Chicken and Tortellini Pesto Skillet

A delicious chicken and tortellini pesto dinner that needs only one pan to create.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course lunch/dinner

Cuisine Italian

Servings 6 people

Calories 3962.2 kcal

Equipment

1 Large Skillet
1 Cutting Board
1 Chef's knife
1 Spatula or wooden spoon
1 Measuring Cups and Spoons

Ingredients

Main

2 tablespoons olive oil
1 ½ pounds chicken breast cubed
salt and ground black pepper to taste
½ cup chicken broth
½ cup prepared pesto
½ cup heavy cream
1 cup Parmesan cheese divided
1 cup baby spinach
½ cup cherry tomatoes halved
1 16 ounce package refrigerated cheese tortellini

Instructions

Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Sauté until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup Parmesan cheese and serve.

Notes

Achieve a robust sear on your chicken; the browned bits (fond) in the pan are crucial for developing deep flavor in your sauce during the deglazing step. For the best result, opt for high-quality fresh or refrigerated tortellini and pesto. When incorporating the heavy cream and Parmesan, maintain a medium-low heat to prevent the sauce from splitting. Avoid overcooking the spinach; it only needs to wilt to retain its vibrant color and tender texture. A final squeeze of lemon juice or a sprinkle of fresh basil can brighten the dish significantly.