Why You’ll Love This Recipe
Packed with juicy chicken, aromatic pesto, and plenty of fresh vegetables, this dish is both filling and nutritious. The combination of tender tortellini, bright cherry tomatoes, and crunchy asparagus makes every bite a delightful experience. It’s perfect for a busy weeknight but still feels fancy enough for a weekend dinner!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- olive oil
- boneless, skinless chicken thighs, sliced into strips
- salt
- sun-dried tomatoes, drained of oil and chopped
- asparagus, ends trimmed and cut in half
- basil pesto (or more, if preferred)
- cherry tomatoes (yellow and red), halved
- uncooked tortellini
directions
- Cook the chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs (seasoned with salt) and ¼ cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken slices a couple of times until fully cooked through. Once cooked, remove the chicken and sun-dried tomatoes from the skillet, leaving the oil in the pan.
- Cook the asparagus: In the same skillet, add the trimmed asparagus (seasoned generously with salt) and ¼ cup of sun-dried tomatoes. Cook over medium heat for 5-10 minutes until the asparagus is tender and cooked through. Once done, remove the asparagus from the skillet and set it aside on a serving plate.
- Cook the tortellini: While the asparagus cooks, cook the tortellini according to the package instructions. Drain and set aside.
- Combine everything: Add the cooked chicken back to the skillet and stir in the basil pesto. Cook over low-medium heat for 1-2 minutes to reheat the chicken and coat it in the pesto.
- Finish the dish: Add the cooked tortellini and halved cherry tomatoes to the skillet. Stir everything together to combine, adding more pesto if desired. Season with additional salt if needed.
- Serve: Plate the chicken, cherry tomatoes, and tortellini on top of the asparagus. Serve immediately and enjoy!
Servings and timing
Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Variations
- Vegetarian Option: Skip the chicken and add more veggies like bell peppers, zucchini, or spinach for a vegetarian version.
- Add Cheese: For extra richness, sprinkle freshly grated Parmesan or mozzarella on top before serving.
- Use Different Pasta: Feel free to substitute the tortellini with another type of pasta, such as penne or farfalle.
- Add a Crunch: Top with toasted pine nuts or slivered almonds for added texture and flavor.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or extra pesto to maintain the dish’s saucy texture.
FAQs
Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts can be used instead of thighs. Just make sure to adjust the cooking time as chicken breasts cook faster.
Can I make this dish ahead of time?
You can cook and prepare everything ahead of time, but it’s best to add the pesto and tortellini just before serving to maintain freshness.
Can I use frozen vegetables instead of fresh?
Yes, frozen asparagus or other vegetables can work in this recipe, but fresh veggies tend to have a better texture.
Can I freeze this dish?
It’s not ideal to freeze this dish due to the pesto and tortellini, but you can freeze the chicken and veggies separately, then reheat them and combine with fresh pasta later.
How can I make this dish spicier?
Add red pepper flakes to the pesto or sauté some chili peppers with the chicken for a little heat.
What can I serve this dish with?
Serve it with a side of garlic bread, a green salad, or some roasted vegetables to round out the meal.
Conclusion
Pesto Chicken Tortellini and Veggies is a vibrant, Mediterranean-inspired meal that brings bold flavors and fresh ingredients together in one delicious dish. The combination of grilled chicken, creamy pesto, and colorful veggies over tender tortellini makes for a satisfying and easy dinner that everyone will love. Ready in just 40 minutes, this meal is perfect for busy nights when you want something fresh and flavorful.
Pesto Chicken Tortellini and Veggies
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
Pesto Chicken Tortellini and Veggies is a vibrant, Mediterranean-inspired dish featuring tender chicken, colorful veggies, and delicious basil pesto, all served over soft tortellini. A quick and flavorful meal that’s perfect for any night.
Ingredients
olive oil
boneless, skinless chicken thighs, sliced into strips
salt
sun-dried tomatoes, drained of oil and chopped
asparagus, ends trimmed and cut in half
basil pesto (or more, if preferred)
cherry tomatoes (yellow and red), halved
uncooked tortellini
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs (seasoned with salt) and ¼ cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken slices a couple of times until fully cooked through. Once cooked, remove the chicken and sun-dried tomatoes from the skillet, leaving the oil in the pan.
- In the same skillet, add the trimmed asparagus (seasoned generously with salt) and ¼ cup of sun-dried tomatoes. Cook over medium heat for 5-10 minutes until the asparagus is tender and cooked through. Once done, remove the asparagus from the skillet and set it aside on a serving plate.
- While the asparagus cooks, cook the tortellini according to the package instructions. Drain and set aside.
- Add the cooked chicken back to the skillet and stir in the basil pesto. Cook over low-medium heat for 1-2 minutes to reheat the chicken and coat it in the pesto.
- Add the cooked tortellini and halved cherry tomatoes to the skillet. Stir everything together to combine, adding more pesto if desired. Season with additional salt if needed.
- Plate the chicken, cherry tomatoes, and tortellini on top of the asparagus. Serve immediately and enjoy!
Notes
For a vegetarian version, skip the chicken and add more veggies like bell peppers, zucchini, or spinach.
For extra richness, sprinkle freshly grated Parmesan or mozzarella on top before serving.
Feel free to substitute the tortellini with another type of pasta, such as penne or farfalle.
Top with toasted pine nuts or slivered almonds for added texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
