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Chicken and Tortellini Pesto Skillet

Chicken and Tortellini Pesto Skillet


  • Author: BeauCollier
  • Total Time: 25 mins

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

Scale
  • 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