Chicken Pesto Spinach Tortellini Skillet
If you’re craving a quick yet satisfying meal that combines tender chicken, cheesy tortellini, vibrant spinach, and the rich, herby flavor of pesto, this Chicken Pesto Spinach Tortellini Skillet is exactly what you need. It’s a one-pan wonder that delivers comforting Italian flavors without the fuss, making it perfect for busy weeknights or anytime you want a delicious meal fast. The combination of ingredients creates a luscious, creamy texture with a fresh, savory bite that keeps everyone coming back for seconds.
Why It Works Every Time
There’s a reason this skillet recipe quickly became a favorite in many kitchens. First, the cheese tortellini provides a soft, pillowy base that soaks up the pesto sauce beautifully. The diced chicken breast cooks quickly and stays juicy, thanks to a simple seasoning with garlic powder, salt, and pepper, which complements rather than competes with the pesto. Fresh spinach adds a pop of color and a nutrient boost, wilting down just enough to blend seamlessly into the dish.
The olive oil acts as the perfect cooking medium, enhancing flavors without overpowering them. Finally, a sprinkle of grated Parmesan cheese adds a nutty, salty finish that elevates every bite. This dish is a perfect balance of creamy, savory, and fresh, making it a dependable weeknight meal that feels indulgent but is surprisingly simple to prepare.
Ingredient List
- 8 oz cheese tortellini (fresh or frozen)
- 1 lb chicken breast, diced into bite-sized pieces
- 2 cups fresh spinach, roughly chopped
- 1/2 cup pesto sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Cook’s Kit
- Large non-stick skillet or sauté pan – for even cooking and easy cleanup.
- Sharp chef’s knife – to dice the chicken and chop spinach.
- Cutting board – to prep all your ingredients.
- Measuring cups and spoons – for accuracy with pesto, cheese, and seasoning.
- Wooden spoon or silicone spatula – for stirring without scratching your pan.
- Colander – to drain cooked tortellini if you boil it separately.
Chicken Pesto Spinach Tortellini Skillet in Steps
Step 1: Prepare the Chicken
Heat the olive oil in your skillet over medium-high heat. Add the diced chicken breast, seasoning with garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken pieces are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 2: Cook the Tortellini
While the chicken cooks, bring a pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually 3-5 minutes until tender but still firm. Drain the tortellini and set aside.
Step 3: Wilt the Spinach
In the same skillet you cooked the chicken, add the fresh spinach. Stir for 1-2 minutes until the spinach wilts down and reduces in volume.
Step 4: Combine Ingredients
Return the cooked chicken to the skillet with the spinach. Add the drained tortellini and pour in the pesto sauce. Stir everything together gently to coat evenly and heat through, about 2-3 minutes.
Step 5: Finish with Parmesan
Sprinkle the grated Parmesan cheese over the skillet and give it one last gentle stir. The cheese will melt slightly, adding a creamy texture and savory flavor that ties the dish together.
Step 6: Serve
Serve hot straight from the skillet for an easy, fuss-free meal. Pair with a crisp side salad or warm garlic bread for a complete dinner.
Customize for Your Needs
- Swap chicken breast for diced turkey or shrimp for a different protein twist.
- Use kale or Swiss chard instead of spinach for a heartier green.
- Add sun-dried tomatoes or roasted red peppers for a tangy burst.
- For extra creaminess, stir in a splash of heavy cream or a spoonful of cream cheese with the pesto.
- Try a Creamy Basil Pesto Gnocchi With Peas recipe for another delicious pesto pasta option.
Frequent Missteps to Avoid
- Overcooking the tortellini – make sure to boil it just until al dente to prevent a mushy texture.
- Skipping seasoning on the chicken – garlic powder, salt, and pepper are essential to bring out the best flavor.
- Adding spinach too early – spinach wilts quickly and can become overly soggy if cooked too long.
- Using too much pesto – half a cup is enough to coat the dish without overpowering it.
Save It for Later
This skillet meal reheats wonderfully in the microwave or on the stovetop. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or broth to keep the tortellini moist and prevent sticking. This makes it perfect for meal prepping or quick lunches during the week.
Quick Q&A
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but be sure to thaw and drain it well to avoid excess moisture that can dilute the sauce.
Is it better to make homemade pesto or use store-bought?
Both work well! Homemade pesto delivers fresher flavor and can be customized, but high-quality store-bought pesto is a convenient shortcut that still tastes great.
Can I prepare this dish in advance?
You can cook the chicken and tortellini separately and store them in the fridge. When ready to eat, combine everything with fresh spinach and pesto in the skillet for a quick finish.
What can I serve alongside this skillet?
A simple green salad or crusty bread pairs perfectly. You might also enjoy a creamy baked pasta like Baked Three Cheese Chicken Penne for a comforting side or next meal.
Our Most-Loved Recipes
- Creamy Basil Pesto Gnocchi With Peas
- Spinach Ricotta Stuffed Shells With Marinara
- Baked Three Cheese Chicken Penne
Bring It to the Table
This Chicken Pesto Spinach Tortellini Skillet is a true crowd-pleaser that combines convenience with gourmet flavors. It’s a fantastic option when you want a wholesome, homemade meal without spending hours in the kitchen. Whether it’s a family dinner or a casual gathering, this skillet recipe brings warmth and satisfaction to your table with every forkful.
Ready to make your next meal a breeze? This recipe is your go-to for an easy, flavorful dinner that feels special but comes together quickly. Enjoy the perfect balance of cheesy tortellini, tender chicken, fresh spinach, and fragrant pesto in every bite.
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Chicken Pesto Spinach Tortellini Skillet
Ingredients
Equipment
Method
- Heat the olive oil in your skillet over medium-high heat. Add the diced chicken breast, seasoning with garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken pieces are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- While the chicken cooks, bring a pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually 3-5 minutes until tender but still firm. Drain the tortellini and set aside.
- In the same skillet you cooked the chicken, add the fresh spinach. Stir for 1-2 minutes until the spinach wilts down and reduces in volume.
- Return the cooked chicken to the skillet with the spinach. Add the drained tortellini and pour in the pesto sauce. Stir everything together gently to coat evenly and heat through, about 2-3 minutes.
- Sprinkle the grated Parmesan cheese over the skillet and give it one last gentle stir. The cheese will melt slightly, adding a creamy texture and savory flavor that ties the dish together.
- Serve hot straight from the skillet for an easy, fuss-free meal. Pair with a crisp side salad or warm garlic bread for a complete dinner.
Notes
- Use frozen spinach if fresh is unavailable, but thaw and drain well to avoid excess moisture.
- Swap chicken for turkey or shrimp for a different protein.
- For extra creaminess, stir in heavy cream or cream cheese with the pesto.
- Do not overcook the tortellini to maintain a perfect texture.
- Store leftovers in an airtight container in the refrigerator for up to three days; reheat with a splash of water or broth.
