Pesto Chicken Tortellini Skillet: Your New Favorite 30-Minute Dinner

Hey there, friend! Come on in, pull up a stool, and let me tell you about the dinner that’s been on repeat in my kitchen lately. You know those nights when you crave something that feels special, vibrant, and deliciously comforting, but the clock is loudly ticking past 6 PM? Yeah, me too. That’s exactly why I created this Pesto Chicken Tortellini Skillet.

Imagine this: tender bites of chicken, plush cheese-filled tortellini, crisp-tender asparagus, and sweet, juicy tomatoes, all dancing together in a glorious, fragrant basil pesto sauce. And the best part? It all happens in one single skillet in about 30 minutes. This isn’t just a meal; it’s a burst of sunshine on a plate. It’s the kind of dish that makes everyone at the table lean in for a second helping, and makes you, the brilliant cook, look like a total rockstar with minimal fuss.

Whether you’re a seasoned home cook or just finding your way around a sauté pan, this recipe is for you. It’s forgiving, flexible, and packed with tips from my kitchen to yours. So, tie on that apron (the messy one is welcome here!), and let’s make something incredibly tasty together.

Why This Skillet Holds a Special Place in My Heart

This recipe always takes me right back to my first tiny apartment kitchen. It was the size of a postage stamp, with exactly one usable burner and a window that looked out onto a fire escape. But when spring would hit the city, the farmers’ markets would explode with the most beautiful bundles of asparagus and pints of cherry tomatoes that looked like little gems.

I lived for those market hauls. One particular Saturday, I had friends coming over last-minute, and my budget (and kitchen space) was limited. I had some chicken, a package of tortellini from the corner deli, pesto in my fridge, and that beautiful market produce. In a moment of “what do I have to lose?” energy, I tossed it all in my one decent skillet. The smell of garlicky pesto and roasting vegetables filled my whole apartment, and my friends’ faces when I brought that colorful, steaming pan to the fold-out table… pure magic. It was a reminder that the best meals aren’t about perfection; they’re about flavor, color, and sharing. That’s the spirit I want you to bring to your kitchen tonight.

Gathering Your Flavor Crew

Here’s your shopping list for this flavor party. Don’t stress about exactitudes—cooking is about intuition! I’ve included my favorite tips and swaps for each ingredient.

1 lb boneless, skinless chicken breast, cut into bite-sized pieces: The protein anchor. Cutting it evenly ensures everything cooks at the same time. Chef’s Tip: For even more flavor, you can use chicken thighs! They’re juicier and a bit more forgiving if you overcook them slightly.
1 tbsp olive oil: Our cooking workhorse. It adds a subtle fruitiness and prevents sticking.
Salt and freshly ground black pepper to taste: The fundamental flavor boosters. Please, please season your chicken well before it hits the pan—it makes all the difference.
1½ cups cherry or grape tomatoes, halved: I love a mix of red and yellow for maximum color pop! They burst slightly in the heat, creating little pockets of sweet, acidic juice that becomes part of the sauce. Substitution: Sun-dried tomatoes (packed in oil, chopped) will add an intense, sweet-savory punch.
1 bunch of asparagus, trimmed: The taste of spring! Look for firm, bright green stalks with tight tips. To trim, just snap the woody ends off—they’ll naturally break where the tough part begins.
1 package (about 9 oz) refrigerated cheese tortellini: The comforting, cheesy heart of the dish. I love the three-cheese blend. Chef’s Insight: Using refrigerated (not dried) tortellini is key here for the quick cook time and tender texture. Feel free to use spinach tortellini or mushroom tortellini for a different twist!
⅓ cup pesto (homemade or a good-quality store-bought): The flavor superstar. A vibrant pesto brings the basil, garlic, pine nut, and parmesan party. Pro Tip: If you’re using store-bought, give it a taste first. Sometimes I stir in an extra handful of freshly grated parmesan or a squeeze of lemon juice to brighten it up.
Optional: Freshly grated Parmesan cheese and a sprinkle of red pepper flakes for serving: The finishing touches! The parmesan adds a salty, umami-rich finish, and a pinch of red pepper flakes gives the slightest warmth.

Let’s Get Cooking: Your Foolproof Steps to Skillet Success

Ready? Let’s turn these beautiful ingredients into dinner. I’ll walk you through each step with all my favorite kitchen hacks to ensure perfection.

Prep is Power: Before you even turn on the stove, do all your chopping! Cut the chicken into 1-inch cubes, halve the tomatoes, and trim the asparagus. This “mise en place” (everything in its place) makes the cooking process feel like a smooth, relaxing dance instead of a frantic scramble. My Little Hack: Season your chicken pieces generously with salt and pepper while they’re on the cutting board. This gives the seasoning time to penetrate.
Cook the Tortellini: Bring a pot of salted water to a boil and cook the tortellini according to the package directions for *al dente* (usually just 2-3 minutes for fresh). Drain it, but do not rinse! That tiny bit of starch helps the pesto cling to every nook and cranny. Set it aside. Chef’s Whisper: I sometimes drizzle a tiny bit of olive oil over the drained tortellini and give it a gentle toss to prevent sticking while it waits.
Brown That Chicken: Heat the olive oil in a large skillet (I use a 12-inch cast iron or stainless steel) over medium-high heat. Once the oil shimmers, add the chicken in a single layer. Don’t crowd the pan! We want a golden sear, not steam. Cook for 3-4 minutes per side until beautifully browned and cooked through. Transfer the chicken to a clean plate. See those golden bits left in the pan? That’s flavor gold—we’re building our sauce right there.
Sauté the Veggies: In that same glorious skillet (no need to wash it!), add the asparagus spears. Sauté for 4-5 minutes, until they turn bright green and are tender-crisp. You should be able to pierce them with a fork, but they should still have a pleasant snap. Now, add the halved tomatoes and cook for just 1-2 minutes more. We want them warmed through and just starting to soften and release their juices, but not completely mushy.
The Grand Reunion: Return the cooked chicken (and any juices from the plate!) to the skillet. Add the cooked tortellini. Dollop the pesto over everything. Here’s the fun part: using a gentle folding motion, toss everything together until every piece of chicken, tortellini, and vegetable is lovingly coated in that vibrant green sauce. Let it heat through for a final minute or two, so all the flavors get to know each other.

Plating Your Masterpiece

Serving this is a joy. I love to bring the whole skillet right to the table—it’s rustic, inviting, and means fewer dishes to wash! Use a big spoon to scoop generous portions into shallow bowls. The final flourish is everything: a generous shower of freshly grated Parmesan cheese, a few cracks of black pepper, and maybe a pinch of red pepper flakes for those who like a kick. A simple green salad with a lemon vinaigrette or a slice of crusty, warm bread to soak up any extra sauce is the perfect sidekick.

Make It Your Own: Delicious Twists & Swaps

This recipe is a fantastic canvas! Here are a few ways to play with it:

“Creamy Dreamy” Version: Stir in ¼ cup of heavy cream or full-fat coconut milk with the pesto for an ultra-luxurious, creamy sauce.
Seafood Swap: Replace the chicken with large shrimp or scallops. Cook them quickly (just 1-2 minutes per side) before setting aside and adding back at the end.
Vegetarian/Vegan Delight: Omit the chicken. Use vegan cheese tortellini and a dairy-free pesto. For extra protein, add a can of drained and rinsed white beans or chickpeas when you add the tortellini.
Summer Squash Slam: In peak summer, swap the asparagus for sliced zucchini or yellow squash. Sauté just until tender.
Lemon Zest Zing: Add the zest of one lemon when you add the pesto. It brightens the whole dish phenomenally.

From My Kitchen to Yours: A Few Parting Thoughts

This skillet dinner has evolved from that scrappy apartment meal into my ultimate back-pocket dinner party savior. Over the years, I’ve learned a few things: don’t skimp on searing the chicken, embrace the colorful veggies, and always, always make a little extra because someone will inevitably want seconds. One funny fail? I once tried to shortcut by cooking the raw tortellini directly in the skillet with broth. Friends, it was a starchy, gloppy mess. Lesson learned: boil the pasta separately for the perfect texture.

The beauty of this recipe is in its simplicity and adaptability. It’s a reflection of how I love to cook: with heart, a bit of intuition, and a focus on ingredients that make you smile. I hope it becomes a trusted friend in your recipe rotation, too.

FAQs & Kitchen Rescue Tips

Q: Can I make this ahead of time?
A: You can prep the components! Cook the tortellini, chop the veggies, and cube the chicken ahead (store them separately). When ready to eat, just sauté and combine. The assembled dish is best eaten fresh, as the tortellini can soak up the sauce and soften over time.

Q: My pesto seems thick and isn’t coating everything well. Help!
A: No problem! Pesto can vary in thickness. Simply thin it out with a tablespoon or two of the pasta cooking water, a splash of olive oil, or even a little lemon juice before adding it to the skillet. This will help it become a silky sauce that coats everything beautifully.

Q: Can I use frozen tortellini?
A: You can, but you’ll need to adjust the method. Boil the frozen tortellini separately according to package directions first. Don’t add it to the skillet frozen, as it will release too much starch and water and won’t cook evenly with the other ingredients.

Q: My asparagus is either too crunchy or too mushy. What’s the secret?
A> The key is the size of your asparagus and the heat of your pan. For standard spears, 4-5 minutes over medium heat is perfect. If your spears are very thick, consider slicing them in half lengthwise. If they’re super thin (pencil asparagus), reduce the cook time to 2-3 minutes. You want that vibrant green color and a tender-crisp bite.

Pesto Chicken Tortellini Skillet with Asparagus and Tomatoes

Author: OliviaBennett

Print Recipe

Description

Hey there, friend! This is one of those dinners that looks like you tried really hard—but secretly comes together in about 30 minutes, all in one skillet. Juicy chicken, cheesy tortellini, crisp asparagus, and sweet tomatoes are tossed in vibrant basil pesto for a meal that feels fresh, comforting, and a little bit fancy.

Ingredients

Scale

1 lb (450 g) boneless, skinless chicken breast, cut into bite-size pieces
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1½ cups cherry or grape tomatoes, halved
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 package (about 9 oz / 250 g) refrigerated cheese tortellini
⅓ cup basil pesto (homemade or good-quality store-bought)

Optional for serving:

Freshly grated Parmesan cheese
Red pepper flakes

Instructions

Cook the tortellini
Bring a pot of well-salted water to a boil. Cook tortellini according to package directions until al dente. Drain and set aside (do not rinse).
Season and cook the chicken
Season chicken generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Remove to a plate.
Sauté the vegetables
In the same skillet, add asparagus and sauté for 4–5 minutes until bright green and tender-crisp. Add tomatoes and cook 1–2 minutes, just until slightly softened.
Bring it all together
Return chicken (and any juices) to the skillet. Add cooked tortellini and pesto. Gently toss until everything is evenly coated and warmed through, about 1–2 minutes.
Serve
Taste and adjust seasoning. Serve hot with Parmesan and red pepper flakes if desired.

Notes

Use refrigerated tortellini for the best texture and fastest cooking time
Don’t crowd the chicken—a good sear equals better flavor
Thin thick pesto with a splash of pasta water, olive oil, or lemon juice
Cut asparagus evenly so it cooks at the same rate

Nutritional Information*

*This is an estimate for informational purposes, based on the specific ingredients listed and using a nutrition calculator.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Final Thoughts: More Than Just a Meal

So, there you have it—the story, the steps, and the secrets behind my beloved Pesto Chicken Tortellini Skillet. But more than just a recipe, I hope this gives you a little slice of confidence and joy in the kitchen.

Remember, the magic isn’t in following the instructions perfectly. It’s in the sizzle of the chicken hitting the pan, the vibrant green of the pesto coating every bite, and the simple pleasure of gathering around a table to share something made with your own two hands. This recipe is a reminder that a truly great dinner doesn’t have to be complicated. It just has to be made with a bit of heart (and one trusty skillet).