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Pesto Chicken with Tortellini and Veggies (Asparagus, Cherry Tomatoes)

Pesto chicken with tortellini is a one-pan weeknight dinner with seared, juicy chicken and pillowy cheese tortellini tossed in basil pesto. Crisp-tender asparagus and sweet cherry tomatoes cook until bright and bursting, then get warmed through with Parmesan and reserved pasta water for a glossy coating.
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Prep Time 10 minutes
Cook Time 22 minutes
resting 5 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1 boneless, skinless chicken breasts About 1.5 lbs total.
  • 1 tbsp olive oil Divided.
  • 0.5 tsp garlic powder Seasoning.
  • 0.5 tsp onion powder Seasoning.
  • 0.5 tsp salt Plus more to taste.
  • 0.25 tsp black pepper Plus more to taste.
Pasta & Veggies
  • 1 can (15 oz) refrigerated cheese tortellini 9 oz total.
  • 1 fresh asparagus About 12 spears, trimmed and cut into 2-inch pieces.
  • 1 cup cherry tomatoes Halved.
  • 3 garlic cloves Minced.
  • 1 tbsp olive oil For skillet cooking.
Pesto Sauce
  • 0.5 cup prepared basil pesto Store-bought or homemade.
  • 2 tbsp freshly grated Parmesan cheese Plus extra for serving.
  • 2 tbsp pasta water Reserved.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Garnish
  • 0.25 fresh basil leaves To garnish.
  • 1 tbsp extra Parmesan For serving.
  • 1 lemon wedges Optional, for serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the tortellini
  1. Bring a large pot of salted water to a boil, then add the refrigerated cheese tortellini and cook according to package directions (usually 3–5 minutes) until tender and floating. Visual cue: the tortellini should look plump and cooked through without being mushy.
  2. Before draining, scoop out 2 tablespoons of pasta water and set it aside, then drain the tortellini and transfer it to a bowl. Visual cue: the tortellini stays glossy but not watery.
Season and sear the chicken
  1. Season both sides of the chicken breasts evenly with garlic powder, onion powder, salt, and black pepper. Visual cue: both sides look evenly speckled with seasoning.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the chicken breasts and sear for 6–7 minutes per side until deep golden-brown and cooked through (internal temp 165°F). Visual cue: a dark golden crust forms and juices run clear when you cut into the thickest part.
  3. Remove the chicken from the pan and let it rest for 5 minutes, then slice or cube it. Visual cue: the chicken stays juicy and firm instead of steaming dry.
Cook the veggies and finish the skillet
  1. In the same skillet over medium heat, add the remaining 1 tablespoon of olive oil and cook the minced garlic for 30 seconds until fragrant. Visual cue: the garlic becomes aromatic without browning.
  2. Add the asparagus pieces and cook for 3–4 minutes, stirring occasionally, until just bright green and crisp-tender. Visual cue: asparagus turns vibrant green and still snaps when pierced.
  3. Add the cherry tomatoes and cook for 2 minutes until they begin to soften and burst slightly. Visual cue: skins split and you see juices pooling in the pan.
  4. Reduce the heat to low, then add the cooked tortellini and sliced chicken back into the skillet. Visual cue: everything is evenly distributed for tossing.
  5. Spoon in the basil pesto and splash in the reserved pasta water, then toss gently until the tortellini and chicken look evenly coated. Visual cue: the mixture turns glossy green and clings to the pasta.
  6. Sprinkle in the grated Parmesan cheese and season with salt and pepper to taste, then toss once more and warm through for 1–2 minutes. Visual cue: the sauce thickens slightly and coats without pooling.
Serve
  1. Serve immediately, garnished with fresh basil leaves and extra Parmesan shavings, with lemon wedges on the side. Visual cue: basil looks fresh and bright and the top has a light scatter of cheese.

Notes

Pro tip: reserve pasta water and toss right after draining so the pesto loosens into a silky coating that clings to the tortellini. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water or broth to loosen the sauce. Freezing is not recommended because tortellini texture can turn soft after thawing. For a lighter option, use reduced-fat Parmesan and swap store-bought pesto made with less oil if available.