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Creamy Pesto Chicken Tortellini Skillet - A Cozy One-Pan Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cheese tortellini (refrigerated or frozen), 18–20 oz
  • Boneless, skinless chicken breasts or thighs, 1–1.25 lb, cut into bite-size pieces
  • Basil pesto, 1/3–1/2 cup (store-bought or homemade)
  • Heavy cream, 3/4 cup (or half-and-half for lighter)
  • Chicken broth, 1 cup (low-sodium)
  • Parmesan cheese, 1/2 cup freshly grated, plus extra for serving
  • Olive oil, 1–2 tablespoons
  • Butter, 1 tablespoon (optional for extra richness)
  • Garlic, 2–3 cloves, minced
  • Cherry tomatoes, 1 cup, halved (optional but delicious)
  • Baby spinach, 2–3 cups (loosely packed)
  • Red pepper flakes, a pinch (optional)
  • Salt and black pepper, to taste
  • Lemon, 1 (zest and a squeeze of juice to finish, optional)

Method
 

  1. Season the chicken: Pat dry and season generously with salt and pepper. If you like, add a pinch of garlic powder and Italian seasoning.
  2. Sear the chicken: Heat olive oil (and butter, if using) in a large skillet over medium-high. Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until lightly browned and cooked through. Transfer to a plate.
  3. Sauté the aromatics: Lower heat to medium. Add garlic and a pinch of red pepper flakes to the same skillet. Cook 30–45 seconds until fragrant, scraping up browned bits.
  4. Build the sauce base: Pour in chicken broth and bring to a gentle simmer. Stir in heavy cream. Let it bubble softly for 2–3 minutes to thicken slightly.
  5. Add pesto and cheese: Whisk in pesto and Parmesan until smooth and glossy. Taste and season with salt and pepper. The sauce should be flavorful and a bit salty to season the pasta later.
  6. Cook the tortellini: Add tortellini directly to the skillet. Stir to coat. Cover and simmer on medium-low for 4–6 minutes (or per package directions), stirring once or twice so nothing sticks. If the sauce thickens too much, splash in more broth.
  7. Stir in veggies: Fold in spinach and tomatoes. Cook 1–2 minutes until spinach wilts and tomatoes soften slightly.
  8. Return the chicken: Add the cooked chicken and any juices back to the skillet. Stir gently and warm through for 1–2 minutes.
  9. Finish and adjust: Add a small squeeze of lemon juice and a bit of zest for brightness. Taste and adjust salt, pepper, and pesto to your liking. If you want silkier sauce, add a splash more cream.
  10. Serve: Top with extra Parmesan and a few cracks of black pepper. Serve hot straight from the skillet.