One-Pan Pesto Chicken, Tortellini, and Veggies Recipe You’ll Love!
A delicious and easy one-pan meal featuring pesto chicken, tortellini, and a variety of vegetables, perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups tortellini
- 1 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1 cup zucchini, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken and season with salt and pepper. Cook until browned and cooked through.
- Stir in the cherry tomatoes, bell peppers, and zucchini. Cook for about 5 minutes until the vegetables are tender.
- Add the tortellini and pesto sauce to the skillet. Stir to combine and cook for an additional 3-5 minutes until heated through.
- Serve hot, topped with Parmesan cheese if desired.
Notes
- Feel free to use any vegetables you have on hand.
- This dish can be made ahead of time and reheated for leftovers.
- For a spicier kick, add red pepper flakes to the chicken while cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg