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Homemade Chicken Pesto Spinach Tortellini Skillet photo

Chicken Pesto Spinach Tortellini Skillet

This Chicken Pesto Spinach Tortellini Skillet is a quick, one-pan Italian delight combining tender chicken, cheesy tortellini, fresh spinach, and rich pesto for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Large non-stick skillet
  • Sharp chef’s knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Colander

Method
 

Chicken Pesto Spinach Tortellini Skillet in Steps
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.