Chicken and Tortellini Pesto Skillet recipe

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Ingredients

2 tablespoons olive oil
1 ½ pounds chicken breast, cubed
salt and ground black pepper to taste
½ cup chicken broth
½ cup prepared pesto
½ cup heavy cream
1 cup Parmesan cheese, divided
1 cup baby spinach
½ cup cherry tomatoes, halved
1 (16 ounce) package refrigerated cheese tortellini

Nutrition Info

633.8 calories
carbohydrate: 38 g
cholesterol: 143.4 mg
fat: 34.5 g
fiber: 2.7 g
protein: 43.5 g
saturatedFat: 14.1 g
servingSize: -
sodium: 834.8 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saute until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl, cover to keep warm. Set aside.

  2. Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.

  3. Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.

Recipe Yield

6 servings

Recipe Note

A delicious chicken and tortellini pesto dinner that needs only one pan to create.

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