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Pesto Chicken Tortellini And Veggies Recipe
Introduction
Did you know that over 70% of home cooks report feeling overwhelmed by complex, multi-pan dinners on busy weeknights? If you’re searching for a solution that delivers restaurant-quality flavor without the fuss, this Pesto Chicken Tortellini and Veggies Recipe is your answer. It’s the ultimate one-pan wonder that transforms simple ingredients into a vibrant, nutrient-packed meal in under 30 minutes. Imagine tender, golden chicken bites, plush cheese-filled tortellini, and crisp-tender vegetables all enveloped in a rich, aromatic basil pesto sauce. This dish isn’t just a meal; it’s a strategy for reclaiming your evenings. It perfectly balances protein, carbs, and healthy fats, making it a wholesome choice that satisfies the whole family. Let’s dive into how you can create this quick, delicious, and visually stunning dinner that’s destined to become a regular in your rotation.
Ingredients List
Gather these fresh, flavorful components for a meal that sings with color and taste. Sensory notes are included to help you select the best quality.
- For the Protein:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes. (Thighs offer a juicier, more forgiving texture with a richer flavor.)
- For the Pasta & Veggies:
- 1 (9 oz / 255g) package fresh cheese tortellini. (Look for refrigerated tortellini for the best, pillowy texture. Dried works but adjust cook time.)
- 2 cups broccoli florets, cut into bite-sized pieces. (Should be vibrant green and firm, with tightly closed florets for maximum crunch.)
- 1 medium red bell pepper, thinly sliced. (Adds a sweet, smoky note and brilliant color.)
- 1 cup cherry or grape tomatoes, halved. (Choose tomatoes that are plump and fragrant for bursts of juicy acidity.)
- 1 small yellow onion, thinly sliced.
- 3 cloves garlic, minced.
- For the Sauce & Seasoning:
- ½ cup high-quality basil pesto (store-bought or homemade). (The star ingredient! Smell it—it should be fragrant with fresh basil and Parmesan.)
- 2 tbsp olive oil, divided.
- 1 tsp Italian seasoning.
- Salt and freshly ground black pepper to taste.
- ¼ cup grated Parmesan cheese, for serving.
- Fresh basil leaves, for garnish (optional but recommended).
Timing
At just 30 minutes total, this recipe is a true weeknight hero. Compared to the average one-pan pasta recipe which often takes 40-45 minutes, this streamlined version saves you precious time without sacrificing depth of flavor. The secret is the concurrent cooking—while the chicken sears, you prep the veggies, and the tortellini cooks in the same flavorful pan. This efficient workflow is what makes it a genuinely “quick and easy” dinner, not just a marketing claim.
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
This is your “mise en place” moment, and it’s crucial for a smooth cooking experience. Pat the chicken cubes completely dry with paper towels—this is the #1 trick for achieving a golden sear, not a steam. Cut your broccoli, slice the bell pepper and onion, halve the tomatoes, and mince the garlic. Having everything ready to go means you can move seamlessly from one step to the next without burning anything.
Step 2: Cook the Chicken
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken cubes generously with salt, pepper, and half of the Italian seasoning. Once the oil is shimmering (not smoking), add the chicken in a single layer. Resist the urge to move it! Let it cook undisturbed for 3-4 minutes to develop a beautiful golden-brown crust. Flip and cook for another 3-4 minutes until cooked through. Transfer the chicken to a clean plate. It will finish cooking later, so don’t worry if it’s slightly underdone in the center.
Step 3: Sauté the Veggies
In the same skillet, add the remaining tablespoon of oil. Toss in the onion and sauté for 2 minutes until it begins to soften. Add the broccoli florets and red bell pepper. Cook for 4-5 minutes, stirring occasionally, until the veggies are bright and just starting to become tender-crisp. In the last minute, add the minced garlic and cook until fragrant—about 30 seconds. This layering builds a flavor foundation.
Step 4: Cook the Tortellini
Pour about 1 ½ cups of water or low-sodium chicken broth into the skillet with the veggies. Bring to a simmer. Gently add the fresh tortellini, ensuring they are mostly submerged. Cover the skillet and let it simmer for the time indicated on the tortellini package (usually 3-4 minutes for fresh). The pasta will cook and absorb the flavorful liquid from the pan.
Step 5: Combine and Sauce
Once the tortellini is tender, reduce the heat to low. Stir in the halved cherry tomatoes, the cooked chicken (and any accumulated juices), and the remaining Italian seasoning. Remove the skillet from the heat entirely. This next step is key: stir in the pesto sauce off the heat. High heat can cause the basil in the pesto to turn dark and bitter. Gently fold everything together until the chicken, tortellini, and veggies are evenly coated in that glorious green sauce.
Step 6: Serve and Enjoy
Immediately divide the pesto chicken tortellini among plates or bowls. Finish with a generous sprinkle of grated Parmesan cheese and a few fresh basil leaves for a pop of color and freshness. The contrast of the hot, savory pasta with the cool, sharp cheese is divine.
Nutritional Information
(Approximate values per serving, assuming recipe serves 4)
- Calories: ~520 kcal
- Protein: 38g
- Carbohydrates: 42g
- Dietary Fiber: 5g
- Sugars: 6g
- Fat: 24g (Saturated: 6g)
- Key Nutrients: Excellent source of Vitamin C (from broccoli & peppers), Vitamin A, calcium, and iron.
Healthier Alternatives
Want to lighten it up without losing the soul of the dish? These swaps preserve flavor while adjusting the nutritional profile:
- Pasta: Use whole-wheat or legume-based tortellini for added fiber and protein. For a low-carb option, try cheese-filled ravioli made with keto-friendly dough or add zucchini noodles (“zoodles”) in the last 2 minutes of cooking.
- Protein: Swap chicken for lean turkey breast or large, peeled shrimp (cook shrimp for only 2-3 minutes per side). For a plant-based version, use chickpeas or white beans added in step 5.
- Sauce: Make a “light” pesto by blending basil with ¼ cup Greek yogurt, a handful of walnuts, garlic, lemon juice, and a touch of olive oil. It’s creamy, tangy, and lower in fat.
- Cheese: Opt for a lighter Parmesan or a sprinkle of nutritional yeast for a dairy-free, cheesy flavor.
Serving Suggestions
- With Bread: A slice of warm, crusty garlic bread or focaccia is perfect for mopping up every last bit of pesto.
- Salad Pairing: A simple arugula salad with a lemon vinaigrette cuts through the richness beautifully.
- Wine Pairing: A crisp Pinot Grigio or Sauvignon Blanc complements the herbal notes of the pesto, or a light Chianti pairs well with the tomato and Parmesan.
- For a Crowd: Double the recipe in a large Dutch oven. Serve it family-style in the center of the table for a casual, inviting meal.
Common Mistakes
- Overcrowding the Pan: Adding all the chicken at once steams it instead of searing it. Cook in batches if necessary.
- Cooking Pesto on High Heat: This burns the basil. Always stir pesto in off the heat or during the last 30 seconds on very low heat.
- Overcooking the Veggies: Broccoli should be tender-crisp, not mushy. It will continue to soften slightly when combined with the hot pasta.
- Using Stale Pesto: Taste your pesto before adding. If it tastes dull or metallic, it’s past its prime. Fresh is best.
Storing Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days. The pesto may darken slightly, but it’s still safe and tasty.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of water, broth, or milk to loosen the sauce. Microwave reheating can make the tortellini rubbery.
- Freezing: Not recommended for the full assembled dish, as the dairy-filled tortellini and pesto can separate and become grainy upon thawing. You can freeze the cooked, seasoned chicken separately for up to 2 months.
