Pesto Chicken Tortellini with Veggies Recipe

Introduction

This Pesto Chicken Tortellini and Veggies dish brings together tender chicken, fresh asparagus, and flavorful sun-dried tomatoes with creamy basil pesto. It’s a vibrant, comforting meal that’s ready in about 40 minutes, perfect for a satisfying weeknight dinner.

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, if desired)
• 1 cup cherry tomatoes (yellow and red, halved)
• 1 cup tortellini (uncooked)

Instructions

1. Step 1: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
2. Step 2: Add the sliced chicken thighs seasoned with salt and 1/4 cup of chopped sun-dried tomatoes. Cook for 5–10 minutes, turning the chicken a couple of times, until fully cooked.
3. Step 3: Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind.
4. Step 4: Add the asparagus, seasoned generously with salt, and the remaining 1/4 cup of sun-dried tomatoes to the skillet.
5. Step 5: Cook on medium heat for 5–10 minutes until the asparagus is tender. Remove to a serving plate.
6. Step 6: Cook the tortellini according to package instructions, then drain.
7. Step 7: Return the cooked chicken to the skillet. Stir in the basil pesto and warm on low-medium heat for 1–2 minutes until heated through. Remove from heat.
8. Step 8: Add the cooked tortellini and halved cherry tomatoes to the skillet. Stir gently to combine, adding more pesto if you like.
9. Step 9: Taste and add more salt if needed.
10. Step 10: Serve the chicken, tortellini, and tomatoes alongside the asparagus on the plate.
11. Step 11: For homemade pesto, you can try a 20-Minute Homemade Basil Pesto Recipe to add extra flavor.

Tips & Variations

• Use fresh basil pesto for the best flavor, or substitute with sun-dried tomato pesto for a twist.
• Add a sprinkle of Parmesan cheese on top before serving for extra richness.
• Swap asparagus for green beans or broccoli if preferred.
• For a vegetarian version, replace chicken with sautéed mushrooms or tofu.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through to avoid drying out the chicken and pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well. Cook according to package instructions, which may be slightly longer than fresh tortellini, then proceed with the recipe as usual.

Is it possible to prepare this dish ahead of time?

You can cook the chicken, tortellini, and vegetables separately in advance and store them in the fridge. Combine and reheat everything just before serving to keep the freshness and texture.

Pesto Chicken Tortellini with Veggies Recipe

Print Recipe

★★★★★

4.5 from 139 reviews

A vibrant and flavorful Pesto Chicken Tortellini and Veggies dish that combines tender chicken thighs, fresh asparagus, sun-dried tomatoes, cherry tomatoes, and cheese-filled tortellini, all tossed in aromatic basil pesto. Perfect for a wholesome and comforting meal on the stovetop, ready in just 40 minutes.

• Author: Ria
• 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

Protein and Vegetables

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

Carbohydrates and Herbs

• 1 cup tortellini, uncooked
• 1/4 cup basil pesto (plus extra if desired)

Oils and Seasonings

• 2 tablespoons olive oil
• Salt, to taste

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 chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken occasionally until fully cooked.
2. Remove Chicken and Sun-Dried Tomatoes: Take the cooked chicken and sun-dried tomatoes out of the skillet, leaving the cooking oil behind.
3. Cook Asparagus and Sun-Dried Tomatoes: Add the trimmed asparagus and the remaining 1/4 cup of sun-dried tomatoes to the same skillet. Season generously with salt. Cook over medium heat for 5-10 minutes until the asparagus is tender. Remove and set aside on a serving plate.
4. Cook Tortellini: Prepare the tortellini according to the package instructions. Once cooked, drain thoroughly.
5. Reheat Chicken with Pesto: Return the chicken to the skillet and add 1/4 cup basil pesto. Stir to coat the chicken evenly and cook over low to medium heat for 1-2 minutes until heated through. Remove from heat.
6. Combine with Tortellini and Tomatoes: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir gently to combine all ingredients. Add more pesto if preferred for extra flavor.
7. Season and Serve: Taste and adjust salt seasoning if needed. Transfer the chicken, tortellini, and vegetable mixture to the serving plate alongside the cooked asparagus. Serve warm and enjoy!
8. Optional Pesto Preparation: For a fresher taste, prepare your own basil pesto using fresh basil, olive oil, nuts, garlic, and Parmesan cheese following a 20-minute homemade pesto recipe.

Notes

• The recipe uses boneless, skinless chicken thighs for juicy, tender protein, but chicken breast can be substituted if preferred.
• Sun-dried tomatoes add a tangy, sweet depth of flavor. Drain excess oil thoroughly if using oil-packed tomatoes to avoid greasiness.
• Adjust the amount of basil pesto based on personal taste for more or less herbaceous flavor.
• Asparagus should be cooked until tender but still slightly crisp to maintain texture and nutrients.
• Tortellini can be cheese-filled or your preferred variety.
• This dish is best served immediately to enjoy the fresh vegetables and warm pesto sauce.
• Leftovers can be refrigerated and reheated gently on the stovetop to preserve texture.

Keywords: Pesto chicken, tortellini recipe, asparagus recipes, sun-dried tomatoes, stovetop dinner, Italian pasta dish, easy chicken dinner, basil pesto