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30-Minute One-Pan Pesto Chicken Tortellini with Asparagus

Easy Skillet Basil Pesto Chicken and Tortellini

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken breast cut into bite-sized pieces
  • 2 tbsp olive oil divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 9 oz fresh cheese tortellini refrigerated style
  • 1 lb asparagus ends trimmed, cut into 2-inch pieces
  • 1 cup cherry tomatoes halved
  • 1/2 cup basil pesto store-bought or homemade
  • 1/4 cup fresh basil leaves loosely packed, for garnish

Instructions
 

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper.
  • Add the chicken to the skillet and sauté for 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside on a plate.
  • In the same skillet, add the remaining 1 tablespoon of olive oil. Add the asparagus pieces and cook for 3-4 minutes until they begin to soften.
  • Add the halved cherry tomatoes and the cheese tortellini to the skillet with the asparagus. Stir in 1/4 cup of water, cover tightly with a lid, and let steam for 3-4 minutes until the tortellini is tender.
  • Return the cooked chicken to the skillet. Turn off the heat completely.
  • Stir in the basil pesto, tossing well to coat the chicken, vegetables, and pasta evenly. Garnish with fresh basil leaves and serve immediately.