Description
A flavorful and vibrant dish featuring tender basil pesto-coated chicken breasts paired with cheesy tortellini, crisp-tender asparagus, and sweet cherry tomatoes. This skillet-cooked meal is perfect for a wholesome weeknight dinner, combining fresh herbs and simple ingredients for a satisfying Italian-inspired plate.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
Pasta and Vegetables
- 12 ounces cheese tortellini
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil (for sautéing vegetables)
Sauce and Garnish
- 1 cup basil pesto
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the skillet: Warm a large skillet over medium-high heat and add 1 tablespoon of olive oil to coat the pan.
- Season the chicken: While the skillet heats, season both sides of the chicken breasts evenly with salt and black pepper for balanced flavor.
- Cook the chicken: Place the seasoned chicken breasts into the hot skillet and cook for 6 to 7 minutes per side, until golden brown and fully cooked through (internal temperature of 165°F recommended).
- Rest and slice the chicken: Remove the cooked chicken from the skillet and let it rest for 5 minutes to retain juices, then slice into thin strips.
- Boil water for tortellini: In a large pot, bring salted water to a rolling boil to prepare for cooking the tortellini.
- Cook tortellini: Add the cheese tortellini to the boiling water and cook according to package instructions—typically 3 to 4 minutes—until they float to the surface indicating doneness.
- Drain tortellini: Once cooked, drain the tortellini thoroughly and set aside.
- Prepare asparagus: While tortellini cooks, trim the tough ends of the asparagus and cut into 1-inch pieces for even cooking.
- Sauté asparagus: In the same skillet used for chicken, add more olive oil if needed and sauté asparagus over medium heat for 4 to 5 minutes until tender-crisp.
- Prep cherry tomatoes: While asparagus cooks, halve the cherry tomatoes to release more flavor once heated.
- Add tomatoes to skillet: Stir in the halved cherry tomatoes with asparagus and cook for an additional 1 to 2 minutes until tomatoes start to soften.
- Combine tortellini and vegetables: Lower the heat and add the cooked tortellini into the skillet, mixing gently with the asparagus and tomatoes.
- Add pesto sauce: Pour the basil pesto over the tortellini and vegetable mixture, tossing well to evenly coat all ingredients.
- Incorporate sliced chicken: Add the sliced chicken strips back into the skillet and stir gently to combine all components evenly.
- Add Parmesan cheese: Sprinkle grated Parmesan over the entire dish and toss once more to blend the cheesy flavor throughout.
- Serve warm: Plate the dish ensuring each portion includes a generous amount of chicken, tortellini, asparagus, and cherry tomatoes for a perfect balance.
Notes
- For added flavor, marinate the chicken breasts in the basil pesto for 30 minutes before cooking.
- You can substitute fresh basil pesto with store-bought pesto; adjust quantity to taste.
- To keep asparagus vibrant and crisp, avoid overcooking during the sauté step.
- Use freshly grated Parmesan for the best texture and taste.
- Leftovers can be refrigerated and reheated gently in a skillet or microwave.
