Description
Bring the cozy vibes of an Italian trattoria straight to your kitchen! This creamy, herby Chicken & Tortellini Pesto Skillet is your shortcut to comfort—juicy chicken, pillowy tortellini, fresh spinach, and a velvety pesto sauce, all ready in under 30 minutes. One pan, zero stress, and endless “mmm” moments. Grab some crusty bread and let’s make your weeknight shine!
Ingredients
-
2 tbsp olive oil
-
1.5 lbs chicken breast, cubed
-
Salt & black pepper, to taste
-
½ cup chicken broth
-
½ cup prepared pesto
-
½ cup heavy cream (or half-and-half)
-
1 cup Parmesan cheese, divided
-
1 cup baby spinach
-
½ cup cherry tomatoes, halved
-
16 oz cheese tortellini (refrigerated)
Instructions
1️⃣ Heat olive oil in a large skillet over medium-high heat. Season chicken with salt & pepper; cook 5–7 mins until golden and cooked through. Remove; set aside.
2️⃣ In the same skillet, stir in broth, pesto, and cream. Simmer 2–3 mins until slightly thickened.
3️⃣ Add HALF the Parmesan; stir until melted. Add spinach & tomatoes; cook 2–3 mins until wilted.
4️⃣ Cook tortellini per package instructions, drain, then fold into skillet with the chicken.
5️⃣ Sprinkle remaining Parmesan, rest 1 min off-heat, then serve!
Notes
-
Undercook tortellini by 1 min—finishes perfectly in sauce.
-
No cream? Use coconut milk for dairy-free.
-
Add chili flakes for a spicy twist!
Nutrition
- Calories: ~520 cal Per serving
- Fat: 28g
- Carbohydrates: 28g
- Protein: 35g