Speedy Tuscan Chicken Pesto Tortellini Skillet
A quick and easy one-pan meal, this Tuscan Chicken Pesto Tortellini Skillet features tender chicken, flavorful pesto, and cheesy tortellini, all cooked in a rich broth with fresh spinach.
Equipment
- Large skillet (at least 10-inch, preferably cast iron or non-stick)
Ingredients
Main
- 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 tablespoon olive oil plus 1 teaspoon if needed
- 2-3 garlic minced
- 2 cups chicken broth low sodium preferred
- 1 (9-ounce) package refrigerated cheese tortellini
- 1/2 cup basil pesto store-bought or homemade
- 2 cups fresh spinach packed
- 1/4 cup grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
- 1/2 cup cherry tomatoes Optional: halved
- red pepper flakes Optional: Pinch of
Instructions
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet, season, and cook until browned and cooked through (5-7 minutes). Remove and set aside.
- If needed, add another teaspoon of olive oil. Cook minced garlic (and red pepper flakes if using) for 30 seconds until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
- Add tortellini to the simmering broth, stirring gently.
- Reduce heat to medium-low, cover, and cook for 5-7 minutes until tortellini is al dente and broth is absorbed.
- Return the cooked chicken to the skillet.
- Stir in basil pesto, fresh spinach, grated Parmesan cheese, and cherry tomatoes (if using).
- Cook for 1-2 minutes, stirring gently, until spinach wilts and the sauce is heated through.
- Taste and adjust seasoning with salt and pepper.
- Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
This recipe offers a quick clean-up with its one-pan approach. Adjust the amount of red pepper flakes to your desired level of spice.