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
-
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