Pesto Chicken Tortellini with Veggies Recipe

Introduction

This Pesto Chicken Tortellini with Veggies is a vibrant and satisfying meal, combining tender chicken, fresh asparagus, and flavorful pesto. Ready in just 40 minutes, it’s perfect for a wholesome weeknight dinner that brings garden-fresh tastes to your table.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken thighs (boneless and skinless, sliced into strips)
• Salt, to taste
• 1/2 cup sun-dried tomatoes (drained of oil, chopped)
• 1 lb asparagus (ends trimmed, cut in half)
• 1/4 cup basil pesto (or more, to taste)
• 1 cup cherry tomatoes (yellow and red, halved)
• 1 cup tortellini (uncooked)

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Step 2: Season the sliced chicken thighs with salt, add them to the skillet along with 1/4 cup of chopped sun-dried tomatoes, and cook for 5-10 minutes. Turn the chicken slices a couple of times until fully cooked.
3. Step 3: Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil behind.
4. Step 4: Add the trimmed and halved asparagus to the skillet, season generously with salt, and add the remaining 1/4 cup of sun-dried tomatoes.
5. Step 5: Cook the asparagus for 5-10 minutes on medium heat until tender. Remove the asparagus to a serving plate.
6. Step 6: Cook the tortellini according to package instructions and then drain.
7. Step 7: Return the cooked chicken to the skillet, stir in the basil pesto, and cook on low-medium heat for 1-2 minutes until the chicken is reheated. Remove from heat.
8. Step 8: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir gently to combine. Add more pesto if desired.
9. Step 9: Taste and add more salt if needed.
10. Step 10: Transfer the chicken, cherry tomatoes, and tortellini mixture to the serving plate with the asparagus.

Tips & Variations

• For extra flavor, try using a mix of sun-dried tomatoes packed in oil and dry-packed, soaking the dry ones in warm water before chopping.
• If you prefer, swap asparagus for green beans or broccoli florets for a different veggie twist.
• Use cheese-filled tortellini for added richness, or try spinach tortellini to boost the green factor.
• Make your own pesto using fresh basil for a brighter, more vibrant taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or olive oil if the pasta seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well in this recipe. Just be careful not to overcook it, as breasts can dry out faster than thighs.

Is it okay to use frozen tortellini?

Absolutely. If using frozen tortellini, cook it according to the package instructions before adding it to the dish.

Pesto Chicken Tortellini with Veggies Recipe

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4.7 from 97 reviews

This Pesto Chicken Tortellini and Veggies recipe is a vibrant, flavorful one-pan meal combining tender chicken thighs, fresh asparagus, and cherry tomatoes with cheesy tortellini and rich basil pesto. Ready in just 40 minutes, it makes for a colorful, satisfying dinner that balances protein, veggies, and pasta in every bite.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Chicken and Veggies

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken thighs, sliced into strips
• Salt, to taste
• 1/2 cup sun-dried tomatoes, drained of oil and chopped
• 1 lb asparagus, ends trimmed and cut in half
• 1 cup cherry tomatoes (yellow and red), halved

For the Pasta and Sauce

• 1 cup uncooked tortellini
• 1/4 cup basil pesto (plus more for serving if desired)

Instructions

1. Heat oil and cook chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs seasoned with salt and 1/4 cup of the chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken occasionally, until fully cooked.
2. Remove chicken and sun-dried tomatoes: Transfer the cooked chicken and sun-dried tomatoes from the skillet to a plate, leaving the oil in the pan.
3. Cook asparagus and remaining sun-dried tomatoes: Add the trimmed and halved asparagus to the skillet along with the remaining 1/4 cup sun-dried tomatoes. Season generously with salt and cook on medium heat for 5-10 minutes until the asparagus is tender. Remove asparagus to a serving plate.
4. Cook tortellini: Prepare the tortellini according to package instructions until al dente. Drain well.
5. Reheat chicken with pesto: Return the cooked chicken to the skillet. Add 1/4 cup of basil pesto and stir to coat the chicken evenly. Cook over low-medium heat for 1-2 minutes until heated through, then remove from heat.
6. Combine tortellini, tomatoes, and chicken: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine all ingredients well. Add more pesto if a stronger flavor is desired.
7. Season to taste and assemble: Adjust salt seasoning as needed. Transfer the chicken, tortellini, and tomato mixture to the serving plate alongside the cooked asparagus.

Notes

• Use fresh basil pesto or make your own for best flavor; recipe linked for a quick 20-minute homemade pesto.
• Ensure the chicken is fully cooked before removing from the skillet to maintain food safety.
• Adjust the quantity of pesto to preference; some may enjoy a more intense basil flavor.
• Sun-dried tomatoes add a nice tang and sweetness; if unavailable, consider roasted red peppers as an alternative.
• Feel free to substitute tortellini with other filled pastas such as ravioli or cheese-filled dumplings.
• Serve immediately for best texture and flavor, as tortellini can become soggy if left too long.

Keywords: Pesto Chicken, Tortellini, Asparagus, Sun-Dried Tomatoes, Basil Pesto, One-Pan Meal, Italian Dinner, Quick Chicken Recipe