veggies! This simple recipe brings together juicy chicken, vibrant vegetables, and cheese-filled tortellini, all coated in rich basil pesto. Perfect for a quick weeknight dinner, it takes just 30 minutes from prep to plate. Click to discover how to make this flavorful meal that the whole family will love and enjoy easy cleanup with just one pan!