This Easy Basil Pesto Chicken with Tortellini and Veggies is a colorful and tasty dish! With juicy chicken, fun tortellini, and fresh veggies all mixed with yummy pesto, it’s a winner!
You just cook everything in one pot, which means less mess. Plus, it’s quick to make—perfect for busy nights when you want something delicious and cheerful on your plate. Enjoy! 🍽️
Key Ingredients & Substitutions
Olive Oil: A great base for cooking, it adds flavor and helps with browning. If you prefer a different taste, you can use avocado oil or any neutral oil. Just avoid strong-flavored oils like sesame for this dish.
Chicken Breasts: I use boneless, skinless chicken because it’s lean. If you want a twist, try using thighs for juicier meat or substitute with tofu or tempeh for a vegetarian option.
Veggies: Green beans and asparagus are excellent for quick cooking, but you can switch to bell peppers, zucchini, or broccoli based on what you have on hand. Keep them colorful for a vibrant dish!
Cherry Tomatoes: They add a nice sweetness and freshness. You can swap them for diced regular tomatoes or even sun-dried tomatoes for a different taste.
Tortellini: Refrigerated cheese tortellini is super convenient. If you’re gluten-free, look for gluten-free tortellini or even use gnocchi or pasta shapes you enjoy!
Basil Pesto: You may use homemade or store-bought—both work well! If pesto isn’t your thing, consider substituting with a cream sauce, or even a little olive oil with fresh herbs for a lighter touch.
How Do I Get a Perfectly Cooked Chicken in This Recipe?
Cooking the chicken just right ensures it’s tender and juicy. Here are some tips to help:
- Cut your chicken into similar thin slices to ensure even cooking.
- Don’t overcrowd the pan; cook in batches if necessary to keep the heat up.
- Let the chicken sear without moving it for a few minutes. This helps develop a nice golden color.
- Make sure it is cooked through—an internal temperature of 165°F (75°C) is ideal.
By following these simple steps, you’ll have perfectly cooked chicken that adds great flavor to your dish. Enjoy your cooking!
Easy Basil Pesto Chicken with Tortellini and Veggies
Ingredients You’ll Need:
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, thinly sliced
- Salt and pepper, to taste
- 2 cups fresh green beans or asparagus, trimmed
- 2 cups cherry tomatoes, halved (red and yellow for color)
- 9 oz refrigerated cheese tortellini (about 3 cups)
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese (optional)
- 2 cloves garlic, minced
- Optional: red pepper flakes for a bit of heat
How Much Time Will You Need?
This recipe takes about 25 minutes from start to finish, including preparation and cooking time. It’s a quick and flavorful meal that comes together in one skillet, allowing you to enjoy a delicious dinner without too much fuss!
Step-by-Step Instructions:
1. Cooking the Chicken:
Begin by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. While that heats up, season the thinly sliced chicken breasts with salt and pepper. Add the chicken to the skillet, cooking for about 5-6 minutes until it’s browned and cooked through. Make sure to stir occasionally for even cooking. Once done, remove the chicken from the skillet and set it aside on a plate.
2. Sautéing the Veggies:
In the same skillet, pour in the remaining tablespoon of olive oil. Add the green beans or asparagus and sauté them for about 3-4 minutes until they start to soften a bit. Next, add the minced garlic and cook for another 30 seconds until it becomes fragrant. This will add a delicious aroma!
3. Adding the Tomatoes:
Now, it’s time to incorporate the cherry tomatoes! Toss them in and sauté for 1-2 minutes until they just begin to soften. While that’s happening, bring a pot of salted water to a boil and cook the tortellini according to the package directions, which usually takes about 2-4 minutes. Once cooked, drain the tortellini and set it aside.
4. Bringing It All Together:
Add the cooked tortellini and the chicken back into the skillet with the sautéed veggies. Pour in the basil pesto and stir everything together until all the ingredients are coated nicely. Allow it to heat through for a couple of minutes.
5. Final Touches:
Before serving, taste your creation and adjust the seasoning with salt, pepper, and red pepper flakes if you like a little kick. If you’re a cheese lover, sprinkle some grated Parmesan on top for extra flavor!
Serve your vibrant, flavorful meal immediately and enjoy every bite of this easy and delightful dish!
FAQ for Easy Basil Pesto Chicken with Tortellini and Veggies
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just be sure to thaw it completely before slicing and cooking. You can thaw frozen chicken in the refrigerator overnight or quickly in a sealed plastic bag submerged in cold water. Pat the chicken dry to ensure it sears nicely in the skillet.
What Can I Substitute for the Cherry Tomatoes?
If you don’t have cherry tomatoes, you can use diced regular tomatoes or even sun-dried tomatoes for a different flavor profile. Just be mindful that regular tomatoes may need to cook longer to soften, so adjust your cooking time accordingly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of olive oil or water to keep everything moist and delicious.
Can I Make This Dish Vegetarian?
Yes! Simply omit the chicken and swap it out for extra veggies or a protein alternative like tofu or chickpeas. You can also use vegetable broth instead of chicken broth in your tortellini cooking water for extra flavor.
