Lately, I’ve been really embracing the idea of only getting one pan dirty when I’m making dinner. My husband and I have a little unspoken understanding that he does all the dishes after dinner that can be loaded into the dishwasher, and I do the hand washing. Maybe this is why I’m leaning toward the one pot method, right? Love the cooking part, not a fan of the dishes. Welcome to my lazy little kitchen!
And that is why this One Skillet Chicken Tortellini. It has so many good things going on – pesto, sun-dried tomatoes, toasted pine nuts, and spinach. It’s VERY easy to put together, and has SO much flavor. Just right for a weeknight dinner.
Make sure you use FRESH cheese tortellini in this recipe. I usually find it by the deli in the grocery store. It doesn’t take very long to cook and so it works well for this recipe because you can cook it right in the sauce instead of boiling a whole separate pot of water (and that’s one less dish for me!)
To make everything go smoothly, be sure to read through the recipe before you get started, and have all your ingredients ready to go. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 small boneless skinless chicken breasts, cut into 1/2 inch pieces
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon flour
- 1 1/2 cups chicken stock
- 3 tablespoons basil pesto
- 12 ounces fresh cheese tortellini (found by the deli)
- 1/4 cup sundried tomatoes (I buy them already julienned and packed in oil)
- 1 cup chopped fresh baby spinach
- 1/2 cup pine nuts, toasted
- 2 tablespoons freshly grated Parmesan cheese
- In a large skillet, melt butter and olive oil over medium high heat. When the pan is hot, add cubed chicken and season with salt and pepper. Allow the chicken to brown on all sides. Don't stir it constantly, but let the chicken sear by resisting the temptation to keep it moving around in the pan.
- When the chicken is cooked through and has a nice golden sear, remove it from the pan to a separate bowl and set aside.
- Add another tablespoon of butter and a tablespoon of flour to the pan with the chicken drippings, and stir with a wooden spoon to loosen the brown bits on the bottom of the pan for a minute. Then add the chicken or vegetable stock, and pesto and whisk with the butter and flour. When the sauce is simmering, add the fresh pasta and cover. Turn the heat down to medium low and simmer for 3-5 minutes. Stir halfway through to make sure the pasta isn't sticking to the pan.
- The pasta should be fully cooked, and now it is time to add the chicken back to the pan as well as the sundried tomatoes, spinach, toasted pine nuts, and Parmesan cheese.
- Cook for 1-2 more minutes on low, just to wilt the spinach and warm the chicken back up. Serve immediately.