Pesto Chicken Tortellini with Veggies Recipe
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.
- 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
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
- 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.
- Remove Chicken and Sun-Dried Tomatoes: Take the cooked chicken and sun-dried tomatoes out of the skillet, leaving the cooking oil behind.
- 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.
- Cook Tortellini: Prepare the tortellini according to the package instructions. Once cooked, drain thoroughly.
- 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.
- 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.
- 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!
- 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
