Pesto Chicken Tortellini with Veggies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Cook tortellini: Prepare the tortellini according to package instructions until al dente. Drain well.
- 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.
- 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.
- 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
