One-Pot Pesto Chicken Tortellini

Tender chicken and cheese tortellini simmer in broth with pesto, tomatoes, and Parmesan for an easy, flavorful one-pot stovetop dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp italian seasoning
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 2 cups chicken broth
• 12 oz refrigerated cheese tortellini
• 0.333 cup pesto
• 1 cup cherry tomatoes
• 0.5 cup parmesan cheese

Cooking instructions

1. Cut the chicken into 1-inch pieces. Mince the garlic and halve the tomatoes. (about 5 min)
2. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken, Italian seasoning, salt, and pepper. Sauté for 6 to 8 minutes, stirring occasionally, until the thickest pieces reach 165°F. (about 8 min) — Medium-high
3. Add the garlic and cook for 30 seconds, stirring constantly. (about 0.5 min) — Medium-high
4. Pour in the broth and bring it to a boil. Add the tortellini, reduce the heat to medium, and simmer uncovered for 5 to 7 minutes, stirring occasionally, until the tortellini are tender. (about 7 min) — Medium
5. Stir in the pesto and tomatoes. Cook for 2 minutes, until the tomatoes are warmed through. (about 2 min) — Medium
6. Remove from the heat and stir in the Parmesan. Let stand for 2 minutes before serving. (about 2 min)